Red lentil curry cream is a dish that takes me back in time, to when my grandmother prepared steaming soups and stews to warm us on cold winter days. Of course, she didn't use curry, an ingredient I discovered later in my travels and immediately loved for its ability to transform a simple dish into something exotic and enveloping. Peeled red lentils are the basis of this cream. Unlike traditional lentils, they do not need to be soaked and cook very quickly, melting almost completely and giving the soup a velvety texture. Potatoes, cut into cubes, help to make the cream thicker and creamier, while carrots and courgettes add a touch of sweetness and color. The onion and garlic, gently fried, create an aromatic base that enhances all the other flavors. Curry, of course, is the key ingredient: choose a good quality one, possibly in powder, for a more intense aroma. Sage and rosemary, finely chopped, add a touch of freshness and Mediterranean fragrance. To prepare this cream with the Thermomix®, it is essential to follow the order of the ingredients. Start by preparing a light vegetable broth, which will serve as a liquid base for the soup. The Thermomix® will help you to finely chop the vegetables for the sauté, ensuring a uniform consistency. Remember not to burn the garlic during the sauté, otherwise the soup will have a bitter taste. When you add the lentils and spices, sauté them for a few minutes to enhance their aroma. Finally, add the potatoes, courgettes and hot broth and cook until the lentils have flaked. For a vegetarian or vegan version, make sure to use a homemade or purchased vegetable broth without ingredients of animal origin. You can enrich the cream with other vegetables, such as celery, fennel or cauliflower. If you love spicy flavors, add a pinch of chili powder or a few slices of fresh chili pepper during the sauté. For a more exotic touch, try adding a teaspoon of red or green curry paste. Serve the red lentil curry cream hot, with a drizzle of extra virgin olive oil and a sprinkling of fresh chopped parsley. Accompany it with homemade bread croutons, naan bread or rice cakes. Another idea is to add a tablespoon of Greek yogurt or sour cream for a touch of creaminess and freshness. The red lentil curry cream can be stored in the refrigerator for 2-3 days in an airtight container. You can also freeze it, dividing it into individual portions, to always have it available. To prepare it in advance, you can cook the lentils and vegetables and then blend everything when serving. This way, you will have dinner ready in a few minutes.

Red Lentil Curry Cream

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Description

Ingredients (12 ingredients)

Preparation (6 steps)

Preparation of the vegetable broth

Preparation of the chopped vegetables

Sautéing vegetables

Adding lentils and aromas

Cooking the soup

Serve

Finished cooking? Great! 🎉

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