Cooking delicious lentil dishes
The unfairly forgotten product, which in the days of Russia successfully replaced half of existing products, today is again regaining its former popularity among our population. We are talking about lentils, the taste and smell of which, unfortunately, is almost unknown to us, and yet this culture has a huge supply of useful, valuable and nutritious substances.
From it you can cook a huge number of dishes: salads, side dishes, meatballs or meatballs, soups and sauces, but in order for these dishes really turned out to be appetizing and tasty, it is important to understand the types of this cereal.
What is so useful lentils? It turns out that in its composition it contains about 60% of vegetable protein, which allows it to easily replace meat products. In addition, one serving of cooked cereals contains about 90% of the norm of folic acid, recommended for normal functioning of the body.
Also in lentil contains a fairly large percentage of soluble fiber, which by its action can improve the process of the gastrointestinal tract, as well as prevent the development of colon cancer.It includes a group of fatty acids, such as Omega-3 and Omega-6, vitamins A, groups B and BB, as well as a wide range of important trace elements - calcium, potassium, iron, zinc, copper, manganese, boron and many others. .
To all those who are interested in such a little-known in modern kitchen, but incredibly useful and important for the human body, croup, I would like to know how to cook lentils so that the dishes from it turn out not only healthy, but also very tasty.
For a start, it is important to know that there are several main types of such cereals, each of which is more appropriate to use in a particular recipe or dish. In addition, it is important to know how much each of them cook, because the cooking time can vary from 15 to 45 minutes!
- French lentils (green). A special kind of unripe cereal, which is cooked longer than the others, is therefore most often used for the preparation of salads, sauces and other meat dishes, where lentils must retain their shape.
- Egyptian (red). A non-shell fully matured look that is best used for mashed potatoes, soups or vegetable stews.
- Brown is the most favorite type, which cooks quickly, has a light nutty flavor, is used as a side dish, added to salads and soups, as well as to some snacks.
- Black - in appearance it resembles black caviar, used in salads, vegetable dishes and soups to give a certain highlight to the dish.
It is also nice that the calorie content of lentils is only 116 calories per 100 g of weight, for a moment, if you compare it with 100 g of boiled veal that will stretch 172 calories, then this dish is also ideal for losing weight.
Known and the fact that lentils are products with a low glycemic index, which suggests that after eating it in food, the level of insulin in the blood rises slightly.
Those who are on a diet, it is important to know that a high level of this hormone delays fats in the body, which is very undesirable in the process of losing weight.
Those who would like to use it for medicinal purposes, it is important to know that each of its species has certain properties. For example, red lentils are famous for a large amount of potassium in its composition, which has a positive effect on the blood formation process.
Compared with other species, green lentils contain more fiber, and, for example, sprouted lentils are useful for pregnant women and children, especially in the spring. In addition to the enormous benefits that lentils can have on our body, there is a risk of possible harm: it is important to know that this product is contraindicated in certain diseases, such as gout or joint disease.
Recipe for Lenten Lenten Cutlets
To prepare you will need:
- brown lentils - 1 cup;
- onions - 6 pcs .;
- breadcrumbs - 1 tbsp .;
- vegetable oil, pepper, salt, spices.
Regardless of the specific recipe, before you start cooking the dish, the lentils must be removed from the garbage and rinsed with cold water a couple of times. Some housewives are convinced that once the lentils from the legume family, it must be soaked, as well as the beans or peas. It is unnecessary to do this, lentils are cooked much faster, so having done such an action, you risk getting the cereal completely dissolved in the porridge or mashed potatoes.
So, lentils were washed several times with cold water, and those who prefer very soft cutlets can soak them for literally 10 minutes.At this time, clean the onions, finely chop it and lightly fry it in a frying pan with sunflower oil, adding spices to taste, cool.
Now it is necessary to twist the lentils along with the onion through a frying pan, mix everything thoroughly, add pepper and salt to taste, and then start to form small cutlets from minced meat. Fry, breaded in breadcrumbs, cutlets on a frying pan on each side for 5 minutes, then put all the cutlets in a frying pan, cover, and warm again over low heat for five minutes.
Lentil recipe with meat in a slow cooker
The combination of lentils with meat is very satisfying and nutritious, capable of satisfying the strongest hunger. As meat, you can use chicken, pork and beef, we chose the last for our dish.
- Beef - 500 g;
- red lentils - 2 multi-cups;
- Bulgarian pepper - 2 pcs .;
- hot water - 4 multi-glasses;
- onions - 2 medium pieces;
- salt, sunflower oil.
Wash lentils thoroughly with cold water, then wash the meat and cut it into cubes. Bulgarian pepper cleans the stalk and seeds, cut into fairly thin strips, also peel the onions and chop into cubes.
Pour two tablespoons of sunflower oil in a saucepan for the multicooker, lay out the meat and pour Bulgarian pepper and onion into it, set the “Baking” mode and leave to cook for half an hour. After the time has elapsed we pour the washed lentils, add salt and other spices to taste, pour boiling water over it. Then you can choose two possible options:
- Mode “Quenching”, which involves 60 minutes of cooking, water can be poured a little less than in the recipe, just to cover the grits.
- The “Pilaf” mode, the dish is prepared before the signal, that is, until the water evaporates, you can turn it off a little earlier.
Cream soup of lentils and vegetables
As vegetables, we will use eggplants and paprika; you can add something to your liking at your discretion.
- chicken broth - 1.5 l;
- onion - 1 pc .;
- Eggplant - 1 pc .;
- red lentils - 120 g;
- Bulgarian pepper - 0.5 pcs .;
- garlic - 2 cloves.
Broth put on the fire and pour into it washed lentils for cooking. At this time, chop the onion half rings and fry it in butter, add the diced eggplant to it, continue to fry until golden brown appears.When the lentils are boiling, transfer the roasted vegetables into it, at this time toast, sliced straw, pepper, and also send it to the pan.
If desired, add a little grated nutmeg and turmeric for taste, cook another 10 minutes and remove from heat. Add garlic to the soup and bring to a state of cream soup with a blender.