Red Lentils Cream

Servings: 4
INGREDIENTS
  • - 150 g red lentils
  • - 100 ml of greek yogurt
  • - 2 stalks of celery
  • - 1 carrot
  • - 1 red onion
  • - 2 cloves of garlic
  • - 3 tablespoons coriander
  • - 2 tablespoons of parsley
  • - 1 tablespoon coriander beans
  • - 2 tablespoons lemon juice
  • - 1 teaspoon of tomato paste
  • - Extra virgin olive oil
  • - Whole salt
  • - pepper
INSTRUCTIONS
  1. Put the lentils in a fine strainer and rinse thoroughly.
    Bring to a boil about 700 ml of lightly salted water.
  2. Chop rather coarsely the celery, carrot, onion and garlic. Then let simmer this mixture for about 5 minutes with 4 tablespoons of olive oil in a pan, preferably earthenware or cast iron. At this point, add the lentils and tomato paste, stir well and cover with boiling water. Let simmer until the lentils are very soft: it will take about twenty minutes.
  3. Whip the cream with an immersion blender until obtaining a homogeneous result; if it becomes too thick, stretch it with a little hot water. At the end, check for salt and add the lemon juice.
  4. Spread the soup hot in 4 bowls, each completed with a generous pinch of chopped cilantro, a dollop of yogurt and a sprinkling of pepper.