Lentil Puree with Carrot Chips
Recipe by Bulgarian chef Tanyo Shishkov. Difficulty 2/5. Pairs with rosé.
⏱️ Prep: 60 min
Ingredients
| 250 г | lentils |
| 1 | small onion |
| 2 – 3 | garlic cloves |
| 1 | sprig thyme |
| 1 | sprig rosemary |
| 500 г | carrots |
| 70 – 80 мл | olive oil |
| — | salt and black pepper |
Instructions
- Boil the lentils in salted water until fully cooked, then drain them.
- In a deep vessel heat 50 ml olive oil and sweat the finely chopped onion and garlic, add the fresh herbs and, once softened, add the boiled lentils, season with salt and black pepper and braise for a few minutes. Then blend to a homogeneous mixture and leave to cool.
- Meanwhile clean the carrots and slice them into very thin ribbons — easiest with a potato peeler. Arrange them on a tray over baking paper. Season with salt and black pepper, drizzle with a little olive oil and bake for about ten minutes in an oven preheated to 180°C, until crispy.
— Tanyo Shishkov