For the Cooked Lentils
- 3 cups (750 mL) of water or broth
- 1 cup (250 mL) of your favourite lentils
- ½ teaspoon (2mL) sea salt
For the Purée
- 2 cups (500 mL) of cooked lentils
- ½ cup (125 mL) of water
For the cooked lentils, combine all the ingredients in a medium saucepan over medium-high heat. Bring the works to a full boil then adjust and lower the heat, just enough to maintain a slow, steady simmer. Cover tightly and continue cooking until the lentils are soft and tender, about 15 to 20 minutes.
For the lentil puree, pour the cooked lentils into your food processor. Add the water and process until a smooth puree resembling canned pumpkin forms, two to three minutes. If the texture seems too thick, add another tablespoon or so of water.
Lentil Purée Notes
- For every one cup (250 mL) of cooked lentils, add ¼ cup (60 mL) of hot water.
- This purée may be kept in the fridge for up to a week or frozen in plastic bags for several months.
- As a general rule, you can substitute up to half the fat or butter in most baking recipes with lentil puree.
- Substituting lentil puree does have some effect on the final texture but nothing major.
- One cup of dried lentils, cooked and pureed as noted, will yield almost three cups of lentil puree.
Recipe courtesy of Canadian Lentils.
