Red lentil - goats’ cheese puree
Ingredients
- 2 onions, finely chopped
- 1 garlic clove, finely chopped
- rapeseed oil (or some extra-virgin olive oil)
- 200 g red lentils, rinsed and drained
- 1 tsp ground cumin
- 500 ml vegetable stock
- handful of fresh mint and flat-leaf parsley leaves, chopped
- 200 g soft goats’ cheese
- finely grated zest of ½ unwaxed lemon
- salt, white pepper
Method
- In a saucepan, heat oil over moderate heat, add onion and garlic, sweat for a few minutes. Add lentils and ground cumin, add vegetable stock. Bring to the boil, reduce heat, cover and simmer for about 30 minutes, until lentils are very soft and most of the liquid has been soaked up. Remove from the heat and set aside to cool. Add chopped mint and parsley leaves, add soft cheese and lemon zest. Mix well. Blend to a smooth consistency, pass through a fine-meshed sieve, season to taste.