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

2/3 cup lightly toasted walnuts

½ cup plus 2 tablespoons crème fraîche

2 tablespoons minced parsley, optional.

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 ½ 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. Serves 4 to 6. Adapted from “Vegetable Soups,” by Deborah Madison.