Cream of Red Lentils and Spiced Cashews

Servings: 4
Prep time: 10
Cooking time: 20
  1. Rinse the lentils and put them to soak in vegetable broth. Bring to a boil and cook for about 15 minutes. Drain and let cool. (To save even more time, but the result will be a bit less tasty, you can use lentils in the can, drain well.)
  2. Finely chop the shallots and let them simmer in a pan with a little oil adding 1 to 2 tablespoons of water to prevent browning.
  3. Gathered in the mixer the shallots, cashews, lentils, curry, cumin and chili, the garlic, the parsley leaves and a little salt. Blend until the dough is thick and smooth; if necessary, add vegetable broth or warm water to adjust the density. Keep the cream of lentils in the fridge in an airtight container, covering it with a little oil.