Ingredients
1 pound dried lentils
7 1/2 cups water
2 cups chopped onion
1 cup chopped carrot
1/2 teaspoon freshly ground pepper
8 cloves garlic, minced
1/2 teaspoon salt
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Combine first 6 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 35 to 40 minutes or until lentils are tender. Stir in salt. Transfer 2 cups lentil mixture to container of an electric blender; cover and process until pureed. Stir pureed mixture into remaining lentil mixture. To serve, ladle soup into individual bowls and top each serving with a Cheese Biscuit.