Red Lentil Puree with Cumin and Anise

Name: Red Lentil Puree with Cumin and Anise
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

Side Dishes
Beans
Vegetarian

Appears in Cook's Illustrated March/April 1995

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

SERVES 4

TIME 40 minutes

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