Red Lentil Puree

• Lentil Puree
• 7 ounces red lentils
• 1 1/2 cups water
• 5 -8 sprigs thyme (10-12 cm long)
• 1 teaspoon sea salt
• 1/2 lemon, juice of
• 3 1/2 tablespoons olive oil
• 1 garlic clove, minced
• Decoration
• 8 black olives
• 1 teaspoon capers
• 2 cherry tomatoes, halfed
• 1/2 small onion, sliced in rings

1. Bring water, lentils and thyme to boil.
2. Reduce heat to low and cook for 10-15 minutes until lentils are soft and water is absorbed (for cooking time: refer also to package directions).
3. Remove Thyme Sprigs and mash Lentils.
4. Add salt, lemon juice, olive oil, garlic and pepper to taste. Mix well.
5. Serve warm or cold. Decorate with black olives, capers, cherry tomatoes and onion rings.
6. NOTE: Mirj suggested to add some lemon zest to the lentil puree. Thank you Mirj, I think this is a great idea to support a fresh note.

red lentils, water, thyme, salt, lemon, olive oil, garlic, decoration, black olives, capers, cherry tomatoes, onion

Taken from www.food.com/recipe/red-lentil-puree-129074 (may not work)