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Recipe by
Lentil velouté is a tasty and healthy first course. Lentils, rich in fiber and protein, are cooked together with onions and garlic to create a creamy soup with an intense flavor. Thyme and nutmeg add lovely aromas and flavors. This velouté is ideal for winter evenings or as the main dish of a light meal.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Soak the lentils in cold water for 3 hours, remove those that have floated to the surface and drain the rest.
Step 2 of 9: Put a pot on the heat with the crushed garlic, thyme and the onions cut in half.
Step 3 of 9: Add the lentils, pour in one liter of cold water and salt.
Step 4 of 9: Cook covered over medium heat for 30-40 minutes, stirring from time to time.
Step 5 of 9: When cooking is complete, remove the herbs and garlic.
Step 6 of 9: Set aside three tablespoons of lentils, drain the rest and blend them until reduced to a cream.
Step 7 of 9: Pour into a tureen and, whisking, mix in the cream.
Step 8 of 9: Season with salt, pepper and a pinch of nutmeg.
Step 9 of 9: Add the whole lentils.
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In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving227 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,894 kJ453 kcal | 836 kJ200 kcal |
| Fat | 17.08 g | 7.54 g |
| of which saturated fatty acids | 9.83 g | 4.34 g |
| Carbohydrates | 50.74 g | 22.4 g |
| of which sugars | 11.98 g | 5.29 g |
| Fibre | 12 g | 5.3 g |
| Protein | 21.34 g | 9.42 g |
| Salt | 0.05 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
