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Recipes with lentils: five delicious dishes for every moment


Pasta and lentils

Here are five recipes with lentils, suitable for every palate, perfect for any meal.

There are delicious dishes and refined , high-class foods , but to eat well and tasty, sometimes you don’t need to go too far or work too much, as these five recipes with lentils teach us . Very simple preparations but which have this precious legume as protagonist which, not always, is valued in the kitchen as it deserves!

Are you curious to discover our 5 champions in this field? Let’s dive into our dishes with lentils and then discover some more information about the legume.

Our five recipes with lentils

Soups, soups, vegetarian , sophisticated or classic dishes … here are our five recipes with lentils for your healthy and delicious meals.

The tasty soup with a warm color

Lentil soup
Lentil soup

The carrot, ginger, red lentil and orange soup is a light velvety perfect to open lunch. It is enriched and flavored with orange and embellished by the presence of red lentils. Ginger , then, adds a very suggestive exotic touch. Serve piping hot with freshly chopped chives and freshly ground black pepper.

  • 100 g of red lentils
  • 2 carrots
  • 2 stalks of celery
  • 2 oranges
  • 1 white onion
  • 1 clove of garlic,
  • fresh ginger (2 cm)
  • vegetable broth to taste
  • extra virgin olive oil to taste
  • chives to taste
  • black pepper and salt to taste

Let’s try one of our red lentil recipes that we love the most. To do this, we start by cutting all the vegetables, grating the ginger, soaking the lentils and squeezing and setting aside the juice from the oranges . Then boil a liter of vegetable broth and begin to get to the heart of the preparation. In a pot or pan with high sides, pour a drizzle of oil, the garlic and ginger and the vegetables. Leave to flavor everything, drain the lentils and add them to the pan, blending with the orange juice. Cover them with a few ladles of broth and cook (it will take about 40-45 minutes ) adding broth as needed. At this point, blend everything with an immersion blender, serve and decorate with a little chives.

The forest-flavored tagliatelle

Tagliatelle with nettle and lentils
Tagliatelle with nettle and lentils

Nettle tagliatelle has the herbaceous scent of this delicious spring plant and a rich vegetable ragù.

Thanks to lentils and mushrooms they are also perfect for those who cannot eat milk and dairy products and are an excellent vegetarian dish that is very tasty , delicious and original if we remove the fish. Gomasio can also be found in the supermarket, it is nothing more than toasted and ground sesame with the addition of sea salt. If you can’t find it, replace it with toasted sesame.

  • 350 g of tomato sauce
  • 250 g of nettle
  • 150 g of champignon mushrooms
  • 100 g of wheat flour type 00
  • 100 g of semi-wholemeal flour
  • 100 g of semolina
  • 100 g of lentils
  • 2 eggs
  • 1 carrot
  • 1 golden onion
  • 1 stick of celery
  • 1 clove of garlic
  • 3 bay leaves
  • 4 sage leaves
  • 1 sprig of rosemary
  • 1/2 glass of red wine
  • extra virgin olive oil to taste
  • brown sugar to taste
  • pepper and salt to taste

To prepare the pasta, wash and blanch the nettle leaves in boiling salted water, then squeeze them well and cut them very finely with a knife. Add them to the flour, eggs and a pinch of salt and mix vigorously until you get a dough that you will keep in the fridge for some time. Now prepare the sauce by frying finely chopped celery, carrot and onion with the garlic, along with a drizzle of oil, sage and rosemary and the whole bay leaves. Add the lentils and diced mushrooms and let them flavor. Add the wine to evaporate and to follow the puree and 600 ml of water, salt and brown sugar. Let it cook for about 1 hour then put the pasta to boil and add it to the meat sauce.

Delicate taste: very good and healthy

Lentils cream
Lentils cream

With the cream of lentils brought to the table goodness and health: vegetables and legumes are a perfect marriage able to guarantee all the flavor you need. Do not serve it very hot, it must be enjoyed with tranquility with a full spoon. You can accompany it with croutons toasted in the oven .

  • 300 g of canned lentils
  • 150 g of tomatoes
  • 100 g of carrots
  • 50 g of onions
  • 1 clove of garlic
  • 4 tablespoons of extra virgin olive oil
  • 1 sprig of parsley
  • 1 sachet of saffron
  • Salt to taste
  • White pepper to taste

Start by washing and chopping tomatoes, carrots and onion. Take a pan and put it on the fire, add a drizzle of oil and the garlic removed from the core and let it fry for a few minutes, then add the freshly cut vegetables. Then add the lentils and the well washed parsley, then add 3 ladles of boiling water and let it cook over low heat for about 30 minutes . Add some water in case it gets too dry. Just before turning off the heat, add the saffron sachet and mix well, adjusting also with salt and pepper. Now take a blender and blend everything into a cream, serve hot and add a drizzle of raw oil .

A great classic, delicious and healthy

Pasta and lentils
Pasta and lentils

Pasta and lentils is a poor dish, but for its goodness it is worthy of a king: you can serve it thick and full-bodied or with more broth. When serving, you can garnish the dishes with a drizzle of raw EVO oil and a grind of black pepper. If you don’t like garlic in the preparation, leave it whole and discard it before adding the lentils.

  • 250 g of fingering
  • 250 g of canned lentils
  • 3 tablespoons of tomato paste
  • 60 g of bacon
  • 2 tablespoons of extra virgin olive oil
  • 1 sprig of rosemary
  • half a clove of garlic
  • 50 g of onions
  • 50 g of carrots
  • 30 g of celery
  • 1 liter of vegetable broth
  • Salt to taste
  • pepper as needed
  • fresh parsley to taste (optional)

Heat the broth on the stove and, in the meantime, finely chop carrot, celery, onion, garlic and bacon. Put the vegetables and the bacon to fry for a few minutes in a pan with a drizzle of oil, together with the sprig of rosemary, then add the tomato paste and a ladle of broth and remove the rosemary. Drain and add the lentils to the pan, cover everything with the vegetable broth and cook for about 30 minutes adding broth as needed. When the legumes are nice and tender, season with salt and pepper and toss the pasta into the pan so that it cooks in the lentils and in the remaining vegetable broth (which you will need to add to the pan). When cooked, serve on plates and sprinkle with a little fresh parsley to taste.

Vegetarian dish: lentils and tofu

Lentils and tofu
Lentils and tofu

A single dish rich in vegetable proteins, with a taste to be discovered: tofu curry and lentils with soy milk .

If you are always on the hunt for new flavors and healthy foods, soy milk tofu and lentil curry might be the right dish for you. The combination of tofu, also called soy cheese, and the sweetness of lentils, allows the first ingredient to take on a much more varied and interesting flavor. We will enrich everything with precious turmeric powder, always perfect when it comes to spice legumes (but not only).

  • 400 g of natural tofu
  • 500 ml of soy milk
  • 200 g of dried lentils
  • 1 shallot or a small white onion
  • 1 carrot
  • 1 stick of celery
  • some cherry tomatoes
  • turmeric powder to taste
  • black pepper to taste
  • extra virgin olive oil to taste
  • salt up to taste

It is one of our recipes with dried lentils, as well as one of the vegan recipes with lentils. To prepare it, soak the legumes and then cook them in a pot until they are tender. Meanwhile, cut the vegetables for the sauté and the tofu into cubes. Take a pan, add a drizzle of oil and sauté the vegetables, then add the tofu, lentils and cherry tomatoes. Complete by adding turmeric, a pinch of salt, pepper and hot soy milk . Close the pan with a lid and let it cook until the milk thickens.

Lentils in the kitchen

As we have promised you, let’s find out some more information about this legume with an ancient origin: originating from the Middle East, known and appreciated by the people of the Fertile Crescent , they were also loved by Romans and Greeks, who used them in many dishes. According to tradition, they bring luck, thanks to their shape that resembles a coin .

You can find them on the market dried but also fresh or canned. Perfect in summer , they are also suitable for any other time of the year.

These are very nutritious legumes and present in many of our regional cooking traditions. Perfect for soups and soups, excellent as a side dish or as an ingredient in elaborate dishes, they are really delicious.

Soaking: required by some lentil-based recipes

Many lentil recipes require that the legumes be soaked first. This preparation allows the seed to awaken and increases its nutritional supply. However, only the large ones and not the smallest ones need a soak . Soaking is not recommended if you want to serve lentils in salads, or raw.

To soak these legumes, it may take just half an hour , but the ideal is to keep the lentils in cold water for one night and then rinse them before cooking them.

Are lentils good for you?

Recipes with lentils do very well, as these legumes are rich in protein. Indicated in vegan and vegetarian diets , their high content of iron, magnesium and mineral salts, as well as fiber, make them an excellent food.


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