James Peterson

Lentil Purée

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

lentils 1 cup

Method

  1. Rinse the lentils and peel and coarsely chop the carrot and onion, if using.
  2. Combine all the ingredients in a heavy-bottomed saucepan. Bring to a slow simmer and cook until the lentils crush easily between thumb and forefinger.
  3. Remove the bouquet garni and purée the mixture in a food processor or food mill.
  4. Force the purée through a drum sie