How to Blend Lentils: Meal Prep
Blending is one of the best ways to cook lentils - it brings out earthy, mild, absorbs spices well. This meal prep covers everything you need, from temperature and timing to flavour pairings and common mistakes.
- Technique: Blending - A high-speed blender transforms plant foods into silky sauces, creamy soups, smooth dressings and rich cashew-based creams - unlocking textures impossible without blending.
- Lentils: earthy, mild, absorbs spices well
- Texture: from creamy (red) to al dente (Puy/green)
- Scale-up quantities and storage guidance for weekly meal prep.
- Note: Blended is not the most common method for Lentils, but it produces interesting results
Top Blending Tips
- Add liquid first to protect the blade and create a vortex
- Cool hot soups slightly before blending - start on low to prevent pressure build-up
- Soak cashews 4+ hours for the smoothest cashew cream
- Blend in batches for large quantities
- Flavour: earthy, mild, absorbs spices well
- Texture: from creamy (red) to al dente (Puy/green)
- Best methods: boil, saute
- Nutrition: Excellent plant-based protein source
Frequently Asked Questions
Add liquid first to protect the blade and create a vortex. Cool hot soups slightly before blending - start on low to prevent pressure build-up. For lentils: it has a earthy, mild, absorbs spices well flavour and from creamy (red) to al dente (Puy/green).
Timing varies by size and quantity. Batch cooking version - prep once, eat all week. Always check doneness by sight, touch or a knife tip rather than relying on time alone.
Add liquid first to protect the blade and create a vortex Cool hot soups slightly before blending - start on low to prevent pressure build-up Soak cashews 4+ hours for the smoothest cashew cream Blend in batches for large quantities
Lentils is a nutritious plant-based ingredient and an excellent protein source. Blending preserves all nutrients.
Recipes to Try
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