Name: Lentil Purée With Cumin, Cilantro, and Lime
Yield: 4 servings
Ingredients: 1 small onion, finely chopped; 1 cup yellow or red lentils; 1 teaspoon ground cumin; Kosher salt, freshly ground pepper; 1 cup cilantro leaves with tender stems, plus more for serving; ¼ cup olive oil, plus more for drizzling; 2 tablespoons fresh lime juice, plus more for serving

Lentil Pure with Cumin Cilantro and Lime recipe

Michael Graydon + Nikole Herriott

Also known as Fava in Greek cuisine, this herby and bright purée recipe could also be made with nearly any other pulse or bean. It's often served alongside fish or as part of a meze spread.

Recipe information

Yield
4 servings

Ingredients

small onion, finely chopped

cup yellow or red lentils

teaspoon ground cumin

Kosher salt, freshly ground pepper

cup cilantro leaves with tender stems, plus more for serving

cup olive oil, plus more for drizzling

tablespoons fresh lime juice, plus more for serving

Need to make a substitution?

Preparation

Step 1
Combine onion, lentils, cumin, and 4 cups water in a medium saucepan; season with salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer until lentils are falling-apart tender, 25–30 minutes. Let cool.
Step 2
Purée lentil mixture, 1 cup cilantro, ¼ cup oil, and 2 Tbsp. lime juice in a blender until smooth; season with salt and pepper. Spoon into a bowl. Drizzle with oil and lime juice; top with more cilantro.
Step 3
Do Ahead: Lentil purée can be made 1 day ahead; cover and chill. Bring to room temperature before serving.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes