Lentils are my favourite pulse. No need to soak, quick to cook, versatile. I eat them at least twice a week, always in a different recipe. Today I combine my lentils with courgettes and make croquettes. You can have them as a snack, as a main course for a light lunch, paired by green salad; as a starter. Whatever you like.
I use the red lentils, which are lighter to digest and quicker to be cooked than the other ones, as their skin has been removed.
To start, I make a sort of Dahl, heating little oil in a pan where I sauté a chopped carrot and onion for few minutes. I add lentils and double quantity of vegetable stock and leave to simmer until just tender and dry, about 25 minutes.
I grate (in a large grater) the courgettes and sauté with a chopped onion in little oil with a pinch of salt and a sprig of fresh rosemary for 5 minutes, on high heat. I want them golden and dry. You need to let evaporate the water to make a dry mixture.
In a large bowl, I arrange 200 g of cooked lentils (I keep the remaining for a soup) and I combine them with courgettes, ricotta, Parmesan, egg and breadcrumbs. I mix through and adjust the seasoning.
I grease an oven tin with little oil and preheat the oven to 200 C. With my floured hands, I make boulettes the size of a ping pong ball and coat them with breadcrumbs. They are soft and slightly sticky, which is right. They'll become firmer in the oven. I arrange them on the tin.
I brush them on the top with little oil, before baking them for 10 minutes. I remove them from the oven, turn on the other side and bake for another 3 minutes.
I remove them from the oven and leave to cool in the tin. I like to serve them warm for lunch, with a green salad.
Crocchette di lenticchie rosse e zucchine
Red Lentil ad Courgette Croquettes
2 large onions, finely chopped
1 large carrot, chopped
150 g red lentils
1 teaspoon ground cumin
Sea salt and black pepper
300 ml vegetable stock
300 g courgettes, grated in a large grater
1 sprig of fresh rosemary
100 g ricotta
1 egg, lightly beaten
30 g freshly grated Parmesan
40 g homemade breadcrumbs
Extra virgin oil
Sea salt and black pepper
Serves 4 to 5 as a main dish
Preparation time: 20 minutes
Cooking time: 45 minutes
1. In a pan, heat little oil and sauté one onion and the carrots with a pinch of salt for 5 minutes.
2. Add 150 g of red lentils and cover with 300 ml of stock. Leve to simmer for 20 to 25 minutes, until tender and dry.
3. In a frying pan, heat one tablespoon of oil and sauté the other onion with a pinch of salt for 5 minutes on medium heat.
4. Add the courgettes with another pinch of salt and the rosemary and cook on high heat for 5 minutes, stirring frequently, until golden and dry. You need to remove all the water.
5. In a large bowl, combine the courgettes with the lentils, the ricotta, the egg, the Parmesan and the breadcrumbs, Season with salt and pepper. Your mixture will be soft and sticky.
6. Preheat the oven to 200 C, with fan.
7. Grease an oven tin with oil. With your floured hands mould a croquette, the size of a ping pong ball, coat it with breadcrumbs and place it on the oven tin. continue until you finish your mixture.
8. Brush with oil the top of the croquettes.
9. Bake for 10 minutes. Turn the croquettes and bake for another 3 minutes.
10. Remove from the oven and serve warm.
2 large onions, finely chopped
1 large carrot, chopped
150 g red lentils
1 teaspoon ground cumin
Sea salt and black pepper
300 ml vegetable stock
300 g courgettes, grated in a large grater
1 sprig of fresh rosemary
100 g ricotta
1 egg, lightly beaten
30 g freshly grated Parmesan
40 g homemade breadcrumbs
Extra virgin oil
Sea salt and black pepper
Serves 4 to 5 as a main dish
Preparation time: 20 minutes
Cooking time: 45 minutes
1. In a pan, heat little oil and sauté one onion and the carrots with a pinch of salt for 5 minutes.
2. Add 150 g of red lentils and cover with 300 ml of stock. Leve to simmer for 20 to 25 minutes, until tender and dry.
3. In a frying pan, heat one tablespoon of oil and sauté the other onion with a pinch of salt for 5 minutes on medium heat.
4. Add the courgettes with another pinch of salt and the rosemary and cook on high heat for 5 minutes, stirring frequently, until golden and dry. You need to remove all the water.
5. In a large bowl, combine the courgettes with the lentils, the ricotta, the egg, the Parmesan and the breadcrumbs, Season with salt and pepper. Your mixture will be soft and sticky.
6. Preheat the oven to 200 C, with fan.
7. Grease an oven tin with oil. With your floured hands mould a croquette, the size of a ping pong ball, coat it with breadcrumbs and place it on the oven tin. continue until you finish your mixture.
8. Brush with oil the top of the croquettes.
9. Bake for 10 minutes. Turn the croquettes and bake for another 3 minutes.
10. Remove from the oven and serve warm.
