Tag: Lentil

Red lentil velvet cake – La Cucina Italiana – Italian Cuisine

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.

Recipe Lentil porridge with mixed vegetables – Italian Cuisine

Ingredients

400 g red peeled lentils
250 g puntarelle
200 g dry red wine
100 g red wine vinegar
60 g curly salad
50 g peeled almonds
40 g leek
30 g rocket
6 pcs artichokes
a head of red radicchio
lemon
rosemary
sage
wasabi in paste
extra virgin olive oil
seed oil
salt

Duration: 3 h 30 min

Level: Middle

Dose: 6 people

For the recipe of lentil porridge with mixed vegetables, peel the artichokes, cut them in half, remove the internal barbina with the help of a digger; dip them gradually in water acidulated with the juice of 1/2 lemon. Boil them in salted water for 4-5 minutes, then cool them in ice water and dry them on kitchen paper. Brown the artichokes in a pan, greased with a drizzle of olive oil, for 5 minutes. Browse the head of radicchio. Heat 2 liters of water in a saucepan; add the wine, the vinegar for 20 seconds, then cool them in ice water. Wash and slice the chicory long. Mix the curly salad, rocket and chicory and season with olive oil and salt.
FOR ALMONDS TUNA: Blend the almonds with 200 g of water, then pour the mixture into a cloth and squeeze it, obtaining an almond milk. Blend 100 g of almond milk with 20 g of lemon juice and a pinch of salt with an immersion blender, adding 175 g of seed oil, until you get a mayonnaise; flavor it with 1 teaspoon of wasabi.
FOR THE FARINATA: Blend the lentils until they are reduced to flour. Blanch the radicchio leaves Chop the leek with a few leaves of rosemary and a couple of sage leaves; mix the chopped lentil with flour, 600 g of water and 1 teaspoon of salt using a whisk; let the mixture rest for 2 hours. Heat a well-greased pan with seed oil; place a round pastry cutter (ø 16 cm) in the center, pour 2 ladlefuls of the mixture inside and cook for about 3 minutes; then remove the ring, turn the farinata and continue cooking for 1 minute. Repeat the operation until the mixture is exhausted; you will have to get 6 farinate. Complete with vegetables and bring to the table, accompanied with mayonnaise with almonds.

Lentil vegan lasagne | Salt and pepper – Italian Cuisine

Ingredients for 4 people

The vegan lentil lasagna they are a first course based on legume flour, rich and tasty, to bring to the table even on a festive day! They are also perfect for guests who love light but tasty cuisine. A hymn to the thousand shades of flavors and tastes that vegan cuisine can offer!

Rustic-looking and inviting, colorful, light and appetizing: these special lasagne are nothing more than thin sheets of dough obtained from a dough without eggs, prepared with whole wheat flour and lentil flour, alternated with layers of vegan béchamel, mushrooms and pumpkin. A versatile, healthy and tasty recipe to be filled with other seasonal vegetables as an alternative to the classic ones vegetable lasagna with egg pastry.

If you love vegan cuisine or love to bring healthy but tasty food to the table, then don't miss this one Salt & Pepper recipe! Try these now vegan lentil lasagna!

Preparation of vegan lentil lasagna

1) Mix 260 g of wholemeal flour with 130 g of lentil flour and pour it into the kneader. Hall and slowly add 150 ml of water is working for 5-6 minutes until the dough forms a smooth ball (you can also knead by hand). Wrap it in foil and let it rest in the fridge 30 minutes.

2) Clean the pumpkin, cut it into large pieces and boil it for 20-25 minutes in boiling salted water until it is soft but not undone. Let it cool and cut it into cubes. Share them with pepper and a thread ofextra virgin olive oil.

3) Rosola in cooking pan with 2 tablespoons of oil the clove ofgarlic whole, join the celery clean and sliced, i mushrooms porcini dice (keep 2 whole) and the thyme. Cook 10 minutes and remove the garlic.

3) For the vegan béchamel, heat 50 g of oil in a saucepan, pour 50 g of wholemeal flour working with a whisk and add the soya milk and a grated of nutmeg. Hall and simmer 8-10 minutes.

4) Work the pasta with the dough sheeter, one piece at a time, folding and passing between the rollers, at a wide thickness, 3-4 times to make it elastic, then stretch each piece to obtain rectangular sheets 2 mm thick. Scald for 2 minutes in boiling salted water, cool in water and ice and lay it on a cloth.

5) Mounts lasagna in a pan, or in individual pans: spread a veil of béchamel on the bottom, make a state of dough, one of pumpkin, one of mushrooms and one of béchamel, continuing until the ingredients are used up and finishing with the béchamel, the mushrooms kept aside sliced and browned, thyme is breadcrumbs.

6) Fire up the vegan lentil lasagna to 180 ° C for 15 minutes, sfornale and servile very hot.

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