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🍽️ Creamy Carrot and Lentil Puree

213 kcal · 30 min · 4 servings

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. 1. Peel the carrots and trim the ends.
2. 2. Cut the carrots into approx. 2 cm cubes.
3. 3. Place the carrot cubes in a pot with salted water and bring to a boil.
4. 4. Add the lentils.
5. 5. Cook the mixture covered on medium heat for approx. 15 minutes.
6. 6. Heat the coconut milk and soy cream in a second pot and bring to a boil.
7. 7. Drain the cooked carrots and lentils in a sieve.
8. 8. Let the vegetables and lentils steam dry in the sieve.
9. 9. Purée the vegetable mix with a hand blender.
10. 10. Stir in the hot coconut milk mixture gradually into the puree.
11. 11. Blend the puree until smooth.
12. 12. Season the puree with salt, pepper, and curry powder.
13. 13. Serve the puree immediately.

Nutrition per serving

• kcal: 213
• Protein: 8 g · Fett/Fat: 11 g · Carbs: 19 g