Pea or lentil puree
4 servings
45 minutes
Pea or lentil puree is a simple yet rich dish of Russian cuisine that has warmed people for centuries. It is a thick, velvety mass with a delicate flavor highlighted by the aroma of fried onions. Peas and lentils are symbols of hearty and affordable food, giving the puree softness and natural sweetness. In ancient times, it was served as a standalone dish or used as a side for meat and fish. Thanks to vegetable oil, it acquires a silky consistency and becomes even richer. This dish is perfect for a cozy home dinner, especially in cold weather when one craves something warming and nourishing.
1
Sort and wash the peas or lentils, then cook them over low heat. Once the peas or lentils are cooked, drain the remaining water, add salt, then mix and pass through a meat grinder or sieve.
- Dried peas: 1 glass
- Onion: 1 head
2
Then add finely chopped and sautéed onion and mix well again.
- Onion: 1 head
- Vegetable oil: 2 tablespoons
