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Creamy vegetarian veloute
(0 votes)
Difficulty:
easy
Preparation:
35 min.
Preparation
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Ingredients
for
4
- Ingredients
- 3 tsps Cumin
- ½ tsp Chili flakes
- 2 Tbsps olive oil
- 12 cups grated carrots
- ¾ cup red Split lentil (rinsed)
- 4 cups hot vegetable stock
- ½ cup cream (18% fat)
- To garnish
- 4 Tbsps Greek yogurt
Preparation steps
1.
Put the cumin seeds and chilli flakes in a large pan and dry fry for 1 minute, until they start to 'pop' and release their aromas. Remove about half the seeds and flakes and set aside.
2.
Add the oil, carrots, lentils and stock to the pan and bring to a boil. Simmer for 15 minutes until the lentils have swollen and softened. Cool slightly.
3.
Blend in a food processor or blender until smooth. Season to taste with salt and pepper.
4.
Return to the pan and stir in the cream. Reheat gently, but do not boil. Pour into a warm serving bowl.
5.
Garnish with a spoonful of yoghurt and sprinkle with the remaining cumin seeds and chilli flakes.
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