Provencal Lentil Bisque

Method

1. Start by prepping your yellow onion, garlic, vegetable stock so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the lentil and let it maple, undisturbed, so it takes on real color before you stir.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with chili crisp right before serving.
6. Serve warm, ideally with something to soak up the sauce.