Tasteful lentil puree.

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Recipe by Damaris Beems Course: Side dish, MezzeCuisine: Lebanese, Middle Eastsup




Cooking time


Total time



As a guest at the restaurant recently said: ‘you get a spoon with something brown on it and you think: ‘okay’. And then you take a bite and you think: ‘woh’. That sums it up quite nicely. Tasteful, lovely. Can be eaten at room temperature or warm. As an appetizer or part of a mezze or menu. And the crispy fried red onion gives just that little bit of bite that you would like to have with it.


  • 200 gram brown lentils

  • 1 white onion

  • 1 red onion

  • 2 cloves garlic

  • 0,5 table spoon Libanese sevenspices powder

  • 0,5 table spoon nutmeg

  • 0,5 table spoon black pepper

  • 0,5 table spoon round coriander

  • 100 ml plant based cream

  • salt and pepper

  • olive oil

Cooking time

  • Finely chop the onion. Do the same with the garlic. Brown them together in the olive oil. Then add the lentils and add 850 ml of water. Bring it to a boil and then reduce the heat and let it cook until the lentils are tender. Add the spices and put everything in the food processor and puree to a puree. Then add the cream and season with salt and pepper.
  • Cut the red onion into thin rings and fry them in olive oil until they are crisp and brown. Place this on top of the lentil puree when serving.

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