Best Red Lentil Puree Recipes

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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

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.

WEANING RECIPE: CARROT & RED LENTIL PURéE



Weaning recipe: Carrot & red lentil purée image

Carrots and red lentils are packed with goodness and this weaning purée is great for babies moving on from eating soft foods to slightly more textured meals

Provided by Caroline Hire - Food writer

Time 25m

Yield Makes about 400g

Number Of Ingredients 5

small knob of butter
¼ tsp ground coriander (optional)
50g red split lentils , thoroughly rinsed
4 carrots (around 350g carrots), peeled and cut into chunks
1-2 tbsp yogurt (optional)

Steps:

  • Heat the butter in a saucepan, add the coriander, if using, and cook for 1 min. Stir in the lentils and carrots, then pour in enough water to just cover.
  • Bring to the boil, cook for 10 mins, then turn down and simmer for a further 5 mins or until the lentils and carrots are tender.
  • Drain, then transfer to a food processor and pulse until smooth with the yogurt, if needed. Serve one portion and divide the rest between small containers and freeze.

Nutrition Facts : Calories 15 calories, Fat 0.3 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.6 grams fiber, Protein 0.6 grams protein, Sodium 0.02 milligram of sodium

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

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.

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