New Recipe - Carrot Lentil Purée with Roasted Hazelnuts

I love winter and I love snow, but there is one thing I am sometimes missing: it is the sun. It is not a secret that you can bring the sun into your home when using its color. We have yellow, red, blue and green painted rooms in our home, and every single wall has its seasonal advantage. If you are talented, combine the colors and paint a wall like on the photo above. Pure summer feeling. And – why don´t we bring the sun onto our plates, too? E.g. with coral lentils and carrots?

• Ingredients (serve 2)

• 1/2 of an onion
• 4 middle sized carrots
• 2 cups coral lentils (uncooked)
• salt, pepper
• 4 cups water
• 1/4 of a vegetable broth cube
• oil (for the pan)
• margarine (must be organic!)
• hazelnuts
• oil (optional – to roast the hazelnuts)

Peel and cut onion. Wash and peel carrots and cut into small pieces. Start roasting carrots and onion. Salt and pepper. Add lentils, water and vegetable broth cube. Let cook for about 20 minutes.

In the meanwhile roast the hazelnuts in a pan. Set aside and salt.

When the vegetables are soft, mix them with a hand blender right in the pan. Add 2 – 3 tbsp cold margarine, salt and pepper (if needed) and mix everything until it is creamy.

Serve with the roasted hazelnuts, fried sage leaves, battered and baked vegetables, champignon sauce or with fried vegan sausage. We take it often with all kinds of puree. This time I didn´t get our favorite vegan sausage (which is made of mushrooms), the alternative was not very tasty so I didn´t use it for the photo.

It will take some time to have the green around your home again, but it is now a very good time to look at summer photos with their beautiful colors. Your cheeks grow warm and rosy, youv feel better right now … don´t you? Color and light psychology wash´t invented for nothing.