Red Lentil Puree

Since I have been eating less meat these days I am always looking for ways of getting protein into my diet.  Lentils are a great protein source but a girl can only eat so much lentil soup.  I like this recipe because you can snack on it with pita bread, or use it in a vegie sandwich, use it as a dip with fresh vegies, or use it as part of a meal as a side.  I toasted some multi grain bread and spread it with the lentil puree, then topped it with the greek yogurt and cilantro.  Seriously, I could live on bread alone!  


Ingredients:
1 cup red lentils, rinsed and sorted
1 cup vegetable or chicken broth
1 Tbsp tomatoe paste
5 cloves garlic, chopped
1/2 tsp salt
Pepper to taste
1 Tbsp ground coriander
Greek yogurt
Cilantro

In small stock pot combine lentils, broth, tomato paste, garlic, salt, pepper.  Bring to a boil then reduce heat to low and simmer for about 20 minutes, until the lentils are soft and all the liquid has been absorbed.  Transfer the mixture to a food processer, add the coriander, and puree until smooth.

Garnish with greek yogurt and fresh chopped cilantro.

This recipe makes 2 cups.  One serving is 1/2 cup.  Each serving contains 11 grams of fiber and 14 grams of protein.