Spicy French Lentil Puree Vegan
This puree was inspired by my re-watching of season 10 of Masterchef UK. Near the end of the season the finalists work with Tom Kerridge. He does a toasted lentil daal puree. It sounded so good that I decided I would do a lentil puree of my own.
Mine is not a daal. It's more of a spicy, french style sauce. Really tasty, though. Totally vegan.
1/2 cup dry lentils
3 1/2 cups water
1 Tbl Canola Oil
2 Jalapenos, chunked
1 Serrano, chunked
6 Cloves Garlic, chunked
2 Tbls Spicy Mustard
2 Tbls Sriracha
2 Tsps Crushed Pepper Flakes
2 Tsps Dry Thyme
2 Tbls Salt
2 Tsps Black Pepper
Toast the jalapenos and serranos with the salt in a dry pan. When they have some color add the oil and spices.
Continue to saute for 5 more minutes.
Add the dry lentils and garlic. Toast for 5 more minutes.
Add the water, mustard and sriracha. Cover and simmer for 25 minutes.
Add to a blender. Let cool for 10 minutes. Then puree until smooth.
Lentils make a wonderful base for a vegan puree.