The light lentil cream is a refined legume appetizer and also a condiment for bruschetta and croutons, canapés and vol au vent.
Lentils
I prepare several portions to have a small and practical stock in the freezer:
• cook digestible and light lentils.
By doing so, it will be enough to defrost them in time and in a few minutes the cream will be ready avoiding the use of canned legumes.
Otherwise, remember that dried lentils need soaking [12-24 hours].
If you have doubts about the amounts to prepare, I have noted the weight changes of the legumes from raw to cooked: lentils raw and cooked weight.
Preparation times
Vary depending on the use of dried or precooked lentils.
The light lentil cream is perfect for the New Year’s Eve dinner or for the New Year’s Day lunch to bring the indispensable lentils to the table in an alternative way!
The leftover lentil cream is a tasty solution for recycling food, legumes, in the kitchen especially during the holidays when we find ourselves managing leftovers and new meals at the same time.
Cook the lentils or use cooked and leftover lentils turning them into a recycling recipe.
- Difficulty: Easy
- Cost: Cheap
- Portions: 2People
- Cuisine: Italian
Ingredients
- cooked lentils (or packaged precooked lentils for 2 people)
- 2 tsp lemon juice
- 2 tsp extra virgin olive oil (raw)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed ground turmeric
- as needed smoked paprika
- as needed water
- as needed sun-dried tomatoes (well drained if in oil)
Suggested Tools
- 1 Chopper or Mixer
Preparation
Prepare the lentils following the procedure described in cook digestible and light lentils or, if you have them ready in the freezer, defrost a double portion.
Alternatively, use packaged precooked lentils.
Drain them.
Pour into the mixer:
• a handful of sun-dried tomatoes [optional];
and chop.Pour into the mixer:
• the well-drained lentils;
• the oil;
• the lemon juice;
• a pinch of salt;
• a pinch of pepper;
• the turmeric;
• the smoked paprika;
and chop.If the lentil cream turns out too dense, add a few ml of water at a time and blend until the desired consistency is achieved, more or less thick or more or less velvety.
Your light lentil cream is ready.
Enjoy your meal!
Use a pastry bag or use two spoons to obtain quenelles or soft balls of light lentil cream and grind the pepper.
Serve the light lentil cream on a plate or in small glasses for finger food, on bruschetta and croutons, canapés and vol au vent.The combination with pasta, rice, or other grains allows for better absorption of legume proteins.
In these dishes, grains compensate for the missing amino acids in legumes, thus providing a complete amino acid profile.
Choose preferably whole grains.
For more information: how to combine legumes in the diet.
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a large portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it in accordance with the proportions and combinations indicated in your dietary plan.
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FAQ (Questions and Answers)
How to store lentil cream?
Store the lentil cream in the fridge in an airtight container or a bowl sealed with plastic wrap.
The lentil cream keeps in the fridge for 1-2 days.
You can use it to prepare a creamy lentil soup or a creamy lentil stew.
