IFAS Extension
Release Date: 5/25/2026
Family and Consumer Sciences
Abstract
A pureed diet may be recommended for individuals with swallowing problems; however, it can be challenging for those with a puréed diet to receive adequate protein, fiber, vitamins, and minerals. This 4-page document provides recipes made with puréed lentils, offering desserts that are both tasty and nutrient-dense.
About this Publication
This document is FSHN18-3, one of a series of the Department of Food Science and Human Nutrition, UF/IFAS Extension. Original publication date March 2018. Revised April 2021 and January 2026. Visit the Ask IFAS website at https://ask.ifas.ufl.edu/ for the currently supported version of this publication.
How to Cite
Dahl, W. J., & O’Donoughue, A. (2018). Pureed Foods: Lentil Desserts. EDIS, 2018(2). https://doi.org/10.32473/edis-fs306-2018
Authors
Wendy Dahl
Specialist
University of Florida
professor and Extension specialist, UF/IFAS Department of Food Science and Human Nutrition
Alison O'Donoughue
Extension assistant, Department of Food Science and Human Nutrition