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Chile Lentil Puree

A creamy lentil puree with a small bit of heat that works as a filling, bowl base, or dip.

Prep Time
10 mins
Cook Time
10 mins
Course: Appetizer

Ingredients

  • ⅓ large onion (120g)
  • 1 fresno chile
  • 2 large garlic 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
  • Hot water for thinning if needed

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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