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!

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Lentil Puree with Cumin Cilantro and Lime

Serves 4

Lentil Puree with Cilantro and Lime

By Camille Styles

10 minutes


40 minutes


  • 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


  1. 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.
  2. 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.
  3. Purée can be made one day ahead; cover and chill. Bring to room temperature before serving.
  4. Enjoy!

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