• Lentil Puree


    3 to 4 Cups

    • Ingredients
    • Split red or whole green lentils, rinsed
      1 ½ cups
    • Water
      4 cups


    1. Bring lentils and water to a boil. Cover and simmer for 7 to 9 minutes for split red lentils, or 20 to 25 minutes for whole green lentils.
    2. Drain, reserving the liquid.
    3. Add ¼ cup of the lentil liquid back into the lentils. Purée in a blender or food processor until smooth.
     Pureed lentils add richness, moisture, and nutritional benefits to many sweet and savory recipes. Use lentil purée as an ingredient in a selection of dips and spreads in a Lentil Hummus Bar, in Red Lentil and Spinach Gnocchi (as shown in the above video), or in Lentil and Avocado Brownies. Excess purée can be refrigerated for up to one week, and frozen for up to 3 months.