Red Lentil Puree

Name: Red Lentil Puree
Ingredients: Lentil Puree; 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; Decoration; 8 black olives; 1 teaspoon capers; 2 cherry tomatoes, halfed; 1/2 small onion, sliced in rings

13 ingredients

6 steps

Ingredients

Lentil Puree
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
Decoration
8 black olives
1 teaspoon capers
2 cherry tomatoes, halfed
1/2 small onion, sliced in rings

Directions

1

Bring water, lentils and thyme to boil.
2

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).
3

Remove Thyme Sprigs and mash Lentils.
4

Add salt, lemon juice, olive oil, garlic and pepper to taste. Mix well.
5

Serve warm or cold. Decorate with black olives, capers, cherry tomatoes and onion rings.
6

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.