Cream of potato and lentil curry

The cream of potato and lentil curry is a comforting and nutritious dish, perfect for warming up on the coldest days. Here is the recipe, with an Italian twist in the preparation.

Ingredients

• 300 g of green or red lentils
• 3 medium-sized potatoes
• 1 white onion
• 2 cloves of garlic
• 1 tablespoon of curry paste or curry powder to taste
• 1 liter of vegetable or chicken broth
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Chopped fresh parsley for garnish
• Fresh cream or natural yogurt for serving (optional)

Preparation

1. Start by washing the lentils thoroughly under running water. Peel the potatoes and cut them into cubes.
2. Peel and finely chop the onion and garlic. In a large pot, heat the olive oil and sauté the onion and garlic until translucent.
3. Add the curry paste or powder and let it toast for a few minutes to release the flavors.
4. Add the potatoes and lentils to the pot. Mix well so that the ingredients blend with the spiced sauté.
5. Pour the hot broth into the pot and bring to a boil. Reduce the heat and simmer for about 20-30 minutes, or until the potatoes and lentils are tender.
6. Use an immersion blender to blend everything into a smooth cream. If the consistency is too thick, add more broth until you reach the desired thickness.
7. Season with salt and pepper to taste.
8. Serve the cream hot, garnished with chopped parsley and, if you like, a spoonful of fresh cream or natural yogurt to add a touch of freshness and creaminess.

Curiosity

Lentils are a highly valued ingredient in Italian cuisine, especially during the New Year period where they are believed to bring prosperity and good fortune. Combining lentils with potatoes and curry results in a dish with rich flavors that melds Italian tradition with Indian cuisine.

Bon appétit!