Crushed Lentil Recipe

Rinse and cook lentils

Rinse 1 cup dried lentils in a fine-mesh sieve under cold water until water runs clear. Transfer to a medium saucepan and add 3 cups water and 1 tsp kosher salt. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a simmer. Cook uncovered for 18–22 minutes until lentils are tender but not falling apart. Drain any excess water and let sit 5 minutes to steam off.

Cool slightly: Spread the cooked lentils on a shallow dish or let them rest in the pan for 5 minutes so they’re warm but not piping hot before crushing.

Sauté aromatics

While lentils cook, heat 3 tbs extra-virgin olive oil in a large skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant. Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika and cook another 30 seconds to bloom the spices.

Add diced carrot to the pan and sauté 4–5 minutes until softened. Add the finely diced tomato (or 1/2 cup canned crushed tomatoes) and cook until the tomato breaks down and the mixture is saucy, about 3–4 minutes. Season lightly with a pinch of salt.

Crush the lentils

Transfer the warm lentils to the skillet with the aromatic mixture. Using a potato masher or the back of a spoon, gently press and crush the lentils against the pan surface until about two-thirds crushed — a mix of broken lentils and some whole lentils gives the best texture. If the mixture seems dry, add 1–2 tbs water or olive oil to loosen.

Simmer together 2–3 minutes so flavors meld. Taste and adjust salt and pepper.

Stir in 1/2 cup finely diced carrot (if not already added) or additional vegetables if desired. Remove skillet from heat and stir in 2 tbs fresh lemon juice, 1/4 cup chopped parsley, and 1/4 cup chopped cilantro (if using). The lemon brightens the crushed lentils and the herbs add freshness.

Season: Add 1/2 tsp ground black pepper and 1/4 tsp red pepper flakes if using. Adjust salt to taste.

Serve: Transfer crushed lentils to a serving bowl. Drizzle 1 tbs extra-virgin olive oil over the top and optionally dollop 1/2 cup plain yogurt or drizzle tahini for creaminess. Garnish with an extra sprinkle of chopped parsley and a wedge of lemon.

Use & storage: Serve warm as a dip with flatbread, as a side with grilled proteins, or spooned over rice. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently with a splash of water or olive oil.