Lentil Soup With Pounded Walnuts and Cream

Ingredients

• 2 cups lentils
• 2 to 4 tablespoons butter
• 1 onion, finely diced
• 1 bay leaf
• 6 cups vegetable or chicken stock (or water)
• Sea salt and freshly ground black pepper
• 2 large garlic cloves
• ⅔ cup lightly toasted walnuts
• ½ cup plus 2 tablespoons crème fraîche
• 2 tablespoons minced parsley, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    628 calories; 29 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 10 grams polyunsaturated fat; 68 grams carbohydrates; 12 grams dietary fiber; 5 grams sugars; 28 grams protein; 40 milligrams cholesterol; 80 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4 to 6

Preparation

1. Soak the lentils in water for 2 hours, then drain.
2. Melt the butter in a large pot over low heat. Add the onion and bay leaf. Sauté over medium-high heat until onion is translucent, 5 minutes. Add lentils, stock and 1 teaspoon salt. Bring to a boil, then reduce heat. Simmer, covered, until lentils are soft, about 30 minutes. Season with salt and pepper.
3. Using a mortar and pestle, pound the garlic with a large pinch of salt. Add the walnuts and work until finely ground. Add 2 tablespoons crème fraîche, mixing it in a teaspoon at a time, to form a paste.
4. Add the remaining 1/2 cup crème fraîche to the finished soup. To serve, ladle the soup into bowls and top each with a large spoonful of walnut cream, a bit of ground pepper and, if desired, a sprinkle of parsley.