Red lentils with vegetables. How to cook green lentils: delight your loved ones with an unusual dish

Green lentil dishes

There are several types of lentils. Brown is mainly used in preparing salads, because... when heat treated, it gives a persistent nutty smell. Red is typical for Asian dishes; it has a spicy taste and a characteristic aroma. In Russian cuisine, red is used mainly in purees or soups. Green lentils - also called French or "puy" - can be an independent dish, a side dish or the base of a salad.

In Germany, lentils are a mandatory dish on the Christmas table, and in China and India they are consumed no less than rice.

Lentil stew

Prepare a delicious dish - green lentil stew. You will need: - 2 cups of green lentils; - 2 tbsp. olive oil; - 2 tomatoes; - 1 young carrot; - 2 onions.

Place a saucepan with a liter of water on the fire. While the water is boiling, sort out the lentils and rinse under running water. No need to soak.

Place the fruits in boiling water. Be sure to reduce the heat; the fruits should not so much boil as simmer. Time yourself for 25 minutes. Don't forget to stir. After the time has passed, try the fruit: if the core is hard, add salt, cover and leave for another 5 minutes.

When the lentils have softened but not lost their shape, add 2 tablespoons of olive oil and the rosemary. Cover with a lid and set aside.

Cut the tomatoes, onions, and chop young carrots into small cubes. Place the vegetables in a well-heated frying pan, after pouring vegetable oil into it. Please note that the butter needs to be salted. Saute the vegetables. The tomatoes will give abundant juice, you need to evaporate it, then put the prepared lentils in the pan with the vegetables and mix everything - the dish is ready.

Lentil soup

You will need: - 300 g of beef, - 1 glass of green lentils, - 1 onion, - 1 medium-sized tomato.

Boil the meat until cooked and strain the broth. Chop and fry the onion and tomato. Bring the broth to a boil, add a glass of green lentils and cook for 20 minutes. Season the broth with cooked vegetables, add chopped meat and salt. Lentil soup is ready.

Tasty and healthy!

Lentils also have very specific medicinal properties. Its decoction is recommended for those suffering from cholelithiasis and hypertension; thanks to its potassium content, it perfectly restores the vascular activity of the body.

Lentil porridge is useful for those who have problems with the genitourinary system, ulcers and colitis. Legumes are also useful for nervous people: the minerals contained in the fruits calm the nervous system and have a relaxing effect on the body.

Just 100 years ago in Russia, lentils were not only found everywhere on the tables of both rich and poor, but were also exported to many countries around the world. However, not everyone knew how to cook lentils to create a delicious dish.

The oldest agricultural crop of the legume family has been known since Neolithic times; it appeared in Rus' in the 14th century and was the basis for many dishes. Now they have forgotten about the queen of legumes, but in vain!

The nutritional value of lentils is enormous, containing more than sixty percent vegetable protein and a wide range of minerals and trace elements. It is not for nothing that among the monks in Rus' it was the main source of nutrition during Lent; many dishes can be prepared from it: soups, pastries, side dishes.

From a medical point of view, the queen of beans is simply a storehouse of health. It strengthens the immune system and improves metabolism. Regular consumption will not only improve the health of the body, but also cure many ailments.

1. Normalizes blood sugar levels, which means it is useful for patients with diabetes.
2. Rich in B vitamins, which act as an antioxidant and protect the body from the effects of toxins, alcohol and nicotine poisoning.
3. With gastritis and ulcers, pain subsides and heartburn disappears.
4. Prevention of oncology – prevents the formation of cancer cells.
5. Useful for nervous disorders, a kind of depressant.

The list goes on and on. Moreover, lentils also have cosmetic properties, are indispensable in diets, and are also very useful for women’s health during pregnancy and in solving gynecological problems.

So colorful!

There are several varieties of lentils.

1. Brown. The most common type, rich in iron, prevents anemia. It is mainly used to make soups. It has a nutty aroma and is good in combination with meat.
2. Red, or Egyptian. It is practically devoid of shell, so it boils instantly. It is recommended to make purees, pates, and soups from it.
3. Puy, or green. Rich in fiber, the variety was bred in the French city of Puy. It has a subtle aroma and smell of pepper. It is not subject to overcooking and is recommended for adding to salads.
4. Yellow. Sanded green lentils. Used for pureed dishes.
5. Black, or Beluga. It is small in size and looks like black caviar. Contains a large amount of ascorbic acid, which means it helps with colds. Often used for salads, useful when sprouted. After cooking, it retains its shape and, due to its unusual color, adds piquancy and originality to dishes.

Place the prepared cereal in boiling water and cook over low heat, remembering to stir. Tomatoes should be salted or added at the end 5-10 minutes before readiness, since a salty or acidified environment doubles the cooking time.

During the cooking process, it is advisable to add spices and a little oil, preferably olive oil. This will make the grains more tender and soft, as well as more aromatic.

How long will it take

Each variety has a different cooking time. Of course, you can constantly test for softness and taste, but it is better to remember or write down how long to cook the lentils until tender, depending on the color.

Red and yellow cook very quickly, on average 15 minutes. Brown and black will be ready in 25 minutes. And cooking green takes from 45 minutes to an hour.

You can cook not only on the stove, so it is important to know how long lentils are cooked depending on the cooking method:

• multicooker – 50 min.;
• microwave – 7-12 minutes;
• steamer – 1 hour.

How much water do you need

For side dishes, use two parts of water for one part of cereal. Try to strictly maintain a 1:2 ratio to avoid undercooked or overcooked lentils.

If you use a microwave oven or a double boiler, then it is enough for the water to be 1-2 cm above the grain level.

It has long been firmly established in our lives; it allows you to quickly prepare dishes in automatic mode. However, not every housewife knows how to cook lentils.

Use the “Stew” and “Porridge” modes. If a dish consists of several ingredients, then the legumes should be added last.

Lentils with mushrooms are prepared as follows.

1. Turn on the “Frying” mode, pour sunflower oil into a container, add a finely chopped onion and a couple of cloves of garlic, bring to a transparent state.
2. Fry a dozen randomly chopped champignons or other mushrooms with onions for several minutes. Salt, seasonings and spices to taste.
3. Add one glass of prepared lentils to the mushrooms and pour two glasses of boiling water.
4. We switch to the “Extinguishing” mode and set the time to 50 minutes.
5. After the readiness signal, it is advisable to leave it on automatic heating for another 20 minutes.

In this way you can cook lentils with meat, chicken, and vegetables. Be sure to use spices, they reveal the taste and aroma brighter.

Features of microwave cooking

Many housewives do not know that in a microwave oven you can not only defrost food or heat food, but also cook.

Pour red or yellow lentils into a special bowl, add salt, add spices and add hot water so that it covers the beans by 1.5-2 cm. Place in the microwave, no need to close the lid. Set to maximum mode and cook for 7-10 minutes. The lentils turn out crumbly, the grains are whole and elastic.

Cooking in a steamer

When cooking in a double boiler, beneficial vitamins and minerals are preserved, dishes are guaranteed not to burn, and the porridge turns out crumbly. The peculiarity of cooking is that it requires less water than with the usual method of cooking in a saucepan.

Place one and a half glasses of any lentils in a container, pour in a glass of water, add butter, spices and salt to taste. Set the time to 1 hour. After cooking, taste it; to achieve the required softness, you can add a few more minutes.

How to cook lentils so that they are healthy and tasty? There are many recipes, add your imagination, don’t be afraid to experiment, and you can please your loved ones with unusual dishes.

Porridge

It is equally good as an independent dish or as a side dish for meat or fish.

1. Pour well-washed yellow or red grains into boiling water in a ratio of one to two.
2. Cook until done. In 5-7 minutes, do not forget to add salt and spices and seasonings.
3. Drain off excess water and leave to simmer under the lid.
4. Fry onions and carrots in vegetable oil until golden brown.
5. Mix the frying with lentils, add butter to taste.

Before serving, sprinkle the porridge with finely chopped herbs.

Puree

Throw the lentils into boiling water in a ratio of 1:2. Cook for about 15 minutes with the addition of a spoon of vegetable oil, so the beans will be softer and more tender. Finally add salt and spices. To make the puree smooth, beat or pass through a sieve.

Serve the puree with fresh vegetables and herbs. A mint leaf in a plate will add a special taste.

Soup

How to cook brown lentils? What to cook? Try lentil soup - a hearty dish rich in proteins and microelements. In the cold season, it saturates, warms, adds piquancy and a touch of exoticism.

This is the recipe for the classic soup.

1. Boil one glass of lentils in two glasses of water for 20 minutes.
2. Finely chop the carrots and onions and fry in vegetable oil.
3. Combine vegetables with lentils, add a pinch of turmeric, cumin, red and black pepper. Add some salt.
4. Simmer over low heat until the lentils are soft.
5. Use a blender to ensure smoothness and tenderness.
6. Add six cups of strong meat or vegetable broth.
7. Season with butter, sprinkle with chopped herbs and ground paprika.

Exotic green and black lentils

Black lentils are also called Beluga. The grains are shiny, rich in color, very similar to black caviar, hence the nickname. This is a rather expensive product, as it is characterized by labor-intensive harvesting.

Sprouted black lentils are very useful; they are added to salads. When boiled, it has a solid shape and a pleasant, subtle taste. Beluga looks exotic on sandwiches. In Europe, delicious soups and delicious sauces are prepared from it, and in Asian countries it is mixed with rice or added to vegetable stews.

Green lentils were bred in France, in the small town of Puy, so they are sometimes called French or after the name of the city. It has a subtle, spicy flavor and unusual flavor tones. Many gourmets consider this variety to be the most delicious of all. It retains its shape perfectly when cooked and is recommended for preparing gourmet dishes. It is best added to salads.

The Puy variety is not always available, so its analogue is slightly unripe lentils. It is brown-green in color and does not boil soft. It is easy to distinguish it from Puy; French lentils have a marbled pattern on the grains.

1. Lentil grains should be uniform in shape and color. If there are small holes on its surface, it means that insects like it and are no longer suitable for food.
2. Do not mix beans purchased at different times, even if they are the same variety. Older lentils will take longer to cook.
3. For vegetable soup, add the lentils first and cook until half cooked, then add the rest of the ingredients.
4. If you are preparing lentil soup based on meat broth, cook the meat first and then add the beans.
5. To make the porridge crumbly, cook it, drain off excess water and leave to swell under the lid.
6. Bay leaves, sage, rosemary, and cloves go well with lentils, and onions, carrots, tomatoes, and garlic go well with vegetables.
7. It is better to add spices earlier, the taste will be more pronounced.
8. Cooked lentils can be stored in the refrigerator for up to 5 days.
9. To avoid flatulence, add cloves.

Let's sum it up

Now you know how healthy and nutritious lentils are. Don’t neglect it, and your diet will be replenished with delicious dishes.

Lentils are a dietary product, low in calories and indispensable for a slim figure. You can use it to make not only soups and cereals, but also bread, salads, pastries, cutlets and even candies.

This amazing plant is not able to accumulate toxins and does not lose its healing properties even after heat treatment. It’s not for nothing that lentils are called the queen of beans.

Eat it with pleasure and be healthy!

A cultivated product of the legume family, it has been used in cooking since ancient times. For Christians, lentils are the staple food during Lent. Due to its low calorie content, lentils are considered a dietary product.

It cooks quickly and does not require pre-soaking. Lentil dishes are hearty, they are preferred by adherents of proper nutrition and vegetarians. Soups are cooked from it, side dishes are prepared, and added to baked goods.

Lentil puree soup is especially popular. There are several varieties on sale - brown, red, green, French lentils.

Cooking features

The red variety of lentils cooks faster and is more often used for cooking soups. French - holds its shape well during heat treatment, is tasty and aromatic in any form. Ideal for salads and snacks.

The brown variety is universal, suitable for bold culinary experiments. Goes great with seafood. Green is a champion of quick cooking; add to soups a few minutes before the rest of the ingredients are ready.

You can check the readiness of the dish by eye; if the mass has doubled, it’s time to remove it from the heat. You need to cook it over low heat, with the exception of puree soup. Salt before removing from heat.

If you add salt at the initial stage, it will be hard. The proportions of water and lentils are 2:1. Legumes love it when olive oil, exotic spices, garlic and herbs are added to it. Below we will tell you how to prepare lentil dishes simply and tasty. So here are the recipes.

Lentil soup with tomatoes

The finished soup will have a beautiful red color and thick consistency. Before serving, squeeze a little garlic into a bowl of soup and add fresh basil. This hearty soup, due to its composition and the addition of exquisite spices, will delight lovers of healthy food, as well as gourmets.

Lentil cutlets with pumpkin

Required ingredients:

• boiled lentils - 400 gr;
• pumpkin - 180 gr;
• garlic clove;
• egg;
• spices, salt;
• breadcrumbs;
• oil for frying.

Cooking time: 1 hour.

Calorie content: 244 kcal per 100 grams.

1. Pre-boiled lentils in salted water, mash with a fork or grind in a blender.
2. Grate the peeled pumpkin. Add it to the beans. Beat a chicken egg in there. Squeeze the garlic through a press. Add spices, salt if necessary.
3. Mix the cutlet mass well. Let it brew a little so that all the products become friends. Form small cutlets with your hands pre-moistened in water.
4. Dip in breadcrumbs and fry over high heat. As soon as one side is browned, turn the cutlets over. Reduce heat, cover with a lid. This is done so that the pumpkin is steamed inside.

Serve the finished cutlets with sour cream or any other sauce. It can be a separate dish or served with a side dish. Delicious cutlets do not sit on the dinner table; they will be eaten very quickly.

Diet salad with French lentils

Required ingredients:

• French lentils - 180 gr;
• basil greens;
• cherry tomatoes - 7 pcs;
• linseed oil - 15 ml;
• quail eggs - 3 pcs;
• salt.

Cooking time: 15 minutes (excluding cooking time for lentils).

Calorie content: 119 kcal per 100 grams.

1. To quickly prepare a dietary and healthy salad, you need to boil the lentils in advance. It should cool down.
2. For the salad you will need quail eggs; if you don’t have them, you can use chicken eggs. Cut the eggs lengthwise into 4 pieces.
3. Wash cherry tomatoes, dry with a napkin, cut in half. Chop the basil greens.
4. Pour the main ingredient into a deep bowl, add tomatoes and basil. Add salt and oil. Mix everything well. Place eggs on top. Decorate with sprigs of greenery.

It is very convenient for this recipe to have boiled lentils in the refrigerator. The salad will also look colorful if you take a different variety of legumes. A hearty, and at the same time low-calorie salad, it will become a favorite on the dinner table even for those who do not adhere to diets.

Cream soup with croutons

Required ingredients:

• lentils - 300 gr;
• bulb;
• carrots - 1 piece;
• potatoes - 2-3 pcs;
• frying oil;
• baguette - 100 gr;
• wig, salt.

Cooking time: approximately 60 minutes.

Calorie content: 202 kcal per 100 grams.

1. Pour water over the lentils as for soup, put on fire, and simmer for 10 minutes.
2. In the meantime, while the soup is cooking, you need to prepare the vegetables. Peel carrots, onions, potatoes. Chop the onion and carrots and fry until the onions are golden.
3. Cut the baguette into cubes, lightly salt it, mix with paprika. Place the future crackers in the oven to dry them for 3-5 minutes.
4. When the cereal is cooked, add chopped potatoes to the soup. Bring it until half cooked over medium heat.
5. Add salt. Place the onion and carrot fry into the pan. Let the soup boil, remove from heat.
6. Grind to a puree using a blender. Pour the puree soup into bowls and sprinkle crackers and paprika on top.

The dish turns out to be very satisfying, healthy and dietary. In addition to crackers, you can add greens with sour cream.

Lentils with zucchini

Required ingredients:

• red lentils - 250 gr;
• zucchini - 800 gr;
• cream - 3 tbsp. l;
• frying oil;
• garlic - 2 cloves;
• leek 100 gr;
• spices, salt.

Cooking time: 45-50 minutes.

Calorie content: 95 kcal per 100 grams.

1. Lentils need to be boiled until half cooked. After cooking, leave some of the water as broth.
2. Cut the leek into half rings, zucchini into cubes.
3. Place zucchini in a heated frying pan with high sides. Stirring occasionally, fry them until they are beautifully golden brown. Add leeks, fry until soft.
4. Next, add the lentils into the pan. Pour in the broth until it covers the contents of the dish. Let the dish boil, reduce the heat.
5. Season the dish with low-fat cream, salt, and spices.
6. Simmer covered until done. A couple of minutes before the end of cooking, squeeze the garlic into the pan.

You can serve it hot or when the dish has cooled. Add sour cream or cream on top of the plate. It will go well with basil greens.

Legumes with chicken and thyme

Required ingredients:

• chicken fillet - 500 g;
• lentils - 450 gr;
• bulb;
• bell pepper - 1 piece;
• frying oil;
• thyme, pepper, salt.

Cooking time: approximately 45 minutes.

Calorie content: 189 kcal per 100 grams.

1. First of all, you need to marinate the chicken and boil the lentils. Cut the chicken into pieces of arbitrary shape. Grind the bell pepper in a blender. Add chopped pepper, salt, thyme to the chicken. Mix everything well.
2. Cook the lentils, depending on their variety, until tender. At the end, don’t forget to add salt to taste.
3. Place marinated chicken on a hot frying pan. Fry it, stirring constantly. While frying, add chopped onion. Bring ingredients until ready. If there is any doubt whether the onion will be fried with the chicken, it can be cooked separately.
4. Combine the main ingredient and chicken, season lightly with thyme. Can be served.

Thanks to the bell pepper, the chicken will acquire a beautiful color and pleasant taste. Thyme will add a spicy note to the dish. The aroma of this dish will drive you crazy, it will become popular on your table.

Chicken liver appetizer

Required ingredients:

• red lentils -1 cup;
• chicken liver - 300 g;
• tartlets - 8-10 pcs;
• bulb;
• oregano, salt;
• frying oil;
• pitted olives 2 tbsp. .l;
• parsley.

Cooking time: approximately 50 minutes.

Calorie content: 279 kcal per 100 grams.

1. Wash the chicken liver, peel off the films, dry on a napkin and fry in a hot frying pan with onions until tender. If necessary, fry covered. When finished, add salt.
2. Boil the main ingredient until tender. Combine it with the liver, season with pepper and oregano.
3. Grind all the ingredients in a blender, you should get a mass like a pate.
4. Before filling tartlets with pate, taste it for salt. Use a spoon to place the filling in a heap. Top with olives and herbs.

The appetizer is ideal for a holiday table. It is impossible to guess that the tartlets contain healthy legumes. The taste is dominated by chicken liver, but the snack has more benefits. Delicious experiments to you!

Unfortunately, lentils are not very common, largely due to lack of knowledge of recipes and characteristics.

Several of the world's most popular varieties can be roughly divided into green, red and brown lentils.

Yes, very simple, much simpler than other legumes.

The colors of lentils differ in cooking time: green - it takes a little longer to cook, but it practically does not boil over. Red and brown lentils cook much faster: dropped into boiling water, these lentils will cook in 20-25 minutes. Lentils, unlike their relatives peas and beans, do not need to be soaked. When cooking, it is not salted, like all legumes, since salt will slow down the process.

Before you start cooking lentils, you need to sort them out and rinse them in several waters. Boil by adding twice as much water: for a glass of lentils - 2 glasses of water. During the cooking process, you need to stir the lentils a couple of times. There are no special tricks in preparation, but the result is unexpected.

#1: The easiest way to make lentils is lentil soup.

Very nourishing and nutritious soups with this product are prepared very simply, according to the usual “soup” scheme: place chopped potatoes and sorted and washed lentils in a saucepan, add water (boiling water is a good idea). While the base is cooking, fry onions and carrots; tomato is welcome, but does not dominate. When the potatoes are ready (about 15 minutes from the start of boiling), add onions and carrots, spices, including salt and pepper. That's all! When serving, sprinkle with herbs. You can serve it with croutons, but it’s also good without them.

Soups are perfectly varied by adding other ingredients, for example, pumpkin, pre-fried with onions and carrots, pickles or tomatoes (preferably green and strong), all kinds of smoked meats, sausages, and of course - natural meat, leeks, cheese. Listing can take a lot of space and time. It all depends on the imagination and capabilities of the hostess.

No. 2. for second courses.

The basis of the second course is almost always boiled lentils, which, when ready, are thrown into a colander, allowing the water to drain, and then seasoned to taste, stewed with other ingredients, baked, that is, brought to complete readiness.

It is good to cook lentils for second courses by adding onions (chopped or whole), garlic (preferably whole), herbs tied in a bunch, and spices that you like best to the water. The sacred rite begins when the lentils are almost completely ready. We strain the liquid and get creative.

A good, very simple recipe for cooking lentils: fry a few sausages (cut as you like), you can add bacon or lard, throw the lentils into the frying pan and simmer lightly under a lid over low heat. At the end, you can add cream or sour cream, or you can do without it. As a change: this dish perfectly accepts sweet and sour berries and fruits, for example, plums, cherry plums, currants, acquiring a completely unusual taste and appearance.

Another simple recipe for preparing lentils: mix the finished product with fried onions, a clove of garlic, passed through a press, spices to taste, form cutlets, roll in flour (preferably in lezone) and fry until brown. With Chili or Tartar sauce - great both cold and hot.

Lentils with meat can take a dominant place on the table. It is better to bring the meat almost completely cooked in advance, then add the lentils.

Sprinkle the leg with flour, place it in a thick-walled vessel (such as a cauldron or a duck pot), which already contains a finely chopped onion and a few cloves of garlic, fill it with water or broth and cook over low heat for about 1 hour after boiling. The so-called simmering of lamb. After an hour, open, add lentils (4 legs - 300 grams), add tomatoes - fresh or stewed, spices, salt, you can add or just fried red bell pepper and cook for another 30 minutes under the lid on low heat. At the very end, sprinkle generously with plenty of chopped parsley. A couple more minutes - and the smell will drive anyone who comes close to such a dish crazy!

With pork or beef, the procedure is the same: almost ready meat plus lentils plus additives from the housewife-craftswoman - and simmer over low heat until fully cooked.

Mushrooms are perfect as an additive: fried, stewed, with or without onions, mushrooms perfectly complement lentils.

No. 3. Lentils in salads.

Green (French) lentils are perfect for salads; they practically do not boil over and are in perfect harmony with other ingredients.

Boiled green lentils resemble coins. Therefore, here is a recipe for “Money Salad” that can be prepared for any occasion (and without it).

Boil a glass of green lentils (see previous recipes). Steam a handful of dried apricots, cut into strips and fry with one onion in vegetable oil. Chop a handful of walnuts. Add strained lentils, nuts, salt, pepper, spices to taste to the frying pan with onions and dried apricots, simmer a little under a tightly closed lid (4-5 minutes). Cool. Salad with “coins” is ready!

With the current availability of information, everyone will be able to choose their own recipe for cooking lentils, this undeservedly forgotten magnificent product!

Lentils are a delicious cereal that only recently appeared on the shelves of our stores at a low price. It seems that lentils look attractive and you want to include them in your diet, but not every housewife knows what kind of dishes can be prepared based on this ingredient.

This section of the site contains recipes on how to simply and deliciously prepare lentil dishes. First of all, you need to understand that lentils themselves can be of different types. Somewhere its orange version is sold, somewhere green, but the most common is the dark green color of lentils, which is closer to brown. Of course, you can immediately guess that many people use this cereal as a side dish. But, believe me, a simply cooked side dish is far from the only option for exactly how this product can be prepared.

There are a lot of options for what to cook from lentils, and if before you didn’t know where exactly to look for these options, today you are in the right place. All recipes that are published on our portal and which contain lentils automatically fall into this section. As a result, you will learn how to prepare a variety of vegetarian dishes with the addition of lentils, soups and even interesting and unusual desserts.

Many ladies are particularly attracted to lentil recipes for weight loss. Indeed, if you carefully consider the beneficial effects of this product on the body, you can safely come to the conclusion that this ingredient helps you lose weight. On the other hand, nutritionists also speak in favor of this action. If you read the healthy nutrition menu today, you will find lentils in it every now and then in different versions. This is because, in addition to its logged properties, this cereal is also extremely nutritious.

Lentil dishes: recipes that are easy and tasty to prepare at home at home, you will definitely succeed. Because before publishing each recipe on our website, it is tested, we try not just to describe the cooking process, but in each article to give as many step-by-step photographs of the preparation of a specific dish as possible. All this is the key to the fact that each dish turns out successful in the end.

22.03.2018

Green Lentil Soup

In order to be able to diversify the family menu at any time, you should always have simple recipes in stock that do not require expensive products. One of these is this lentil soup recipe. Take note of this.

Products for the recipe:
- green lentils - 150 g,
- two potatoes,
- small onion,
- small carrots,
- a clove of garlic,
- 1 PC. bay leaf,
- 30 ml vegetable oil,
- 30 ml tomato juice,
- spices - to taste.

13.03.2018

Lentil cutlets

Hearty cutlets can be made not only from meat. They are very tasty and nutritious from lentils. Plus, this is a very affordable recipe financially, which is important, right?

Ingredients:

- lentils - 150 gr;
- potatoes - 1 piece;
- carrots - 1 piece;
- salt to taste;
- pepper to taste;
- vegetable oil for frying.

31.10.2017

Turkish Lentil Soup Recipe

Turks, contrary to popular belief, use spices and herbs extremely sparingly in their dishes. It is very important for them to emphasize the full strength of the natural taste and aroma of the main component, but not to completely cover it with sauce or herbs. Therefore, in today's recipe, cumin only slightly enhances the taste of lentil soup, and mint gives it exquisite freshness.

Ingredients:
- 1 glass of lentils;
- 0.5 cups of wheat cereal;
- 1 onion;
- 2 tbsp. tomato paste;
- 2 tbsp. butter;
- pepper - to taste;
- mint, thyme.

27.10.2017

Red lentil soup with tomatoes

We invite you to prepare a delicious and healthy lentil soup. As you know, this product contains a lot of protein, vitamins and other useful substances. Therefore, this soup is suitable for any diet.

For the dish you will need:
- red lentils - 240 g;
- one carrot;
- tomatoes in their own juice;
- small onion head;
- two cloves of garlic;
- ground black pepper;
- coriander;
- paprika;
- salt;
- 20 ml olive oil.

22.10.2017

Pumpkin lentil soup puree

Do you want to recharge your batteries for the whole day? Prepare a fragrant, bright pumpkin puree soup. It turns out nourishing, aromatic and tasty. We assure you that one serving will not be enough. By the way, preparing it is not at all difficult. See our recipe with photos.

For the recipe you will need:
- 400 grams of pumpkin pulp;
- liter of chicken broth;
- 150 grams of potatoes;
- a handful of red lentils;
- a head of onion;
- three cloves of garlic;
- three tomatoes;
- 40 ml vegetable oil;
- salt - to taste;
- ground black pepper - to taste;
- any greens - for serving;
- crackers, croutons or whole grain bread - for serving.

24.09.2017

Lenten red lentil soup

We offer a simple recipe for making a light, delicious soup with red lentils, vegetables and spices. Let your menu be not only varied and tasty, but also healthy.

Ingredients:
- 250 g red lentils,
- 2 carrots,
- 1 onion,
- 2 tomatoes,
- 100 g pasta (noodles),
- 1 tbsp walnut oil,
- pepper and salt to taste,
- seasonings.

01.04.2017

Lentil cutlets, vegan, meat flavored

You can make many interesting recipes from lentils. For example, vegan cutlets, which are not only tasty, but also appetizing and very nutritious. Our recipe will tell you how to make them correctly.
Ingredients:
- lentils - 0.15 kg;
- onions - 1 piece;
- garlic - 2 cloves;
- salt to taste;
- flour for minced meat - 2 tbsp. l.;
- flour for breading;
- sweet ground paprika - 1 tsp;
- seasoning for meat - 0.5 tsp;
- vegetable oil for frying cutlets.

21.02.2017

Chicken and lentil soup in a slow cooker

A simple soup made from affordable ingredients that is easy to prepare and great for lunch. The easiest way to cook lentil soup is in a slow cooker, although the cooking technology is also suitable for a regular stove.

Ingredients for the dish:

- one carrot,
- one onion head,
- 200 g chicken,
- one tomato,
- two potatoes,
- 2 tbsp. spoons of soy sauce,
- seasonings and herbs - to taste.

23.01.2017

Green lentils stewed with vegetables

We prepare a delicious vegetable dish according to the proposed recipe with photos. The ingredients include vegetables, spicy spices and olive oil. Stewed lentils with vegetables is a healthy and tasty dish that can be served for lunch or dinner or on fasting days.

Ingredients:
- green lentils - 1 cup,
- tomatoes - 200 g,
- onion - 0.5 whole onion,
- zucchini - 1 pc.,
- carrots - 3 pcs.,
- cauliflower - several inflorescences,
- olive oil - 1 tbsp,
- dried oregano - 1 teaspoon,
- curry - 1 teaspoon,
- paprika - 2 teaspoons,
- dried sage - 1 teaspoon,
- water - 3 glasses,
- salt to taste.

31.05.2016

Dried porcini mushroom and lentil soup

Mushroom soups are very tasty with porcini or other forest mushrooms. But, if you are, as they say, “never” a mushroom picker, you can buy a bunch of dried mushrooms at the market and cook an amazing first course for lunch. One thing, you must be confident in the product you are buying.

For the recipe you will need:
- a handful of dried mushrooms,
- 250 gr. green lentils,
- one carrot,
- a head of onion,
- two cloves of garlic,
- a bunch of dill,
- vegetable oil - for frying,
- spices - to taste.

25.03.2016

Green lentils stewed in tomato sauce with vegetables

Green lentils prepared according to this recipe are hearty and very tasty. It contains only healthy products and nothing superfluous for the Lenten menu, so prepare the dish for Lent with confidence.

For the recipe you will need:
- green lentils - a glass,
- carrots - 2 pcs.,
- a small head of onion,
- tomatoes in their own juice - 100 g,
- one zucchini,
- one eggplant,
- a large pinch of oregano,
- salt - to taste,
- black pepper to taste.

07.01.2016

Christmas Kutya made from lentils

On Christmas Day there are always a lot of different snacks and treats on the table. But the holiday will not be truly complete if you do not prepare Christmas kutya. We offer the recipe for this dish in our step-by-step recipe.

Ingredients:
- lentils - 1 handful,
- sugar - to taste,
- raisins - 1 handful,
- chocolate candy - 1 pc.

02.10.2015

Lentil soup with chicken and vegetables

An interesting recipe for preparing the first course will not leave you indifferent, if only because it is not so often found in cookbooks. Don't believe me? Watch and cook with pleasure for yourself and your loved ones.

Ingredients:
- chicken broth - one and a half liters,
- carrots - 1 pc.,
- red lentils - 4 tablespoons,
- potatoes - 1 pc.
- onions - 1 pc.
- white rice - 2 tablespoons,
- vegetable oil - 3 tablespoons,
- red ground paprika - 1 teaspoon,
- turmeric - 5 g,
- finely chopped greens - 2 pinches per 1 serving,
- lemon juice to taste,
- salt to taste.

03.07.2015

Lentil soup with chicken

We prepare a hearty and very appetizing lentil soup in chicken broth. Everything is simple and very tasty. The first dish turns out thick and aromatic, don’t forget to write down our recipe and use it at the first opportunity - you won’t regret it!

Ingredients:
- 1 liter of chicken broth,
- 1 carrot,
- 0.5 cups red lentils,
- 3 pcs. tomatoes,
- 1 leek,
- 2 pieces of potatoes,

- salt to taste,
- ground black or red pepper to taste,
- greens to taste.

03.07.2015

Red Lentil and Pumpkin Soup

We prepare an aromatic soup rich in vegetables and spices in chicken broth with red lentils and pumpkin. The first dish turns out tasty, beautiful and satisfying. This is a great option for a family or holiday lunch.

Ingredients:
- 1 liter of chicken broth,
- 0.5 cups dry red lentils,
- 150 g pumpkin,
- 2 potato tubers,
- 1 carrot,
- 1 stalk of celery,
- 1 leek stalk,
- 2 cloves of garlic,
- 5 tomatoes (300 g tomatoes in their own juice),
- 1 pod of hot pepper,
- 2 tbsp tomato sauce,
- 1.5 tbsp vegetable oil,
- salt to taste,
- ground chili to taste,
- ground black pepper to taste.