I have already published some on the blog, but it’s not my first instinct, because I never or very little practice batch cooking or in French in the text, serial cooking sessions.
Today I offer you a very cool recipe to prepare in advance, lentil steaks!
Which lenses should I choose for my galettes?
I won’t tell you that you can’t make steaks with all the lentils, but I think that if you too are lentil worshipers (mash, really in life, the class we have it or we don’t have it and we clearly know which side we are on when we get there), not all lentils behave the same when cooked.
The clearer they are, the more they tend to burst when cooked, conversely beluga lentils (black), remain quite firm once cooked.
I advise you to stay on the basic green lentils of the families, which have the advantage of cooking, of being tender in the heart but of not becoming porridge either.
Make your lentil steaks
To start, we will cook our lentils, until some start to burst, but not all: the goal is not to have a mashed steak.
We will then mix 2/3 of the lentils with something to give flavor and bind, so that we can then form them easily.
For my part, I chose to stay here on a very simple recipe, adding shallot, a little brown miso, tomato puree and oatmeal, without forgetting a lick of garlic.
Brown miso is not mandatory, it is an ingredient that is easily found in organic stores, and which brings, unlike white miso (which gives it rather a cheese flavor), a slightly fermented taste which will come to remind, with its “umami” side, certain aspects of meat. It’s subtle but I appreciate adding more, it’s at my girlfriend’s place Anne from the blog Basket of seasons that I first tasted Japanese Taifun tofu cooked with brown miso and it was really super cool, since then I often add it and it brings a little relief!
To then shape the steaks, I moisten my hands, then I make patties that I make as round as possible. The idea is that it fits perfectly into my brioche buns to make homemade burgers!
Then I cook them in a lot of oil so that they crisp up well on the outside.
You can possibly use
And before this step, you can absolutely freeze them, and have them cold with the buns, for the evenings when you really have the urgent burger!
Vary the shape of legume steaks
So I’m talking to you about steaks, it’s good for making a burger for example, but what’s also good is the croquette formats: we have a perfect golden/tender ratio and I find that more fun!
You can also vary the filling of these lentil steaks by adding spices, which will give them a very different look and taste.
I like cooking in a frying pan because it doesn’t give them a dry appearance: they hold together long enough for that, so you might as well enjoy them!
- 200 g lentils raw green
- 1 vs. soup olive oil
- 50 g shallots
- 1 pod garlic
- 1 vs. soup brown miso
- 100 g oatmeal
- 1 vs. soup tomato puree
- 1/2 vs. coffee salt
- 1 leaf laurel
In a saucepan, cook the lentils the lentils with the bay leaf, for 17 to 20 minutes. They should be tender but not all burst.
Once cooked, drain well, then cut the shallot into small pieces and fry in olive oil for a few minutes over low heat.
Take care to remove the bay leaf, and put all the ingredients (keeping 1/3 of the lentils) in the bowl of a blender.
Mix until you obtain a homogeneous preparation, not necessarily uniform, but which forms a paste.
Add the rest of the lentils, then toss to distribute.
Prepare a plate or a plate, and moisten your hands, to form “steaks” or any other shape you like (you can make small croquettes or dumplings).
They hold together, but if you feel they are fragile, put in the fridge for about an hour, then cook in a pan, without omitting a good dose of oil so that your pancakes crisp up.
You can freeze these lentil steaks by separating them with parchment paper, and take them out whenever you want!