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

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