Green Lentil & Thyme Purée

Name: Green Lentil & Thyme Purée
Yield: Approximately 750 g
Ingredients: 250 g Dry green lentils, rinsed; 80 g Onion, diced; 10 g Garlic; 800 ml Light Vegetable Stock; 30 ml Olive oil; 2 g Thyme leaves; 15 ml Red wine vinegar; 4 g Salt

Very tender lentils and thyme blended with olive oil and a little vinegar.

Green Lentil & Thyme Purée prepared as described in the recipe

Very tender lentils and thyme blended with olive oil and a little vinegar.

Approximately 750 g

Cook this

Ingredients

Batch

Dry green lentils, rinsed250 g
Onion, diced80 g
Garlic10 g
Light Vegetable Stock800 ml
Olive oil30 ml
Thyme leaves2 g
Red wine vinegar15 ml
Salt4 g

Method

Sweat onion and garlic in half the oil for 6 minutes.
Add lentils, stock and thyme; simmer for 30 to 40 minutes until lentils are very tender.
Drain, reserving cooking liquid. Blend lentils with remaining oil and enough liquid for a smooth purée.
Finish with vinegar and salt and pass if a finer texture is wanted.

Chef’s notes

Cook the lentils beyond salad tenderness so no chalkiness remains.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Celery. Sulphites.

Vegan

Last refined · October 2026