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 multiple portions to have a small, convenient stock in the freezer:
• cook the lentils digestible and light.
By doing so, just thaw in time and in a few minutes, the cream will be ready without using canned legumes.
Otherwise, remember that dried lentils need soaking [12-24 hours].
If you have doubts about the quantities to prepare, I have noted the weight variations of legumes from raw to cooked: lentils raw and cooked weight.
Preparation times
They vary depending on the use of dried lentils or pre-cooked lentils.
The light lentil cream is perfect for the New Year’s Eve dinner or the New Year’s lunch to bring the inevitable lentils to the table in an alternative way!
The leftover lentil cream is a tasty solution to recycle food, legumes, in the kitchen especially during 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 recycled recipe.
- Difficulty: Easy
- Cost: Affordable
- Portions: 2People
- Cuisine: Italian
Ingredients
- cooked lentils (or packaged pre-cooked lentils for 2 people)
- 0.3 oz lemon juice
- 0.3 oz extra virgin olive oil (raw)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste ground turmeric
- to taste smoked paprika
- to taste water
- to taste sun-dried tomatoes (drained well if in oil)
Suggested Tools
- 1 Chopper or Mixer
Preparation
Prepare the lentils following the procedure described in cook the digestible and light lentils or, if you have them ready in the freezer, thaw a double portion.
Alternatively, use packaged pre-cooked lentils.
Drain them.
Pour into the mixer:
• a handful of sun-dried tomatoes [optional];
and mix.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 mix.If the lentil cream turns out too thick, add a few ml of water at a time and blend until reaching the desired consistency, more or less dense or more or less smooth.
Your light lentil cream is ready.
Enjoy your meal!
Use a pastry bag or use two spoons to shape quenelles or soft lentil cream balls 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 cereals allows for better absorption of legume proteins.
The cereals included in these dishes compensate for the missing amino acids in the legumes, providing a complete amino acid pool.
Choose preferably whole cereals.
To learn more: how to combine legumes in the diet.
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you will find dedicated recipes.
Remember:
• start your meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and food combinations indicated in your dietary plan.
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FAQ (Questions and Answers)
How to store lentil cream?
Place 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.
