Mediterranean Lentil Purée Recipes

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MEDITERRANEAN LENTIL PURéE



Mediterranean Lentil Purée image

The spicing here is the same as one used in a popular Egyptian lentil salad. The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.

Provided by Martha Rose Shulman

Categories     appetizer

Time 1h15m

Number Of Ingredients 10

1/4 cup olive oil
1 large garlic clove, minced or pureed
1/2 teaspoon freshly ground cumin seeds
1/2 teaspoon freshly ground coriander seeds
1/8 teaspoon freshly ground cardamom seeds
1/4 teaspoon ground fenugreek seeds
3/4 cup brown or green lentils, washed and picked over
Salt and freshly ground pepper to taste
1 tablespoon plain low-fat yogurt (more to taste) or additional liquid from the lentils for a vegan version
Chopped cilantro for garnish (optional)

Steps:

  • Combine 2 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.
  • Place the lentils in a medium saucepan, cover by 1 to 2 inches with water, add a bay leaf, and bring to a boil. Add salt to taste, reduce the heat and cook until tender, 40 to 50 minutes. Remove the bay leaf. Taste and adjust salt. Place a strainer over a bowl and drain the lentils. Transfer to a food processor fitted with the steel blade.
  • Purée the lentils along with the garlic and spices. With the machine running add the additional olive oil. Thin out as desired with the broth from the lentils. The purée should be very smooth; if it is dry or pasty, add more yogurt, broth, or olive oil. Taste and adjust salt. If desired add a few drops of lemon juice. Transfer to a bowl and sprinkle the cilantro over the top if desired, or spread directly on croutons or pita triangles.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 85 milligrams, Sugar 1 gram

MEDITERRANEAN LENTILS



Mediterranean Lentils image

Mild flavors, packed with nutrition and fiber! I serve this as a side dish to salmon filets or roasted chicken.

Provided by Susiecat too

Categories     Spinach

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

8 ounces dried brown lentils
water
10 ounces baby spinach leaves (one whole bag)
1/3-1/2 cup olive oil
2 -4 tablespoons fresh lemon juice
2 -4 tablespoons dried mint
salt and pepper

Steps:

  • sort and rinse lentils.
  • cook in unsalted water, enough to cover plus one inch, over medium heat until tender, about 20-25 minutes.
  • drain liquid, reserving 1 cup.
  • add back 1/2 cup liquid and spinach leaves, cover pot and cook on medium-low heat, stirring occasionally, until spinach is wilted and mixed into lentils, about 3 minutes.
  • add remainder of reserved liquid, lemon juice, olive oil and dried mint.
  • continue to cook over medium-low heat, stirring occasionally, until most of the liquid is absorbed, 5-10 minutes.
  • add salt and pepper to taste.

Nutrition Facts : Calories 254.1, Fat 12.6, SaturatedFat 1.8, Sodium 41.8, Carbohydrate 25.3, Fiber 12.8, Sugar 1.1, Protein 11.3

RED LENTIL PUREE



Red Lentil Puree image

Make and share this Red Lentil Puree recipe from Food.com.

Provided by Thorsten

Categories     Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

7 ounces red lentils
1 1/2 cups water
5 -8 sprigs thyme (10-12 cm long)
1 teaspoon sea salt
1/2 lemon, juice of
3 1/2 tablespoons olive oil
1 garlic clove, minced
8 black olives
1 teaspoon capers
2 cherry tomatoes, halfed
1/2 small onion, sliced in rings

Steps:

  • Bring water, lentils and thyme to boil.
  • Reduce heat to low and cook for 10-15 minutes until lentils are soft and water is absorbed (for cooking time: refer also to package directions).
  • Remove Thyme Sprigs and mash Lentils.
  • Add salt, lemon juice, olive oil, garlic and pepper to taste. Mix well.
  • Serve warm or cold. Decorate with black olives, capers, cherry tomatoes and onion rings.
  • NOTE: Mirj suggested to add some lemon zest to the lentil puree. Thank you Mirj, I think this is a great idea to support a fresh note.

MEDITERRANEAN LENTIL SALAD



Mediterranean Lentil Salad image

This is a delicious lentil salad, that keeps very well in the refrigerator.

Provided by Candice

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

1 cup dry brown lentils
1 cup diced carrots
1 cup red onion, diced
2 cloves garlic, minced
1 bay leaf
½ teaspoon dried thyme
2 tablespoons lemon juice
½ cup diced celery
¼ cup chopped parsley
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil

Steps:

  • In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
  • Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g

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