Lentil Velouté With Cabbage And Toasted Brioche Recipe

Ingredients For Lentil Velouté With Cabbage And Toasted Brioche Recipe

• 5 sprig Fresh flat leaf parsley
• 3 sprig Thyme
• 2 Fresh bay leaves
• 2 tablespoon Olive oil
• 2 Yellow onions, chopped
• 3.5 teaspoon Kosher Salt, Divided
• 1 teaspoon Minced Garlic
• 10 cup Water
• 1.5 cup Dried Green Lentils
• 0.75 cup Heavy cream
• 2 tablespoon Unsalted butter
• 0.5 teaspoon Black pepper
• 1 inch 2 thick cut bacon slices, cut into 1/4 x lardons
• 8 ounce Fresh shiitake mushroom caps, sliced
• 3 cup Thinly sliced green cabbage
• 2 tablespoon Unsalted butter
• 1.25 teaspoon Kosher salt
• 0.5 teaspoon Coarsely Ground Black Pepper
• 0.33000000000000007 cup Heavy cream
• 2 tablespoon Brewed coffee chilled
• 0.1200000000000001 teaspoon Kosher salt
• 3 Brioche slices, toasted and quartered
• Extra virgin olive oil, for drizzling