Red Lentil Puree
From Mediterranean Light by Martha Rose Shulman
Makes 4 servings
You can serve this attractive, vegetarian and gluten-free puree on the side, as an appetizer, or with salad and a sandwich for a light summer meal. It takes 10 to 15 minutes to prepare and about 40 minutes to cook.
- 1-1/2 teaspoons olive oil
- 1 onion, chopped
- 3 large garlic cloves, minced or put through a press
- 1/2 pound (1-1/2 cups) small red lentils, washed and picked over
- 2 teaspoons ground cumin
- 1-1/2 teaspoons ground coriander
- salt and freshly ground pepper
- pinch cayenne pepper
- juice of 1 lemon (optional)
- Heat the oil in a heavy-bottomed saucepan and saute the onion and half the garlic over low heat until the onion is tender and beginning to color.
- Add the the lentils, cumin, and coriander, cover by 1 inch with water, and bring to a simmer.
- Cover and simmer over low heat for 30 minutes, checking the water from time to time and adding more if the lentils dry out.
- Add the remaining, garlic, salt and pepper to taste, and cayenne, continue to simmer until the lentils are soft and beginning to disintegrate.
- Mash with the back of a spoon stirring often to prevent sticking, or coarsely puree in a food processor.
- Correct seasonings and serve, adding the lemon juice if you wish. The puree will keep 3 or 4 days.