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Lenteja de La Armuña lentil lasagna and Arzúa-Ulloa cheese

Preparation

How to cook lentils

Together with dried peas, these are the only pulses which do not have to be soaked before cooking. During cooking, make sure they are covered with cold water to prevent the skin from drying and coming apart. To improve digestion and prevent flatulence, carminative herbs such as fennel, savory, bay, thyme, cumin, parsley or cloves can be added to the cooking water. If more water is needed during cooking, add it gradually.

For the lasagna

Fry the pasta for the lasagna in extra virgin olive oil. Gently cook the lentils with the very finely sliced vegetables. Thinly slice the tomatoes and brown on the griddle. Cover the base of the dish with the tomato slices, top with a layer of pasta, lentils and cheese. Make two more layers in the same way, then brown in the oven at 180ºC / 356ºF for about 4 minutes.

 
Spanish recipe: Lenteja de La Armuña lentil lasagna and Arzúa-Ulloa cheese. Photo by: Toya Legido/©ICEX.

Presentation

Serve straight from the oven.

 

Chef's Remark:

"While considering how to make lentil soup more appetizing for a child, I came up with this recipe for a crisp lasagna."
Preparation by: Carlos D. Cidón
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