Best 2 Red Lentil Puree Recipes

**Red Lentil Purée: A Journey Through Culinary Delights**

Embark on a culinary adventure with our versatile red lentil purée, a vibrant and flavorful dish that can be enjoyed in a myriad of ways. This humble lentil transforms into a creamy and velvety delight, offering a symphony of textures and flavors. Whether you prefer a smooth, comforting soup, a hearty and wholesome stew, or a tangy and refreshing dip, our collection of red lentil purée recipes has something for every palate. Dive into the depths of culinary creativity and explore the endless possibilities that await you with this versatile ingredient.

Check out the recipes below so you can choose the best recipe for yourself!

RED LENTIL PUREE

Red Lentil Puree image

Make and share this Red Lentil Puree recipe from Food.com.

Provided by Thorsten

Categories Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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
8 black olives
1 teaspoon capers
2 cherry tomatoes, halfed
1/2 small onion, sliced in rings

Steps:

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

LAYERED PORTOBELLO VEAL CUTLETS WITH RED BLISS POTATOES AND LENTIL PUREE

Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree image

Provided by Food Network

Time 1h15m

Yield 3 servings

Number Of Ingredients 19

Ingredients

3 eggs
2 tablespoons milk
2 tablespoons chicken stock
3 veal cutlet fillets
1/2 cup all-purpose flour
1/2 cup bread crumbs
1 tablespoon extra-virgin olive oil
1 shallot, chopped
Salt and pepper
Sauteed Portabella Mushrooms and Red Bliss Potatoes, recipe follows
Lentil puree, recipe follows
1 tablespoon extra-virgin olive oil
2 shallots, peeled and finely chopped
3 portobello mushrooms, sliced
3 medium red bliss potatoes, thinly sliced
1 cup lentils
2 beefsteak tomatoes, diced
1 medium red onion, finely chopped
Salt

Steps:

In a medium bowl, whisk together 3 eggs, 2 tablespoons of milk, 2 tablespoons of chicken stock, and freshly ground black pepper to taste. Dip each veal cutlet in the egg mixture, and then dredge lightly in flour, then in breadcrumbs.
Heat extra-virgin olive oil in a medium sized saute pan. Add chopped shallots to the hot oil and fry each veal cutlet on both sides, about 5 minutes per side, or until golden brown.
Serve with Red Bliss potatoes and Lentil puree.
Heat olive oil in a medium sized pan and add chopped shallots. Add the mushrooms to the pan and saute until they soften.
Add sliced potatoes to a medium sized pot of boiling water, simmer until the potatoes are tender. Once the potatoes are tender, drain and add to the pan with mushrooms. Saute everything together until everything is tender.
Simmer lentils in approximately 3 cups of water until soft. Drain the water from the pot and add the diced tomatoes and the chopped red onion, then salt, to taste. Cook over low to medium heat for roughly 40 minutes, or until thick. Spoon the lentil puree over the prepared veal cutlets.

Tips:

To prepare the lentils, rinse them thoroughly under cold water in a fine-mesh sieve. Any tiny rocks or debris will be removed as a result.

Dry lentils are a pantry staple that may be kept for several months. Unopened bags of lentils should be kept in a cold, dry area out of direct sunshine. Once opened, lentils should be kept in an airtight container in the refrigerator for up to three months or in the freezer for up to a year.

Red lentils cook quickly, making them great for a fast and easy meal. Lentils should be cooked in a 1:2 ratio of lentils to water or broth. Bring the lentils and water or broth to a boil, then decrease to low and cover. Simmer for 15-20 minutes, or until the lentils are tender and have absorbed most of the liquid.

For a thicker puree, use less water or broth. Conversely, for a thinner puree, use more water or broth.

Add your favorite spices and herbs to taste. Common additions include cumin, coriander, garlic, ginger, turmeric, chili powder, and garam masala.

Serve red lentil puree as a dip with pita bread, crackers, or vegetables. It can also be used as a sauce for chicken, fish, or tofu.

Conclusion:

Red lentil puree is a versatile and delicious dish that can be enjoyed in many different ways. It's a great source of protein, fiber, and essential vitamins and minerals. Whether you're looking for a quick and easy meal or a healthy and flavorful side dish, red lentil puree is a great choice. With its vibrant color and creamy texture, it's sure to be a hit with everyone at the table.

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