Tag: Lentil

Cod and lentil soup – Gordon Ramsay’s version

My cod and lentil soup represents a perfect meeting between sea and land. It combines the delicacy of fresh cod with the rich and rustic texture of lentils in tomato sauce.

This lentil and cod soup is a versatile recipe. By changing the proportion of ingredients it can in fact transform into a different course. With more lentils it will be a complete first course, with an extra portion of cod it will become a second course with a rich side dish.

For this recipe I chose one of my favorite fish: the cod. Caught in the cold waters of the North, it is known for its white and tender flesh, which makes it versatile in the kitchen. Rich in protein and omega-3, it is an excellent choice for a balanced diet. I like it very much combined with velvety soups (try it with my pumpkin cream) and with steamed vegetables (perfect with broccoli).

However, at the base of this soup I wanted a legume. In this case I chose the lentilsan ancient and nutritious legume, appreciated for its richness in fibre, proteins and minerals.

The combination of these two main ingredients creates a healthy and tasty dish, perfect for the colder months, comforting and rich.

The extra touch? Try my chips polenta taragna* crunchy, which add a different texture to an already harmonious balance of flavours.

Vegetarian moussaka with lentil ragout – Gordon Ramsay’s version

There vegetarian version of Moussakathe famous Greek single dish, made with a rich lentil ragù instead of the classic meat ragù.

Moussakà is a typical recipe of the Greek, Balkan and Middle Eastern gastronomic traditions. The principle is similar to that of many other flans, cooked in the oven, such as the English cottage pie (also called shepherd’s pie), our aubergine parmigiana, or the South African bobotie.

It is a flan with alternating layers of minced meat with tomato, aubergines and potatoes. The covering is made with a rich layer of bechamel, very often made with the addition of Greek yogurt.

If you are looking for the meat version I will leave you the recipe for mine Greek moussaka with a beef and pork ragout (and a little poetic license: mushrooms).

For my vegetarian Moussaka I chose to use lentils which, in terms of appearance and consistency, are best suited to making rich and full-bodied vegetable ragùs that have nothing to envy of classic meat ragùs.

Do not you believe it? Try mine vegan baked pasta and mine vegetarian lasagna… and to stay on the topic of dishes from casserolestake a look at mine too vegetarian shepherd’s piemade with my tried and tested lentil ragout.

The spices for my vegetarian moussaka

You know me by now, le spices they cannot be missing from my dishes, especially if they add a characteristic and authentic touch to the preparations. For my vegetarian version of Moussaka, I enhanced the vegetable sauce with cinnamon, star anise, nutmeg, laurel And black pepper ground.

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Lentil and chocolate cake – Gordon Ramsay’s version

An unusual dessert perfect for a festive lunch: here is my lentil and dark chocolate cake. An alternative idea to use these versatile legumes.

I don't know about you, but I always get lots of good luck lentils at Christmas and, apart from soups and meatballs, I'm always short of ideas. This is how this chocolate lentil cake is born.

Inspired by my friend Cristina's soft chickpea and chocolate cake, I made a version with lentils, adjusting the doses and ingredients a little.

The result surprised me and, with the right mold, it can turn into a party cake in all respects, other than creative recycling!

Also this recipe it's part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Clic – accendilucegas.it

WHAT

for the cake

500 g of boiled and drained lentils
150 g of dark chocolate
3 tablespoons of unsweetened cocoa
50 g of coconut or brown sugar
half a sachet of vanilla baking powder (about 8 g)
2 eggs
vegetable milk to taste
seed oil to taste

for the ganache

100 g dark chocolate
2/3 tablespoons of vegetable milk
red currant to decorate

HOW TO PREPARE THE CHOCOLATE LENTIL CAKE

In a large bowl I beat the eggs with the sugar, I combined the vanilla yeast and the flour and mixed. Meanwhile, I melted the chocolate in a bain-marie, previously chopped, and blended the lentils in a mixer until a homogeneous mixture is obtained. I added these two ingredients to the bowl, the unsweetened cocoa and mixing carefully to mix everything.

Alternatively, you can speed up the operation and blend everything together!

At this point I poured the dough into a pan greased with a little seed oil (a normal 20/24 cm in diameter or, in my case, I used this mold *) and I baked in a preheated oven at 180 ° for 25-30 minutes, a few more minutes for the donut mold (do the toothpick test!) ..

In the meantime, I heated the milk (I used it with almonds, but rice or oats will also be fine) and added the dark chocolate, always chopped to facilitate the operation.

Once the cake is taken out of the oven, cooled and removed from the mold, I poured the warm ganache and decorated with red currants (but pomegranate grains will also be perfect).

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