Lentil Velouté

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, sautéing for 5 minutes until the vegetables begin to soften and release their aromas.

   Tip: Stir occasionally to prevent sticking and ensure even cooking of the aromatics.

2. 2

   Add minced garlic and cumin to the pot, stirring constantly for 1 minute to bloom the spices and deepen their flavour.

   Tip: Do not let the garlic burn, as this will create a bitter taste.

3. 3

   Pour in the rinsed red lentils and vegetable broth. Add the fresh thyme sprigs and bring the mixture to a boil, then reduce the heat and simmer gently for 20 minutes until the lentils are completely soft and beginning to break down.

   Tip: Red lentils break down quickly, so keep an eye on them to avoid over-cooking.

4. 4

   Remove the thyme sprigs from the pot. Using an immersion blender, carefully blend the soup until completely smooth and velvety, working in batches if needed.

   Tip: For an extra silky texture, blend longer. If you prefer a chunkier soup, blend for less time.

5. 5

   Stir in the heavy cream and season generously with sea salt and black pepper to taste.

   Tip: Taste as you go—you may need more seasoning depending on the saltiness of your broth.

6. 6

   Gently warm the soup for 2 more minutes on low heat, stirring occasionally to combine the cream throughout.

   Tip: Do not boil after adding the cream to prevent it from curdling.

7. 7

   Ladle the velouté into bowls and serve hot, optionally drizzling with extra cream or garnishing with croutons and fresh herbs.

   Tip: A squeeze of fresh lemon juice just before serving brightens the earthy lentil flavour beautifully.