Unlike other legumes lentils don’t need to be soaked overnight. You can use any type of lentils you like. I prefer brown masoor dal for this recipe because it has a round, earthy flavour.
Wash the lentils and place them into a pressure cooker. You can prepare the lentil cream in a normal pot as well; it just takes a lot longer to cook. Peel the carrots, the beetroot the onions and the garlic and grate them. Add the vegetables to the lentils in the pot. Pour in the tomato puree, 2 tablespoons of olive oil and 750 ml water into the pot and mix everything well. Add salt and pepper, the bay leaves and the oregano.
Close the pressure cooker, switch on the flame and boil the lentil cream for half an hour after the first whistle. In a normal pot you have to cook the lentils for at least one hour, stirring occasionally. The lentils should melt in your mouth. You might have to add some extra water also, but not much. At the end of the cooking time you should have a thick cream, not a soup.
When the lentils are cooked, open the pressure cooker. If there is any water left, you have to boil it some more minutes. Stir in 3 tablespoons of olive oil and taste the cream. You might have to add some more salt and pepper. Take out the bay leaves and store the cream in airtight containers. You can keep it in the fridge for at least one week.