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!
Lentil Puree with Cumin Cilantro and Lime
Serves 4
Lentil Puree with Cilantro and Lime
Prep
10 minutes
Cook
40 minutes
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!
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