- 50g lentils
- 1 carrot
- 1 sprig of thyme
- 1 tablespoon of crème fraîche
Wash, peel and slice the carrot into rounds. Rinse the lentils.
Pour 50cL water into a saucepan and cook the carrot and lentils with the sprig of thyme for about 1 hour.
Once the lentils and carrots are well cooked, remove the sprig of thyme, add the cream and blend your mixture.
Stir and serve.