Lentil Puree – Lentils.org

Lentil Puree

  By lentilsorg

July 16, 2015

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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!

  • Yields: 3 cups (750 mL) puree


  1. For the cooked lentils, combine all the ingredients in a medium saucepan over medium-high heat. Bring the works to a full boil then adjust and lower the heat, just enough to maintain a slow, steady simmer. Cover tightly and continue cooking until the lentils are soft and tender, about 15 to 20 minutes.
  2. For the lentil puree, pour the cooked lentils into your food processor. Add the water and process until a smooth puree resembling canned pumpkin forms, two to three minutes. If the texture seems too thick, add another tablespoon or so of water.
  3. Then decide what you are going to sneak the puree into!

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.


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


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium0 mg
Potassium487 mg
Protein12 g
Cholesterol0 mg
Sugar2 g
Total Fat0 g
Saturated Fat0 g
Total Carbohydrates27 g
Dietary Fiber10 g