Red Lentil Puree Recipes

Steps:

• Combine 2 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.
• Place the lentils in a medium saucepan, cover by 1 to 2 inches with water, add a bay leaf, and bring to a boil. Add salt to taste, reduce the heat and cook until tender, 40 to 50 minutes. Remove the bay leaf. Taste and adjust salt. Place a strainer over a bowl and drain the lentils. Transfer to a food processor fitted with the steel blade.
• Purée the lentils along with the garlic and spices. With the machine running add the additional olive oil. Thin out as desired with the broth from the lentils. The purée should be very smooth; if it is dry or pasty, add more yogurt, broth, or olive oil. Taste and adjust salt. If desired add a few drops of lemon juice. Transfer to a bowl and sprinkle the cilantro over the top if desired, or spread directly on croutons or pita triangles.

Steps:

• Bring water, lentils and thyme to boil.
• Reduce heat to low and cook for 10-15 minutes until lentils are soft and water is absorbed (for cooking time: refer also to package directions).
• Remove Thyme Sprigs and mash Lentils.
• Add salt, lemon juice, olive oil, garlic and pepper to taste. Mix well.
• Serve warm or cold. Decorate with black olives, capers, cherry tomatoes and onion rings.
• NOTE: Mirj suggested to add some lemon zest to the lentil puree. Thank you Mirj, I think this is a great idea to support a fresh note.

Steps:

• Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, 1/2 teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice. Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add salt to taste.
• Stir in the lentils and water or chicken stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup. Using the back of your spoon, mash the lentils against the side of the pot to thicken the soup further. Add the pepper, taste, and add cayenne if you want more spice. Taste and adjust salt. Stir in the lime juice.
• If you wish, puree with an immersion blender or in batches in a blender, holding a towel over the lid to prevent hot soup from splashing out, and return to the pot. Heat through and serve, topping each bowl with a dollop of yogurt and a generous sprinkling of chopped cilantro.

Steps:

• Heat the butter in a saucepan, add the coriander, if using, and cook for 1 min. Stir in the lentils and carrots, then pour in enough water to just cover.
• Bring to the boil, cook for 10 mins, then turn down and simmer for a further 5 mins or until the lentils and carrots are tender.
• Drain, then transfer to a food processor and pulse until smooth with the yogurt, if needed. Serve one portion and divide the rest between small containers and freeze.