Carrot and Lentil Puree
Prep: 10min
|
Servings: 2
|
Cook: 20min
Carrot and lentil puree with coconut milk and curry as a side dish: An Indian side dish with carrots and lentils that goes well with our mashed potatoes.
Ingredients
- 300 g carrots (3 carrots)
- Salt
- 50 g red lentils
- 100 ml coconut milk (9% fat)
- 75 ml soy cream
- Pepper
- 2 tsp Curry powder
Instructions
-
1.
Peel and dice the carrots into 2 cm cubes. Bring them to a boil in slightly salted water. Add the lentils and cook covered over medium heat for about 15 minutes.
-
2.
Bring the coconut milk and soy cream to a boil in a second pot.
-
3.
Drain the carrots and lentils in a sieve. Then let them steam well and blend with a hand blender.
-
4.
Gradually stir in the hot coconut milk mixture, blending the carrot and lentil puree smooth.
-
5.
Season with salt, pepper, and curry powder and serve immediately.
