Red lentil and yogurt cake


Lentil is a legume that I really appreciate. I have always liked preparing it for New Year's Eve and usually combined it with winter preparations. But since when does it exist lhomemade pie I discovered that legumes are also very suitable for cooking in summer. Like cannellini beans, for example, lentils are perfect to accompany shellfish or boiled mackerel. Also good as a pairing with rice in salads rich in vegetables.

Reading the list of ingredients admitted to the contest Claudia I chose to start with these small legumes to prepare something different from the salads I'm used to. The result is a cake with a crunchy and crumbly crust, with a rich and fragrant filling and a particular touch given by the presence of yogurt which gives softness to the dough and gives it a vaguely exotic touch combined with curry… Absolutely worth trying, perhaps as an appetizer or even a single dish.

Just one but fundamental recommendation: this savory cake must be served freshly baked, the next day in fact it becomes a little too dry, due to the small quantity of oil present 😉 Have a good weekend!

Red lentil and yogurt cake

for the pasta shell:

  • 180 g of 00 flour
  • 100 ml of warm water
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon finely chopped sage
  • sale

for the stuffing:

  • 250g of red lentils
  • 2 eggs
  • 125 gr of natural yogurt
  • 3 sprigs of thyme
  • 3 tablespoons of extra virgin olive oil
  • sale e curry q.b.

Prepare the pasta by making a well with the flour and placing the oil and sage in the centre. Add the warm water a little at a time, mixing until you obtain a soft dough. Wrap it in cling film and leave to rest for 45 minutes.

Rinse the lentils thoroughly. Boil them over low heat for 20 minutes in a little water so that at the end of cooking it has been completely absorbed. Transfer the lentils to a bowl and let them cool, then add the yogurt, eggs, oil, thyme leaves, salt and a little curry. Blend the mixture with an immersion blender.

Roll out the pastry rather thinly. Place it in a 26 cm cake tin and distribute the mixture inside. Bake in a hot oven at 180° for 35/40 minutes. Remove from the oven and serve.

With this recipe I participate in Claudia's contest from the VerdeCardamomo blog “The recipes of Wellbeing”


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