Home

Lentil Velouté in Crust

17/11/2023

The Lentil Velouté in Crust is a refined and delicious dish that combines the softness of a velouté with the crunchiness of brisée pastry. Here’s how to prepare it:

Ingredients

  • 250 g of dry lentils (preferably Castelluccio lentils)
  • 1 liter of vegetable broth
  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • 2 cloves of garlic
  • 1 sprig of rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • Extra virgin olive oil
  • 1 roll of ready-made brisée pastry
  • 1 egg to brush the pastry

Preparation

  1. Begin by soaking the lentils in cold water for about one night. This will help reduce cooking times and make the lentils more digestible.

  2. The following day, drain the lentils and set them aside. Prepare a sauté with finely chopped carrot, celery, and onion in a drizzle of extra virgin olive oil.

  3. Add the lentils to the sauté along with crushed garlic cloves, rosemary, and bay leaf. Let it sauté for a few minutes, then pour in the vegetable broth and bring to a boil.

  4. Lower the heat and let simmer for about 30-40 minutes, or until the lentils are tender. Remove the garlic, rosemary, and bay leaf.

  5. Using an immersion blender, blend everything to obtain a smooth velouté. If necessary, add some more broth to achieve the desired consistency. Adjust with salt and pepper.

  6. Preheat the oven to 180 °C (350 °F). Spread the brisée pastry into a pie dish, trimming the excess pastry at the edges. Pour the lentil velouté into the brisée pastry base.

  7. Fold the edges of the brisée pastry over the velouté to create a sort of frame.

  8. Beat an egg and brush the surface of the pastry to get a golden finish after baking.

  9. Bake for about 20-25 minutes or until the brisée pastry is golden and crispy.

  10. Let it rest for a few minutes before serving.

Curiosity

The choice of Castelluccio lentils is due to their superior quality and the fact that they maintain a certain texture even after cooking; they are a particularly prized variety that grows in the Castelluccio plateau, in the heart of Italy. The brisée pastry crust transforms the simple velouté into a more structured and inviting dish, perfect for a special dinner.