VELLOURS DE LENTILLES

A silky and comforting lentil velouté infused with warm spices and aromatic herbs. Finished with herb oil, crisp bread, and fresh parsley, this refined soup offers a smooth texture, balanced depth of flavor, and an elegant contemporary presentation.

VELLOURS DE LENTILLES

VELLOURS DE LENTILLES

VELLOURS DE LENTILLES

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YIELD : PREP TIME :

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RECIPE

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ITEM NAME	QUANTITY	UNIT
Red lentils	1	kg
White onion	250	gm
Garlic	50	gm
Carrot	250	gm
Olive oil	75	gm
Celery	250	gm
Cumin powder	15	gm
Coriander powder	15	gm
Tumeric powder	7	gm
Smocked paprika	3	gm
Salt	20	gm
Black paper	5gm	gm
Vegetable stock	3000	ml
Lemon juice	5	ml

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PREPARATION METHOD AND PROCEDURE

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PREPARING THE VEGETABLE BASE

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• In a large stockpot, heat the olive oil over medium heat.

• Add the chopped onion and sauté until soft and translucent.

• Add the minced garlic and cook until fragrant.

• Add the diced carrot, and celery Continue cooking for 5–7 minutes, stirring occasionally until the vegetables begin to soften.

ADDING THE SPICES

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• Add the ground cumin, coriander, turmeric, and smoked paprika.

• Stir continuously for 1 minute to toast the spices and release their aroma.

COOKING THE LENTILS

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• Add the rinsed red lentils and mix well with the vegetables and spices.

• Pour in the vegetable stock and bring the mixture to a boil.

• Reduce the heat and simmer gently for 25–30 minutes, or until the lentils and vegetables are completely tender.

  FINISHING WITH LEMON

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• Add the lemon juice and stir well.

• This brightens the flavor and balances the natural richness of the soup.

BLENDING THE SOUP

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• Using a high-speed blender or immersion blender, blend the soup until completely smooth and velvety.

• For an extra refined texture, strain through a fine sieve if desired.

ADJUSTING THE CONSISTENCY

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• Return the soup to low heat.

• If the soup is too thick, add additional hot stock or water until the desired consistency is reached.

• Adjust the seasoning with salt and black pepper to taste.

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NOTE

• Rinse the lentils thoroughly before cooking to remove excess starch and ensure a cleaner flavor.

• Sauté the vegetables gently to build a naturally sweet and balanced foundation.

• Toasting the spices briefly is essential for unlocking their full aroma and depth.

• Simmer the lentils until completely soft to achieve a perfectly smooth and velvety texture.

• Lemon juice should be added at the end to brighten the flavor and balance the earthy richness of the lentils.