Lentil Puree

Ingredients

• lentils
• season with salt and pepper
• moisten with milk, cream or melted butter

Method

1. 1

   Soak lentils overnight, rinse and simmer until tender in as small an amount of water as possible.

2. 2

   Mash through a puree strainer, season with salt and pepper and moisten with milk, cream or melted butter.

3. 3

   If too moist, cook carefully over a low flame.

4. 4

   The puree should be of the consistency of mashed potato or squash.

As published

This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 8. The excerpt below is the record exactly as published.

Lentil Puree Soak lentils over night, rinse and simmer until tender in as small an amount of water as possible. Mash through a puree strainer, season with salt and pepper and moisten with milk, cream or melted butter

Cook this with the app: pantry check, scaling, and the assistant.