Name: Red Lentil Puree
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by Thorsten

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This is a wonderful Mediterranean starter or side dish.

Ready In:: 25mins
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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

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.

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"This is a wonderful Mediterranean starter or side dish."

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review by Mia in Germany

4/1/2012

Great recipe! I used dried thyme, too, and omitted the capers but added some lemon zest which indeed is a lovely addition. Thanks for posting!<br/>Made for I've Saved All These Recipes / Diabetes Forum

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review by Iceland

3/25/2010

It was very watery, i am not sure what i did wrong, i had the lentils cook for hours. But the taste was great, thanks for sharing.

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review by Aunt Cookie

5/31/2009

This is so good! I used dried thyme (1 1/2 tsp) instead of the fresh...I'm sure the recipe is better as written, but I didn't have access to fresh thyme. Anyway, I cooked the lentils a little longer than indicated in the recipe (probably 25 minutes) and added a little extra water as needed. This was so easy and makes a great dip/spread. Thanks for posting!

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review by ladypit

7/23/2006

This is wonderful! We had some red lentils we wanted to use and I went looking for recipes. This was perfect. Because no one but me will eat olives or capers I just served them with some sweet onion and pita bread. We loved it. Great texture and flavor and super easy to make.

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review by Mirj2338

12/22/2005

Excellent addition to our Middle Eastern mezze selection. Before juicing the lemon I zested it and added some to the dish. Delightful with some toasted pita triangles and a health dose of za'atar. Thanks Thorsten!

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