Just made up a batch of lentil puree. What in the world for? Stay tuned. But here is how it’s made:
1. Pick over a bag (1 pound) of lentils to check for any unwanted debris such as small rocks. I usually just dump them in a colander, sift my fingers through for a quick quality-control, and then rinse the lentils in running water.
2. Fill a pot with water and simmer lentils about 30 minutes or until done. Add additional water as they cook if necessary. You want the lentils to be juicy as they cook.
3. Puree cooked lentils in a food processor or blender until smooth. Add a little water if needed. Yes, this looks gross.
4. Store in sealed container or freezer bag and freeze until ready to use.
[...] in the idea that I thought of something brilliant–even if I can’t claim it for long. Lentil puree. In baked goods. Instead of eggs and oil. Bring on the protein and [...]