Lentil stew

Lentil is a product belonging to the legume family. Together with other cereals, it is a valuable food product. Lentils were known in ancient times. The inhabitants of ancient Egypt, Babylon and Greece used it in their diet. In many estates this product was especially respected. Poor people ate lentils every day, and for the upper strata of society, she was a wonder. Nowadays, lentils are not forgotten, and many people make healthy and nutritious chowders out of it.

How much to cook lentils?

How much to cook lentils?

An important feature of lentils from other legumes is that it is not necessary to pre-soak it, which simplifies the cooking process. Lentils are cooked for a short time, while retaining all of their useful properties necessary for the human body.

Lentils contain iron, potassium, protein and folic acid. It is especially useful to eat for people suffering from diseases of the heart and blood vessels, with diseases of the gastrointestinal tract and kidneys. By type of lentil is red, green, orange and brown. Each of these species has its own cooking characteristics. For example, brown lentils are boiled for about 25 minutes. Green will need 40 minutes, orange - 20 minutes, and red - 30 minutes. You can cook different dishes from boiled lentils: cereals, soups, stews, salads, pies, burgers, etc.

Lentil Chowder: A Delicious Recipe

Lentil Stew: Delicious Recipes

Composition:

  1. Red lentils - ½ tbsp.
  2. Onions - 1 pc.
  3. Rice - ½ tbsp.
  4. Tomato paste - 2 tbsp.
  5. Chicken or meat broth - 2 l
  6. Butter - 70 g
  7. Salt and pepper to taste
  8. Paprika - to taste
  9. Fresh Mint

Cooking:

  • Peel the onion, cut it into cubes and paste in butter until golden brown. Add paprika and tomato paste to the onions, mix.
  • Pour the broth into a large saucepan, transfer the fried onions.
  • Wash the lentils and rice, put in the broth and simmer for about 20 minutes (during this time, the rice and lentils should soften).
  • At the end of the cooking, add salt, pepper and a few mint leaves.
  • Cover the pan with a lid, cook for another 10 minutes, then let the stew stand and serve with mayonnaise or sour cream.

Fragrant soup with mushrooms and potatoes

Lentil Stew with Mushrooms and Potatoes

Composition:

  1. Mushrooms - 100 g
  2. Lentils - ½ st.
  3. Water - 2 l;
  4. Onions - 1 pc.
  5. Carrots - 1 pc.
  6. Potatoes - 3 pcs.
  7. Garlic - 3 cloves
  8. Salt and pepper to taste
  9. Greens - for decoration
  10. Vegetable oil

Cooking:

  • Wash the mushrooms, cut into small pieces and put in a deep pan. Pour the water into the pan, put on the fire and bring to a boil. Boil the mushrooms for about 20-25 minutes.
  • At this time you can peel and chop the vegetables. Onions cut into cubes, rub carrots on a coarse grater, skip the garlic through a press, cut potatoes into cubes.
  • Rinse lentils, throw in the pan to the mushrooms and cook for another 20 minutes. Put the potatoes.
  • Paste carrots, onions and garlic in vegetable oil until golden onions.
  • Put the fried vegetables into the pan and cook the broth for another 10 minutes.
  • At the end of cooking, add salt and pepper.
  • Pour the cooked soup into plates, sprinkle with fresh herbs and season with sour cream or mayonnaise.

How to cook lentils: the best recipe

How to cook lentils: the best recipe

Composition:

  1. Lentils - 1 tbsp.
  2. Carrots - 2 pcs.
  3. Bulgarian pepper - 1 pc.
  4. Onions - 1 pc.
  5. Garlic - 3 cloves
  6. Water - 2.5 L
  7. Tomato - 2 pcs.
  8. Celery - 1 pc.
  9. Bay leaf - 3 pcs.
  10. Salt and pepper to taste
  11. Olive oil
  12. Vinegar

Cooking:

  • Peel the vegetables and prepare. Onion cut into cubes, rub carrots on a coarse grater, skip the garlic through a press, cut celery into circles, tomatoes into cubes, Bulgarian pepper into strips. Rinse lentils.
  • Pour olive oil in a frying pan, fry onions and garlic.
  • Pour water into a saucepan, put the lentils on and cook until ready (about 20-30 minutes).
  • Then put all the vegetables, salt, pepper, put a bay leaf.
  • Boil the pot for another 10-15 minutes.
  • The finished stew is poured into plates hot and served as a main dish for lunch.

Stew with bacon and lentils in a slow cooker

Lentil Stew with Bacon in a Multicooker

Composition:

  1. Lentils - 1 tbsp.
  2. Potatoes - 3 pcs.
  3. Carrots - 1 pc.
  4. Vegetable or meat broth - 2 l
  5. Bacon - 300 g
  6. Sausages - 200 g
  7. Bay leaf - 2 pcs.
  8. Spices and salt to taste
  9. Butter
  10. Green onions

Cooking:

  • Peel the vegetables. Cut potatoes into medium cubes, rub carrots on a coarse grater, chop onions finely.
  • Melt the butter in the bowl of the multicooker, then pass the onion along with the carrots.
  • Add the potatoes and fry it a little.
  • Cut the sausages into slices and bacon.
  • Pour the broth into the bowl of the multicooker, pour out the lentils. Set the "Soup" mode to 1 h.
  • and 15 minutes until done, add spices, bay leaf and salt to the broth. H
  • a couple of minutes until cooked add bacon and sausages.
  • The soup turns out rich and very tasty.

Lentils are a useful product from the legume family. It is an indispensable source of vegetable protein, carbohydrates, fiber and mineral salts. Lentil dishes are renowned for their use and incredible taste since ancient times. Lentil chowder will be an excellent alternative to annoying soups, diversifying your dining diet.

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