Maxfacts

Red lentil puree

A good source of protein, easy to eat and very versatile; keeps the hunger at bay for a while.

Ingredients

• 2 shallots, finely chopped
• 5-6 tbsp oil (olive oil is good with this recipe)
• 5 soft dried apricots, chopped
• 150 g dried red lentils
• 450 ml vegetable stock
• 2 tsp ground coriander
• 1 tsp caraway seeds
• 1 lemon, finely grated zest and juice of ½ lemon
• 3 tbsp tahini paste
• salt and white pepper to taste

Method

1. Heat 3 tbsp of oil in saucepan, add finely chopped shallots and sweat over low heat until soft. Add chopped apricots, lentils, ground coriander, caraway seeds and vegetable stock. Cover and simmer for 20 to 30 minutes until lentils are very soft.
2. Remove from heat, and blend to a smooth puree. Add tahini paste, finely grated lemon zest, lemon juice (if tolerated), mix well and season to taste. Pass puree through fine-meshed sieve, adjust thickness as preferred.
3. To serve, drizzle puree with (olive) oil.