Carrots and Red Lentils Puree
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g carrot (s)
- 100 g lentils, red
- 200 ml coconut milk
- 150 ml cream (soy cream)
- salt
- pepper from the grinder
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 3 teaspoon sesame seeds
Print Recipe
Pin Recipe Instructions
- Clean, peel and chop the carrots. Bring to the boil in salted water. Add the red lentils and cook in a covered saucepan over medium heat for about 15 minutes.
- In a second saucepan, bring the coconut milk with the soy cream to the boil.
- Drain the carrots and lentils in a colander, let them cool down a little and chop up with a hand blender. Gradually stir in the hot coconut milk mixture and then mix the puree until smooth.
- Season with salt, freshly ground pepper, cumin and curry powder. Briefly toast the sesame seeds in a pan without fat and sprinkle with the puree before serving.
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