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Lentils are common in many cuisines across the African continent, especially in countries along the Indian-influenced eastern coast, such as Tanzania and Kenya. Chef Marcus Samuelsson transforms brown lentils into a lemony puree flavored with a spiced butter of coriander, cumin and nutmeg.

Marcus Samuelsson
Marcus Samuelsson
November 2006

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Recipe Summary test

active:
15 mins
total:
1 hr
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, cover the lentils, carrot and onion with the water and bring to a boil. Simmer until the lentils are tender and almost all the liquid has evaporated, 35 minutes. In a food processor, puree the lentils and vegetables.

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  • In the same saucepan, melt the butter. Add the cumin, coriander, ginger, nutmeg, allspice and cayenne and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Add the lentil puree and cook, stirring, for 5 minutes. Season with salt and black pepper and stir in the lemon juice. Transfer to a serving bowl and sprinkle with the cilantro. Serve warm or at room temperature with the pita toasts.

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