Red Lentil & Cashew Spicy Velouté

Rinse thoroughly the red lentils; then drain, place them in a pot along with vegetable broth and cook for ab. 15 minutes. Turn the heat off when the lentils are still a bit crunchy, drain and set them aside to cool. Meanwhile, let shallots simmer in a pan with little EVO while adding water as required so that they do not brown. Then, place shallots, cashews, lentils, curry, cumin, red-hot chilli pepper, garlic clove, parsley leaves and a pinch of salt in a food processor. Blend all of the ingredients until obtaining a dense and smooth paste. Add some vegetable broth as needed to regulate density. Serve the cream immediately into bowls dressed by a drizzle of EVO or store the lentil cream in the refrigerator in a hermetic food container, covered by a little EVO for later.