Red Lentil Puree Recipe

Name: Red Lentil Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lentil Puree; 7 ounces red lentils; 1 1/2 cups water; 5 -8 sprigs thyme (10-12 cm long); 1 teaspoon sea salt; 1/2 lemon, juice of; 3 1/2 tablespoons olive oil; 1 garlic clove, minced; Decoration; 8 black olives; 1 teaspoon capers; 2 cherry tomatoes, halfed; 1/2 small onion, sliced in rings

Servings: persons

Lentil Puree
7 ounces red lentils
1 1/2 cups water
5 -8 sprigs thyme (10-12 cm long)
1 teaspoon sea salt
1/2 lemon, juice of
3 1/2 tablespoons olive oil
1 garlic clove, minced
Decoration
8 black olives
1 teaspoon capers
2 cherry tomatoes, halfed
1/2 small onion, sliced in rings

1
Bring water, lentils and thyme to boil.
2
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).
3
Remove Thyme Sprigs and mash Lentils.
4
Add salt, lemon juice, olive oil, garlic and pepper to taste. Mix well.
5
Serve warm or cold. Decorate with black olives, capers, cherry tomatoes and onion rings.
6
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.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Lentil Puree, 7 ounces red lentils, 1 1/2 cups water, 5 -8 sprigs thyme (10-12 cm long), and more.

Yes, Red Lentil Puree falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Lentil Puree

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