At Christmas but not only: lentils are an ingredient that should never be lacking in our diet, due to the innumerable nutritional properties of which are rich
Red, brown, green: there are many varieties of lentils on the market, all rich in proteins and vitamins essential to our health. Among the most widespread and valuable are those of Castelluccio, Altamaura and Fucino. Also the French ones by Puy are excellent.
For sale they are already boiled, packaged in jars, or red hulled to cook faster. The dried ones have a higher content of active ingredients and are free of preservatives, unlike those in cans. When the product is packaged, it is advisable to check the origin and date of harvesting, because if the lentils are too old they will require overcooking and longer cooking, to the detriment of the flavor. Always considered lucky, they are a versatile ingredient with which you can prepare an entire menu, from appetizers to desserts. Here are our tips to bring them to the table.
Lentil caviar with ricotta and speck
Prepare these small glasses that you will serve as entreé by cooking the lentils with a sauté of celery, onion and carrot. When they are soft, salt them, blend them until they are creamy and add a drizzle of extra virgin olive oil. Place the cream on the bottom of a glass, add the cow's milk ricotta and garnish with slices of speck collected in the center.
Red lentils, foie gras and raw ham
Another delicious finger food that is prepared in a very short time because the red peeled lentils bake very quickly compared to the classic ones. Place them in a pot with chopped herbs and onion, cover with cold water and cook for 15 minutes, then drain and allow to cool. Prepare a vinaigrette with balsamic vinegar, extra virgin olive oil, salt and pepper, season the lentils to which you will have added strips of raw ham and cubes of foie gras and served in small cocotte.
Cavatelli with lentils and monkfish
This dish is a soup for special occasions. Cook the lentils for a long time with a bay leaf, chopped celery and carrot and when they are almost ready add the monkfish cubes and cook for a few minutes. Separately boil some salted water in which you will cook the cavatelli. Drain a little al dente and add them to the lentil and monkfish soup. Flavor, then serve with a drizzle of extra virgin olive oil and ground pepper.
Cream of lentils, chestnuts and sausage
Excellent served as an appetizer, or, in larger quantities, as a first course, this dish contains all the flavors of autumn. To prepare it, cook the lentils and then chop them coarsely and place them in a bowl. Apart from crumbled boiled chestnuts and add them to the lentil puree.
Whip the fresh cream with a whisk and add it to the mixture of lentils and chestnuts with a wooden spoon. Cut the sausage into small pieces, brown it and, once cooked, mix it with the cream of lentils and chestnuts and serve.
Tartlets with lettuce
A second of vegetables that will appeal to children too. To start, cook the red lentils for about 10 minutes, with a bay leaf and a little water. When they are soft, let them cool. Meanwhile, cook the lettuce in a pot with chopped onion and a tablespoon of oil. Then add the lentils and brown for 10 minutes. Add to the mixture an egg, ricotta, two tablespoons of grated Parmesan and salted. Grease the molds, pour the cream and bake at 180 degrees for 10 minutes. Serve warm.
Lentil croquettes and potatoes
This recipe is also perfect for a vegetarian menu. To prepare the croquettes, boil the lentils and potatoes and then pass them to the mill. To this puree add some cubes of sweet bacon browned in a pot with a clove of garlic and a drizzle of extra virgin olive oil. Mix, season with salt and form the croquettes that you will pass in the chopped pancarré with marjoram, rosemary, thyme and parsley. Fry the croquettes in a pan with hot oil and serve them on a plate of salad seasoned with oil, salt and balsamic vinegar.
Couscous with lentils and vegetables
This recipe can be a rich single dish or served in small doses, a tasty appetizer. Boil the lentils and in another pot sauté carrot, onion and zucchini cut into chunks. When the vegetables are still crispy add the lentils and a tablespoon of curry. Separately prepare the cous cous as indicated on the package. Add the cous cous to the vegetables and serve in cocotte with a drizzle of extra virgin olive oil and chopped walnuts.
Salmon and lentil glasses
Still an idea for an informal dinner with friends. Boil the lentils of Castelluccio and in another pot browned slices of salmon with a drizzle of oil and chopped herbs. Place the lentils on the bottom of a glass, place the chopped salmon on top and garnish with toasted almonds.
Rolls with speck
A fast but very scenic appetizer. To prepare it, boil green lentils, add to these the minced pork, cream, salt and pepper. Form small cannoli that you wrap in slices of bacon. Arrange them on a lined plate and bake at 180 degrees for ten minutes. Serve them on croutons made to brown with a drizzle of extra virgin olive oil.
Bavarian with almonds
This cream will surprise you for the sweet taste of legumes. Boil the green lentils and pass them through a sieve. Separately, in a saucepan, boil two tablespoons of sugar with a little water. Off the heat add the gelatine, previously soaked. Add the lentils and then the whipped cream to which you have added two tablespoons of sugar. Spread the mixture into small bowls that you will put to cool in the refrigerator for at least three hours. When serving, sprinkle the surface of the cream with chopped peeled almonds.
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