Red Lentil Puree

1 & 1/2 cups red lentils, rinsed
1 & 1/2 TBSP minced ginger root
2 medium garlic cloves, minced or crushed
1/2 tsp turmeric
1/2 tsp pure salt
2 TBSP butter, coconut oil, or ghee
1/2 tsp cumin seeds
1/2 tsp anise seeds
3 TBSP lemon juice
ground white pepper (or black pepper) to taste

• Bring first 5 ingredients plus 4 cups water to boil in medium saucepan.
• Boil for 5 mins.
• Reduce heat; simmer (uncovered) until lentils lose their shape, 15 to 20 minutes.
• Whisk lentils to make a puree & set aside.
• Heat butter (or oil) in a small saute pan.
• Add cumin & anise seeds & saute until butter is nutty brown.
• Remove from heat & add lemon juice.
• Stir mixture into lentil puree.
• Season with pepper & serve.

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SIDE NOTES:

~ I find it very convenient to keep my fresh ginger in the freezer and when I need a bit, use a zester to grate it.  Ginger is so much easier to work with frozen (not to mention it will stay fresh for a long time – as opposed to finding it shriveled up & rotten in a corner of the fridge).  If interested, check out my FAVORITE-TOOLS-&-GADGETS page to see my favorite zester.

~ I most often make this to accompany APPLE-STUFFED-ACORN-SQUASH.

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