Red Lentil Puree with Cumin and Anise

Name: Red Lentil Puree with Cumin and Anise
Yield: Serves 4
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

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Appears in Cook's Illustrated March/April 1995

Side Dishes

Beans

Vegetarian

All types of lentils are best when cooked with salt but without acid.

SERVES4

TIME40 minutes

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....

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