👨🍳 Method
🎬
Watch the technique
Brunoise snijden
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🎬
Watch the technique
Het snipperen van knoflook
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🎬
Watch the technique
Het persen van knoflook
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1
Peel the potato and cut it into brunoise (small dice).
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2
Rinse the lentils under running water.
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3
Halve the garlic cloves.
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4
Bring the poultry stock to a boil.
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5
Add the lentils, potato brunoise, garlic, and pepper.
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6
Simmer until the potato and lentils are tender, approximately 25–30 minutes.
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7
Blend the soup until smooth, then pass through a fine-mesh sieve to achieve a velvety texture.
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8
Season to taste with pepper and salt.
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