USA Lentil Purée
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Credit: Courtesy of USA Dry Pea & Lentil Council
Chef & Child Ingredient of the Month, March 2011
Ingredients
¾ cup dry USA lentils
2 cups water
Instructions
Rinse lentils; drain. Bring dry lentils to a boil.
Cover; simmer 30 minutes. (The longer they cook the softer they become.) Stir frequently. Cool slightly; do not drain. Purée in blender or food processor until reaches consistency of canned pumpkin. Add water to thin, if needed. (Excess purée can be frozen for future use.)
Tags
Chef & Child, Sauce/Dressing/Rub, Vegetarian
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