Recipe Lentils with onions and carrots. Calorie, chemical composition and nutritional value.

How long to cook red, green, brown lentils

A very spicy and delicately flavored side dish with mint and piquant spices.
Ingredients:

Water - 3 glasses
Lemon juice - 2 tbsp.
Tomatoes - 4 pcs.
Mint - ½ bunch
Green lentils - 1 cup
Olive oil - 3 tbsp.
Ground black pepper
Cinnamon - 1 tsp.
Chopped parsley - 20 g
Red onion - ¼ head
Sea salt - 1 tsp.

Boil lentils in water.

Sauté chopped onion with cinnamon in oil.

Add tomatoes and simmer until thick.

Add spices and lentils.

Once the dish thickens, add chopped mint and parsley.

Serve with lamb or beef.

There is nothing complicated in cooking lentils, you just need to know the small subtleties of the recipes. However, as in preparing any other dish. Let's figure out how to cook lentils correctly and what can be prepared from them.

We are used to the fact that peas, beans and other legumes must be soaked before cooking. Lentils cook quickly and you can do without it - they will be completely cooked and will turn out tasty and nutritious. But dry peas, lentils, and beans contain inhibitors that block enzymes in our body and slow down digestion. This is what explains the bloating.

Pre-soaking neutralizes these inhibitors and nothing like that happens. And nutrients will be better absorbed. Therefore, it is still worth rinsing it before cooking and soaking it for several hours. According to various sources, soaking time can range from 3 to 7 hours. Many people leave it overnight.

Lentils go well with herbs, vegetables, meat and chicken, so there are many salad recipe combinations.

The simplest option includes a modest set of products - 200 grams of boiled lentils, 2 small onions, parsley and sunflower oil. The preparation is very simple - boil the lentils, fry the onions, finely chop the greens and mix it all together. If desired, you can add another clove of garlic for some extra flavor.
Now the preparation is more complicated. It consists of one chicken breast, 50 grams of boiled lentils, 150 grams of small tomatoes (it is better to take cherry tomatoes), a large bunch of green salad, olive oil and soy sauce.

Boil the lentils in salted water.
Marinate the breast in soy sauce for an hour, then cut into small cubes and fry in sunflower oil.
Tear the lettuce leaves into pieces using your hands.
Cut the tomatoes into halves.
Mix everything, salt, pepper, season with vegetable oil. You can add a little lemon juice.

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Lentils are considered an excellent dietary product; they help saturate the body well without loading it with extra calories.

Red lentils (the cooking speed is high, ideal for making pureed soups, as they tend to boil too much);

Green (unripened brown lentils, which take a long time to cook and do not become soft);

Brown (ripened grain, cooks quickly and boils heavily, also used for making soups).

Any vegetables are suitable for a dietary treat; experts recommend using carrots, bell peppers, garlic, onions and tomatoes with red lentils. This combination is very original and makes it possible to enjoy a deliciously prepared lunch. For frying you will need vegetable oil, and for seasoning you will need apple cider vinegar and lemon juice.

First, prepare tomato paste from whole tomatoes, removing their skins. You can use ready-made pasta by heating it and adding spices such as oregano, basil, garlic, and salt and pepper the mixture. Then pieces of ginger and a finely chopped onion go into frying; after a couple of minutes, carrots, chopped into small strips or cubes, are sent to them.

Pour the tomato mixture over the dish and let it simmer in the pan for about 5 minutes. Then pre-boiled lentils and chopped greens are sent to the cauldron. All that remains is to simmer the side dish for another 5 minutes and turn off the heat. The dish should simmer a little under the lid and cool a little. When serving, decorate the plate with lentils with fresh herbs.

Lentils in a slow cooker turn out very tasty - we will now look at recipes with photos. More precisely, one basic recipe, and then you can get creative and add ingredients at your discretion.

Pre-soak and rinse the lentils.
Make a fry - pour vegetable oil into a bowl, throw in a whole clove of garlic, onion cut into half rings, carrots and pepper strips. Turn on the “Frying” mode for 15 minutes.
Place two glasses of lentils in a bowl and fill everything with four glasses of water, that is, maintain a 1:2 ratio.
Mix everything well and turn on the “Buckwheat” mode. Now we just have to wait until the multicooker finishes working. Ready lentils can be used as a side dish or an independent dish.

If you want to make a side dish of lentils, you can use the slow cooker recipe or prepare a similar dish in a skillet and saucepan. It will be even tastier if you add a bunch of dill, spices and a couple of large tomatoes.

Soak the lentils, rinse and boil until tender.
Fry the onions, carrots and sweet peppers, add the diced tomatoes and simmer a little more.
Remove the pan with vegetables from the heat, add finely chopped dill, a little coriander, black pepper, and salt.
Mix lentils with vegetables.

This side dish goes great with baked fish, chicken or turkey.

To prepare porridge, you can use any variety of lentils and the taste will be different each time. Porridge can be used as a side dish for lentils; we will go through the recipes with photos step by step to make it easier for you to master new dishes. You can also use porridge as an independent dish.

Peel two large onions and a couple of cloves of garlic. Pass the garlic through a press or grate it on the finest grater. Heat a frying pan with oil and put garlic in it. Fry it until it becomes transparent. Now add finely chopped onion and continue frying.
Pour the pre-soaked and washed lentils into the frying pan. You need to fry it for a couple of minutes along with onions and garlic.
Pour half a liter of water over the lentils, add salt and pepper, and add a bunch of chopped cilantro. If you don’t like cilantro, you can use other greens.
Simmer the porridge under the lid for 20-30 minutes, depending on the type of lentil.

Garnish the finished dish with herbs and serve.

Green lentils are ideal for preparing side dishes for the main dish, as they do not boil over and do not form a puree. In addition, it helps fight bad mood, loss of strength and depression. This effect is achieved thanks to the rich composition of the product; it saturates a person with the hormone of joy, which helps improve mood and performance.

It’s not difficult to prepare a tasty side dish for the main dish; the main thing is to prepare properly for this process and do everything according to the given recipe. Don’t forget to thoroughly soak the legumes immediately before cooking.

The following products are necessary for the side dish preparation process:

lentils – 250-300 gr.;
onions – 2 pcs.;
clove of garlic – 2 pcs.;
greens to taste;
a handful of nuts;
Bay leaf;
carnation;
mustard – 10 ml.

You will also need oil and vinegar for dressing, spices and salt according to your own taste preferences. Place an onion, green lentils, a clove stick and whole bay leaves into the prepared pan. It is important to prepare the dish without cutting the onion into pieces, leaving it whole. Cooking will take about 35 minutes.

After half an hour, the cooking is stopped, turning off the heat, and the dish is left to simmer under the lid. A raw onion bulb is finely chopped with a knife along with garlic cloves and herbs.

Garnish sauce

Then you need to prepare the sauce. To do this, take mustard, vinegar and oil, mix them together and add spices and garlic, mix thoroughly. The cooled lentils are mixed with the remaining ingredients. The dish is seasoned with the prepared sauce and kneaded thoroughly. It is very tasty and everyone at home will definitely like it.

Pour water into the pan.
Pour the prepared lentils into it.
Place on medium heat. Once boiling, reduce to low.
Cook until soft. Add salt 5 minutes before cooking.

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After boiling water, sometimes add a tablespoon of olive oil. When serving, the finished lentils can be sprinkled with herbs.

The average cooking time for lentils is approximately 20-40 minutes, depending on the type.

How long does it take to cook each type of lentil?

The red one cooks quickly, and if you want to see whole grains, turn off the heat after 10-15 minutes. The green one will cook in 30 minutes.

The brown one takes the longest to cook (40 minutes); it requires pre-soaking. Black (beluga) and puy are boiled for 20 minutes, but the latter also needs to be pre-filled with water for a while. If you cook without soaking, the cooking time should be increased by 30-50 minutes.

Brown or green beans are most often used for soup. Red ones are more suitable for thick puree soup, as they boil faster. Puy and beluga are used as a side dish and in salads.

Brown lentils are put into the broth first, they will be ready in 35-40 minutes, green lentils are also started at the beginning, their cooking time is 30 minutes, red ones, on the contrary, are closer to the end of cooking (15 minutes before the end), then the soup will be transparent, if If you need thickness, then in 20-25 minutes.

If you want to prepare lentil puree, then the cooking time should be increased by 20-30 minutes for the green variety, and by 30-35 minutes for the brown variety. Red needs to be cooked only 10-15 minutes longer.

You can cook lentils not only in a saucepan. This can be done in a slow cooker or in the microwave.

Cold water is poured into the multicooker and beans are added. Set the appropriate mode (“Cooking”, “Buckwheat”, “Grain”) for 20-50 minutes. If you want to get a more boiled porridge, you should add a little more water and set the “Stew” mode.

Lentil porridge

Lentil cutlets - recipe: lean

Cooking time: 55 minutes

Number of servings: 9

Energy value

proteins – 14.9 g;
fats – 2.7 g;
carbohydrates – 35.5 g;
calorie content – 225.3 kcal.

Ingredients

red lentils – 500 g;
onion – 150 g;
carrots – 150 g;
fresh ginger – 20 g;
garlic – 25 g;
cilantro – 50 g;
zira – 5 g;
coarse sea salt - to taste;
ground red pepper - to taste;
Refined olive oil – 15 ml.

Step-by-step preparation

Place the washed lentils in a saucepan, fill with clean filtered water at the rate of one to two (that is, for 500 g of legumes you need to take 1 liter of liquid), bring it until it begins to boil over a high flame and then, reducing the heat to a minimum, keep it until soft for 15-20 minutes with constant stirring. In approximately 5 minutes. Don't forget to add salt to the cereal before it's ready.
At the same time, without wasting time, take care of the remaining ingredients - peel the vegetables, rinse them under running water along with the herbs and, after drying them slightly, chop them: chop the onions, garlic cloves and cilantro very finely with a sharp knife, and grate the ginger root and carrots on a grater.
In a preheated frying pan with a little olive oil, fry the cumin seeds for 30 seconds. Then dip the garlic and ginger into it and, after 15 seconds, the onions and carrots. Simmer the vegetables over medium heat for about 5 minutes.
Add the resulting frying, chopped cilantro, salt and pepper into the prepared pureed lentils, mix everything well and place the minced meat in the refrigerator for 15 minutes.
After the specified period of time, with your hands moistened in water, form small lean cutlets 1.5-2 cm thick and place them on a baking sheet with parchment paper at a sufficient distance from each other.
Bake the dish in an oven preheated to 220 °C for about 10 minutes - a beautiful golden crust should appear.

Advice: if you suddenly end up with slightly runny minced meat, don’t be upset - just add a little cornstarch to it, and then the cutlets will definitely keep their shape.

Cooking in a slow cooker and microwave

Then cook the lentils in the microwave, covered with a lid, for 7-10 minutes.

The lentils turn out crumbly, the grains are whole and elastic. If the cereal is needed in the form of a sticky porridge, then add more water.

When cooking lentils in a double boiler, the grains do not burn or stick together, and all the beneficial substances are preserved. The advantage of cooking is that you only need to use a small amount of water. The volume increases, and by how many times, depends on the selected variety.

Lentils, washed in water, red or yellow (1.5 cups) are placed in a bowl, filled with 1 cup of water, a small piece of butter, any fragrant seasoning and salt to taste. We cook for no more than an hour. After cooking is complete, check for taste and, if necessary, extend the cooking time.

Place at maximum power for 5-7 minutes or on the “Vegetables” program. In this case, the dish will be in the form of individual grains. If you add a little more water (1-1.5 cm above the beans) and cover with a lid, you will end up with sticky, soft beans.

Prepare products according to the list for the recipe.

Rinse the lentils thoroughly, changing the water several times. Then put the washed lentils into a saucepan and add clean cold filtered water.

The ratio of cereals to liquid should be 1:2 (that is, 1 glass of lentils is poured with 2 glasses of water).

Add salt to taste and send the pan to the fire.

Bring the contents to a boil; a lot of white foam will appear on the surface - this is coagulated protein. The foam must be carefully removed using a spoon or slotted spoon. Turn down the heat.

Cook red lentils over low heat, stirring occasionally. It cooks quite quickly - 10-15 minutes and the grains become soft. Remove the pan from the heat, cover and let the dish sit for a while before serving.

This is how you can easily cook very healthy, filling and tasty red lentils. This dish can be served on its own or as a side dish for meat.

Bon appetit!

To properly cook beans, you need to pay attention to some important details.

First of all, you should choose the appropriate type of product:

green is used for salads, as it is covered with a dense shell and does not boil over;
orange - for soups;
brown - for side dishes and dishes with meat;
red - for puree.

Next, they sort through the fruits, removing excess particles: stones, foreign crops, spoiled fruits. Preference should be given to spices that have a positive effect on the body, helping to absorb legumes.

Among these spices:

Black pepper.
Turmeric.
Ginger.
Coriander.
Asafoetida.

Spices are added after preparing the product.

Cooking times for lentil types vary:

Brown – 20-25 min.
Red – 25-30 min.
Green – 40 min.

When adding salt to water, the cooking time increases, so it is recommended to add salt to the dish at the end of cooking.

Vegetarian lentil cutlets

To prepare you will need:

1.5 cups of cereal;
1/2 small onion;
2 cloves of garlic;
salt, pepper and favorite seasonings.

1. Preliminary! Wash the lentils and place in a deep plate or bowl. Fill with water and leave for at least 8 hours (that is, you can actually leave it overnight). Eventually, the lentils will absorb water and almost double in size.

If you don’t want to bother with soaking, you can simply boil the lentils until tender.

2. Now let's move on to the actual preparation. Heat a frying pan, pour a little oil and fry half a finely chopped onion until the onion becomes translucent. In the process, add finely chopped garlic and fry for about another minute. Remove from heat.

3. Drain excess water from lentils. Then beat it with a blender or food processor into a puree. Then mix with onion, add salt, pepper and seasonings, mix well.

4. Heat the frying pan, pour a little oil. We will make cutlets from the resulting mass: take a small amount of the mixture, roll it into a ball, then press it with your palms to make a “thick” pancake and place it on a hot frying pan. Fry on each side for 3-4 minutes until golden brown.

5. And the lentil cutlets are ready! You can serve them either hot or already cooled.

Composition and benefits of lentils

Lentil is a legume plant, translated into Latin means Lens culinaris - “lens”, because it has a lens-shaped shape.

The legume plant contains:

proteins and essential amino acids (more than in peas);
microelements and vitamins A, B, PP, folic and nicotinic acid; The iron content exceeds all edible plants.
carbohydrates (about 50%). Once in the human body, they are not converted into fats, but are used immediately as a source of energy.
Omega-3 and Omega-6 fats.
isoflavones – have an active antitumor effect. They suppress the growth of malignant tumors and work as a prophylactic agent.

Lentil cereals come in different types: red, yellow, green, brown and even black. The composition of grain types differs within the following limits:

24-35% protein;
46-52% carbohydrates;
0.5-2% fatty acids;
2-4.5% trace elements and minerals.
The energy value of lentils is calculated as follows: per 100 g 295 kcal.

All varieties differ in consistency, taste, aroma from delicate nutty to mushroom and have the ability to reduce blood sugar levels.

Per 100 grams of lentils there are 21 grams of protein, 2 grams of fat and 49 grams of carbohydrates. The calorie content of lentils is 298 calories. Lentils contain manganese, copper, molybdenum, boron, iodine, cobalt, zinc, vegetable protein (easily digestible in the body), iron, folic acid, calcium, potassium, isoflavones and a large amount of complex carbohydrates, while practically does not contain fat.

Lentils are very good for health. The benefits include improving digestion, stimulating metabolism, increasing immunity, and normalizing the functioning of the genitourinary system.

Isoflavones contained in lentils prevent breast cancer. Porridge with lentils is useful for colitis, stomach and duodenal ulcers.

Lentils are also beneficial because they contain B vitamins, vitamins PP and A.

The cost of lentils in Moscow stores is from 140 rubles. for 1 kilogram of regular lentil cereal and from 200 rubles. for special varieties of lentils (average for Moscow as of June 2020).

Products Lentils - 1 glass Carrots - 2 pieces Onions - 1 head Tomato - 2 pieces (can be replaced with a spoonful of tomato paste) Coriander - 1 teaspoon Salt and pepper - to taste Salt (allspice) Dill - half a bunch Vegetable oil - 2 tablespoons

1. Wash and cook the lentils. 2. Peel and chop the onion, peel and grate the carrots on a coarse grater. 3. Wash the tomato and cut into cubes. 4. Wash the dill and chop finely. 5. Heat a frying pan, pour oil, add onion, fry it for 5 minutes. 6. Add carrots to the onions and fry for another 5 minutes over medium heat. 7. Add dill to the onion, salt, pepper and add coriander. 8. Add lentils to the vegetables and simmer for 5 minutes, stirring.

Products Lentils - 150 grams Carrots - 2 pieces Onions - 1 head Cream - 200 milliliters Parsley, dill, green onions - 20 grams Salt and ground black pepper - to taste

What to cook with lentils

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Lentils with onions Products

Lentils - 1.5 cups Basmati rice - 1 cup

Vegetable oil (olive oil) - 6 tablespoons Grape vinegar - 3 tablespoons Cumin - 1 teaspoon Herbs (dill, parsley, cilantro or coriander) - 1/2 bunch Salt - 1 teaspoon with a heap Pepper - to taste

Food preparation

1. Sort 1.5 cups of lentils, remove any debris, and rinse several times with cold water through a sieve. 2. Pour 4 cups of water into the pan, add 1 teaspoon of salt and bring to a boil. 3. Rinse 1 cup of rice with water several times. 4. Peel 2 onions, rinse, dry and chop finely.

How to cook lentils in a saucepan

1. Pour the sorted lentils into boiling water and cook until tender – 25 minutes. 2. When the cereal becomes soft, but not yet boiled, you need to remove it from the heat, pour it into a colander and leave to cool. 3. Add rice to the pan, pour in 4 cups of water and cook for 12 minutes after boiling. Place the cereal in a colander, drain and cool. 4.

Place a frying pan on the fire, heat it, pour in olive oil and pour the onion into it. Season with cumin and add a pinch of salt and pepper. Fry, stirring constantly, until golden brown. 5. After the onion has been fried, pour 3 tablespoons of vinegar into the frying pan and keep on fire until all the liquid from the container has evaporated. 6.

Lentils with meatProducts Meat (beef or pork) - 400 grams Lentils - 2 cups Onions - 2 medium-sized heads Carrots - 1 piece Tomato paste - 1/2 teaspoon Vegetable oil - 3 tablespoons Garlic - 1 clove Bay leaf - 2 pieces Salt, pepper - to taste

1. Carefully sort 2 cups of lentils and rinse through a sieve. 2. Rinse 400 grams of fresh meat, dry it, cut into medium-sized pieces. 3. Peel the onion, rinse, dry and cut into cubes. 4. Peel the garlic and chop finely with a knife. 5. Peel the carrots, rinse, dry and grate on a grater with large notches. 6.

Pour 1/2 teaspoon of tomato paste into a container, dilute with 0.5 glass of water. How to cook lentils with meat1. Place the lentils into the pan. Pour 5 glasses of water into a container and put on fire. Cook until done – 25 minutes. 2. Remove from heat, transfer to a colander, drain the water and set aside to cool. 3.

If you soak the cereal for 2 hours before cooking, the cooking time will be reduced to 15 minutes. 4. Pour 3 tablespoons of vegetable oil into the frying pan and heat it. Add pieces of meat to it, add 2 pinches of salt, season with pepper and fry over low heat. 5. Add onion, garlic, carrots and tomato paste mixture diluted with water to the pan and simmer for 2 minutes. 6.

Lentils with chicken

Products Chicken breast fillet - 500 grams Lentils - 2 cups Onions - 3 medium-sized heads Carrots - 1 piece Garlic - 2 cloves Vegetable oil - 3 tablespoons Bay leaf - 2 pieces Red pepper - to taste Salt - to taste Black pepper - to taste

1. Sort the lentils, rinse under cold water through a sieve. 2. Wash the chicken meat, dry it and cut it into medium-sized cubes. 3. Peel the carrots, rinse with water, dry and grate on a coarse grater. 4. Peel 3 onions, rinse, dry and cut into small cubes. 5. Peel the garlic cloves and chop finely.

How to cook lentils

1. Pour lentils into a saucepan, pour in 5 glasses of water and cook for 30 minutes. After foam forms, add 2 teaspoons of salt and throw in 2 bay leaves. 2. When the cereal is ready, remove from the heat, transfer to a colander, drain the water and set aside to cool. 3. Pour 3 tablespoons of vegetable oil into a frying pan, heat it and add finely chopped garlic. 4.

When the product is slightly fried, add chicken fillet to the oil and fry until golden brown. 5. When the meat is ready, add onions, carrots and mix everything. 6. Fry for 10 minutes, then reduce the heat a little, pour the boiled lentils into the frying pan and stir. Leave the pan on the heat for another 1 minute, then remove from the heat. 7. Serve the lentil dish with chicken hot.

A faithful companion of humanity since time immemorial, healthy and tasty lentils (the legume family) are, along with cereals, a food product to which the human body is adapted at the genetic level. It was also consumed by the inhabitants of ancient Egypt, Greece and Babylon, and lentils had different values among representatives of different classes.

The first unique feature of lentils is that they remain environmentally friendly, regardless of the degree of environmental pollution. The second is that the constituents of lentils are in no way inferior to animals, without having the fatty components characteristic of meat protein. Unlike other legumes, lentils do not need to be soaked before cooking, so at any time you can not only diversify your menu, but also improve your health.

After all, lentils contain useful substances such as iron, potassium and folic acid, and they are especially recommended for use for diseases of the cardiovascular system, as well as for problems with the kidneys and gastrointestinal tract. Lentils are useful during pregnancy, as they help the proper development of the fetus.

Lentils come in red, brown and green (unripe) varieties. It is very important to know exactly how long to cook different types of lentils so that they do not turn into unappetizing porridge. Brown lentils are boiled by pre-soaking for 2-3 hours, 30-40 minutes. If you cook the lentils right away, it will take about an hour to an hour and a half. Green lentils take a little longer to cook, but preparing the red variety will take no more than half an hour.

A wide variety of dishes are prepared from lentils - soups, porridges, cutlets, pates, salads. Here are some simple recipes showing how to cook lentils simply and tasty.

Recipe No. 1 - lentil stew.

For the recipe you will need: a glass of brown lentils; onion: small carrot; half a small celery root; two tomatoes; Bell pepper; vegetable oil; dry basil; marjoram; garlic 2-3 cloves; salt; fresh parsley.

Wash the lentils well and cook. Grate the carrots and celery on a coarse grater, cut the sweet pepper into strips and fry everything together in vegetable oil. Add the finely diced onion and fry for a few more minutes. When the lentils are almost soft, add fried vegetables, salt, dilute, if necessary, with boiling water to the consistency of soup and cook until tender.

A simple version of Turkish lentil flatbreads

Cooking time: 55 minutes

Number of servings: 10

Energy value

proteins – 10.9 g;
fats – 4.7 g;
carbohydrates – 31 g;
calorie content – 220.3 kcal.

Ingredients

red lentils – 300 g;
bulgur – 200 g;
onion – 105 g;
lettuce leaves – 285 g;
green onions – 25 g;
tomato paste – 70 g;
table salt - to taste;
ground black pepper - to taste;
paprika - to taste;
Refined olive oil – 40 ml.

Step-by-step preparation

As always, rinse the lentils thoroughly under running water, add 1.2 liters of filtered water, add salt and cook over low flame until almost done.
5 minutes before the cereal is completely cooked, pour the bulgur into the container and continue cooking them together. Then remove the cooking utensils from the heat and let them cool.
Peel the onion from the top husk, rinse it along with the green feathers and chop them finely.
Saute the onions in a hot frying pan with olive oil until soft, add tomato paste and simmer them together for another 5 minutes.
Then add the resulting roast, finely chopped green onions and spices into the container with the prepared cereals. Mix the minced meat thoroughly.
Make small identical cutlets from the lentil mass, pressing them carefully, wrap each in a lettuce leaf and serve.

Tip: before eating, sprinkle the meatballs with a little lemon juice and pomegranate sauce - this will make the taste brighter and more interesting.

Multicooker capabilities

Few people understand how to cook lentils. Almost all legumes have a hard shell, so before cooking it is soaked for several hours in cold water. However, lentils differ from them in their structure and composition, so the cooking process is slightly different.

The grains are sorted, cleared of impurities and debris. To do this, place the dry grains on a clean kitchen towel or cutting board.

Then place the culture in a colander or sieve and rinse under cold water several times.

Pre-soak the grains that take the longest to cook (green and brown).

Vegetable stew with lentils

A multicooker is a modern analogue of a real country oven, which produces the most attractive and healthy dishes. The principle of operation is that all prepared products are placed in a pot in advance, after which the container is placed in the oven and stewed for a certain amount of time.

A wonderful dish that always turns out very tasty in a slow cooker is a kind of stew made from vegetables, lentils and mushrooms. Champignons or oyster mushrooms are popular; they cook faster and add a wonderful taste to the finished dish. Everyone at home will definitely like this dish.

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The first thing to do is cut the mushrooms into thin plastic pieces and chop the onion very well. Any multicooker has a “frying” mode, you need to turn it on, heat a little vegetable oil in a bowl and add vegetables and mushrooms there, fry a little until golden brown.

Then washed lentils are added to the fried vegetables, poured with boiled water. Everything is salted and mixed thoroughly. All that remains is to switch the “cereals” mode and cook like ordinary porridge for a quarter of an hour. During this time, you can go about your business or set the table beautifully so that it is not only tasty, but also aesthetically pleasing.

After the time has passed, you need to turn off the device and let the resulting dish brew a little. Afterwards, you can feed this wonderful treat to your family and friends. Red lentils are not overcooked and very tasty.

This dish is perfect for believers who fast or are on a diet, as well as for athletes who are forced to eat exclusively healthy and nutritious foods.

The recipe allows you to eat deliciously without spending a lot of time.

When buying cereal, you need to carefully examine it. It must be clean, free of impurities and dust, so that there are no small round particles at the bottom of the bag - these could be bugs. If the product is in factory packaging, you need to look at the packaging date and expiration date.

Before cooking, you need to sort the lentils, removing debris from them, then rinse with cold water several times and fill with warm (room temperature) water for 1 to 3 hours. The soaking time depends on the type and processing of the beans. Less is required for red and more for brown.

Lentil cutlets with minced meat

Spanish nutritionists offer an interesting recipe for cutlets: they replace part of the cereal with minced veal or beef, giving the light dish a rich meaty taste. For those who cannot give up meat, this is the way out. Ingredients:

600 gr. minced meat;
2 onions;
12 tbsp. brown lentils;
2-3 cloves of garlic;
1 egg;
150 gr. breadcrumbs;
1 tbsp. l. mixtures of Provencal or Italian herbs;
salt to taste.

How to cook lentils depending on the type

Plate lentils are a variety of legumes with large seeds. It takes quite a long time to cook, but it’s just perfect for soup. You will especially enjoy this healthy, warming dish in the winter or off-season.

Ingredients:

1 cup plated food lentils
2 medium carrots
1 onion
3-4 cloves of garlic
1 small piece of ginger
a handful of cherry tomatoes
small bunch of cilantro
1 teaspoon (heaped) curry
1 teaspoon turmeric
pinch of chili powder
1/2 teaspoon ground coriander (to taste)
salt to taste

Chop the onions and carrots for the soup, chop the garlic.

Finely chop the ginger and simply cut the cherry tomatoes in half.

Wash the lentils thoroughly, put them in a saucepan, add water and bring to a boil.

After boiling, add all the vegetables except cherry tomatoes to the lentils. Stir and cook for another 10 minutes.

Add spices and tomatoes, cook over medium heat for another 3-5 minutes.

Remove the pan from the heat, add cilantro to the lentil soup and stir. Bon appetit!

Place the prepared lentils in a saucepan with cold water in a ratio of 1 cup of beans to 2 cups of water. Put on fire, bring to a boil and reduce to low. Add salt before finishing. After 25 minutes the dish is ready.

Red does not require soaking. It cooks very quickly - 10-15 minutes, while it is poured into cold water in a ratio of 1: 1.5.

Brown is poured with cold water in a ratio of 1:2 and cooked for about 40 minutes. In this case, it must be soaked in advance for 2-3 hours.

Yellow lentils have an interesting taste – slightly mushroomy. It also does not need to be soaked; it cooks for about 10-15 minutes. Fill with cold water in a 1:1 ratio.

How to properly cook lentil cutlets?

Before you start making cutlets, the lentils need to be boiled for 2-3 hours or soaked in water for at least 12 hours. It is best to use red lentils for such cutlets, but some housewives use, for example, green ones.

In order for you to get delicious lentil cutlets, they must be made with the addition of other vegetables, as well as spices. They turn out excellent with the addition of white cabbage, carrots, ginger and herbs. Ginger additionally supplies them with substances that accelerate the process of burning fat, and spices and vegetables improve the taste of the dish.

In order for the components of lentil cutlets to be better attached to each other during modeling, a raw egg must be included in the composition. If you are preparing a lot of cutlets, then add a couple of eggs. Boiled round rice also has a good gluing effect.

Vegetables are fried in a frying pan before mixing with boiled or soaked lentils. The formed cutlets are fried in a hot frying pan sprinkled with vegetable oil.

If the resulting lentil mince contains a lot of liquid, which will interfere with making cutlets, add flour, semolina or starch. But add gradually, while stirring the minced meat. Too much semolina additive, for example, will make the cutlets tough and dry.

Fry on both sides until golden brown. There is no need to cook for a long time, because the components of the cutlets are already prepared. Fry for 2 minutes on one side and the other.

If you are on a diet and do not eat fried foods, or simply prefer oven-baked dishes, then bake the cutlets. In this form, they will bring even greater benefits to your body.

There is also a super quick way to prepare these cutlets. They are made on the basis of lentil flakes. They can be found in almost any store. We will provide the recipe for such quick cutlets below.

Benefits for the body

Boiled lentils have high nutritional value and have a beneficial effect on the health of the body. Numerous studies have proven that increasing the consumption of plant-based foods like lentils helps reduce the risk of obesity, diabetes, and heart disease. Lentil grains give healthy complexion to the skin and hair, increase energy and promote weight loss.

The crop can be grown in almost any soil, and it does not accumulate harmful and toxic elements such as nitrates and radionuclides. The cereal is considered environmentally friendly.

When cooked and canned, it retains more than 50% of vitamins and microelements. Of all the legume family members, lentils are the healthiest, ahead of green peas and soybeans. There are a number of such features:

In case of poisoning with toxins, it helps to quickly remove them from the body.
It can replace meat both in taste and in the amount of nutrients.
Leads to a reduction in the risk of developing vascular diseases.
Magnesium in its composition is a natural calcium channel blocker. With a sufficient amount of magnesium in the body, the vascular walls expand, blood circulation improves, which prevents heart attacks.
Lentil cereals are the second largest food containing vitamin B9, which reduces the level of homocysteine, an amino acid that is an intermediate product in the methylation cycle. With a lack of this vitamin, the endothelium of the vascular wall of the arteries is damaged.
One serving of lentil porridge contains 358 mcg of folic acid, which supports the nervous system, energy metabolism and is necessary for the synthesis of DNA, RNA and red blood cells. The daily norm for an adult is 400 mcg.
Cereals are useful for pregnant women: the risk of developing neural tube dystrophy and disturbances in the digestive system in the fetus is reduced.
The fiber contained in the culture helps prevent constipation, irritable bowel syndrome, and diverticulosis.
A large amount of protein supplies the body with protein, which is especially important for vegetarians. Protein is a source of essential amino acids (isoleucine and lysine).
Sprouted lentils contain methionine and cysteine - important substances for muscle function that are not synthesized independently in human cells.
Iron deficiency is the main cause of fatigue, especially in women 18-50 years old. One serving of boiled cereal contains more than a third of the daily requirement of iron. The trace element stimulates energy production, accelerates and improves metabolism.
Grains contain a large amount of beneficial nutrients such as fiber, protein, vitamins and minerals. The culture contains a small amount of calories and practically no fat (only 1.5 g, which is 2.3% of the daily value).
One serving of cooked porridge contains about 295 calories - this is one fifth of the calories needed per day. Therefore, by eating lentils, you can get rid of extra pounds and still remain full.

Lentil cutlets with mushrooms

An ideal option for people who, for various reasons, do not eat meat and fish. Thanks to the skillful combination of lentils and mushrooms, such cutlets will more than fill the required protein requirement. By the way, the energy value of this dish is only 136 kcal, BJU = 5.5 (B); 4(F); 20 (U).

Required ingredients:

150 grams of green lentils;
2 large onions;
100 gr. champignons;
2 tbsp. potato starch (can be replaced with 2 boiled potatoes, mashed);
13 tsp Sahara;
40 gr. wheat flour;
several sprigs of parsley;
4-6 cloves of garlic;
13 tsp each ground coriander and black pepper;
3 tbsp. l. vegetable oil;
1 tsp. salt.