Share this recipe
Lentils easily puree into a tasty, smooth, nutritionally dense puree that can easily be stirred into a wide variety of dishes in your kitchen. The puree disappears so fussy eaters wont even know its there. But you’ll know your cooking is packed with nutrition and that sometimes what you don’t know can help you!
For the Cooked Lentils
3 cups (750 mL) of water or broth
1 cup (250 mL) of your favourite lentils
½ teaspoon (2mL) sea salt
For the Puree
2 cups (500 mL) of cooked lentils
½ cup (125 mL) of water
Lentil Puree Notes For every one cup (250 mL) of cooked lentils, add ¼ cup (60 mL) of hot water. This puree may be kept in the fridge for up to a week or frozen in plastic bags for several months. As a general rule, you can substitute up to half the fat or butter in most baking recipes with lentil puree. Substituting lentil puree does have some effect on the final texture but nothing major. One cup of dried lentils, cooked and pureed as noted, will yield almost three cups of lentil puree.