A smooth red lentils velouté, seasoned with cumin and coriander for any season. It can be served hot as a starter but also as a light dish.
In two words:“I never counted on the recognition of men, I dispense you of yours, and if I love you, what does that concern you?”
To Start...
difficulty – easy
preparation– 5’
cooking - 5′ + 30′ = 35’
serves - 2
To Sum-up...
Ingredients
- 100gr of red lentils
- 100ml of tomato puree
- 1 medium size onion
- 1 big carrot
- 2 teaspoons of ground cumin
- ½ teaspoon of cilantro (coriander) seeds or a bit less if ground
- ½ cube of chicken or vegetable stock
- 1000ml (1Lt) of hot water
- 2 teaspoons of olive oil
- 3 turn mills of Kampot black pepper or 4 turn mills of Szechuan red pepper
- Salt
Steps
- Peel the onion and the carrot
- Chisel the onion
- Chop the carrot into medium size rounds
- Rinse the lentils with cold water
- Chop the brick stock in small cubes and in a big bowl add the hot water
- Stir with a spoon or better with the whisk to dilute the brick and produce a chicken or vegetable stock
- Heat the olive oil into a medium size casserole and put the spices
- Stir with a wooden spoon around 10sec to help them release their flavor
- Add the onion and stir until it becomes a bit brown
- Add the carrot and stir with a wooden spoon to cover with olive oil
- Add the lentils and stir again with the wooden spoon to cover them with the olive oil (it becomes bright when it’s done)
- Add the tomato puree and stir
- Pour the chicken or vegetable stock that you’ve prepared
- Add salt with caution because it might be already salty due to the stock, add pepper
- Put the lid on and cook for 30’ in medium heat
- At the end of cooking, mix everything with a stick blender until it’s smooth (velouté)
- Enjoy :-)
Tip
This velouté can be served as a first course or the main dish for an evening or a light meal.
If you use the vegetable cube instead of the chiken then this dish becomes vegan/vegetarian.
Inspiration
Today's Papilles & Pupilles
o-o C'est si bon ! o-o
