Because red lentils cook quickly and are soft and sweet, they are ideal for purees. The polyphenols in lentils have antioxidant, anti-inflammatory, and neuroprotective activities. Lentils score low on the glycemic index and have considerable soluble fiber and protein, making them ideal for individuals who have prediabetes, metabolic syndrome, or diabetes.
Stuff You Need
1 cup of dried red lentils
1 tablespoon extra virgin, cold-pressed olive oil
3 cloves garlic
1/4 cup tahini or 1/3 cup of toasted sesame
1 Tablespoon of lemon juice
1 teaspoon of cumin powder
1/2 teaspoon of salt
Water (as needed for blending)
Topping
Chopped cilantro
Drizzle of extra virgin, cold-pressed olive oil
Let’s Cook!
Cook lentils until soft. Drain any excess water.
Add lentils and all other ingredients except toppings to a food processor or blender.
Blend until smooth and creamy, adding water as needed to avoid a thick or pasty texture.
Adjust salt and lemon to taste.
Refrigerate for at least 30 minutes before serving.
If it thickens while chilled, stir in more water to loosen.
Serve with a drizzle of olive oil and a sprinkle of cilantro.
Additional Notes:
This recipe was used by permission of the author. Here are the links to Carin’s cookbooks.
The first volume comes in Kindle and paperback formats.
https://www.amazon.com/Plant-Based-Made-Simple-Carin-Lynch-ebook/dp/B09BP5QBZL
Carin’s second volume is available soon.