Kitchen alphabet: we choose lentils. 9 recipes Food

The green one

An aromatic lentil with a mild flavor and floury texture. It doesn’t lose its shape when cooked, so it’s perfect for salads, stews, and stuffing. Seasoned with spices, herbs and oil, it can be a delicious dish for meat.

Cook for about 40-45 minutes with a ratio of 1:3 (lentils: water).

French greens (Le Puy)

This “wet”, gray-green lentil grows in France Le Puy in the area. The grains retain their texture even after cooking. Lentils with a rich flavor with pepper spices can be offered with more sophisticated game, fish dishes or sausages. Also suitable for light soups or salads with vegetables.

Cook for about 30 minutes with a 1:2 ratio.

Vida Press photo/Pulses

The chocolate one

One of the most popular lenses, the color can vary from light brown to dark brown. Large brown lentil grits, thick skins that hold their shape when cooked. With a slightly stronger flavor compared to green, brown lentils are more suitable for stir-fries, savory pies, stuffing, soups, salads or rice dishes. It is recommended to soak for half an hour before cooking.

Cook for about 30-40 minutes with a 1:2 ratio.

Red

Red lentils range in color from light gold to bright orange and fade slightly when cooked. The hulls are removed, so red lentils soften the fastest of all types when cooked. Best for thick liver soups, porridges and spicy Asian dishes. Red lentils can also be added to salads, as long as they are not cooked.

Cook for about 25 minutes with a ratio of 1:3.

Black (Beluga)

Small black lentils with an expressive taste and appearance do not lose their rich color and shine even when cooked. As a side dish, it is suitable to be served with meat, it can be mixed into various salads, served with rice or fried vegetables.

Cook for 20-25 minutes with a ratio of 1:2.

ingredient

Lens: 200.00 g (green or brown; picked and washed)
Garlic: 3.00 slices (2 lentils cut in half and 1 for the sauce)
Sage: 1.00 in the morning food sh. (fresh or dried)
cilantro: 2.00 in the morning sh. (grains, fried and ground in a coffee grinder or special mortar)
cumin: 1.00 in the morning sh. (fried and ground in a coffee grinder or special mortar)
Pea: 1.00 in the morning St. (canned, rinsed, rinsed in cold water and dried)
feta cheese: 200.00 g (you can replace it with soft goat cheese)
Cedar pines: 1.00 in the morning food sh. (fried in a pan until light brown; can be replaced with sesame seeds)

How to do it

  • First, boil the lentils. Put the garlic, sage in a thick pot, add olive oil and a couple of glasses of cold water. Wait until it boils and reduce the heat to a minimum so that the water barely boils. Cook the lentils for 25 to 35 minutes, until they are still tender but cooked through. Let it cool in the pan for a while then remove, pick out the garlic cloves and sage leaves, you won’t need any more.
  • Prepare the sauce: crush the garlic in a mortar, 1/2 tsp. spoon, salt and coriander and cumin. In a small bowl, mix the obtained garlic and spice paste with tahini paste, 1 tbsp. shout lemon juice and olive oil. Taste and add salt if necessary. Mix the thinly sliced ​​red onion with salt and the remaining lemon juice.
  • Mix the salad: put the lentils, chickpeas, onions in a deep plate and pour the dressing and mix thoroughly. Before serving, sprinkle chopped fresh herbs, crumbled feta cheese and pine nuts (or sesame seeds) on top.

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ingredient

Pistachio Bracelet: 8:00 a.m g

How to do it

  1. Add 150 ml of water to the pot and bring to a boil. Add the washed lentils, add the washed parsley.
  2. Put the perforated steamer in the pot, add orange wedges and chicken fillet, cover and steam for 20-25 minutes.
  3. Place all ingredients on a plate and season with sauce.
  4. Sun-dried tomatoes and lime sauce are recommended.

Food energy value calculator – click here.

Recipe from the book Anatomy of a Salad.

Anatomy of a Lettuce book cover.

Anatomy of a Lettuce book cover.

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How to do it

  1. Peel the potatoes and carrots and cut them into slices.
  2. Wash the lens, drain the water.
  3. Boil about 1 liter of water in a pot. Add potatoes and carrots. Boil a little. Then add the Bolivian pigeon and lentils.
  4. When all the products have softened and the lentils have loosened, turn off the pan from the heat. Puree the entire soup with the liquid in an electric blender until smooth. If it is too thick, add boiled water and stir again. Season with butter, pepper and salt to taste. Beat it multiple times.
  5. You can also season the soup with sour cream, toasted breadcrumbs, and grated cheese.

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ingredient

carrot: 2.00 in the morning pcs (average size)
ginger: 2.00 in the morning food sh. (Fresh root grated)
Tomato: 200.00 Jr (tomato sauce or tomato puree)
salt: 1.00 in the morning pinch (to taste)
pepper: 1.00 in the morning pinch (to taste)

How to do it

  1. Cut the onion, grate the carrot, pour olive oil and put it in a pot with a thick bottom. Simmer for 5-7 minutes.
  2. Add garlic cloves, ginger, tomato paste, spices and leave for a few more minutes.
  3. Pour the lentils, mashed tomatoes, vegetable broth into the soup, season with pepper and salt. Cook for 45 minutes. You can enjoy it with low-fat yogurt.

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ingredient

Tahini Sesame Paste: 3.00 food sh.
Lemon: 1.00 in the morning pcs (3 teaspoons juice)

How to do it

  1. Close the lens in the evening. Wash it, add the specified amount of water and cook until the water is almost gone.
  2. Shake slightly cooled lentils in an electric mixer, add chopped garlic, sesame paste, lemon juice, salt to taste, season with pepper and grind to a smooth mass.
  3. Place in a bowl, sprinkle with oil, mix lightly with a spoon, sprinkle with paprika powder.
  4. This hummus is delicious to eat with bread, toast, pita, various crisps, fresh vegetables. It can be used as a spread for lavash.

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ingredient

bread: 1.00 in the morning pcs (small bread (ciabatta or other favorite))
curry: 1.00 in the morning sh. (0.5)
salt: 1.00 in the morning pinch (as needed)
Lemon: 1.00 in the morning pcs (1 teaspoon fresh orange juice)

How to do it

  1. Cover the orange lens for 3-4 hours. If you choose green lenses, you can wear them in the evening. After soaking, rinse and boil.
  2. Pour the cooled lentils, breadcrumbs, chopped onion and garlic cloves, olive oil, and water into an electric food processor and blend until smooth. Add curry, salt and pepper to taste and mix again.
  3. With wet hands, form small patties and place them on a baking sheet lined with baking paper. Bake in the oven at 200 degrees for about 20 minutes.
  4. Peel the avocado, divide it into several parts, cut the blue onion. Add to an electric blender. Add lime juice, salt to taste, ground black pepper and mash.
  5. Cut the bread in half, spread the avocado, add one or two (depending on the size) lentils, top with some sliced ​​Chinese cabbage and… delicious! Pickled or pickled cucumbers go well with this lentil burger.

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ingredient

oil: 4:00 a.m food sh. (coconut – for baking)

How to do it

  1. Cut the onion and mix well together with all the indicated products.
  2. With wet hands, form small balls of the desired size and fry in a pan heated with coconut oil.
  3. Serve with a fresh green salad, you can sprinkle with your favorite dressing.

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ingredient

carrot: 250.00 g (freshly grated)
cumin: 1.00 in the morning sh. (0.5 cumin)
salt: 1.00 in the morning pinch (to taste)
water: 2.00 in the morning St. (still mineral)

How to do it

1. Put the lentils in a pan, pour two glasses of non-carbonated mineral water, put it on the fire. After boiling, cook for 10-15 minutes. Leave to cool.

2. Cut stalk of washed celery into small slices, chop peeled onion. Melt half of the indicated amount of butter in the pan. Add onions, add cumin seeds and cook until onions turn golden brown. Add remaining butter, chopped celery, and grated carrot and stir-fry for about 5 minutes.

3. Mix the resulting mass with boiled lentils, add salt to taste. In a deep bowl, beat the egg yolks with sour cream and grated cheese. Add salt and ground pepper to taste. Add fried vegetables, boiled lentils, mix. Carefully fold in the beaten egg whites.

4. Line a rectangular baking shape with baking paper. Stir the prepared mass of vegetables, semolina and egg, smooth surface with a wooden spatula. Sprinkle with sesame seeds, sprinkle with melted butter. Bake in an oven preheated to 180 degrees until the surface looks good. Garnish with fresh herbs.

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ingredient

Lens: 2.00 in the morning cup (cooked chocolate, half the amount ground/crushed with a food processor)
Sesame seeds: 230.00 g (1/4 cup white sesame seeds and 1/4 cup black sesame seeds – sunflower seeds can be substituted)

How to do it

  1. Mix all the ingredients in a bowl. Scoop the dough with a spoon and make a flat cake with your hands. Place on a baking tray lined with baking paper.
  2. Bake in the oven until the cookies are brown, about 15-20 minutes in a 170-180 degree oven. After baking, remove from the oven and cool the cookies to firm up. Then enjoy!

Recipe from the blog SIMPLE WEIRD

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