Bean

Red Lentil Purée

by:
September 20, 2023
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0 Ratings
Photo by Fab
  • Prep time 15 minutes
  • Cook time 40 minutes
  • Serves 4
Author Notes

This is a great dish that I love to serve along side grilled or pan sautéed salmon but it will go well with fish, meat or chicken. It's loaded with flavor from the aromatics and spices with a slight kick of heat from a small amount of cayenne. —Fab

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Ingredients
  • 1 cup red lentils
  • 2 tablespoons coconut oil
  • 1/2 sweet onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/4 cup dry white wine
  • 2 cups water
  • kosher salt
  • 1 tablespoon chopped cilantro, for garnish
Directions
  1. Put the lentils in a strainer and rinse them under running water until it runs clear. No need to soak them. Drain and set aside.
  2. Put coconut oil in a medium saucepan over medium low heat. Add onions, garlic, ginger, cayenne, and sauté gently until onions begin to soften. Add cumin, turmeric, and paprika and mix until well incorporated and fragrant.
  3. Pour in ¼ cup dry white wine and reduce until it is evaporated completely. Add lentils and toast them briefly as you mix them into the aromatics and spices.
  4. Pour 2 cups water into pan and bring to a boil. Reduce heat to low, cover and simmer gently for 30-40 minutes.
  5. Whisk the lentils into a purée leaving some whole for texture. Season to taste with salt. Transfer lentils to a serving dish and garnish with chopped cilantro.

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