Lentil Purée


Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

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.


  • 100 g/4 oz/½ cup yellow or orange lentils
  • 2 bay leaves
  • 1 tablespoon lemon juice
  • ½ teaspoon coriander, ground
  • pinch of garam masala
  • 3 garlic cloves, crushed
  • 150 ml/5 fl oz/ cup olive oil seasoning to taste


    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.