Lentils!
This ancient legume (and one of the most nutritious) is no longer just a New Year’s Eve tradition; thanks to the relatively low cost and high nutritional value, lentils have become an increasingly popular ingredient for all kinds of recipes for dishes enjoyed even by the children! have stopped being relegated to the New Year's Eve dinner alone. Traditional cotechino and soups are just two of a thousand ways to cook them. Think outside the box with us. Lentils are also a great way to make desserts. We swear!
Lentil cakes... starting with a tart
Let's begin with the reinterpretation of a great classic: the tart. The base is a simple pastry. The filling, on the other hand, includes lentils. Depending on the variety, the lentils should be left to soak for several hours or less. After soaking, cook 250 g of lentils in a liter of water with 150 g of sugar and 20 g of powdered vanilla for about 20 minutes. Drain and let cool. In the meantime, roll out the dough and cover the bottom of a baking pan — leaving a border of about two centimeters on the sides from the top edges. Bake for 20 minutes at 350 degrees. In the meantime, process 10 ml cream, two eggs, 50 g of cocoa powder and lentils in a bowl. Mix well with a whisk and, if necessary, add a tablespoon of cornstarch for a firmer consistency. Pour mixture onto the shortcrust pastry and cook for 15 minutes at 325 degrees. Once cooled, sprinkle tart with powdered sugar and serve.
The perfect combination with chocolate
Another way to a bake lentil cake is to use chocolate. In this case, the lentils don’t alter the taste at all; they actually really only contribute to the cake’s excellent consistency. For the cake, you need 200 g peeled red lentils, 150 g flour, 50 g potato starch, three eggs, 180 g dark chocolate, 170 g butter, 170 g brown sugar, a sachet of baking powder, a teaspoon of cinnamon, one teaspoon of vanilla powder and a pinch of salt. Boil the lentils in a liter of water and add a tablespoon of sugar. Drain them well and blend while still warm. While waiting for the purée to cool, whip the eggs with the sugar, a pinch of salt and vanilla. At the same time, melt the butter and chocolate in a bain-marie and add mixture to the eggs. Stir and gradually add the flour, starch and cinnamon. At the end, add the now-cooled lentil purée. Mix everything well and pour mixture into a previously buttered cake pan. Bake in a preheated oven at 350 degrees for about 45 minutes.
Another great classic: the plumcake — but with lentils!
Another redesigned classic: this special plumcake where lentils go well with nuts. Blanch 200 g peeled red lentils in a liter of water with a spoonful of sugar. Once cooked, add the lentils, 40 g of butter (melted in a bain-marie), one egg, 100 g sugar and 20 g vanilla powder. Blend everything in a mixer until you obtain a cream without lumps. Add 140 g of flour and half a sachet of baking powder. Blend again and, if the mixture is too thick, add a tablespoon of milk. Pour mixture into a buttered cake pan and garnish with walnuts. Bake at 350 degrees for 15 minutes.
