Red lentil velvet cake – La Cucina Italiana – Italian Cuisine

Red lentil velvet cake - La Cucina Italiana


The velvety red lentils is a quick and easy way to enjoy this legume. We have tried the basic recipe and the spicy velvety of Turkish red lentils

The color is that of the pumpkin, the consistency is that of the velvety. A hot and invigorating dish, Which will make even the most skeptical people appreciate the taste and all the nutritional properties of a particular vegetable that cooks at the speed of light: red lentils.

The recipe for velvety red lentils

Also said Egyptian lentils, they lend themselves well as base for tasty soups and velvety, since they tend to fall apart during cooking. They do not need to be soaked, just rinse them and cook them starting from cold water. They are delicious combined with turmeric, curry and pumpkin and, thanks to their red-orange color, make any dish inviting.
To prepare the basic version of velvety red lentils put an onion, a carrot and a chopped celery stick in a pan with a couple of tablespoons of oil. Fry lightly and add 200 g of red lentils, 4 glasses of water or vegetable stock and a bay leaf. Cook for 15-20 minutes until the lentils are tender, salt only now and blend with an immersion blender. If necessary, add more water or let it thicken over the heat until it reaches the desired consistency.
Vary the velvety adding chilli, rosemary, tomato or passata, le spices which you prefer or others vegetables, like potatoes, cauliflower, pumpkin.
Particularly famous is the so-called velvety red lentil soup: replace oil with ghee – an oriental clarified butter found in ethnic food or in organic shops – and use fresh ginger, paprika, cumin, mustard seeds, curry, black pepper, mint and lemon juice.

Characteristics of red lentils

Would be appropriate often consume legumes, but due to the rather long cooking times we tend to forget about these precious ones vegetable protein sources. Lentils, though, they cook quickly enough is they do not need to be soaked. The red lentils, that is peeled – ie deprived of the outer peel which is the richest part in cellulose – even more and, moreover, are more easily digestible: here they become particularly suitable for children of any age and are usually well tolerated even by those who suffer annoying gastrointestinal side effects.
Red lentils are low in fat and rich in iron and fiber, thus keeping glycemic peaks at bay, in short, they are also friends with diets.

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