Red Lentil puree

Red Lentil puree

Red lentils are my favorite type of legumes. Why? They are so quick to make! In contrast with beans and chickpeas, that take at least an hour of cooking with hours of prior soaking (which means planning in advance), red lentils are the legumes that you can use to create a quick filling dish.

Red Lentil Puree

And just as importantly, lentils are a great source of complex carbs, protein, fiber and lots of micronutrients, like manganese, vitamin A, B1, phosphorous, potassium, iron and zinc. This Red Lentil Puree is one of those quick, filling, and wholesome recipes to use the benefits of red lentils. 

This Red Lentil Puree is great on its own as well as accompanied with a garnish of your choice: whole-grain pasta, barley, rice, buckwheat, or anything else, really. 

Enjoy it while still hot, topped with some sesame seeds and parsley (both optional).

Red Lentil Puree

This Red Lentil Puree is a quick, easy, and filling wholesome meal. It's great on its own or accompanied with a garnish of your choice.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: Gluten free, Nut free, Oil free, Vegan
Servings: 6
Calories: 204kcal


  • 1.5 cup dry red lentils
  • 1 onion chopped
  • 1 carrot peeled and grated
  • 3 garlic cloves minced
  • 140 g 5 oz tomato paste
  • 1/2 tsp garam masala optional
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili flakes optional


  • To a heated pot add a splash of water or a bit of vegetable oil. Add onion, carrot and garlic along with spices. Let cook for 5 minutes until onion is soft and translucent.
  • Pour rinsed lentils, tomato paste and 4.5-5 cups of water. Mix everything and let cook for around 20-25 minutes, until mushy.
  • Once cooked, blend with an immersion blender to a puree. Enjoy with whole-grain pasta or cooked grain of choice.

Nutrition Facts:

Nutrition facts below per 1 serving of Red Lentil Puree without garnish:

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