Tag: lentils

Pumpkin and lentils in a spicy soup – Italian Cuisine

Pumpkin is the protagonist of autumn: let's use it in this soup, combining the beneficial properties of this vegetable with those of lentils (and the unexpected taste of spices)

How can we prepare one seasonal soup if not using the pumpkin? With this recipe, in fact, we are already projecting ourselves towards winter and the Christmas holidays, with lentils protagonists of the table and Christmas baskets (so much so that at a certain point we will no longer know how to cook them …). So here's an idea for an ideal dish to warm us up from the first cold, not to be forgotten for the next few months. Cortilia, a platform for the online purchase of fresh seasonal fruit and vegetables, suggested it to us.

A soup that is good for you

In addition to pumpkin, rich in fiber, mineral salts, vitamins A and C, and with numerous beneficial properties, the main ingredient of this soup are lentils. Legumes in general are a precious source of nutritional richness, because they have a high content proteins, carbohydrates, fiber, B vitamins and mineral salts. There are numerous health benefits: they lower cholesterol levels, reduce the risk of various types of cancer and provide a minimum amount of fat. In short, they nourish fully, winking at the line. There is also a spicy touch given from ginger and cumin which makes the taste of this dish unexpected.

The recipe for the spiced pumpkin and lentil soup

Ingredients for 4 people

250 g of pumpkin
200 g of already boiled lentils
2 carrots
1 leek
4 tablespoons of extra virgin olive oil
a grated ginger
a teaspoon of cumin powder
sunflower seeds to decorate
Salt to taste.
pepper as needed.

Preparation

Cut all the vegetables into coarse pieces. In a pan, heat the oil, toast the spices and add the leek until golden brown. Then add the other vegetables and cover with boiling water. Let it cook for about 30 minutes, until the vegetables are soft. Then blend the mixture obtained, salt and pepper, then put in bowls. Toast the sunflower seeds (or pumpkin seeds) in a pan and use them to decorate your cream. Serve hot with croutons.

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the version with rice, lentils and crunchy bacon – Italian Cuisine

For those who have never tried stuffed onions, for those who have never tried to stuff them with lentils. A delicious appetizer, soft and crunchy at the same time

When you think about onions the classic probably comes to mind sautéed, indispensable base for a thousand dishes. But onions are also perfect as a main ingredient, for example stuffed. Their delicate taste makes them suitable to be stuffed with different foods, to obtain a soft and succulent casket. Do you want a light aperitif, but at the same time rich in taste? Prepare these onions stuffed with rice and lentils, wrapped in bacon. You will like them a lot!

Onions to use

Of onions there are different qualities, some sweeter, others with a stronger flavor. In any case you can leave them to soak for about 30 minutes. This way they will lose their pungent tone and have a more delicate aroma. Before stuffing them, dry them with an absorbent paper towel to prevent them from remaining too moist and breaking when cooking.

Rice but not only

For the rice, you will have to boil the cereal separately, and then mix it with the lentils. You can also stuff these onions with spelled or barley: the procedure remains the same, but it will no longer be a dish suitable for those who suffer from celiac disease.

Stuffed onions

The recipe for onions stuffed with rice and lentils, wrapped in crunchy bacon

Ingredients

4 medium-sized onions, breadcrumbs (gluten-free if you want it to be a dish suitable for celiacs), 250 g boiled rice, 200 g boiled lentils, 1 carrot, extra virgin olive oil, 16 slices of bacon.

Method

First clean the onions, cut them in half, and sear them in boiling salted water for 5 minutes. At this point, drain them with a slotted spoon, dry them and remove the central part. In a pan, fry the sliced carrot in a little oil. When it is golden, add the already boiled lentils, cook, add salt and turn off. With a mixer, reduce them to a puree, adding a spoonful of water if necessary. In a bowl, mix the rice and lentil puree, season with salt and stuff the onions with a spoonful of this filling. Level well, sprinkle the onions with a thin layer of breadcrumbs and then wrap them with two slices of bacon. Arrange the onions in an oiled baking dish, one next to the other, place in a hot oven and cook for 10 minutes at 175 °. Remove from the oven and serve immediately.

In the tutorial some tips for a perfect dish

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Rice with lentils: the autumn meal saver – Italian Cuisine

In autumn, legumes are the main ingredients of fantastic first courses. Like soups or as in the case of rice and lentils, simple and healthy

In Autumn they return to depopulate i legumes on our tables. Nutritious and healthy, i legumes they are not only ideal as a side dish, but also as the main ingredient of a first course.

For example, rice and lentils. Have you ever tried it? It's really easy to make and well balanced, great for whoever is too vegetarian.

If you have to improvise a dinner it will not be difficult with this dish since rice and lentils are ingredients that should never be missing in food storage. However, calculate that, as with all legume-based dishes, you will need soaking and cooking time, at least an hour. If you want to try to cook this dish, below we propose the step by step recipe; in the gallery, instead, some tips to delight the dish.

Rice with lentils: the recipe

Ingredients

To prepare rice with lentils, you will need: 200 g of peeled dried lentils, 200 g of rice, 40 ml of extra virgin olive oil, 5 tablespoons of tomato puree, 1 stick of celery, 1 clove of garlic, 1.5 lt of water and salt to taste.

Method

In a saucepan, sauté the garlic with the oil, then add the tomato puree, lentils and the chopped celery stalk; finally, add the water. When the water boils, lower the heat, cover the pot and let it cook for about half an hour. Now pour in the rice, season with salt and cook according to the instructions on the package. When the rice is cooked, the dish is ready: serve hot on the table.