Introduction
Our chef Ada Parellada, expert in reinterpreting classic Catalan dishes at her Semproniana restaurant in Barcelona, presents us with a new format to make life easier in the kitchen. This week, the Catalan cook surprises us with three delicious recipes that have one main ingredient in common: lentils. With these recipes, you can enjoy tasty and nutritious dishes without spending hours in the kitchen. Join us on this culinary adventure and discover how to prepare classic stewed lentils with crispy sobrassada, lentils with cod cream and their crispy skin, and an orange lentil salad.
1. Classic-style stewed lentils with crispy sobrassada
Ingredients:
– 300 g of lentils
– An onion
– 4 cloves of garlic
– 2 carrots
– 300 g of pumpkin
– 300 g of spicy sausage
– A few threads of saffron
– A pinch of cumin
– A peeled potato
– Salt and pepper
Elaboration:
Let’s start by preparing the sobrassada crust. In a bowl, mix an egg, sobrassada, breadcrumbs and Parmesan cheese until a homogeneous mass is obtained. Spread the dough with a rolling pin between two pieces of baking paper and bake at 180°C for about twenty minutes. Once cooled, reserve.
For the lentils, pierce the sausage and cook it slowly in a saucepan so that it releases some of its fat. Add the crushed garlic and cook over low heat for a few minutes. Next, add the onion and carrots cut into small pieces. We let it cook slowly for about ten minutes. Add a little more oil and add the cut pumpkin and potato. Let’s turn a couple of times so that they brown slightly and add the lentils. Cover with cold water and season with salt, pepper, cumin and saffron. Reduce the heat and let it cook slowly for about 50 minutes. If the water is consumed and the lentils are visible, add more hot water. At the end of cooking, remove the sausage and cut it into slices. Next, grind a part of the stock, some lentils, potato and vegetables in a blender until you get a thin cream. Add the cream to the lentils, stir and season with salt and pepper. Finally, we serve the dish with the sobrassada crust.
2. Lentils with cod cream and its crispy skin
Ingredients:
– 500 g of salted cod
– 100 ml of oil
– 100 ml of liquid cream
– 2 cloves of garlic
– 400 g of cooked lentils
– Paprika
Elaboration:
We start by removing the skin from the cod and place it on a baking sheet, skin side down. Bake at 180°C for about twenty minutes or until it is practically dry. Let the skin cool, which will dry out and become crispy. We book
In a pan, sauté the garlic cloves in oil over low heat for about twenty minutes. Once confit, remove the garlic and add the cod to the pan, making sure the oil is still hot. Grind the cod with the liquid cream until you get a thin cream. Taste and add salt if necessary. In a pan, heat the cod cream and add the cooked lentils. Stir well and serve the dish with red pepper, candied garlic and crispy cod skin.
3. Lentil salad with orange
Ingredients:
– 300 g of cooked lentils
– 100 g of rocket
– 100 g of ham
– An orange
– Sunflower and sliced almond pipes
– Olive oil
– A splash of sesame oil
– A teaspoon of honey
– A spoonful of mustard
– Fresh thyme
– Paprika
– Sal
Elaboration:
Grate the skin of the orange and put it in a bowl to prepare the vinaigrette. Add mustard, honey, sesame oil, fresh thyme, paprika, salt and olive oil. Mix all the ingredients well. Cut the orange into slices and set aside. Squeeze the orange well to use all its juice and add it to the vinaigrette. Season the lentils with the vinaigrette. On a plate, arrange a rocket base and add the lentils on top. We finish with the orange slices, sunflower seeds, sliced almonds and sliced ham. Serve the salad and enjoy a fresh and tasty dish.
If these three recipes don’t seem like enough and you’re a fan of lentils or legumes in general, we recommend you check out La Gourmeteria d’premium.cat, where you’ll find hundreds of delicious recipes. If, on the other hand, you prefer to have a menu planned for each day of the week, be sure to visit the grouper of batch cooking, which will provide you with all the ingredients, recipes and steps to prepare gastronomic wonders.
Bon profit!