This concoction may perplex you only until you have experienced it on your taste buds. It’s a regal dish and is unbelievable next to lamb chops.
Ingredients
- 4 tablespoons unsalted butter
- 1 cup chopped onion, about 1 small
- 3 cloves garlic, finely minced
- 1 pound dried lentils
- 4 cups homemade or low-sodium chicken broth
- 2 cups water
- 1/2 cup half and half
- 1 cup grated Swiss cheese
- 2 tablespoons sherry vinegar
- 1 tablespoon truffle butter
Instructions
Place a 3-quart saucepan over medium heat and add butter. When the butter stops foaming, throw in the onions and cook until translucent, about 3-4 minutes. Add the garlic and cook an additional 2 minutes. Add the lentils and stir them around for 5 minutes. Pour in the stock and the water and stir constantly. Adjust the temperature to medium-high and cook for 30 minutes, stirring as the liquid evaporates. Add the half and half and cook, stirring, 5 minutes. Stir in the cheese, sherry vinegar, and truffle butter. Remove from pan to a serving platter and serve immediately.
Makes 4-6 servings
Recipe from Fred Thompson’s Southern Sides 250 Recipes that Really make the Plate (UNC Press 2012)
