Advanced Lentils: Recipes and Tips – Italian Cuisine

Advanced Lentils: Recipes and Tips


Already cooked and left over lentils can become new delicious dishes to be served the next day. Discover all the recipes

During the holidays, they are very popular on the table, especially as side with the cotechino or it trotter: obviously we are talking about lentils, which are usually cooked in industrial quantities to bring good luck in the coming year.

So there is always the risk of some leftover. But have you ever thought that with the leftover lentils you can make us other very good ones recipes?
Here are some ideas for recipes with already cooked lentils and advance!
By “already cooked” we mean the classic stewed lentils, a typical side dish of cotechini and New Year's trotters!
In the gallery, however, you will find some secrets in the kitchen to make them even better.

Parmesan and lentil waffles: the recipe

Ingrediants

300 g of pre-cooked lentils
300 gr of grated Parmesan

Method

Heat a plate and pour a tablespoon of grated parmesan over it. Let it melt, then take a glass and shape the parmesan wafer on top, giving it a bowl shape. Create some, let them cool and then fill them with lentils, which you have previously heated. Serve hot.

Vegetarian lentil ragout: the recipe

Ingrediants

500 g of pre-cooked lentils
300 g of tomato sauce
1 glass of water
1 bay leaf
Salt to taste

Method

Take your already cooked lentils and heat them, adding the glass of water and tomato puree to the saucepan. Take care to cook over low heat for about ten minutes, until the sauce is not thickened. Add the bay leaf to flavor. Season with salt.

Lentil soup: the recipe

Ingrediants

300 g of pre-cooked lentils
vegetable broth to taste
1 bay leaf
2 cherry tomatoes (if desired)
1 sprig of rosemary
Salt to taste

Method

Heat your pre-cooked lentils over low heat and after a few minutes cover them with vegetable broth, adding the bay leaf, a couple of cherry tomatoes (if you like the touch of acidity) and a sprig of rosemary. Cook for about 10 minutes, seasoning with salt. There will be no need to add broth, as the lentils are already cooked. Serve when they are reduced to cream.

Moroccan lentil salad: the recipe

Ingrediants

200 g of pre-cooked lentils
400 g of carrots
1 onion
12 pitted dates
fresh mint to taste
1 teaspoon of paprika
1 teaspoon of ground cumin
the juice and grated zest of half a fresh lemon
Salt to taste
pepper as needed
extra virgin olive oil to taste

Method

Start with seasoning: in a pan over medium heat pour plenty of extra virgin olive oil, seasoning it with paprika and cumin, mixing everything for about 2 minutes.
Then take a bowl and pour it, adding the lemon juice, 1 teaspoon of salt and seasoning with pepper. Add some raw oil, the grated lemon peel and mix.

Now move on tosalad: heat the lentils already cooked on a low heat. In a separate pan, always cook the onion and carrots, cut into cubes, over medium heat. Leave everything crunchy. Now in a salad bowl, assemble the cooked vegetables, lentils and finely sliced ​​dates. Season with the fragrant oil and chop some fresh mint. Serve on the table.

Browse the gallery for many other tips for cooking lentils!

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