Tag: lentils

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.

Cotechino recipe with lentils and turnip greens – Italian Cuisine

We experimented with the "slow cooker": an ally that cooks for a long time, in a very delicate way, and without the need for control. To go out in the morning and find New Year's dinner ready in the evening

Ingredients

700 g 1 fresh cotechino in a vacuum bag
500 g Castelluccio lentils
200 g peeled turnip greens
1 carrot
1 pomegranate
1 onion
cloves
rosemary
garlic
chili pepper
dry white wine
salt
extra virgin olive oil

Duration: 8 h 10 min

Level: Easy

Doses: 4 people

Wash tightly pack the cotechino, place it still packaged in the slow cooker and cover it with water.
Switch on over low heat and cook for 4 hours, then add 1 glass of wine to the cooking water and add 1 peeled carrot into pieces and 1/2 an onion stick with 2 cloves, 1 sprig of rosemary, a pinch of salt and lentils. Cook for another 4 hours.
Remove finally the cotechino from the pot, remove it from the bag, remove all the fat and dab it with kitchen paper.
Seared quickly pan the turnip greens with a drizzle of oil, 1 whole clove of garlic, salt and a piece of chilli.
Serve them with sliced cotechino and lentils; completed with pomegranate grains.