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By Colin Spencer
All kinds of lentils make excellent purées, and when spiced are a staple part of Indian cuisine, known as dahls. Eat with curries, or serve with a mild-flavoured tart, such as avocado and lemon.
Cover the lentils with boiling water and simmer for 20-30 minutes with the bay leaves. When soft, drain and remove the bay leaves. Transfer the lentils to a blender, add the rest of the ingredients and blend to a purée.