Hulled Lentils Pureed Soup

The Hulled Lentils Pureed Soup is a tasty and easy-to-make dish, perfect for cold autumn and winter days.

Ingredients:
250g Hulled Lentils (does not require soaking), 160g Cherry tomatoes, 1 Carrot, 1 Clove of garlic, Extra virgin olive oil, Parsley, 4 Glasses of water, Salt and pepper.

Instructions and procedure:
Wash the cherry tomatoes and carrots and cut them into small pieces. Place the oil and clove of garlic in a fairly large saucepan; sauté until golden brown. Add the previously chopped tomatoes and carrots. Let brown a few minutes over moderate heat. Add the drained lentils and 1 tablespoon of parsley to the pot. Allow to flavor a few seconds, turn over moderate heat. Lower the heat and add 2 cups of water. Let cook over low heat for about 10 minutes. After the indicated time has elapsed, the lentils will have doubled their volume and absorbed the water, uncover and add 2 more cups of water and the salt. Cook another 8′-10′ over low heat, making sure that the mixture remains fairly liquid at all times; the lentils (now cooked and slightly darker in color) should have enough water to be blended without being too compact. Turn off the heat and puree the mixture in a blender or mixer until the lentils and vegetables are completely transformed into a smooth, velvety cream.
If you assess that the cream is too thick, add 1-2 tablespoons of water. On the other side, if you consider that the consistency is too liquid, once the cream is made, put it back on the heat for a couple of minutes. If you also make this dish for children it is good to set aside their portion without the addition of pepper and flavorings but only with a drizzle of extra virgin oil. For adults make sure to add a grinding of black pepper. Add a pinch of fresh parsley and a drizzle of extra virgin olive oil to each dish. The Hulled Lentil Velouté is ready to be enjoyed!