Cooked lentils can blend beautifully into a puree that is nutrient-dense, smooth and packed full of flavour.
How to Make Lentil Puree
- Pour 2 cups (500 mL) of cooked lentils into your food processor.
- Add ½ cup (125 mL) of water water and process until a smooth puree resembling canned pumpkin forms, about two to three minutes. If the texture seems too thick, add another tablespoon or so of water.
- Add to recipe or freeze until needed. Yield: 3 cups of lentil puree.
Notes
- Lentil puree may be kept in the fridge for up to a week or frozen in plastic bags for several months.
- As a general rule, you can substitute up to half the fat or butter in most baking recipes with lentil puree.
- Substituting lentil puree does have some effect on the final texture but nothing too noticable.
