Traditional recipes

Lentil Purée with Cumin, Cilantro, and Lime

Lentil Purée with Cumin, Cilantro, and Lime

Also known as Fava in Greek cuisine, this herby and bright purée recipe could also be made with nearly any other pulse or bean. It's often served alongside fish or as part of a meze spread.

Ingredients

  • 1 small onion, finely chopped
  • 1 cup yellow or red lentils
  • Kosher salt, freshly ground pepper
  • 1 cup cilantro leaves with tender stems, plus more for serving
  • ¼ cup olive oil, plus more for drizzling
  • 2 tablespoons fresh lime juice, plus more for serving

Recipe Preparation

  • Combine onion, lentils, cumin, and 4 cups water in a medium saucepan; season with salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer until lentils are falling-apart tender, 25–30 minutes. Let cool.

  • Purée lentil mixture, 1 cup cilantro, ¼ cup oil, and 2 Tbsp. lime juice in a blender until smooth; season with salt and pepper. Spoon into a bowl. Drizzle with oil and lime juice; top with more cilantro.

  • Do Ahead: Lentil purée can be made 1 day ahead; cover and chill. Bring to room temperature before serving.

Reviews SectionThis was delicious, and insanely quick and easy to make. As a vegetarian household, we also deeply appreciated what a convenient protein boost this is when used as a spread or sauce for anything and everything else. We halved the water + still found it to be more soup like. Next time we make it, we'll try using only a cup of water, with a half a cup of water added as needed. The other thing we won't do is include the cilantro stems; while its inconvenient to have to strip the leaves, its more displeasing to have a bunch of knotted filaments in your otherwise silken dip. But maybe others' blenders/food processors can handle all the stem fibers.AnonymousSan Francisco05/07/20One of the least successful BA recipes ever. Great idea but is a mess.You do not need to drain the water - the recipe calls for too much water. Dumping the water would loose all the flavor and blender won't work without liquid. I used 2 cups of water instead and it worked out perfectly. It needs much more salt. Needs much more lime juice. Needs garlic. Needs the onion and the garlic to be sautéed before adding the lentils and water. And on a personal preference level one or two charred jalapeños are needed for heat and so it doesn't taste like a dense stew puree and more like a dip.I wish someone from BA would read the reviews and correct recipes that are unclear. Like this one, where it appears obvious that you must strain the lentil mixture to remove the cooking water before you puree them. But that's not in the recipe, is it?motiger14975Missouri01/18/20I think perhaps one is drain the lentils before finishing the dip?I made this with my grandma, and it was really fun! there was far to much liquid at first, so we strained it, and turns out its a very good soup!! I would rate this a 9/10. This was fun to make and I enjoyed it very much.Anonymouscalifornia09/02/19This recipe had far too much liquid. I followed it according to the instructions and it came out with a soupy texture, not a dip. The flavor is nice, and I will try to recipe again, but will drain the lentil mixture before blending and add in liquid as needed.

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