Velouté de carottes - courge butternut et lentilles corail

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Velouté de carottes - courge butternut et lentilles corail. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Velouté de carottes - courge butternut et lentilles corail is 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Velouté de carottes - courge butternut et lentilles corail estimated approx 40 minutes.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Velouté de carottes - courge butternut et lentilles corail using 11 ingredients and 7 steps. Here is how you cook it.

Cette recette fait honneur aux légumes de saison et la présence de lentilles corail donne une texture et un goût unique à ce velouté !
Il permet également de consommer des légumes secs qui manquent souvent dans l'assiette des français dans les repas de la semaine.

Ingredients and spices that need to be Get to make Velouté de carottes - courge butternut et lentilles corail:

1. 1 courge butternut
2. 6 carottes
3. 1 oignon jaune
4. 180 g lentilles corail
5. 1 cuillère à soupe d'huile d'olive
6. 1 cuillère à café cumin
7. Sel fin
8. Poivre gris moulu
9. 1 bouquet garni (thym, laurier, romarin)
10. Crème fraîche liquide 30%
11. 1,5 L d'eau

Instructions to make to make Velouté de carottes - courge butternut et lentilles corail

1. Peler, hacher finement l'oignon et le faire revenir quelques minutes dans une grande casserole avec 1 c.à.s d'huile d'olive jusqu'à ce qu'il commence à dorer.
2. Ajouter les lentilles corail et faire revenir quelques minutes. Veiller à mélanger régulièrement, il ne faut pas que cela accroche.
3. Ajouter le reste des légumes préalablement épluchés et taillés en fines rondelles pour les carottes et petits morceaux pour la courge butternut, les faire revenir quelques minutes également.
4. Ajouter l'eau, le bouquet garni et laisser mijoter à feu moyen une bonne demie heure (les légumes doivent être tendres avant mixage), prolonger la cuisson si nécessaire.
5. En fin de cuisson, retirer le bouquet garni, ajouter le sel, le poivre et le cumin, laisser mijoter 5 min et mixer la préparation au mixer plongeant ou blender.
6. Dresser le velouté dans des bols avec un filet de crème fraîche.
7. Déguster !

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