Lentil Puree

Lentil puree
serves four

A delicious chickpea free alternative to humous, made with lentils, cumin and coriander. This is a gluten free recipe suitable also for vegans. Serve with plenty of warm pitta bread or oatcakes.

1 onion diced finely
4 tbsps olive oil
2 cloves garlic sliced thinly
200 g (7oz) brown lentils
quarter tsp ground cumin
quarter tsp ground coriander seeds
1 tbsp flatleaf parsley roughly chopped
1 tbsp coriander roughly chopped
1 and a half tsp chili flakes
juice of one lemon
salt and pepper

Gently fry the onion in the olive oil until pale golden, then add the garlic and continue to cook for two more minutes. Add the lentils give the mixture a good stir and add twice the volume of water. Bring to the boil, reduce the heat and simmer gently for about half an hour or until the lentils no longer have any bite.
Drain half the liquid away and puree in a food processor until it is more or less smooth. Transfer to a mixing bowl, add the spices, chopped herbs, lemon juice, salt and pepper and mix well. Spread the puree on a plate and drizzle with olive oil.