Red lentil puree with cumin and anise
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Red lentils picked over and rinsed |
| 1½ | tablespoon | Ginger, minced |
| 2 | Garlic clove(s), minced | |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Butter |
| ½ | teaspoon | Cumin seeds |
| ½ | teaspoon | Anise seeds |
| 3 | tablespoons | Juice from 1 lemon |
| White pepper | ||
Directions
1. Bring first five ingredients plus 4 cups water to boil in medium saucepan; boil for 5 minutes. Reduce heat; simmer until lentils lose their shape, 15-20 minutes. Whisk lentils to make a puree; set aside.
2. Heat butter in small saut‚ pan. Add cumin and anise seeds; saut‚ until butter is nutty brown. Remove from heat; add lemon juice. Stir mixture into lentil puree. Season with pepper, adjust seasoning and serve.
Cook's Illustrated March/April 1995 Submitted By DIANE LAZARUS On 02-10-95