My crafting and family life journal

Lentil Souffle

The warm weather that we have been having has me starting to cook lighter meals, but unfortunately most  fresh vegetables are not in yet, so I am stuck with what I have in the pantry at the moment.  Tonight we will have a lentil souffle (serves 2 or one person who like larger servings) with micro greens.


English: Red lentils.

  • 1/2 cup red lentils
  • 1 bay leaf
  • 1/2 tsp mixed herbs
  • 1 1/4 cups of water
  • 2 tbsp butter
  • 1/3 cup heavy cream
  • 2 egg yolks
  • 3 egg whites
  • 1/2 cup grated cheddar cheese
  • salt and pepper to taste
  • paprika


  1. Pick over lentils and rinse well.
  2. Place lentils, bay leaf, herbs and water in a pan and bring to a boil, turn the heat down and simmer for about 20 minutes or until the lentils are soft.
  3. Remove the bay leaf and beat the lentils until they are very smooth.
  4. Beat in the butter, cream and egg yolks.
  5. In another bowl beat the egg whites until very stiff and fold into the lentil mixture.
  6. Season the mixture with salt and pepper and fold in the grated cheese.
  7. Pour the mixture into a well greased souffle dish and sprinkle with a little paprika.
  8. Bake in a preheated 375 degree oven for approximately 20 minutes or until the souffle is well risen, firm and brown.
  9. Serve immediately with a salad or green vegetable of your choice.

Lentil Souffle


Comments on: "Lentil Souffle" (1)

  1. […] Lentil Souffle — A light easy to create main dish. Great served with a nice salad. […]

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