Peel and roughly chop the shallot and the garlic.
Remove the root from the baby leeks and peel away the outer layer.
Heat a little oil in a saucepan. Add the shallot and cook for one minute. Add the leek and the garlic and cook for 30 seconds more.
Add the thyme, bay leaf, lentils, quinoa and water. Bring to the boil and simmer for about 30 minutes until all ingredients are tender.
Place in blender and blitz to a puree.
Add the cream and blend again. Add salt and pepper to taste.
Serve the veloute in soup bowls and garnish with pine nuts.
«This veloute goes very well with parmesan or emmental toasts.»