Carrot and lentil cream, a tasty and healthy dish with a creamy and velvety texture that can be enriched with various spices and herbs.
It is a versatile dish, suitable both to be served as a first course – as a pasta sauce – or as a complete meal, perhaps accompanied by whole wheat croutons or toasted sunflower seeds for a crunchy touch.
From a nutritional point of view, carrot and lentil cream is an excellent source of fiber, protein, and vitamins, making it a healthy choice for anyone looking for a nutritious and filling meal.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you want to ask more, write a comment or use the appropriate contact form.
You might also like:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 384.22 (Kcal)
- Carbohydrates 41.90 (g) of which sugars 5.38 (g)
- Proteins 13.66 (g)
- Fat 19.05 (g) of which saturated 0.73 (g)of which unsaturated 0.93 (g)
- Fibers 7.91 (g)
- Sodium 153.14 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Carrot and Lentil Cream
- 4 carrots (fairly large)
- 1 cup g red split lentils
- 1 golden onion
- 2/3 cup g fresh heavy cream
- 2 sprigs parsley
- 2 tablespoons extra-virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Cutting Board
- Knife
- Peeler
- Pot
- Immersion Blender
- Ladles
Recipe for Carrot and Lentil Cream
Begin preparing the carrot and lentil cream by peeling the onion and cutting it into quarters, and washing and chopping the parsley.
Heat 2 tablespoons of extra-virgin olive oil in a pan or pot.
Add the onions and parsley sprigs and let them sauté for about 5 minutes, stirring occasionally.
Meanwhile, peel the carrots and cut them into pieces.
Rinse the lentils, removing any stones or bits of soil.
Put everything in the pot and stir with a ladle for a couple of minutes.
Cover everything with water or vegetable broth and cook on low heat for about 20-25 minutes.
The lentils should become soft enough to dissolve.
If you used a steel pot you can continue there, otherwise transfer everything to a food processor.
Add the fresh heavy cream and black pepper, and adjust the salt.
Blend everything until you get a smooth and not too thick cream, if necessary add a bit of water or vegetable broth.
Transfer the carrot and lentil cream to dishes and complete with freshly chopped parsley and a drizzle of raw extra-virgin olive oil.
Carrot and Lentil Cream
Check this section to clear your doubts, if you don’t find the answer to your question comment or write to me using the form below.
If you have carrots with tops at home, you can try making Carrot Leaf Pesto with Almonds
FAQ
How long does it last?
You can store this cream for a couple of days in the refrigerator in an airtight container or in the freezer for about 3 months.
Can I add spices?
Of course, curry, smoked paprika, garam masala, or even chili flakes will work great.
Can I opt for a vegan alternative to cream?
Sure, you can use coconut cream (which will flavor the cream) or rice or soy creams.
With red split lentils, I also made Lentil Hummus
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
