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BTD Forums  /  Cook Right 4 Your Type  /  Lentil purée
Posted by: Canadj, Friday, September 16, 2011, 7:36pm
I am wondering how to make lentil purée?  Do you soak the lentils, or cook them?

There's this recipe for biscuits that I'd like to try, and lentil purée is one of the wet ingredients.
Posted by: Chloe, Friday, September 16, 2011, 7:49pm; Reply: 1
Quoted from Canadj
I am wondering how to make lentil purée?  Do you soak the lentils, or cook them?

There's this recipe for biscuits that I'd like to try, and lentil purée is one of the wet ingredients.


Here's one recipe called dhal.

http://indian.food.com/recipe/dhal-lentil-puree-32869

And another
http://www.food.com/recipe/red-lentil-puree-129074

And this
http://www.food.com/recipe/french-lentil-pur-e-169023

Last one
http://www.food52.com/recipes/8554_spiced_lentil_cake_in_lemony_lentil_puree

One of these might be easier than the others...but it seems that all lentils are cooked.  Lentils are
rarely soaked before cooking them
Posted by: Lola, Friday, September 16, 2011, 9:19pm; Reply: 2
my twist is to even sprout them first
Posted by: ruthiegirl, Friday, September 16, 2011, 9:21pm; Reply: 3
I would cook the beans, then puree them in the  food processor or blender to make a puree. I don't think lentils should be eaten uncooked (even if sprouted, I think they still should be cooked, though they'll need a much shorter cooking time, maybe only a few minutes.)
Posted by: Chloe, Friday, September 16, 2011, 9:30pm; Reply: 4
Quoted from ruthiegirl
I would cook the beans, then puree them in the  food processor or blender to make a puree. I don't think lentils should be eaten uncooked (even if sprouted, I think they still should be cooked, though they'll need a much shorter cooking time, maybe only a few minutes.)


Ruthie, I'm wondering why you're against lentil sprouts being eaten raw?  I eat them all the time....
crunchy, delicious....healthy.   http://www.herbsarespecial.com.au/free-sprout-information/lentils.html

Posted by: ruthiegirl, Friday, September 16, 2011, 9:33pm; Reply: 5
I'd read somewhere that beans are best eaten cooked. I personally haven't tried this, as I only recently found out my secretor status (O nonnies get lentils, O secretors don't) and I simply haven't had time to play around with sprouting them yet. I've literally eaten lentils once in the past 2 or 3 years. If I ever sprouted lentils, it was more than 6 years ago, and I recall having gas and bloating from eating uncooked sprouted beans.
Posted by: Drea, Friday, September 16, 2011, 9:33pm; Reply: 6
I eat sprouted lentils with no ill effects. Yum! I've sprouted other beans, but find that lentils and mung beans are the only ones I like sprouted and not cooked.
Posted by: Canadj, Wednesday, September 21, 2011, 4:49am; Reply: 7
Thanks for the advice, everyone.  I found the 2nd recipe of Chloe was ideal.  After cooking I pushed it through a sieve (mostly) and cut it into the mix.  I was making biscuits.  They were very tasty. (sunny)
Posted by: Pixu, Friday, September 23, 2011, 2:16pm; Reply: 8
Can you give us the recipe?  :P
Posted by: Canadj, Friday, September 23, 2011, 6:40pm; Reply: 9
Baked Biscuits (makes 15)

1 & 3/4 cup all purpose flr
1 tbsp baking powder
1 tbsp white sugar
Dash salt
1/4 soft margarine, unsalted
2/3 cup lentil purée
2/3 cup milk

1) Preheat oven to 425F
2) Combine dry ingredients in a bowl
3) Cut margarine into mixture, and cut lentil purée into mixture until it resembles coarse oatmeal
4) Add milk and fold into mixture until just incorporated
5) Turn out dough onto a lightly-floured surface and pat down to 1&1/2-2 inches (5cm) thick.  Cut out biscuits with a 2 inch cookie cutter (Tip: Dust cutter with flr to prevent sticking)
6)Place biscuits on baking sheet 1 inch apart (Tip: Use cooking spray or parchment paper)
7) Bake 14-16 mins


I used Splenda, and the Lactaid milk.  For making the purée I cooked the lentils according to the package, then put it through a strainer.  The stuff that didn't go through, I put into the dough anyway, and mixed it in, so some was liquidy and some solid.  It turned out sort of like a corn muffin because there were little solid bits in the mix.  The booklet I got this from says to use a food processor, but mine turned out fine.

For the flour, I guess you could use any compliant flour, it doesn't have to be white or regular.  Those Bob's Red Mill gluten-free all purpose would do well I think.
Posted by: Debra+, Friday, December 9, 2011, 5:36am; Reply: 10
Quoted from ruthiegirl
I'd read somewhere that beans are best eaten cooked. I personally haven't tried this, as I only recently found out my secretor status (O nonnies get lentils, O secretors don't) and I simply haven't had time to play around with sprouting them yet. I've literally eaten lentils once in the past 2 or 3 years. If I ever sprouted lentils, it was more than 6 years ago, and I recall having gas and bloating from eating uncooked sprouted beans.


Lentils...love 'em...especially sprouted...cooked AND uncooked. ;-)  They make my tummy feel happy. :)

ruthiegirl...if the lentils are neutrals or more on your swami...you could try them and see how your body reacts.  I love them in soups too. Yummilicious.  :D

Debra :)  

Posted by: maz, Friday, December 9, 2011, 8:00am; Reply: 11
I see O's are eating lentils, I thought they were on the avoid for O's. I love them but they give me really bad bloating and gas as does chick peas and I believe chickpeas are neautral ???  
Posted by: Lola, Friday, December 9, 2011, 8:23am; Reply: 12
he most recent rating of a food can be found using typebase:

http://www.dadamo.com/typebase4/typeindexer.htm

Read about the non secretor issue
http://www.dadamo.com/knowbase/newbie/a.htm
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