Meanwhile, cook the lentils with the water and the grained clear soup for 20-30 minutes over medium heat, until the liquid has evaporated.
In the meantime, remove the peel from the onions and garlic and cut them into thin strips.
Sauté the onions in the butter (1) and water until they are translucent. Now add the garlic and all the spices and kitchen herbs. Extinguish with the white wine and season with salt if necessary.
Pour the mixture into a suitable bowl. Add the cooked lentils and blend with a hand blender. Finally, add the butter (2) and the nuts.
Leave to infuse for at least 8 hours so that the flavour develops fully. C
Tip: Always use aromatic spices to refine your dishes!
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