Lentils are soooo versatile. Did you know they puree into a gorgeously thick, creamy, dreamy mash?
It’s similar to a hummus, ‘cept that I don’t think of hummus being warm. It’s also like a dreamy puree …. but the ‘mash’ concept is so much more fun! I use this the way I would mashed potatoes, mashed cauliflower or a cleric puree.
Using yellow moong dal gives this mash it’s gorgeous pale sunshine color. Lentils are one of my go-to ingredients for fiber, plant-based protein and their versatility.
In the photo above, the Mashed Sunshine Lentil Puree is the perfect backdrop for a sauteed cabbage- another one of my favorite things. It’s also easy to flavor with various spices- in my Lentil Puree recipe below I keep to a very basic lemon garlic essence.
Make it yourself and tell me how you use this delicious Mashed Sunshine Lentil Puree
Mashed Sunshine Lentil Puree
1/2 cup dry Moong Dal (yellow lentils)
1 garlic clove
juice of 1/2 lemon
1 tsp salt and 1/4 tsp black pepper ~or~ to taste
~sauteed red cabbage (recipe below)
~toasted pine nuts
~extra virgin olive oil
Simmer the moong dal with 1.5 cups water and 1/2 tsp salt until soft.
Blend the lentils (and additional water that they didn’t soak up), garlic clove, salt, pepper and lemon juice until creamy. Add additional water if needed to blend creamy.
Use immediately while warm. The puree will thicken as it gets cold- simply add a little additional hot water and re-blend.
Top with sauteed cabbage & onions. Sprinkle with toasted pine nuts. Drizzle with extra virgin olive oil.
Sauteed Red Cabbage
1″ slice of red cabbage
1/4 of yellow onion
1 tsp coconut oil
Seasoning of choice (I used a steak seasoning in the photo above)
Slice the yellow onion. Melt the coconut oil in a fry pan over medium low heat. Add the cabbage slice and scatter the onion slices around it. Cover liberally with the seasoning.
Continue to cook until golden brown on the bottom, flip and cook on the second side. Use above with the Sunshine Lentil Puree.1