Red Lentil Purée with Yogurt Calories

No. Red lentil purée with yogurt is made with red lentils and yogurt, while traditional hummus is based on chickpeas and tahini. The lentil version tastes tangier and softer; it also usually lacks hummus’s distinctive sesame flavor.

No, red lentils do not need soaking for red lentil purée with yogurt. Rinse them and cook them directly until tender. They soften quickly, so check the pot as they cook and drain off excess water before mashing to avoid a loose purée.

Red lentil purée with yogurt is usually served chilled or at room temperature. Cool the cooked lentils before adding the yogurt, then refrigerate the mixture until serving. If you want a warm spiced-oil topping, spoon it over just before bringing the dish to the table.

Cumin, paprika or chili, and black pepper work well in red lentil purée with yogurt. A little garlic, lemon, mint, or sumac can add extra brightness. Start with a small amount of strong seasonings so they do not overwhelm the lentils and yogurt.

Serve red lentil purée with yogurt as a dip with toasted bread, flatbread, crackers, or crunchy vegetables. It also works as part of a mezze spread alongside salads and other small dishes. A drizzle of olive oil and a pinch of chili make a simple topping.

Red lentil purée with yogurt is often too runny because the cooked lentils were not drained enough or the yogurt was particularly thin. Drain the lentils thoroughly, then mash them before adding yogurt gradually. Chilling the mixture can also help it firm up.

Yes, Greek yogurt works well in red lentil purée with yogurt and makes it thicker and creamier. Stir it in after the lentils have cooled, adding a little at a time until you reach the texture you want. Plain, unsweetened yogurt keeps the savory flavors balanced.

Yes, you can make red lentil purée with yogurt ahead and keep it covered in the refrigerator for up to 3 days. Stir it before serving, since a little liquid may separate. Add fresh herbs or a warm topping just before serving for the best texture and flavor.

It is better not to freeze red lentil purée with yogurt after mixing in the yogurt, because thawing can make it separate and watery. Freeze the cooked, mashed lentils on their own instead. Thaw them, reheat if needed, cool completely, and then mix in fresh yogurt.