photographed by chanel dror
As someone who is officially stuck in a snack rut (greek yogurt, anyone?), I was particularly excited about this office challenge. As soon as I came across this puree that seemed like a lighter version of an indulgent Mexican dip with tons of cilantro and lime, I knew I had to try it. I added my own twist to the recipe by making it thicker and serving it with baked tortillas and sliced bell peppers. Enjoy!
Continue reading the full story here!
Lentil Puree with Cumin Cilantro and Lime
Serves 4
Lentil Puree with Cilantro and Lime
Prep
10 minutes
Cook
40 minutes
Categories
Ingredients
- 1 small onion, finely chopped
- 1 small onion, finely chopped
- 1 cup yellow or red lentils
- 2 cups of water
- 1 teaspoon ground cumin
- Kosher salt, freshly ground pepper (be generous!)
- 1 cup cilantro leaves with tender stems, plus more for serving
- ¼ cup olive oil, plus more for drizzling
- 2 tablespoons fresh lime juice, plus more for serving
Instructions
- Combine onion, lentils, cumin, and 2 cups water in a saucepan; season with salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer until lentils are tender, 25–30 minutes. Let cool.
- Purée lentil mixture, 1 cup cilantro, ¼ cup oil, and 2 tbsp lime juice in a blender until smooth; season with salt and pepper. Place into a bowl. Drizzle with oil and lime juice; top with more cilantro.
- Purée can be made one day ahead; cover and chill. Bring to room temperature before serving.
- Enjoy!
