Chile Lentil Puree
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Prep Time
10 mins
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Cook Time
25 mins
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Course
Appetizer
Chile Lentil Puree
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A creamy lentil puree with a small bit of heat that works as a filling, bowl base, or dip.
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Ingredients
- ⅓ onion 120g, large
- 1 Fresno chile pepper
- 2 garlic large cloves
- 3 tablespoons olive oil divided
- ½ teaspoon kosher salt plus more to taste
- ½ cup red lentils 90g
- 1 ⅓ cup water 260g
- 2 teaspoon apple cider vinegar
- water if needed, hot, for thinning
Instructions
- Dice the onion and chile and mince the garlic. Heat a medium pot over medium heat and add 1 tablespoon of the olive oil. Stir in the onion, chile, and salt, cooking until the onion is soft, 8 minutes or so.
- Stir in the garlic, cooking until fragrant, about 1 minute, then add the lentils and water. Bring to a boil, reduce to a simmer, and let cook until the lentils fall apart, about 20 minutes. The mixture will look relatively thin—I assure you it will thicken as you blend.
- Transfer the mixture to a high-speed blender or food processor. Add the vinegar and remaining 2 tablespoons olive oil, then puree until smooth. If the puree is too thick, add a splash or two of hot water. It will continue to thicken as it cools. If the puree feels too thick to spread, add a bit more water and puree once more. Taste and adjust the vinegar and salt to your liking before serving.
Notes
- This dip will thicken as it cools and if thick right after blending, you’ll find the dip will have congealed to the point of not being a very good dip. If this happens, return to the blender and puree with a splash of hot water until a solid dip consistency forms
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