A refined vegetarian main or single dish: black lentils, slowly cooked with onion and aromatics, are served with a soft Soffice di Capra cream, enhanced by extra virgin olive oil and fresh thyme leaves. A combination of flavors and textures that blends rusticity and delicacy in a modern way.
Finely chop onion, carrot, and celery. Gently sauté in a saucepan with 2 tablespoons of oil.
Add the black lentils, toast for 1 minute, and cover with hot vegetable broth.
Cook over low heat for about 30-35 minutes, adding broth if necessary. At the end of cooking, season with salt and pepper.
Meanwhile, prepare the Soffice di Capra cream: blend the cheese in a mixer with Greek yogurt, a teaspoon of lemon juice, a drizzle of oil, and a pinch of pepper until smooth and velvety.
Plate the warm lentils, adding a generous spoonful of Soffice di Capra cream in the center.
Finish with a drizzle of extra virgin olive oil, fresh thyme, and, if desired, a grind of black pepper.
Store in the refrigerator in an airtight container for up to 2 days. Reheat the lentils before serving.
Italia
| Energy (kcal) | 91.95 |
| Carbohydrates (g) | 10.91 |
| of which Sugars (g) | 1.03 |
| Fat (g) | 2.75 |
| of which Saturates (g) | 0.5 |
| Protein (g) | 5.21 |
| Fiber (g) | 2.73 |
| Sale (g) | 0.26 |
