Learn To Make Lentil Puree

Cooked lentils can blend beautifully into a puree that is nutrient-dense, smooth and packed full of flavour.

How to Make Lentil Puree

1. Pour 2 cups (500 mL) of cooked lentils into your food processor.
2. Add ½ cup (125 mL) of water water and process until a smooth puree resembling canned pumpkin forms, about two to three minutes. If the texture seems too thick, add another tablespoon or so of water.
3. Add to recipe or freeze until needed. Yield: 3 cups of lentil puree.

Notes

• Lentil puree may be kept in the fridge for up to a week or frozen in plastic bags for several months.
• As a general rule, you can substitute up to half the fat or butter in most baking recipes with lentil puree.
• Substituting lentil puree does have some effect on the final texture but nothing too noticeable.