Cream of red split lentils

Ingredients

• Red split lentils40 g
• Carrot60 g
• Potato60 g
• Extra virgin olive oil10 ml

Allergens

None of the 14 main allergens in the ingredients.

Method

1. Thoroughly rinse the red split lentils under cold running water using a fine-mesh sieve.
2. Peel the carrot and potato, wash them, and cut them into 1 cm cubes to ensure even cooking.
3. Place the lentils and vegetables in a small pot and cover with approximately 350-400 ml of cold water.
4. Bring to a boil over medium heat, then reduce the heat and cover with a lid.
5. Simmer for about 20-25 minutes, or until the lentils are nearly broken down and the vegetables are very tender.
6. Remove some of the cooking liquid with a ladle and set aside to adjust the consistency later.
7. Use an immersion blender to process everything into a smooth, velvety cream without lumps.
8. If necessary, add a bit of the reserved cooking water to reach the desired density.
9. Divide the cream into two portions and finish each dish with the raw extra virgin olive oil.
10. Allow to cool slightly before serving to the child.