Lentil Purée

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About


lentils 1 cup 250 ml
carrot (optional) ½ ½
onion (optional) 1 medium 1 medium
medium bouquet garni 1 1
butter 2 oz 60 g
water 3 cups 750 ml


  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 sieve. Keep it well covered with plastic wrap until needed.