Thursday, October 28, 2010
I've been reading through the Canada Pulses Guide to Beans, Peas, Lentils and Chickpeas and intrigued by their use of lentil puree in place of butter in baked goods. So I thought I'd get on the lentil puree bandwagon here and do some up -- some to freeze and a bit for later today to try in some baking. I decided to make it up in 1/2 cup containers (that I had saved from applesauce) - freeze, pop them out and then put them into freezer containers. That way I figured I had just the right amount to use in the average recipe in place of part - 1/2 the stipulated quantity of margarine or butter. It's very simple -- I soaked my little brown lentils overnight and then cooked up in the morning. The soaking goes a long way towards shortening your cooking time so I'd say that's a good time as well as energy saver.
Whirl 1-1/2 cups drained, cooked lentils in vita-mix blender or food processor (recommended) with 1 tablespoon of water, 2 tablespoons of applesauce and 1 tablespoon of brown sugar. I decided to add the applesauce and sugar so my lentils would be infused with a bit of sweetness as I'm planning to only use this in baked goods and I thought it would keep them pleasantly flavored whilst frozen! Hope so -- we'll see when the time to defrost them comes. Legume purees aren't easy to do in vita-mix until I learned the trick behind this. The only way is to keep the vita-mix blender on 3 -- any higher and it just won't do a thing. Use your tamper and keep it rotating. I would recommend a food processor as the best way to make lentil puree. I don't have one right now but I'm seriously considering purchasing a small one for this as well as my hummus. Hummus doesn't do the best in the vita-mix either unless you do at least 2 cans at one time. More seems to be easier for this machine. Nevertheless it's still a chore and I believe it will be less of a chore and easier to get your mixture out of food processor then digging to bottom of a blender.