Prepara un refrito con cebolla blanca, achiote, culantro picado y ajo. Lave las lentejas y cocínelas en 6 tazas de agua junto con el refrito una rama de albahaca y los aliños. Una vez que el grano esté suave retire de fuego, cuando enfríe licué.
Cierna esta preparación y póngala al fuego junto con la leche, incorpore el queso rayado y al final la mantequilla.
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