Spicy Indian Lentil Cream Recipe

Ingredients to make Spicy Indian Lentil Cream:

• 75 g of Indian yellow lentils (Chana Dal).
• 150 g of carrots.
• 150 g of onion.
• 75 g of natural tomato.
• 500 ml of vegetable broth (or 500 ml of water and a tablet of vegetable broth).
• 250 ml of whole milk.
• 1 clove garlic.
• 25g of butter.
• 1 tablespoon of lemon juice.
• 1 teaspoon of ground turmeric.
• 1 teaspoon of ground cumin.
• 2 chilies.
• 1 teaspoon salt.

How to make Spicy Indian Lentil Cream:

1. Put the lentils in a colander and rinse them under a stream of cold water. Drain them and put them in the glass.
2. Add the peeled and chopped carrots, the onion, the tomato, the garlic clove and the broth (or the water and the pill).
3. Cook everything for 30 minutes, Aroma temperature, speed 2, with the goblet on. While it cools down a bit, heat the butter in a saucepan over low heat and, once melted, add the turmeric and cumin.
4. Stir for 20 seconds and remove from heat (you can also do it in the microwave for 30 seconds at maximum speed).
5. Add the lemon juice and salt. Add this mixture to the glass together with the chilies.
6. Make sure the temperature has dropped to grind for 30 seconds, progressive speed 5/10.
7. Add the milk and blend again for 10 seconds progressive speed 5/10.