Simply exquisite the farinata or cecina of red lentils. Today I made it with onions and it was very well received.
The most famous farinata or cecina (as the name suggests) is usually made with chickpea flour. However, nothing prevents you from making it with other legumes, as in this case with hulled red lentils.
Can’t find lentil flour? Just use a powerful blender and turn the lentils into flour, or for example you can turn dried peas into flour.
The recipe and the quantities used to make the farinata or cecina of red lentils follow the classic chickpea farinata proportion.
The color, as you can see, is completely different — yellow for chickpeas and a nice orange for this lentil farinata.
I love legume farinatas because they are protein-rich, plant-based, flavorful, and can also be used instead of bread or flatbread.
You can add to your lentil farinata whatever inspires you: try it not only with onions as in this case, but with artichokes in spring, with zucchini in summer, and with black cabbage in winter.
A sweet alternative to the savory farinata? Make it with apples!!! The two important things are: the ratio between water and legume flour, 1 to 3 (1 part flour to 3 parts water) and resting the batter outside the refrigerator for at least 4 but even 8 hours so fermentation begins and the legume becomes more digestible.
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Daniela
See some recipes:
- Difficulty: Very easy
- Preparation time: 4 Hours
- Cooking time: 45 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients for Farinata or Cecina of Red Lentils
This is a farifrittata or cecina of red lentils for two people. If you want to make it for 4 people use 300 g (about 10.6 oz, roughly 2 1/2 cups) of lentil flour and 900 g (900 ml, about 3 3/4 cups) of water.
- 5.3 oz red lentil flour (about 1 1/4 cups)
- 1 7/8 cups water (about 450 ml / 15.2 fl oz)
- 4 tablespoons extra virgin olive oil
- 1 teaspoon thyme
- 2 shallots
- sea salt
Steps to prepare Farinata or Cecina of Red Lentils
Weigh the red lentils and blend them until they become flour.
In a bowl pour 450 ml of water and whisk in the lentil flour, taking care to avoid lumps.
Cover and set aside outside the refrigerator; occasionally check for foam and remove it if present.
Meanwhile, slice the shallots and sauté them for a few minutes in a drizzle of extra virgin olive oil.
After the resting time, add thyme to the batter, 2–3 tablespoons of extra virgin olive oil, and the sautéed shallots.
Grease a baking dish well — mine is 25×25 cm (9.84 x 9.84 in) — pour in the batter and bake for 35 minutes at 200 °C (392 °F), watching so the onion doesn’t burn; if it starts to brown too much, cover with aluminum foil.
Check doneness after 35 minutes or leave in the oven a few more minutes if needed.
Tips and Variations
As mentioned, you can vary the legume flour and change the vegetables. Store any leftover red lentil farinata in the refrigerator for a couple of days. Use it in place of bread, or stuff it with raw vegetables like a sandwich.
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