Tag: lentils

Advanced Lentils: Recipes and Tips – Italian Cuisine

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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How to cook lentils without soaking – Italian Cuisine

Is it possible to cook lentils without soaking? It depends on the type of legumes you have purchased

Soups, broths, meatballs, salads, creams, first courses… Le lentils are a very versatile ingredient, economic and full of excellent property for health. In particular, it is the amounts of protein and iron that make them perfect meat substitute in vegetarian and vegan diets.

Canned legumes, already pre-cooked, certainly represent an easy solution to bring the meal to the table quickly, but if you have chosen the lentils dry you will find yourself faced with the following question: can I cook them without soaking?

In general, lentils need to be softened in water for a period of time that can range from a minimum of two hours up to a whole night, in the case of larger varieties.
However, there are some types of lentils that do not require such a long soak or that can even avoid it altogether. This is the case of the peeled lentils, or those without peel.

Cooking lentils without soaking: which ones to choose?

Among the best dry lentils to cook without soaking there are first of all those Umbrian, like those of Castelluccio you hate Colfiorito, small in size and with a tender and thin skin that reduces cooking times.
Similar are the tiny lentils of Santo Stefano di Sessanio, very rare Abruzzo variety.

Even the red lentils, known as "Egyptian lentils" and mainly spread without peel, they are perfect for quick and practical cooking, without soaking times.

How to cook lentils without soaking

If you want to prepare stewed lentils without soaking, it is still important clean them properly before cooking, washing them in cold running water.

Once this operation is complete, you just have to cook them in a pot, adding enough water to just cover them. According to your taste, you can flavor with a clove of garlic, sautéed celery, carrot and onion, tomato or bacon.
As regards the herbs and the spices there is an embarrassment of choice: the best combinations are those with rosemary, bay leaf, sage, chilli, turmeric, paprika or curry.
The lentils should cook with the lid on for about 40 minutes, depending on the size and directions on the package.

You just have to choose the recipe that's right for you: below you will find our tastiest ideas!

Treviso radicchio rolls, lentils and walnut crumble – Italian Cuisine

Ingredients for 4 people

1) Rinse the lentils and boil them in boiling water with l'laurel for 20 minutes; when cooked, add salt and then drain. Blanch the leaves of radicchio with white wine and 1.5 dl of water, drain and let them dry.

2) In a pan, brown the onion and minced garlic with 2 spoons of oil, add the lentils, cook them for 10 minutes, turn off and add 1/2 tablespoon of honey, 1/2 teaspoon of chilli, salt and pepper. Chop i kernels, transfer them to a small pan, mix them with 1 spoon of honey, the chili pepper remained and a pinch of salt; bake in the oven at 200 ° for 5 minutes and then remove from the oven and set aside.

3) Arrange the leaves of radicchio on the work surface, put 1 tablespoon of lentils at the end of each, add 1 stick of toma and roll the leaves on themselves. Fix the rolls on the plate, brush them with the remaining honey and bake at 180 ° for 5 minutes. Serve with the walnut crumble and thyme leaves.