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Pulse puree can be made from canned or boiled pulses.
Rinse and drain a 15 oz. can of pulses: discard the liquid; yields about 1 ¼ c. Place the pulses in a food processor, add ¼ c. hot water and puree until the mixture has the consistency of canned pumpkin. If needed, add additional water, 1 tablespoon a time, to reach this consistency. Makes about 1 cup puree. Refrigerate or freeze unused puree.
Add 1/3 c. sorted and rinsed raw lentils to 2 c. boiling water. Cook until soft. Drain; discard the cooking water, leaving about 1 ¼ cups cooked pulses. Follow steps above.
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