Lentil Velouté with Cabbage and Toasted Brioche
Ingredients
- 5 fresh flat-leaf parsley sprigs
- 3 thyme sprigs
- 2 fresh bay leaves
- 2 tablespoons olive oil
- 2 yellow onions (about 1 pound 4 ounces), chopped (about 2 1/2 cups)
- 3 1/2 teaspoons kosher salt, divided
- 1 teaspoon minced garlic
- 10 cups water
- 1 1/2 cups dried green lentils
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon black pepper
Instructions
Lentil Velouté with Cabbage and Toasted Brioche serves 6 original recipe by Food & Wine.
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