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Veloute of lentils, quinoa and baby leek Recipe

Ingredients for people

  • Pine kernel(s) : 100 g
  • Garlic clove(s) : 1 bulb
  • White part of leek(s) : 1 whole
  • Carrot(s) : 1 whole
  • Onion(s) : 3 whole
  • Bay leaf (-ves) : 1 whole
  • Thyme sprig(s) : 1 whole
  • Red lentil(s) : 200 g
  • Quinoa : 100 g
  • Olive oil : 50 ml
  • Germ(s) of leek : 120 g
  • Double cream : 200 ml
  • Fine salt : 6 pinch(es)
  • Piment d'Espelette : 6 pinch(es)
Method
  • 1

    Peel and roughly chop the shallot and the garlic.

  • 2

    Remove the root from the baby leeks and peel away the outer layer.

  • 3

    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.

  • 4

    Add the thyme, bay leaf, lentils, quinoa and water. Bring to the boil and simmer for about 30 minutes until all ingredients are tender.

  • 5

    Place in blender and blitz to a puree.

  • 6

    Add the cream and blend again. Add salt and pepper to taste.

  • 7

    Serve the veloute in soup bowls and garnish with pine nuts.

Chef's tip

«This veloute goes very well with parmesan or emmental toasts.»

A smooth and light veloute of lentils, quinoa and baby leek

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(10 votes)

  • Preparation  45mins
  • Cooking time  0h
  • Rest time  0h

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