Le Potage de Lentilles à l’Oseille

Lentil and sorrel soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 100 g ( oz) green lentils
  • 1 litre (


Put the lentils and water into a large soup pan and cook gently for an hour and a half, or until they are quite tender. Towards the end of this cooking time, add a good teaspoonful of salt. De-stalk the sorrel, wash and drain it. Heat 30 g (1