Carrot – lentil – feta puree
A naturally (lentils and feta cheese) protein-enriched, creamy version of carrot puree. It is also taste-enriched by oven-roasting the carrots first. Good on its own, or paired with poached fish.
Ingredients
- 500 g carrots, prepared and chopped
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 2 twigs fresh rosemary
- 8 tbsp rapeseed (or virgin olive) oil
- 100 g red lentils, rinsed and drained
- 400 ml vegetable stock
- 2 bay leaves
- pinch of cumin seeds
- 100 g feta cheese, crumbled
Method
- Preheat oven to 200 °C. Mix half of the oil, carrots, onion, garlic and rosemary until everything is coated with oil. Transfer to a shallow baking dish and bake for 20 to 30 minutes until the carrot pieces are soft; turn and mix occasionally to prevent burning. Remove from the oven, remove woody rosemary parts, and set aside to cool.
- In a saucepan, add the lentils, bay leaves and cumin seeds to the vegetable stock. Bring to the boil, reduce heat and simmer until lentils are soft, about 15 minutes. Drain, remove bay leaves and keep some of the vegetable stock.
- Combine baked carrot mixture and cooked lentils, add remaining oil and crumbled feta cheese. Blend to a smooth consistency, pass through a fine-meshed sieve, adjust thickness as preferred, season to taste.