Luckily, those days are over and I come back with energy to make an effort to train and to continue devoting time to this blog. You already know that writing for you is one of the things that motivates me the most.

  • 275 g peeled carrots
  • 150 g of onion
  • 400 g of cooked and drained lentils
  • 900 ml of vegetable broth
  • Olive oil
  1. Peel and dice the onion and carrot.
  2. We heat the pot and when it is hot add a couple of tablespoons of olive oil and then the carrot. Let it fry for about 5 minutes before adding the onion as well. Let it fry without the onion turning brown.
  3. Add the vegetable broth and let the vegetables boil for about 25 minutes or until they are tender. With the vegetables properly cooked, turn off the heat and add the lentils and proceed to grind all the ingredients. You can do it in the same pot if it is high enough so that it does not splash on you. If you think it convenient, you can always place the contents of the pot in a mixing glass or in the American blender.
  4. If you want the cream less thick, simply rectify adding broth until it is to your liking. As I always tell you, be careful with the salt if you use brick broth.
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