SOUTHERN RECIPES
Return To Recipe Index

Pureed Lentils 

• 1 cup red lentils

• 3-½ cups water

• Salt

• 1 2-inch piece of cinnamon stick

• 4 whole cloves

• 1-½ teaspoons finely chopped fresh ginger

• 1-teaspoon ground cumin

• A few drops of lemon juice

• 12 finely chopped fresh mint leaves (optional)

• Black pepper 

Place the lentils, water and some salt in a saucepan, bring to a boil and cook 1 minute. Add the cinnamon stick and cloves. Lower the heat, cover the pan and cook the lentils for 18 minutes, or until soft. Remove from the heat, drain the lentils but serve the cooking liquid. Discard the cinnamon stick and cloves.

Puree lentils by hand or in a food processor. Add the remaining ingredients. Stir in some of the cooking water if the puree seems dry. Season to taste with salt and pepper.

Yield: 4 serving

Printer Friendly Version