There Lentil cream it is a peasant recipe of our tradition, with the arrival of winter you even feel the need to eat it. It is a healthy dish that everyone likes, including children. The properties of lentils are great for children, but to prevent them from not digesting them better to use the hulled ones. There are many customizations of the lentil cream that we will see at the end of the recipe, this is the classic preparation. In the recipe we used the dark green lentils of Ustica, they are the smallest in circulation, obviously if you use larger lentils the cooking times change.

Preparation

1

Rinse the lentils, soak them in water for at least two hours. We can also avoid this step, but it would increase the cooking time.

2

Peel the carrots, remove the celery leaves and wash it, finally remove the peel from the shallot. Cut the vegetables into pieces and then blend them finely with an electric blender.

3

Put the olive oil and the chopped vegetables in a pan and leave to flavor for 5 minutes, stirring over medium heat.

4

Add the lentils, stir to flavor for at least 2 minutes, cover with water and lower the heat.

5

Cover with a lid and cook for 20 minutes, remove the lentils and always blend with an electric blender.

6

Return to the pan and let almost all the liquid dry over low heat.

7

Serve, season with Parmesan and extra virgin olive oil. Serve hot.

Tips and variations

As mentioned before, the lentil cream lends itself to countless variations. The most classic is the use of croutons left to spend a few minutes in the oven. You can also add herbs, turmeric, nutmeg or paprika.

storage

We can comfortably prepare the lentil cream and eat it in the following days. In the refrigerator it will keep for up to 3 dayshowever, we can also freeze them.