Pea puree and cumin-spiced lentils

Components

• Half a teaspoon of dried peas
• Half a tea cup of lentils
• 1 purple onion
• 2 garlic cloves
• Broth made with half a lemon
• 1/4 cup of olive oil (tea)
• 15 coriander stems
• 1 teaspoon of ground cumin
• A small amount of cayenne pepper
• freshly grated nutmeg, added according to taste
• Add salt and ground pepper as needed to suit your taste.
• Serve with roasted cumin seeds and coriander leaves to taste.

Ready state

1. Put the peas in a bowl, pour 1 cup of boiling water over them, and let them soak for 30 minutes – this shortens the peas’ baking time and allows the peas and lentils to cook together evenly.

1. After the sauce time, drain the water using a sieve and move the peas to a medium-sized pot. Add the lentils, pour in 1.5 liters of water, and turn the heat to high. When it starts boiling, reduce the heat, partially cover the pot, and let it simmer for around 40 minutes or until the grains are tender. In the meantime, get the other ingredients ready.
2. Remove the onion’s skin and dice it into small pieces. Peel and finely slice the garlic cloves. Rinse and pat dry the coriander leaves.
3. Place a frying pan over medium heat. Pour in the olive oil, add the onion, sprinkle with a pinch of salt, and sauté for 5 minutes until it turns golden brown. Add the garlic, season with cumin, cayenne pepper, and nutmeg to taste, then stir for an additional minute to release the aroma. Set aside.
4. After baking, strain the cooked peas and lentils through a sieve and allow the water to drain completely.
5. Put the cooked grains and the sautéed mixture into the food processor. Add the coriander leaves, lemon broth, and season with 1 teaspoon of salt and pepper to taste. Blend until a smooth and creamy paste is formed.
6. Place in a bowl and refrigerate for a minimum of 1 hour to chill. Before serving, drizzle with olive oil and garnish with roasted cumin seeds and coriander leaves to your preference.

Toasted cumin seeds

Place a frying pan over medium heat and add half a teaspoon of cumin seeds, stirring for approximately 5 minutes until they become lightly toasted.

Under pressure

Soak the split peas in boiling water for 10 minutes. In a pressure cooker, add the drained peas and lentils, then cover with 1 liter of water. Cook for 3 minutes once the pressure begins to build.

Able to store

It can be stored in the refrigerator for up to 5 days.

Purchase only what is necessary

Store

Tigela média [pimenta-do-reino], coleção Paninha

Face coverings

Measure gatherers

Cuisipro stainless steel strainer, 28 cm

Set featuring two stainless steel pots, Tramontina

Chief Knife, Zwilling WILLING J.A. Henckels

Mesa de Bambú, Zwilling

28 cm Ballarini aluminum pan with non-stick coating