With the lenses It’s like rice. there you wear often you cook too much and then they hang around in a tuper in the fridge for days.
Or maybe only You don’t feel like eating lentils the next day. As the chef said in his program Cocina Abierta on Antena 3, Nothing is thrown away here!
He came up with this trick with lentils because he usually cooks quite a few. In fact, it was hers Stewed lentils with vegetables (onion, leek and tomato) to which he then added some sliced carrots sautéed in a pan with a hint of turmeric. But the trick applies to any lentil stew.
What Karlos Arguiñano proposes is Crush lentils (with the carrots or with the ingredients that accompany them), add a glass of milk, to turn them into a delicious and nutritious puree. Before serving, put it on the fire to bring it to a boil and that’s it!
Simple cooking tips for your lentil puree:
- Instead of milk you can use some liquid cream or half milk and half cream.
- Serve the lentil puree with some toasted bread gratinated with grated cheese (and if you like garlic you can rub the bread with garlic before gratinating)
- This can also make a good appetizer recipe: Serve the puree in individual cups, like a shot, and place a skewer of sautéed shrimp on top of each cup.
- Decorate the lentil puree with a strand of balsamic reduction and some crunchy croutons.
More ideas for giving lenses a second chance: