The other day, while I was busy shopping, I stopped to look at the legumes shelf – always a great interest of mine – and my eyes suddenly fell on a type of lentils, the red ones to be exact, which I had never cooked but had heard of for their beneficial qualities. Curious as I have always been and open to new things, I decided to buy them and find out their taste. I can honestly say that red lentils are a must that should never be missing from the pantry, because in my opinion they are much more delicate, faster and easier to prepare, as well as light to digest compared to the classic ones. Moreover, they offer that important intake of vegetable proteins and iron that our body needs. Today I propose a really exquisite and original recipe, especially for those following a vegetarian diet or simply for those like me, who love oriental and spicy flavors. Excellent to prepare for scenographic and tasty appetizers to open a lunch or as finger food in an informal buffet with friends and also an idea for these Christmas holidays! They will be a great success!
All “vegetarian” recipes are free of meat and/or fish (N.B. other foods based on animal proteins, like eggs and cheese, may be used).
Other recipes with legumes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATION LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while costing you nothing extra!
- 9 oz peeled red lentils (organic)
- 3 1/2 cups Vegetable broth
- 1 onion
- 1 egg
- 1.4 oz Parmigiano Reggiano DOP (grated)
- 2.1 oz provola cheese (spicy)
- 1 tsp curry (or smoked paprika)
- 1 tsp turmeric powder
- 1 tsp nutmeg
- 1 tsp chives
- as needed breadcrumbs
- as needed butter (for greasing)
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- as needed black pepper
Tools
- 1 Strainer
- 1 High-edged saucepan
- 1 Wooden spoon
- 1 Colander
- 1 Spatula
- 6 Cocotte
- 1 Baking tray
Preparation
Start by thoroughly rinsing the lentils under running water, gently rubbing them with your hands. You should obtain clear water free of residues and saponins, natural anti-nutrients found in legumes that tend to be released during cooking.
In a high-edged saucepan, saute the finely chopped onion with a generous amount of oil.
Add the red lentils and let them toast for 1′-2′ over high heat.
Then pour in the hot vegetable broth to completely cover the lentils. Bring to a boil, cover with a lid leaving a small vent, and continue cooking over low heat for 15′ or according to the cooking times indicated on your package.
The lentils will start to break down, which is normal, add a few more ladles of hot broth only if needed, but in the last 5′ remove the lid, let it dry out and absorb all the broth until it turns into a thick yellow cream.
Once cooked, turn off the heat and adjust for salt and pepper.
Transfer the lentils to a colander and drain them completely of all residual water, pressing them down with a spatula. Do not discard the broth they release, as it is rich in nutrients and can be frozen in an ice cube tray to be reused to enrich your sauces or vegetable broths.
Let it cool for 10′, then season with curry, turmeric, and nutmeg.
Mash the lentils with a spoon until they turn into a puree. Then add the grated Parmesan and Pecorino and mix.
Finally, add the egg and chives and continue to mix.
Butter the soufflé molds* and lightly sprinkle them with breadcrumbs, then fill them halfway with the mixture.
Then add the sliced spicy provola cheese in the center and cover with more mixture.
Place them in a tray filled with hot (not boiling) water to cover half the height of the molds and bake in a hot oven at 375°F for 30′-35′. Just like cakes, a toothpick will be the test.
Remove from the oven, let them cool completely before unmolding** and serve on a bed of fresh salad.
And voilà…the red lentil flans are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
And they can also be enjoyed directly in the cocotte…
Storage
👉Red lentil flans can be stored in the fridge in suitable refrigeration containers for a maximum of 3-4 days.
Tips, notes, variations, and suggestions
🟣*Using ceramic molds is always better than disposable aluminum ones: It is now known that the possibility exists that some metal particles, some of which are potentially carcinogenic, migrate from the container to the food during cooking.
🟣* Unmolding: it’s important to let the flans cool completely before unmolding them. Simply run the wet tip of a knife gently around the edges and you’re done. But if you don’t have any particular need to create a scenic dish, they can be comfortably enjoyed in their cocotte, and even this way it will still be a way to impress.
🟣For a more delicious and scenographic version, you can accompany these flans with a cheese fondue like Grana or Taleggio.
Can mozzarella be used instead of provola?
Certainly, as long as it is well-drained and dry, or better yet, using pizza mozzarella already ready for use.
