497 Lentil purée

Pjure iz chechevitsy

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 3 glasses, or, lbs lentils
  • 2 onions
  • 2 carrots
  • 2 leeks
  • ½ lb ham
  • ¼ [lb] butter
  • (½ glass Malaga)


    Pick over lentils, wash in warm water, and pour into a saucepan. Add raw ham, 2 peeled onions, 2 carrots, and 2 leeks. Cover with bouillon, bring to a boil, and set in the oven for 2 hours to stew until tender. Remove the ham and root vegetables and rub the lentils through a fine sieve. Fifteen minutes before serving, mix with butter and dilute with Malaga or bouillon that has been brought to a boil. Only then add salt to taste. Serve with sippets.

    If serving with roast meat, 1 lb lentils will suffice. [In that case, reduce] the other ingredients proportionately.