Lentils, lentils, and more lentils, so…lentil crepes with artichokes, delicious and colorful.
The red lentils have become quite popular lately, I remember when I started offering them ten years ago, they were not well known. Whole lentils were used, and these little orange lentils intrigued people.
They are indeed suitable for soups, purees, hummus, to be blended, precisely because being peeled, they don’t hold their shape like the ones with the skin.
But with the “trend” of proteins at all costs, now they have found their purpose, both in flour and seed form, as in the case of lentil crepes with artichokes.
Try them in many recipes found on my blog, or blend them raw to have a beautiful orange flour ready to use.
Oh, of course, don’t try to sprout them because peeled legumes are not whole seeds, let’s remember that.
In the case of the lentil crepes with artichokes, I used raw soaked lentils and then blended them with water to prepare the delicious crepes to be filled.
I’ve talked too much about the properties of lentils (I’m called thyme and lentils for a reason), so if you want to know more, search the blog. Below I leave you some recipes with red lentils.
I remember that the very first photo for the blog cover was precisely this one.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter, and Spring
Ingredients for Lentil Crepes with Artichokes
- 3/4 cup red lentils
- 1 1/4 cup water
- 1 pinch sea salt
- 1 pinch thyme
- 1 tsp cornstarch
- 1 tsp extra virgin olive oil
- 6 artichokes
- 1 clove garlic
- 1 tbsp parsley (chopped)
- 2 tbsps extra virgin olive oil
- 1/2 cup vegetable broth
- 1/2 lemon (juice)
- 1 tbsp shelled hemp seeds
Tools
- 1 Immersion Blender
Steps for Lentil Crepes with Artichokes
Soak the red lentils for 4 hours with a teaspoon of lemon juice. Rinse them well and pour them into the immersion blender’s cup with the water, a pinch of salt, and a pinch of thyme.
Blend thoroughly, then add the teaspoon of cornstarch and extra virgin olive oil, blend for a moment, and pour into a bowl.
Brush a small pan with extra virgin olive oil and pour a ladle of batter. Cook for 5 minutes on each side, and then place it on a plate. Continue for all the crepes.
First, you need to clean the artichokes. Wash and prepare the artichoke cups, removing also the inner beard and soaking them in water and lemon.
In a low pot, arrange the artichoke cups, fill them with chopped garlic and parsley, and a pinch of salt.
Wash, peel, and chop the stems, and place them in the pan with the artichokes. Pour a little vegetable broth and cook the artichokes until tender.
Take the crepes, cut the artichokes into wedges, and fill the lentil crepes, season with salt, pepper, and shelled hemp seeds, and serve hot.
Tips and Storage
You can store leftover filled crepes in the refrigerator for a couple of days in a well-sealed container, or you can freeze them for filling for up to 3 months. You can change the filling depending on the season and with any vegetable. You can also add a bit of vegetable béchamel to make them even richer.
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Article and Photos: Copyright © All Rights Reserved Timoelenticchie by Daniela Boscariolo
