These festive lentils with boletus, chestnuts and cinnamon is a very original vegan dish that we can serve in our Christmas meal. And it is that you do not need great luxuries to enjoy recipes full of flavor.

To make this recipe we will use not only pardin lentils, but also boletus, chestnuts and sweet potato which will give it a hint of orange to contrast.

In addition, these lentils carry cinnamon, a very aromatic ingredient that gives it sweet notes that go perfectly with the rest of the ingredients.

Party lentils with boletus, chestnuts and cinnamon

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This vegan dish is full of flavor and nuances that your guests will like.

Party lentils with boletus, chestnuts and cinnamon

Mayra Fernandez Joglar

Recipe type: vegetables
Calories: 350
Rations: 6

Preparation time: 2H
Cooking time: 51M
Total time: 2:51 p.m.

Ingredients

150 g onion
1 garlic clove
50 g olive oil
300 g of brown lentils
250 g sweet potato
20 raw and peeled chestnuts
1 grated pear tomato
60 g dehydrated boletus
2 sticks of cinnamon sticks
1000 g of water
Mushroom salt
Pepper

Preparation

We soak the lentils 1 or 2 hours before starting the recipe. It is not strictly necessary but it reduces the cooking time.
We put the peeled and chopped onion in the glass. Add the garlic clove and mince for 5 seconds, speed 5. We lower the pieces that have stuck to the walls of the glass towards the blades.
We add the olive oil and program 10 minutes, 100º, speed 1.
Next, add the grated tomato and the sweet potato, peeled and cut into 2 cm cubes. We program 3 minutes, 100º, speed 1.
Then we add the drained lentils, the boletus and the cinnamon stick. We season and we program 3 minutes, 100º, speed 1.
We incorporate the water and program 15 minutes, 100º, spoon speed, left turn.
At the end of the time, add the chestnuts and continue cooking, programming 20 minutes, 100º, spoon speed, left turn.
At the end of the time, we check that the lentils are just right. Otherwise, we can extend the cooking time by 5 minutes at the same temperature and speed.
To decorate the plate, we only need to put sweet potato, chestnuts, boletus and a few pieces of cinnamon stick in the center of each bowl.

Do you want to know more about these festive lentils with boletus, chestnuts and cinnamon?

One of the reasons why I have encouraged myself to prepare this recipe is because it is a party dish without meat or fish and suitable for the whole family.

Apart from being vegan, it does not contain dairy, or eggs and is totally suitable for coeliacs and gluten intolerant.

It is also a recipe that is served hot, like this you will get your guests to warm up before continuing with the rest of the meal.

You don't have to serve a large bowl of lentils, what's more, I recommend that you use bowls. So your guests can enjoy a second course and all the desserts you have prepared without suffering a Christmas indignation.

For this recipe I have used Galician chestnuts that my colleagues Pedro de Muras and Miguel sent me, the truth is that it is a pleasure to have friends like that of retailers. And you can already imagine the quality; big, crispy and tasty.

You know that chestnuts have a double skin; on the one hand the hard skin that is leather-like and a softer layer but that is super glued to the chestnut.

Best to peel them easily is to scald them. Cut them as if you were going to grill them and put them in hot water for about 5 minutes. Take them out as you peel them, since hot is done quickly and easily… but don't burn yourself !!

Also I have used dehydrated boletus. I like them a lot because they have the most concentrated flavor although, of course, you can use fresh boletus. In this case it uses about 300 grams.

This recipe, when using chestnuts and sweet potato, tends to thicken. So, if you see that they are not too soupy, you can add a little more water before finishing cooking.

To decorate the bowls or plates You can also use some sautéed boletus that will add an extra flavor.

More information - 9 traditional Christmas sweets

Adapt this recipe to your Thermomix model

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M Carmen said

ago 4 years

Good evening Mayra I think this recipe for lentils is going to like us a lot
But I have some questions, can we use pumpkin and substitute the real sweet potato?
Also to know if the cinnamon does not break and if it looks good with the chestnuts that they sell in little bags that are already peeled to eat and the lentils are very tender? Thank you very much and greetings

Reply to M Carmen

Mayra Fernandez Joglar said

Hello M Carmen:
We go by parts:
You can substitute the sweet potato, without any problem, for the same amount of pumpkin. It will be just as rich.
The cinnamon may fall apart a bit, but the chunks are easy to find. If you feel more calm, you can substitute the sticks for cinnamon powder.
The Mercadona chestnuts are already cooked, so put them in the last few minutes to prevent them from falling apart.
The issue of legumes is more delicate because it depends on how old they are and also on the water you use. They were just right for me, neither hard nor undone but if you like them rather soft you can add a little more water and leave them for a few more minutes.
You'll see how good they look! 😉

Reply to Mayra Fernández Joglar