An undeservedly forgotten plant. How to cook different types of lentils

Lentils are soft beans, they are sold dried, to make them tasty, you need to know how to cook lentils. They use it in first courses, prepare side dishes, porridges, and meatballs. Best Recipes They will allow you to cook not tasty, but also healthy, because beans are rich in proteins, iron, potassium, carbohydrates, and contain folic acid. You can cook them in the classic way, and in a slow cooker.

There are many varieties of lentils, these beans come in different color, taste and shape. Different varieties are used in certain categories of dishes. Particularly popular are red, yellow, black, green, orange and brown lentils. Brown and black are used for preparing side dishes and porridges, since their grains retain their shape when cooked.

Red, yellow beans and orange lentils– these grains boil quickly when cooked; they are not suitable for porridges, since they can turn into puree, but in soups they cook quickly. Green plate lentils are large lentils, so they are suitable for light stews and salads, as well as for preparing a beautiful, aromatic side dish.

Before cooking the beans, you should sort them out - remove any debris and husks; to make it more convenient, you can pour the lentils into white dishes or on a white towel - this way the debris is better visible. Then transfer it to a sieve or colander and rinse under running water for a couple of minutes.

We prepare the product depending on its color - orange and red lentils are cooked for 15-20 minutes, they are well boiled and go into creamy soups. The brown one cooks for 25-30 minutes, retains its shape well and is used as a side dish. Green beans are boiled for 40-45 minutes; due to the dense consistency of green beans, they are good for making salads. Black lentils will be ready in 20-25 minutes; they go into porridge. Yellow - after 10-15 minutes, most often it is used in the first.

In pureed soups you can use chopped lentils, they will cook in just ten to twenty minutes, they are cheaper, and the shape of the beans in pureed soups is not important.

To add piquancy to lentil dishes, it is good to add bay leaf, celery roots and greens, parsley, sprigs of fresh rosemary, thyme, and season nutmeg– beans go well with spices. The correct way to cook lentils is to salt dishes with them at the very end, 5 minutes before the end of cooking, this is the rule for cooking all legumes - they cook longer in salted water.

Multicooker recipes

Lentils are prepared simply and quickly using a multicooker; you don’t even have to think about how to cook correctly, because the multicooker does it itself. All the recipes here are based on the same principle - you just need to take prepared beans and other products in the volumes that these recipes provide, place all the ingredients in a multi-bowl, carefully mix with a plastic spatula, close the lid, select the “Multi-cook” mode, and after an hour - magnificent aromatic dish ready.

It’s worth experimenting with a multicooker, making changes to recipes or adding them to your own taste, each time creating a new lentil culinary masterpiece.

Green lentils with corn

To prepare this dish you will need:

green variety – 1 multi-glass;
1 multi-glass of cold water;
1 sweet pepper;
1 chopped celery root;
200 g corn – frozen or canned;
4 tablespoons tomato paste(you can use adjika);
1 tablespoon mustard beans;
A pinch of ground paprika or dried chili pepper.

Mix everything thoroughly in a multi-bowl, add water and simmer for 1 hour. If it is not salty enough, add more salt at the end of cooking.

Red lentil porridge

Red porridge with tomatoes excellent dish for the whole family. To prepare it you will need the following products:

1 multi cup red beans;
2 multi-glasses of water;
2-3 tomatoes (or tomato paste);
1 onion;
1 carrot;
2 cloves of garlic;
– 3 tablespoons;
Coarse salt – 1 teaspoon;
Black ground pepper- a pinch.

Drain the washed beans well. fresh tomatoes pour over boiling water, immerse in ice water for two seconds, remove the skin and puree, wash and peel the carrots and onions, finely chop the onion, grate the carrots. Pour oil into the multi-bowl and simmer the vegetables for 7-10 minutes, at the end add the garlic, crushed to a paste. Add lentils, add grated tomatoes, pour water. Mix the ingredients carefully. Cook on the “porridge” position for 20-25 minutes. At the end of cooking, add salt and pepper to the dish.

Cooking on the stove

No matter what recipe you use to cook lentil beans, there are two ways to cook them on the stovetop.

Cold method: for 1 volume of lentils of any color, take 2 volumes of unboiled water and coarse salt - at the rate of 1 tsp. for three glasses of these products. Sort the lentils, rinse, pour into a bowl, add water and bring to a boil, reduce the heat, and, covering the pan, bring to readiness. Cook for as many minutes as it takes to cook the variety. Add salt shortly before the end of cooking. If you cook it as a salad or as a side dish, drain the water at the end of cooking; for porridge and purees, leave the liquid.

Hot method: for 1 volume of any beans – 2 volumes of unboiled water, coarse salt– based on 1 tsp. for three glasses of food. Sort the lentils and rinse. Boil water, add the prepared beans, cook until tender in a closed pan, and when finished cooking, add salt. How to cook lentil soup - the following dish ideas will tell you.

Orange Lentil Soup

Cream soup made from the orange variety is popular in Eastern countries. Will need:

0.5 cups orange beans;
2.5 liters of water;
Potatoes – 3 pcs.;
1 carrot;
1 onion;
Low fat cream;
Salt, black pepper;
Parsley sprigs.

Boil salted and peppered water. Wash and peel the potatoes and carrots, chop into cubes and finely chop the onion. Sort the beans, rinse, place them with the vegetables in boiling water, cook over low heat for 20-25 minutes. At the end of cooking, beat until creamy. Serve with cream and parsley leaves. This soup will turn into dietary dish, if potatoes are replaced with celery stalks.

Red Lentil Soup

This thick red lentil soup rich in flavors soup is prepared with big amount beans and vegetables in large quantities water. Required components:

200 g red beans;
2 cups meat broth;
Red onion;
1 carrot;
Spoon of tomato;
Black pepper and ground cumin seeds - a pinch, salt to taste;
A couple of cloves of garlic;
Mint, lemon juice.

Sort the lentils, rinse, grate the carrots and garlic, chop the onion as finely as possible. Place the main ingredients in the broth and add tomato sauce, add spices. Let it boil, then low heat cook for 30 minutes until all ingredients are well cooked. Turn off the heat and use an immersion blender on low speed to avoid spattering the soup and puree the ingredients. Ready soup add salt, when serving, squeeze lemon juice into a plate and garnish with mint leaves.

Lentil porridges are incredibly satisfying. Due to their nutritional value, they were present on the menu of Egyptian workers - pyramid builders. The product is in harmony with white meat and mushrooms.

Brown lentil porridge

Brown bean porridge with chicken and mushrooms, for eating you need:

A glass of brown beans;
Water – 2.5 glasses;
500 g chicken;
250 g champignons;
A couple of onions;
A little vegetable oil for frying;
Paprika powder, a pinch of black pepper, salt.

Sort the lentils, rinse, place in a cooking vessel, add water, cook for about half an hour. Lightly fry the mushrooms and chopped onions. Cut the chicken into small cubes, fry in hot oil until light brown, place with mushrooms and onions, add spices, a couple of tablespoons of water and simmer for three minutes. Puree the beans or leave them whole, add to the mushrooms and chicken and place in the oven for 10 minutes.

Black lentil porridge

Black bean porridge with chicken gourmet food made from black beans and chicken fillet. We take:

Black variety - glass;
Chicken fillet – 350 g;
600 ml water;
A pair of bulbs;
Tomato sauce – 25 g;
Pepper, ground cumin seeds, curry, salt;
For frying - a little oil.

The fillets are cut coarsely, fried for ten minutes with onions, and tomato sauce is added to them at the last minute. The beans are cooked for a quarter of an hour. Afterwards, they are combined with chicken, sprinkled with curry and baked in the oven for about seven minutes.

Stew with yellow lentils

An appetizing stew with yellow lentils looks elegant - you will need:

A glass of yellow beans;
600 ml water;
Meat, poultry or vegetable broth – 200 ml;
2 potato tubers;
1 carrot;
A pair of garlic cloves;
Curry;
For frying - a little oil.

Boil yellow lentil beans. Heat crushed garlic, grated ginger and curry in hot oil. Chop the vegetables into cubes, place in a frying pan, and simmer for five minutes. Place the beans there, add the broth, and simmer for about five more minutes. Serve garnished with a wedge of lime. The green (plate) variety is suitable for many dishes. Beans of this variety make beautiful and tasty meatballs. They will need:

Half a glass of plated lentils;
1 carrot;
Red onion;
- 2 pcs.;
A few cloves of garlic - to taste;
A pinch of ground cumin and coriander;
Coarse salt;
Vegetable oil for frying;
Fresh parsley.

Boil the beans for 45 minutes, remove from the water, let cool and puree. Finely chop the onion, grate the carrots and garlic, mix them into the puree with cumin and coriander. Beat the eggs into the mixture, add salt and mix, making the mixture homogeneous. Form the minced meat into flat round balls and fry in a hot frying pan for three to four minutes on each side until light brown. Serve lentil balls, garnished with parsley sprigs, with sour cream.

Lentils are extremely rich in protein. Some of the types contain up to 26% protein, which makes it a very healthy and important ingredient for the daily diet. This cereal will be especially useful for those who watch their figure and play sports. Due to its low calorie content and high proportion of protein, it will be indispensable in their diet.

In ancient times, this product was widely used, as evidenced by archaeologists’ excavations in the most ancient places on the planet. IN eastern countries these grains were called “bread for the poor.”

Nowadays it is used very widely, especially considering that there are many varieties and types on the market. But all types are prepared according to different recipes and are used to prepare various different dishes.

Cooking times for different types of lentils

Red lentils cook faster in a slow cooker, and microwave oven the process will be much slower. For full readiness 25-30 minutes is enough. The red type of legumes is more suitable for making purees, thick soups or vegetable stew.
The green variety needs to be cooked longer than others: up to 40 minutes. But at the same time green look These legumes are the least overcooked. It is best used for salads and main courses. Although some people prefer it for soups.
The yellow variety of lentils cooks quickly, 15 minutes is enough to cook. It makes good purees, main courses and soups.
Brown will need 20 minutes to be ready. But this variety is very boiled, so it is recommended to use it for porridge.

In addition to essential vitamins and microelements, these legumes contain a lot of protein, which makes them an alternative for meat products.

Cooking secrets

There are two ways to cook lentils: cold and hot.

The cold method prevents the skins of the grains from cracking, which allows you to preserve the aesthetics of the prepared dish. The method is that the cereal is placed in cold water and wait until it boils.
Hot method, when grains are poured into boiling water. This method is usually used when making soups, purees, or when boiling the brown variety.

You should be careful about the spices you add to lentils. It is better to use spices that improve the absorption of legumes, such as turmeric, coriander, dried ginger, black pepper.

When preparing a dish, choose suitable variety. For example, brown lentils have a creamy flavor that makes them suitable for a variety of dishes, including sweet pilaf and seafood soup.

Keep an eye on the cooking time. It is recommended to approach each lentil variety individually. It is important to remember that it is better not to cook it in salted water, because this will extend the cooking time, it is recommended to add salt after cooking.

To ensure that your lentil dish turns out well, follow these simple rules:

sort through the cereal;
rinse under running water;
cook it over low heat so that the grains do not boil.

This type of legume can be both a main dish and a side dish. Many people prefer lentil soups. Thanks to its particularly piquant taste and low calorie content, this cereal has found many fans among those who like to eat tasty, satisfying food and consume a minimum of calories.

Preparing the side dish

The simplest use of lentils is as a side dish. Cooking time is determined by the type of legume.

The ratio of cereals and water for cooking is 1:2, as for most cereals. For example, for a glass of dry cereal we use two glasses of water. It is better to adhere to the proportions, otherwise the cereal will boil. You need to pour the lentils into boiling unsalted water.

Did you know? When cooking lentils, if you pour 1 tsp into the water. olive oil, then the dish will be purchased amazing tenderness and aroma.

We will need:

lentils - 1 tbsp.;
onion - 1 pc.;
carrots - 1 pc.;
salt;
vegetable oil;
water - 2 tbsp.

Recipe for lentil soup with meat broth

Lentil soup - very interesting dish, with an unusual taste.

We will need:

lentils - 1 tbsp.;
salt, herbs, pepper;
onion - 1 pc.;
carrots - 1 pc.;
potatoes - 3-4 pcs.;
vegetable oil- 3 tbsp;
broth - 2.5 l.

Bring the broth to a boil.

Prepare the lentils (clean off any debris and rinse under running water).
Afterwards you need to finely chop the carrots and onions, prepare the potatoes - cut into small pieces.
In a frying pan, fry the carrots and onions until golden brown.
Add potatoes, lentils and fried vegetables to the boiling broth. Boil. Don't forget to remove the foam. Cook over low heat until done. Approximately 20 min. A few minutes before the end of cooking, add salt.
After the dish is ready, add spices and herbs. You can add olives and a little lemon juice.

Cooking lentils in a steamer

You can also cook these legumes in a double boiler. The advantages of this method are that the dish will not burn and the process can be practically uncontrolled. This method requires less water.

We will need:

lentils - 1.5 tbsp.;
water - 1 tbsp.;
butter- 1 tbsp;
salt.

Pour water into the special compartment in the steamer.
Prepare the cereal (sort and rinse) and put it in a special compartment.
Add oil and a little salt to it.
Turn on the steamer for an hour.
When the hour has passed, taste the grains. If it is not ready, turn it on for another 10-15 minutes.

Cooking method in a slow cooker

Using a multicooker makes it much easier to prepare most dishes, lentils are no exception. Cereals prepared in this way are soft and tasty.

We will need:

lentils - 1 tbsp.;
water - 2 tbsp.;
carrots - 1 pc.;
onion - 1 pc.;
salt, seasonings.

Prepare the vegetables.

In a multicooker on the "Roasting" mode, bring them until golden brown.
Prepare the cereal (sort and rinse) and add it to the vegetables.
Add spices. Turn on the appliance in extinguishing mode for 30 minutes.
At the end of cooking, salt the dish.

The enormous benefits of this cereal are no secret to anyone. This type of legume, although with the smallest grains, has a lot of amazing effects:

helps digestion and even relieves heartburn;
lowers blood sugar levels;
contains a lot of microelements and vitamins. Magnesium and manganese, which these beans abound in, strengthen the nervous system;
strengthens blood vessels;
speeds up metabolism;
is an alternative not only to meat, but also to potatoes, as well as other cereals.

Thus, knowing the rules and secrets of cooking lentils, you can qualitatively and usefully add variety to your daily diet. Since legumes go well with a huge amount products, for example, meat and mushrooms, can be prepared so variety of dishes, as far as imagination allows.

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IN Old Testament(Book of Genesis) it is mentioned that Ahab sold his birthright to Jacob for a pottage of lentils. And those who have tried this variety of legumes today say: it was worth it. What are the benefits and harms of lentils? How many calories are in these little "beans"? What varieties are there, which one is the most useful? We will cover all this in this article. We will also talk about the basic principles culinary processing lentils. You'll learn how to properly sprout these little beans. This article will also reveal the secrets of the lentil diet.

Humanity began to cultivate this legume crop at the dawn of civilization. Leftovers lentil puree, quite petrified, were found in the burial chamber of an Egyptian pharaoh. In Ancient China, these flattened, small, seed-like beans were consumed along with rice. The benefits and harms of lentils have long been known. Doctors in Ancient Greece prescribed it as a healing remedy for liver diseases. For the Roman plebs, lentils replaced meat because they contain a lot of protein. The patricians did not disdain it either. He considered it a delicacy for its delicate nutty taste.

Do not think that lentils are a very heat-loving plant. It’s hard to believe, but before the October Revolution, Russia was one of the world leaders in the area under cultivation of this crop. She even sold it for export. Now in terms of cultivation volumes legume India is in the lead.

Lentils in Rus'

In our country, the culture has become known since the fourteenth century. And she immediately gained popularity among the people. Since the Slavs have always loved porridge, lentils “hit the spot” - after all, they resemble cereals in appearance. This plant is unpretentious and always productive. For example, when there was a severe drought at the end of the nineteenth century, only lentils saved the country from widespread famine. What happened that made this culture become exotic for modern Russians? The benefits and harms of lentils did not play any role here. This crop just has one drawback: it ripens unevenly. If harvested by hand, this property can be corrected by simply packaging green and red beans in separate baskets. But in the era of primary mechanization, it was not possible to separate ripe pods from those that were not yet ripe. Therefore, the USSR switched to less problematic potatoes. Only the Russian proverb remained, as a memory of my former life: “Lentils are on the table, but health is in the family.” It's time to remember the past.

Varieties

Before we talk about the benefits and harms of lentils, let us mention that there are several types of this legume. There are about ten of them, but we will list only the five main, most frequently used ones. These are brown, red, green, yellow and black lentils. They differ not only in color, but also in taste, method of preparation and, therefore, beneficial properties.

The most common are brown lentils. Her beans hold their shape well and cook slowly. Therefore, this variety is even soaked like regular peas or beans. After this, brown lentils are used for first courses. The red variety is also called Egyptian. Just like yellow, it cooks quickly and is used to prepare vegetable stews, purees, and thick stews. Green, or French, lentils retain their shape well. It is often added to salads. Popular in the Middle East, black lentils are called stellate lentils because they are the smallest variety. "Beans" are only two to three millimeters in size. Just like black caviar! This variety also holds its shape well and looks great in salads. There is also special kind lentils - "puy", named after French city, where it began to be cultivated. It has a somewhat spicy taste.

Red and yellow lentils

All varieties of this legume plant are extremely useful. All of them contain a lot of protein (approximately half of the total weight) and only one percent fat. And this circumstance makes lentils dietary product, although her nutritional value quite high - 295 kcal per hundred grams of product. All varieties of this plant contain vitamins A, B, E, as well as substances essential for the health of the body such as iron, boron, iodine, silicon, cobalt, magnesium, phosphorus, chlorine and copper.

Lentils should be consumed by pregnant women, because they contain folic acid, which has a positive effect on fetal development. Yellow and red lentils, the benefits and harms of which have long been known, do not have skin and boil quickly (in just a quarter of an hour). These varieties are rich in iron, so they should be consumed by people suffering from anemia. Red and yellow lentils It is useful to eat for colitis and stomach problems. But diabetics should pay attention to other varieties.

Green lentils: benefits and harms

The French variety is poorly digestible and therefore lowers blood sugar levels. Green lentils are also used for constipation. This variety takes a little longer to cook, but retains its shape better. Lentilles (as lentils are called in France) looks great in salads and also goes well with grains. This variety is rich in fiber.

It is believed that green lentils does not accumulate nitrates, toxins and radionuclides - the eternal companions of many products in our environmentally unfavorable times. This type is good for rheumatism, cholecystitis, ulcers, hepatitis, pyelonephritis, hypertension.

Brown lentils: benefits and harms

Recipes for dishes from this variety are the most common. The beans have a spicy, nutty flavor. This variety is moderately overcooked. It is good for casseroles and thick soups. Brown lentils are used for lung diseases and especially for tuberculosis. This variety is indispensable for quick treatment bone injuries. How is a prophylactic used to improve performance? gastrointestinal tract. Prevents the development of cancer tumors and osteoporosis.

Women during menopause should also eat this variety of lentils more often. But this variety, like all legumes, has the unpleasant property of causing gas formation in the intestines. People with ulcers, as well as people suffering from dysbacteriosis, should treat brown lentils with caution.

Black variety

Beluga lentils look very beautiful in dishes. The benefits and harms, preparation of this product (its subtleties) are still a matter of debate, since the variety was bred relatively recently in Canada. From there it spread to the United States and Southeast Asian countries. It is only known that black lentils strengthen the immune system. It also normalizes the functioning of the heart muscle. People suffering from gout and biliary dyskinesia should use it with caution. Black lentils are extremely prized for their spicy taste. When cooking it, it is not at all necessary to add spices. Heat treatment tiny “beans” require a little time - about twenty minutes.

How to properly sprout lentils. Diet

Lentils, which have already sprouted small shoots, are especially useful in early spring, when the body needs to strengthen the immune system. It is also good for pregnant women and people watching their figure. What are sprouted lentils? The benefits and harms of this product have been studied, and we can say with all responsibility: it does not cause health problems. But how to sprout lentils correctly? These should be whole (not split) beans, preferably of the brown or green variety. You need to fill them with water to completely cover the grains. Once a day, the liquid must be expressed and fresh water added. After a week, the product is ready for use. For a lentil diet, you need to steam a glass of beans in the evening. You need to eat this porridge for three full days, washing down each meal with a cup of low-fat kefir. According to nutritionists, during this time you can lose three kilograms.

Lentils are beans with spicy taste, spicy aroma and beneficial properties. The plant contains many vitamins, micro- and macroelements, and therefore has been eaten since prehistoric times. It contains whole protein needed by vegetarians and athletes.

Properties and benefits of lentils

Whole protein, contained in large quantities in this product, is easily digestible. Therefore, the Arabic dish majadara, consisting of lentils and rice, is even called the poor man's meat. These beans are recommended for consumption by residents northern regions, as they are considered warming, especially when combined with various spices.

Benefits of lentils

IN Ancient Rome This plant was used not only for cooking, but also in medicine. Lentils render positive influence on the human body:

Improves metabolism;
Normalizes the activity of the gastrointestinal tract;
Cleanses the intestines;
Fights low-quality tumors;
Relieves pain during menstruation;
Increases vascular tone;
Prevents the development of liver and kidney diseases;
Promotes skin regeneration;
Slows down aging.

In addition, nutritionists recommend including this product in your diet. At correct use these beans promote weight loss.

Damage to lentils

Like any product, these legumes have contraindications for consumption. In particular, people suffering from gout, joint diseases and uric acid diathesis should exclude lentils from their diet. Diseases of the stomach, intestines, pancreas, gallbladder, heart, blood vessels, and skin may also be contraindications for use. Due to the possibility of developing a fermentation process in the stomach, you should not eat these legumes if you have hemorrhoids.

Chemical composition and calorie content of lentils

The protein content in beans is very high, while the calorie content of lentils per 100 grams is only 295 kcal, of which:

Di- and monosaccharides - 2.9 g;
Dietary fiber - 11.5 g;
Starch - 43.4 g;
Carbohydrates - 46.3 g;
Protein - 24 g;
Water - 14 g;
Ash - 2.7 g;
Fat - 1.5 g;
Saturated fatty acids - 0.5 g.

The product does not contain cholesterol and alcohol, but lentils are rich in vitamins:

PP (niacin equivalent) - 5.5 mg;
RR - 1.8 mg;
B1 - 0.5 mg;
E - 0.5 mg;
B2 - 0.21 mg;
A - 5 mcg.

Beans contain macro- and microelements:

Potassium - 672 mg;
Silicon - 80 mg;
Sulfur - 163 mg;
Calcium - 83 mg;
Magnesium - 80 mg;
Chlorine - 75 mg;
Sodium - 55 mg;
Iron - 11.8 mg;
Phosphorus - 390 mg;
Zinc - 2.42 mg;
Manganese - 1.19 mg;
Copper - 660 mcg;
Boron - 610 mcg;
Titanium - 300 mcg;
Aluminum - 170 mcg;
Nickel - 161 mcg;
Molybdenum - 77.5 mcg;
Fluoride - 25 mcg;
Selenium - 19.6 mcg;
Cobalt - 11.6 mcg;
Chromium - 10.8 mcg;
Iodine - 3.5 mcg.

Thanks to this composition, lentils are included in the diet of raw foodists and vegetarians, because they have nutritional properties, like bread, cereals and to some extent meat.

Beneficial properties of sprouted lentils

Sprouted beans have a positive effect on the body. In particular, they promote health improvement and weight loss, normalize work nervous system and reduce the risk of developing malignant cancer tumors.

To sprout lentils at home, follow these instructions:

Wash the beans and pour warm water until completely immersed.
The next day, carefully rinse again and cover the container with lentils with dense natural material. For these purposes, you can use linen or cotton.
Place the container in a cool place under diffused light (for example, on a windowsill).
After several hours, spray the canvas with warm water and repeat the procedure throughout the day every two to three hours.
Leave the lentils in the water until the sprouts are the desired length. We wash and spray them periodically.

When lentils sprout, the level of antioxidants increases several times. Therefore, eating this product is beneficial for people of any age. These beans are stored in the refrigerator.

Types of Lentils

There are several varieties of this plant. Each type of bean has its own taste qualities and processing methods. Therefore, if you decide to prepare a dish from lentils, you first need to find out which type will be optimally combined with other products.

Pink or red lentils

It is also called Egyptian and goes well with spices. These beans cook quickly and are therefore used for cooking different cereals, pates, puree soups. This species has gained great popularity in India and Turkey, where dishes made from it are considered a delicacy. When cooked, red lentils turn golden.

Unripe green lentils

These beans take longer to cook and retain their shape when cooked. They do not need to be pre-soaked. They go well with meat, fish and are used to make salads. These lentils have an interesting aroma, a soft shell and a marbled tint.

Brown continental lentils

The most common in cooking. Beans boil quickly, and therefore are used mainly for making soups. It is advisable to soak them in water before cooking. room temperature for half an hour. Ready brown lentils have an original mushroom or nutty flavor.

Black small lentils

This species is also called beluga due to the small size of the beans, which resemble eggs. You can make soups and side dishes from these lentils. It cooks quickly and has a specific smell and taste.

Cooking Lentils

The history of using this product in cooking began in ancient times. Today, lentils are used in different cuisines peace. Of all the varieties, red, green and brown beans are the most commonly eaten.

Features of cooking lentil dishes

Abundance existing species plants and recipes allows you to diversify everyday life and holiday menu. Lentils are boiled, dried, and canned. It tastes well with meat, fish, rice, various spices and herbs.

The method of heat treatment for each type of lentil is different. Some varieties require soaking before cooking, while others do not. Some beans are cooked after just 15 minutes, while others are considered ready only after half an hour.

Vegetarians often include legumes in their diet. Although lentils are not very popular in Russian national cuisine, but vegetarians and raw foodists have known about it for a very long time. And all thanks to the unique composition and original taste.

More and more housewives in Lately prefers to cook lentils in multicookers. This allows you to quickly and deliciously create real culinary masterpieces. You can prepare various side dishes, cutlets and soups from lentils in a slow cooker.

How to cook lentil soup

To prepare red lentil puree soup we will need: 300 grams of red lentils, 900 ml chicken broth, one medium onion, several cloves of garlic, sour cream, bacon, spices and herbs.

Prepare in this order:

Pour broth over lentils.
Finely chop the garlic and onion and add to the broth.
Bring to a boil, remove and beat with a blender.
Add salt and boil the resulting mixture again.
Fry bacon with spices separately.
Mix sour cream with hot pepper.
Once the soup is ready, add bacon and sour cream.

Green lentils with vegetables

This dish is very satisfying and nutritious. To prepare it you need: 300 grams of zucchini and green lentils, a small onion, a medium carrot, tomatoes, seasonings and herbs.

The cooking technology is as follows:

Soak the beans in warm water for 35-40 minutes.
Grate the onions and carrots on a coarse grater.
Cut the zucchini and tomato into cubes.
Fry the onion until golden brown and add all the vegetables to it.
Stirring, fry for 5-7 minutes over medium heat.
Add lentils and pour in 0.5 liters of water.
Add seasonings and simmer for another 15-20 minutes.

At the end of cooking, you can generously sprinkle the dish with chopped herbs and stir.

How to make lentil burgers

This dish is prepared from brown beans, lentils, onions, carrots, and tomato paste.

Cooking features:

Boil the lentils pre-soaked in water until fully cooked.
Chop onions and carrots and simmer them in a frying pan.
Mix vegetable stew with lentils.
Add tomato paste to the mixture.
Form small cutlets.
Bake in the oven for about 30 minutes at 180 degrees.

These cutlets can be served with any side dish.

Making lentil dhansak

This a traditional dish V Indian cuisine. To prepare it, use chicken, lamb or shrimp, red lentils, tomatoes, Green pepper chili, garlic, pineapple, onion, cardamom in boxes, mustard seeds, chili powder, turmeric, pepper, cinnamon, salt, ginger, cilantro - to taste.

Instructions for cooking in a slow cooker:

We rinse the beans in warm water and place them on the bottom of the bowl.
Salt, pepper, fill them with water in a ratio of one to two.
In the “Baking” mode, bring to a boil, change to “Stew” and simmer until the beans become soft.
Place the stewed lentils in a separate container.
Heat the vegetable oil in a bowl and, stirring, heat all the spices in it for two minutes.
Add finely chopped onion and chili pepper to the spices.
Cut the meat into cubes and add to the vegetables.
Cook in the “Baking” mode for 10-15 minutes.
Add diced pineapple, boiled lentils, grated tomatoes and a little boiling water to the mixture.
Simmer for five to seven minutes.

It is advisable to serve the dish warm. The plate can be decorated with plenty of cilantro.

Harira recipe with lentils

This exotic soup Moroccan cuisine can be cooked in a slow cooker. For this you need following ingredients: red lentils, lamb, chickpeas, tomatoes, butter, onion, shallot, homemade noodles, lemon, cinnamon, turmeric, salt, cilantro, pepper, parsley - to taste.

Preparation procedure:

Cut the peeled tomatoes into small cubes.
Chop the meat finely, mix it with onions and spices, put it in a bowl.
Cook for five minutes in the “Baking” mode.
Add tomatoes, stir and cook for another 10 minutes.
We wash the lentils and send them to the meat.
Add chickpeas, 400 ml of water, pepper, salt and bring to a boil.
Cook in the “Stew” mode for an hour.
Add the shallot and cook for another half hour.
Add noodles to the soup and continue cooking until they are fully cooked.

The dish will look more exotic if you garnish it with lemon, cinnamon and fresh herbs.

Parmigiana recipe with zucchini and lentils

To prepare this gourmet dish you will need: a couple of small zucchinis, 100 grams of lentils, hard cheese, four tomatoes, half an onion, spices to taste.

Prepare according to this recipe:

Fry finely chopped onion until golden brown.
Chop the tomatoes and simmer with onions for 5-7 minutes.
Add boiled lentils, salt and continue to simmer for 15 minutes.
Place the first layer of lentil sauce in a separate container.
Line the second layer with grated hard cheese.
Place the third layer of grilled zucchini.
Repeat layers several times, sprinkle cheese on top.
Place in the oven for 15 minutes and bake at 180 degrees.

The dish can be served both hot and cold. You can serve it with olives, sour cream and garlic sauce, vegetable salad.

Couscous recipe with lentils

These beans perfectly complement couscous and give it soft taste. To prepare it you need: 200 grams of lentils, canned tomatoes, vegetable broth, halves bell pepper, carrots and onions, garlic clove, boiled couscous, Apple vinegar, marjoram, ground black pepper and other spices to taste.

Prepare in this order:

Heat the oil in a frying pan and fry the finely chopped onion.
We chop and send carrots, peppers, celery, garlic, and tomatoes to it.
Mix, add lentils to all ingredients and add 300 ml of water.
Bring to a boil over high heat and add spices.
Cover with a lid and cook on low heat for six to seven hours.
Add oil and vinegar to the boiled mixture.
Before serving, mix with couscous and garnish with fresh celery.

How to cook lentils - watch the video:

Lentils - useful product, characterized by an original, spicy aroma, exquisite taste and ease of preparation. These beans can be used to prepare holiday and Lenten dishes, and the unique composition and content of whole protein turns delicious food in the most beneficial way for your body.

The variety of types of lentils allows you to prepare dishes with different shades of taste every day. After all, all varieties of legumes differ in consistency and aroma.

Easy Recipes with Brown Lentils

The plant product goes perfectly with mushrooms, stewed, baked or fried vegetables, and also becomes an ideal companion for any type of meat. Chicken will become even more nutritious, and lamb will gain more delicate taste framed by this wonderful legume.

Lentils with mushrooms (slow cooker)

It is very important for vegetarians to get protein in sufficient quantity from plant products. Mushrooms and lentils – perfect option for this case. But the dish will also appeal to those who simply do not want to eat meat products on certain days. To prepare you need 400 g of mushrooms and 400 g of brown legumes, as well as an onion, garlic and a lot of herbs:

add butter to the multicooker bowl;
fry the chopped onion on it;
mushrooms can be cut into cubes and then added to the onion;
fry the food for 15 minutes, covering it with a lid;
pour in 4 cups of water and add lentils;
set the “cooking” or “frying” mode for 20 minutes;
turn on “stew”, stir and cook for another 15 minutes;
V ready dish add finely chopped greens.

There's no need to season your beans and mushrooms before serving!

Lentil falafel

Falafel – although the name is unusual, the appearance is quite standard. These are ordinary cutlets from herbal ingredients who came to us from Turkey. There they are prepared from chickpeas, but lentils have almost the same properties. To prepare, you need to take 400 g of lentils, an onion and a few cloves of garlic, as well as 3 tbsp. l. whole grain flour or fiber, herbs and any spices:

the beans need to be boiled, then placed in a blender along with spices and garlic;
add half the greens there, add flour and beat;
heat the oil in a frying pan;
form a cutlet and roll in flour;
fry for 2 minutes on each side, and then bake in the oven for about 20 minutes at 170 degrees.

And for meat lovers there is wonderful recipe brown lentils with lamb.

Meat and lentils

For an appetizing stew, you need to take 2 cups of lentils and 400 g of lamb, an onion, a carrot and 1 head of garlic, as well as hop-suneli seasoning and fresh herbs:

first you need to heat a cauldron or other thick-bottomed dish;
place the chopped meat without oil; when the lamb gives fat and juice, add onions and carrots to it;
you need to simmer the food for 20-25 minutes, and then add whole cloves of garlic;
add suneli hops and salt, stir;
put 2 cups of lentils, pre-soaked for 20-30 minutes;
pour in water so that it is 1-1.5 cm below the level of the lentils;
simmer, covered, for at least 40 minutes, then turn off the heat and let sit.

Lentils - great alternative side dishes that you might get tired of. It's healthy, delicious, and offers lots of creative options.

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