Everyone knows and loves mashed potatoes. Yellow lentil purée, on the other hand, is less well known. Why not add some variety by serving it alongside your grilled meats? Even children are won over by it.
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow lentils | 250 g |
| Vegetable stock | ½ L |
| Onion | 1 large |
| Garlic | 2 cloves |
| Coriander seeds | 1 tsp |
| Fennel seeds | 1 tsp |
| Fenugreek seeds | 1 tsp |
| Colombo spice powder | 1 tsp |
| Fresh ginger | 1 piece, 2 cm |
| Fresh coriander | ½ bunch |
| Virgin coconut oil | 2 tbsp |
| Cooking coconut cream | to taste |
How Do You Prepare This Lentil Purée?
- Soak the lentils in cold filtered water for at least half an hour.
- Meanwhile, crush the three types of seeds in a mortar and pestle, then add the spice powder. Grate the ginger, finely chop the coriander stems (set the leaves aside), crush the garlic and finely slice the onion.
- In a heavy-bottomed pot, toast the crushed spices, then add the onion, garlic, ginger and coriander stems.
- Stir gently until the onions turn translucent.
- Add the drained lentils, cover with stock, and simmer gently, covered, for 20 to 30 minutes, until the stock is absorbed and the lentils are tender (add more stock if needed, as the mixture should not dry out).
- Serve in individual bowls, sprinkled with coriander leaves and a spoonful of warm coconut cream, adjusted to the creamy consistency you prefer.
Served with basmati rice and courgette or squash depending on the season, this purée can make a complete meal on its own. Yellow lentils can be swapped for red split lentils, which cook faster and need less stock.
