Name: Red Lentil Puree with Cumin and Anise
Total time: 40 min
Ingredients: 1 cup red lentils , picked over and rinsed; 1 1/2 tablespoons minced fresh ginger; 2 medium cloves garlic , minced; 1/2 teaspoon ground turmeric; 1/2 teaspoon table salt; 2 tablespoons unsalted butter; 1/2 teaspoon cumin seeds; 1/2 teaspoon anise seeds; 3 tablespoons lemon juice from 1 lemon; ground white pepper

Why This Recipe Works

When experimenting with cooking techniques for our lentil recipes, we found that the addition of salt to the cooking water significantly developed the flavor of each lentil. The use of vinegar in lentil recipes, however, was not such a hit. It doubled the cooking time and gave the lentils a rather grainy texture. Subsequent tests with wine and tomato yielded similar results. This is because acids interfere with lentils' ability to bind with water. This in turn causes them to take longer to soften and to have a rather dry taste.

Instructions

Bring first five ingredients plus 4 cups water to boil in medium saucepan; boil for 5 minutes. Reduce heat; simmer until lentils lose their shape, 15 to 20 minutes. Whisk lentils to make a puree; set aside.

Heat butter in a small sauté pan. Add cumin and anise seeds; sauté until butter is nutty brown. Remove from heat; add lemon juice. Stir mixture into lentil puree. Season with pepper, adjust other seasonings, and serve.