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Categories:
red lentils water thyme salt lemon olive oil garlic decoration black olives capers cherry tomatoes onion
Viewed: 36 - Published at: 2 years agoIngredients
- Lentil Puree
- 7 ounces red lentils
- 1 1/2 cups water
- 5 -8 sprigs thyme (10-12 cm long)
- 1 teaspoon sea salt
- 1/2 lemon, juice of
- 3 1/2 tablespoons olive oil
- 1 garlic clove, minced
- Decoration
- 8 black olives
- 1 teaspoon capers
- 2 cherry tomatoes, halfed
- 1/2 small onion, sliced in rings
Method
- Bring water, lentils and thyme to boil.
- Reduce heat to low and cook for 10-15 minutes until lentils are soft and water is absorbed (for cooking time: refer also to package directions).
- Remove Thyme Sprigs and mash Lentils.
- Add salt, lemon juice, olive oil, garlic and pepper to taste. Mix well.
- Serve warm or cold. Decorate with black olives, capers, cherry tomatoes and onion rings.
- NOTE: Mirj suggested to add some lemon zest to the lentil puree. Thank you Mirj, I think this is a great idea to support a fresh note.
