How to boil (cook) lentils: how long should lentils be cooked, until tender, in soup, as a side dish, do they need to be soaked?

Lentils have been present on the tables of rich and poor since ancient times. Few people know how to cook lentils deliciously and what foods they go well with. This is because it has appeared in our countries recently.

The advantages of lentils are not only in their useful substances, but also in their easy preparation, since they boil quickly and do not require pre-soaking for several hours, as is done with chickpeas or peas. Skillful housewives have learned to use this cereal to prepare various dishes.

Varieties and composition

Lentil is a legume plant, translated into Latin means Lens culinaris - “lens”, because it has a lens-shaped shape.

Cereals, like any legumes, are quite high in calories. Despite this, it is considered a dietary product.

The legume plant contains:

proteins and essential amino acids (more than in peas);
microelements and vitamins A, B, PP, folic and nicotinic acid; The iron content exceeds all edible plants.
carbohydrates (about 50%). Once in the human body, they are not converted into fats, but are used immediately as a source of energy.
Omega-3 and Omega-6 fats.
isoflavones – have an active antitumor effect. They suppress the growth of malignant tumors and work as a prophylactic agent.

Lentil cereals come in different types: red, yellow, green, brown and even black. The composition of grain types differs within the following limits:

24-35% protein;
46-52% carbohydrates;
0.5-2% fatty acids;
2-4.5% trace elements and minerals.
The energy value of lentils is calculated as follows: per 100 g 295 kcal.

All varieties differ in consistency, taste, aroma from delicate nutty to mushroom and have the ability to reduce blood sugar levels.

Tips before cooking

We bring to your attention several recommendations from professionals:

As soon as the lentils are cooked, then it is recommended to add salt. Not before.
You can store the prepared dish in the refrigerator for no more than 3 days.
Lentils do not always need to be soaked before cooking.
How long the lentils have been stored in the package will determine how dry they have become and how much preparation they require. In this case, it is recommended to soak it overnight.
To make the lentils more tender, add olive oil.
In order to determine whether the lentils are cooked, you will need to assess their size. If it gets bigger, it means it's ready.
All varieties of lentils need to be cooked over low heat in a liquid that breaks them completely.

Benefits for the body

Boiled lentils have high nutritional value and have a beneficial effect on the health of the body. Numerous studies have proven that increasing the consumption of plant-based foods like lentils helps reduce the risk of obesity, diabetes, and heart disease. Lentil grains give healthy complexion to the skin and hair, increase energy and promote weight loss.

The crop can be grown in almost any soil, and it does not accumulate harmful and toxic elements such as nitrates and radionuclides. The cereal is considered environmentally friendly.

When cooked and canned, it retains more than 50% of vitamins and microelements. Of all the legume family members, lentils are the healthiest, ahead of green peas and soybeans. There are a number of such features:

In case of poisoning with toxins, it helps to quickly remove them from the body.
It can replace meat both in taste and in the amount of nutrients.
Leads to a reduction in the risk of developing vascular diseases.
Magnesium in its composition is a natural calcium channel blocker. With a sufficient amount of magnesium in the body, the vascular walls expand, blood circulation improves, which prevents heart attacks.
Lentil cereals are the second largest food containing vitamin B9, which reduces the level of homocysteine, an amino acid that is an intermediate product in the methylation cycle. With a lack of this vitamin, the endothelium of the vascular wall of the arteries is damaged.
One serving of lentil porridge contains 358 mcg of folic acid, which supports the nervous system, energy metabolism and is necessary for the synthesis of DNA, RNA and red blood cells. The daily norm for an adult is 400 mcg.
Cereals are useful for pregnant women: the risk of developing neural tube dystrophy and disturbances in the digestive system in the fetus is reduced.
The fiber contained in the culture helps prevent constipation, irritable bowel syndrome, and diverticulosis.
A large amount of protein supplies the body with protein, which is especially important for vegetarians. Protein is a source of essential amino acids (isoleucine and lysine).
Sprouted lentils contain methionine and cysteine - important substances for muscle function that are not synthesized independently in human cells.
Iron deficiency is the main cause of fatigue, especially in women 18-50 years old. One serving of boiled cereal contains more than a third of the daily requirement of iron. The trace element stimulates energy production, accelerates and improves metabolism.
Grains contain a large amount of beneficial nutrients such as fiber, protein, vitamins and minerals. The culture contains a small amount of calories and practically no fat (only 1.5 g, which is 2.3% of the daily value).
One serving of cooked porridge contains about 295 calories - this is one fifth of the calories needed per day. Therefore, by eating lentils, you can get rid of extra pounds and still remain full.

What are the benefits of lentils?

Lentils are a legume that has earned fame among healthy eating enthusiasts due to its beneficial properties. It has been established that the fruits of the plant contain:

49 g carbohydrates,
21 g protein
2 g fat.

Nutritional value : 298 calories.

Lentils are rich in manganese, cobalt, copper, and boron. There is a large amount of vegetable protein, which is quickly absorbed by the human body. A distinctive feature of the product is its low fat content (only 2%).

The benefits of lentils cannot be underestimated. Regular consumption of legumes improves the functioning of the intestinal tract, helps the immune system resist infections and normalizes metabolism.

Preparing lentils for cooking

Few people understand how to cook lentils. Almost all legumes have a hard shell, so before cooking it is soaked for several hours in cold water. However, lentils differ from them in their structure and composition, so the cooking process is slightly different.

The grains are sorted, cleared of impurities and debris. To do this, place the dry grains on a clean kitchen towel or cutting board.

Then place the culture in a colander or sieve and rinse under cold water several times.

Some types of lentil cereals are cooked without soaking, because they quickly acquire a soft structure and, while still raw, are easily boiled during the cooking process.

Pre-soak the grains that take the longest to cook (green and brown).

Bottom line

Now you know that boiling red lentils and preparing a wonderful gourmet dish from them is quite easy. You don't need to have any special culinary skills to replicate the recipes above. Red lentils are not only tasty, but also very healthy. It is especially useful to consume lentils for people who need to lose extra pounds in a short period of time. You don't have to spend a lot of time preparing red lentil dishes, and you also need a minimum of ingredients that can be purchased at any grocery store. You can use red lentils to prepare a wide variety of dishes. We wish you good luck in preparing culinary masterpieces using red lentils!

How to cook lentils in a saucepan?

The sorted and washed cereals are placed in boiling water and cooked over low heat, stirring occasionally. Salt is added at the end of cooking.

When preparing lentil dishes, tomatoes, onions, and carrots are added at the end of cooking (about 10 minutes), since in a salty solution the cooking time for lentils increases.

It is recommended to add herbs and butter during the cooking process. In this case, the grains will acquire a delicate and soft structure, and the porridge will be more flavorful.

How long will it take?

The cooking time for lentil cereals depends on the type of grain. Sometimes recipes do not indicate the type required to prepare a dish. Knowing how long to cook the lentils until tender, you can always easily determine which type of lentils is best to use.

Each variety of lentil cereal is cooked on average from 20 minutes to 1 hour. It is recommended to pre-soak lentils (green and brown) for about an hour, as these types are distinguished by their hardness, which increases the cooking time. Pre-soaked lentils are also used to make soup.

Red, yellow and black lentils are most often used to prepare porridge.

The following time frames exist:

Red and yellow varieties - to prepare the soup you will need to cook the legumes for 15 minutes; for porridge – 30 minutes.
Black variety – prepared for soup in 25 minutes; The porridge will require at least 40 minutes.
The brown variety takes 40 minutes to cook when it comes to soup, while porridge takes 55 minutes.
The green variety is cooked in soup for 45 minutes, and the porridge is cooked for at least an hour.

How much water do you need?

For side dishes, on average, take one part of cereal and two parts of cold water.

It is necessary to accurately maintain the ratio to avoid undercooked or overcooked cereals.

When using a microwave oven or double boiler, water is poured 1-2 cm above the grain level.

How to cook green lentils?

Green lentils resemble colored peas in appearance, with a nutty flavor. It is often used for preparing main courses, appetizers and salads. During cooking, it almost does not become soft.

The grains are sorted and thoroughly washed in water.

Before cooking, green lentils are poured with water in a ratio of 1:2 and allowed to stand for about an hour.

Then put it on low heat for 30-40 minutes.

Salt is added to the porridge 5 minutes before it is ready. If you add salt to a dish during cooking, the cereal will become harder, which will increase the cooking time.

Add a piece of butter and remove from heat. Leave for 15 minutes with the lid closed and serve as a side dish.

How to cook red lentils?

Red or Egyptian lentils are most often used to make creamy soups or lentil porridge. It is easy to prepare delicious vegetarian dishes or can complement delicious meat and fish dishes.

How and how much to cook lentils correctly is determined by its appearance.

Red cereal cooks quickly. To ensure that the grains remain intact during cooking, turn off the heat after 10-15 minutes.

The washed cereal is placed in a pan with cold water in a ratio of 1 cup of beans to 1.5 cups of water. It should not be soaked, because it is already soft. Then put on fire, bring to a boil and simmer. Salt before finishing cooking. After 15 minutes, remove from heat, cover with a lid and wrap in a towel for 20 minutes. Served as a side dish for meat dishes and salads.

How to cook yellow lentils?

Yellow lentils do not have a shell, as they are obtained by grinding green grains, as a result of which their cooking time is reduced. It has a pleasant and delicate taste, reminiscent of mushrooms.

The cereal is washed and filled with cold water in a 1:1 ratio. Then you need to boil the lentils until fully cooked (10 minutes), and 3 minutes before cooking, add salt and add spices and oil. This type of lentil is suitable for purees, stews, pates, filling for pies, and soup from it is prepared quickly.

How to cook black lentils with herbs?

Black cereal looks like black caviar, which is why chefs use it in salads and 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.

It is added to dishes not only boiled, but also sprouted. After cooking, the cereal retains its shape well, and its color adds piquancy to dishes.

Before cooking, beluga is sorted out of debris and dry grains, then washed in water, repeating the procedure 2-3 times. Then add water: add 2 cups of water to 1 cup of cereal.

Bring the water to a boil, reduce the heat to low.

To soften the product, you can add 1 tbsp to boiling porridge. olive oil.

Cook the lentils for 20-40 minutes, stirring occasionally.

Salt is added 5 minutes before the end of cooking, then the porridge is cooled and combined with chopped parsley, cilantro and celery.

The dish is seasoned with lemon juice, cold-pressed vegetable oil, salt and pepper.

Red, orange, green

What lentils do you usually prefer? Three varieties of lentils are popular in Russia: red, green and Arabic (orange) with varying degrees of processing: polished and unpolished. Unpolished lentils are cooked for 40 minutes and hold their shape when cooked, while polished lentils take 20 minutes and are completely boiled, turning into puree. All these types of lentils can be found in the line.

Each variety, depending on the processing, has its own characteristics. Unpolished red lentils are closer to brown in color and contain a lot of protein and iron. The grains of such lentils have a dense shell and do not become overcooked - this is where its culinary value lies. Imagine how it looks in salads! Each grain retains its shape without turning into porridge. I also really like green lentils - they are especially rich in protein, B vitamins and minerals. Green, unpolished lentils also retain their grains when cooked, but they take twice as long to cook. Orange Arabic lentil beans contain a high concentration of iron and are recommended for those who need to quickly increase their hemoglobin. This variety is especially valued in Arab cuisine for making soups, purees and a variety of fillings. This is a polished grain, and therefore it cooks very quickly, acquiring a uniform texture.

Cooking in a slow cooker

The multicooker allows you to cook cereals quickly in automatic mode. However, not every housewife knows how to properly cook lentils in a slow cooker.

When cooking lentil porridge, use the “Stew” and “Porridge” modes, but for cooking cereals it is better to select “Manual mode”, in which you can specify the exact cooking time. If a dish contains several ingredients, then the legumes are added last.

To begin with, vegetable and meat products are fried or stewed until fully cooked, then the required amount of water specified in the recipe is poured and lentils are added. Cover with a lid and set the time. At the end, salt and add various herbal seasonings to taste: rosemary, sage, ground coriander, etc.

Important Tips

Lentils must be rinsed under the tap before cooking. Then pre-soak or immediately boil.
When cooking, keep an eye on the water level. The amount of liquid should be twice the amount of beans. Thus, for every glass of liquid there is half a glass of lentils.
Start cooking the beans over medium heat. When the water reaches boiling temperature, reduce the heat. The dishes do not need to be covered with a lid. The main thing is to regularly remove the foam that forms on the surface of the liquid.
It is not recommended to add salt to the water at the beginning of cooking, as the lentils will take much longer to cook.
Stir the contents of the pan regularly with a spoon to prevent burning.
Cooking time is determined by your recipe and plant variety. However, adjustments are allowed. For example, some people like their lentils hard, while others like them soft. Every few minutes, remove a few beans from the pan to test the taste.
To improve the taste of the finished dish, add spices. Vegetables or herbs go well with lentils. You can sauté onions and carrots - the resulting frying will be a wonderful addition.

Features of microwave cooking

The microwave oven not only defrosts or heats food, but also bakes and cooks various main courses. Lentils are best cooked in crumbly form.

For a microwave oven, you need a special dish with a lid, into which red or yellow cereal is poured, salted to taste, seasonings are added and boiling water is poured in, covering the beans by 1.5-2 cm. You can add spices and pre-fried vegetables or mushrooms to the porridge.

Then cook the lentils in the microwave, covered with a lid, for 7-10 minutes.

The lentils turn out crumbly, the grains are whole and elastic. If the cereal is needed in the form of a sticky porridge, then add more water.

Appetizing soup with cream

Delicate, creamy, bright orange lentil soup also comes from the East. It is no coincidence that in the product line this lentil is called “Arabian”. The soup is incredibly easy to prepare and turns out very filling. There's no need for meat with lentils!

Let's try to cook this soup from ordinary products that the average housewife always has.

Arabic lentils – 100 g
water - 2.5 liters
potatoes - 3 pcs.
carrots - 1 pc.
bell pepper - 1 pc.
onion - 1 pc.
olive oil, cream, salt, pepper, herbs - to taste

Cut all the vegetables into beautiful cubes or slices - as you like. Lightly fry them in olive oil - just a few minutes. Rinse the lentils, cover them with water, add vegetables and cook for about 25 minutes. Some cooks whip the soup until creamy, but I like to keep all the ingredients together. Lightly dilute the soup with cream, salt, pepper and sprinkle with finely chopped herbs. If you want the soup to be low in calories, replace the potatoes with celery.

There is a proverb: “Lentils on the table mean health in the family.” This is true, especially if you use lentils, which are grown on fertile soil under the generous Kuban sun.

Cooking in a steamer

When cooking lentils in a double boiler, the grains do not burn or stick together, and all the beneficial substances are preserved. The advantage of cooking is that you only need to use a small amount of water. The volume increases, and by how many times, depends on the selected variety.

Lentils, washed in water, red or yellow (1.5 cups) are placed in a bowl, filled with 1 cup of water, a small piece of butter, any fragrant seasoning and salt to taste. We cook for no more than an hour. After cooking is complete, check for taste and, if necessary, extend the cooking time.

Why I recommend soaking lentils

Now let’s talk about how to properly prepare super-healthy lentils, which I advise everyone who wants to eat healthy and maintain an ideal weight to include in their diet. Usually cooks recommend sorting the grains, but if you are using products, you can skip this step, since these are high-quality lentils.

These lentils can be cooked right away, but I still recommend soaking them first, even if just for a little while. Do you know why?

The fact is that in a humid environment, grains seem to be preparing for germination, and all the beneficial properties are most actively manifested in them. In addition, such lentils are better absorbed by the body and do not overload the gastrointestinal tract. It is better to soak in warm water for 3–12 hours, after which the water should be drained and the grains should be washed.

What is made from the queen of beans. Recipes

Recipes for cooking dishes with lentils are varied. Cereals are combined with many products and can be a separate dish, or act as a side dish for meat and fish.

Lentil porridge

Lentil porridge is prepared from red and yellow beans, because their shell is tender and easily boiled.

To prepare porridge from lentil cereals you will need the following products:

200 g red lentils;
300 ml water;
salt pepper;
butter.

Sort the grains and rinse in cool water. The grains that float to the surface of the water are removed. The liquid is drained and filled with the required amount of water. Bring to a boil over medium heat, after boiling, cover with a lid and cook until tender. 2 minutes before the end of cooking, add salt, pepper and oil. Served hot.

As a side dish for lamb and beef

Cooking lentils for a side dish is easy, because they cook in a matter of minutes.

For cooking you need the following products:

1 cup yellow lentils;
2 glasses of water;
onion (1 pc.);
1 clove of garlic;
4 tbsp. l. olive oil;
Red pepper;
salt and black pepper;
1 carrot.

The lentils are cleaned, washed, then poured with water and brought to a boil, cooked for 30 minutes until all the liquid has evaporated. 5 minutes before cooking, add salt to taste and spices.

Peel the onion and garlic and fry in vegetable oil until transparent. Carrots are washed in cold water, peeled and chopped on a coarse grater. Then combine with onions and fry until cooked. Hot capsicums are crushed and added to vegetables. All this is transferred into the finished porridge, mixed and covered with a lid. Let stand for 10 minutes. Serve hot with beef or lamb.

Variety of lentil side dishes

Red and yellow lentils may become overcooked, making the dish too soft. If you time it correctly, you can prepare a tasty and crumbly side dish from any type of cereal. A side dish of black cereal is prepared as an addition to meat dishes.

Here it is important to observe not only the time spent on cooking, but also the ratio of lentils to water. The porridge is cooked over low heat and salted 5 minutes before it is ready.

You can add vegetables and mushrooms to the side dish, pre-fried in refined olive or sunflower oil. In this case, the cooking time will increase.

To prepare red lentils in combination with champignons you will need:

2 glasses of water;
onion (1 pc.);
0.5 cups olive oil;
carrots (2 pcs.);
1 tsp. salt;
2 g dry pepper mixture;
3 cloves of garlic;
1 cup red lentils;
50-60 g butter
400 g champignons.

Preparing a side dish from red lentil cereals.

The onions are peeled and washed in water. Then cut into half rings. The carrots are peeled and cut into thin strips.

Pour olive oil into a saucepan and fry the carrots until tender, then add the onion, stir and fry until transparent.

Mushrooms are cleaned and cut into large pieces. Fry in butter until the liquid evaporates and turns golden brown.

2 minutes before cooking, add peeled garlic, thinly sliced into slices. Cover with a lid and leave for 5 minutes.

Then transfer the mushrooms into a saucepan with the vegetables. Add the washed lentils and cook until tender with the lid closed over low heat. At the end, add dry pepper and salt.

After turning off the heat, allow the finished dish to brew for another 10 minutes, then serve.

Lentils with meat

Products for lentils with meat:

450 g black lentils;
500 g pork;
carrots (2 pcs.);
onions (2 pcs.);
2 cloves of garlic;
1 bunch of greens;
chili pepper, spices, salt;
50 ml vegetable oil;
200 g tomatoes.

Choose lean pork, cut the meat into small cubes and fry it in vegetable oil in a deep frying pan with a thick bottom. The meat is stirred periodically and fried until golden brown.

Peeled carrots are grated, onions are cut into half rings.

Fresh tomatoes must be peeled. To do this, make two cuts crosswise and pour boiling water over it, keep it in water for 2 minutes, after which the skin of the tomato can be easily removed. Tomatoes are cut into large cubes.

Add carrots and onions to the meat, sauté for 10 minutes, and then add tomatoes, adding water so that it lightly covers the vegetables and meat.

Cover the pan with a lid and simmer for 30 minutes until the meat is cooked.

Black lentils are sorted, washed and boiled for 25 minutes. At the end salt and oil are added.

The garlic is peeled, crushed and mixed with chili pepper.

Add lentils to the prepared meat and vegetables, mix thoroughly, add garlic and pepper, salt and spices to taste. Then add chopped herbs, cover with a lid and simmer for another 8 minutes.

The dish is served hot.

Lentils with chicken

When preparing this dish, green lentils are used because they do not boil soft. Fresh tomatoes can be replaced with tomatoes in their own juice or tomato paste.

Ingredients for Lentils with Chicken:

0.7 kg chicken;
250 g green lentils;
200 g onions;
200 g carrots;
200 g tomatoes;
salt;
ground black pepper;
dried basil;
thyme;
olive oil

To prepare this dish you will need a thick-bottomed pan. This can be either a saucepan or a saucepan.

Peeled onions are cut into pieces and fried until transparent in olive oil.

Add carrots chopped on a coarse grater to the onion, fry everything for 2-3 minutes. Then lay the chopped chicken on top of the vegetables.

Pour the washed lentils into a saucepan and fill everything with water. The liquid level should be 1-1.5 cm above the level of the lentils.

Add finely chopped tomatoes, salt and spices. Gently level with a spatula, cover with a lid and simmer over low heat for 40-45 minutes.

After the specified time has passed, remove from heat, let stand covered for another 15 minutes, then open the lid, stir and sprinkle with herbs.

Serve the dish hot.

Puree

Lentil puree goes well with stewed vegetables and mushrooms. For puree, it is recommended to use red or yellow lentils.

For puree you need the following products:

300 g red lentils;
200 g carrots;
200 g onion;
1 tbsp. l. tomato paste;
4 cloves of garlic;
1⁄2 tsp. cumin;
salt;
black pepper;
1 tbsp. l. refined vegetable oils;
250 g oyster mushrooms;
70 g butter.

Lentils are sorted, washed in cold water and those grains that float to the surface of the water are discarded. Then the cereal is poured with hot water in a ratio of 1:2. Cook for about 15 minutes with the addition of 2 tbsp. vegetable or butter, because the beans will be softer and more tender. 5 minutes before the porridge is ready, add salt and spices. To ensure the mass is homogeneous, beat with a blender or grind through a sieve.

It is recommended to prepare mushrooms and vegetables for the puree.

To do this, the onion is peeled, washed and cut into small cubes, then fried in olive oil until golden brown. The carrots are peeled, washed and chopped on a fine grater, after which they are sent for frying with the onions. The vegetables are mixed and simmered until the carrots are ready. 5 minutes before readiness, add tomatoes and simmer for 5 minutes.

Oyster mushrooms are washed under running water, then finely chopped and fried in butter until the mushroom juice evaporates. The garlic is peeled and finely chopped with a knife, after which it is sent to the mushrooms and fried for 2 minutes. The mushrooms are added to the vegetables and simmered until tender.

At the end, salt and add spices.

The puree is served hot with stewed vegetables and mushrooms.

Lentils with onions

Lentils will turn out delicious if you serve the porridge with crispy, fried onions.

Ingredients for lentils.

400 g onions;
lemon (2 pcs.);
2 cloves of garlic;
2 sprigs of cilantro;
500 g lentils;
20 g fresh ginger root;
1 bay leaf;
salt pepper;
1 sprig of sage;
800 ml. water;
vegetable oil.

Peel the onion, wash in water and cut into half rings. The garlic is peeled, washed and chopped. Ginger is peeled and grated on a fine grater.

Heat 3 tbsp in a cauldron. l. refined vegetable oil, add lentils and fry over high heat, stirring constantly for 4 minutes.

Bay leaf, ginger, garlic, salt and pepper are added to the cereal.

Pour water into the cauldron, stir and bring to a boil. Reduce heat and cook covered for 25 minutes.

Heat 2 tbsp in a frying pan. l. oil and sauté the onion until brown, about 10 minutes, stirring constantly. Place the fried onions in a sieve to remove excess oil.

Cilantro and sage are washed, dried with a napkin and separated into leaves. Place the lentils on a large dish and sprinkle fried onions and herbs on top. Lemons are doused with boiling water, cut into large slices and served with lentils.

Lentils with vegetables

Product composition:

3 cloves of garlic;
200 g raisins;
1 tsp cumin (jeera);
1 onion;
2 carrots;
1 tbsp. l. olive oil;
1 cup vegetable broth;
4 tomatoes;
140 g spinach;
25 g paprika;
2 cups lentils;
1 tsp. salt;
400 g champignons;
2 tbsp. l. grated ginger;
celery (2 pcs.);
1 tbsp. l. apple cider vinegar.

For the broth:

carrots (1 pc.);
onion (1 pc.);
leek stem;
10 g celery greens;
20 g fresh ginger;
0.5 l of water;
0.5 glasses of white wine.

Preparing vegetable broth:

Peel the carrots and onions, then wash them in cool water and chop them coarsely.
Place the vegetables in a saucepan and add water, cook over medium heat until fully cooked. The leek stem is cut into rings.
Celery greens and fresh ginger are finely chopped. Sent into broth along with white wine. Bring to a boil and remove from heat.

Preparation of champignons with vegetables:

The onions are peeled, washed under running water and cut into cubes. Then fry it in heated vegetable oil until cooked.
Carrots are washed to remove dirt, peeled and grated on a coarse grater. Then they are sent to fry with the onions.
The garlic is peeled, cut into small pieces and added to the vegetables and fried.
The champignons are peeled from the outer skin and then cut into medium-sized pieces.
Fry the mushrooms in a separate frying pan in olive oil until the liquid evaporates, then add finely chopped celery. Fry for 3 minutes.
Combine mushrooms with onions and carrots, then pour in vinegar, stir and fry over high heat for 2-3 minutes.

Cooking lentils with champignons:

Lentils are cleaned of excess impurities and washed in water.
Afterwards the water is drained and the cereal is transferred to vegetables and mushrooms, mixed and lightly fried.
Pour the porridge with broth and add tomatoes chopped in a blender or tomato sauce.
As soon as the liquid boils, reduce the heat to low and cook with the lid closed.

Finely chop the red pepper, peel and grate the fresh ginger root.

The result should be about 2 tbsp. l. ginger mixture, which is combined with pepper and sent to the frying pan with the vegetables and mixed. Then add cumin, ground black pepper and salt. Stir and simmer for 5-8 minutes.

As soon as the broth is almost absorbed, add raisins. Stir and simmer together with vegetables.

Then spinach is added. The leaves can be thrown in whole and the stems can be chopped with a knife. Cover with a lid and simmer until the liquid has completely evaporated. Vegetables and cereals should acquire a crumbly consistency.

Divide the finished dish into deep plates and serve immediately.

Mediterranean salad

This appetizer is loved not only in the Mediterranean - my clients often order this salad. I cook it from green lentils, which look colorful in this dish and retain their shape perfectly even after 40 minutes of cooking.

You will need the following ingredients:

green lentils – 200 g
water - 2 glasses
carrots - 1 pc.
beets - 1 pc.
red onion - 1 pc.
garlic - 2 cloves
half a bunch of lettuce
fresh basil - 100 g
lemon juice - 1 tbsp. l.
olive oil - 2 tbsp. l.
balsamic vinegar - 1 tbsp. l.
feta cheese or feta – 150 g
salt and pepper - to taste
pomegranate seeds - to taste

Soak the lentils for several hours, and then cook until soft for about half an hour. Drain the water and rinse the grains.

Fry finely chopped onion and garlic in olive oil, add this aromatic mixture to the lentils. Boil carrots and beets, cut into large cubes and mix with the previous ingredients. Now season the salad with olive oil, lemon juice, vinegar and basil. Let it sit for a while and the ingredients lightly marinate - the taste of such a dish will become richer and more expressive.

After an hour, complement the dish with coarsely chopped lettuce, cubes of feta and pomegranate seeds. Now the Mediterranean salad will sparkle with new flavors!

From red lentils

For those who are just learning the basics of culinary art and encountering these legume seeds for the first time, you can try making a simple soup with red lentils and a minimal set of additional provisions. The dish will turn out light and tasty, and you won’t have to put in much effort. In this case, the housewife will have a hearty and quick dish in her arsenal that can be fed to guests and family.

Ingredients:

red lentils – 0.5 kg;
onion – 1 pc.;
potatoes – 2 pcs.;
carrots – 2 pcs.;
distilled liquid – 2.5 l;
vegetable oil – 1 tbsp. l.;
spices, salt - optional.

Cooking method:

Without soaking the beans, wash them, cover them with water and put on fire.
Peel all vegetables and cut into small cubes.
When the water boils, throw the carrots into the pan, and after another 5 minutes, add the potatoes.
Fry the onion with butter, add salt/pepper.
Place the onion in a saucepan, cook for up to half an hour, and serve.

Lentil soup with meat broth and potatoes

If you cook lentil grains in tandem with potatoes in meat broth, the multi-component first course turns out flavorful and satisfying. The benefits and nutritional value of hot dishes are also added by a huge number of seasonal vegetables, the list of which can be supplemented depending on personal preferences. To prepare the first course, lean beef, pork or lamb is suitable, and the meat should not be completely lean.

Ingredients:

600 gr. pork;
500 gr. lentils;
3 large potatoes;
2 onions;
1 large carrot;
300 gr. tomato;
3 cloves of garlic;
4 tbsp. l. odorless vegetable oil;
½ tsp. turmeric;
2 fresh chili peppers;
1 tbsp. l. tomato paste;
herbs, salt, ground black pepper - to taste.

Unlike cereals or noodles, lentil grains never increase in volume during cooking. If you want a thick soup, you should have more lentils.

Preparation:

Place pre-washed lentils in cold water. Cook after boiling for 20 minutes, occasionally skimming off the foam.
Heat vegetable oil in a frying pan, fry the meat, cut into cubes, until a stable crust forms. Transfer the meat pieces to the lentils.
Pour oil into a dry frying pan and fry the peppered and salted onion pieces until golden. Add pureed garlic to the onion and stir.
Grate the carrots on a vegetable grater, add them to the rest of the vegetables and fry until soft. Place potatoes, cut into small pieces, into the pan.
Add pureed tomatoes to the fry, sprinkle with all the spices. Add tomato paste, stir, simmer over low heat for 1 minute.
Send the fry into the broth, boil until the potatoes are soft. Sprinkle with finely chopped herbs, stir, and simmer for 60 seconds.

The prepared stew keeps well in a cold place for about 72 hours. If you want to make it richer and more satisfying, add meat to the broth along with a small bone. Before placing a plate with an appetizing brew on the table, add finely chopped fresh parsley or dill to it.

The most delicious lentil soup with chicken

Hot lentil-based soup is vaguely similar to pea soup, but it can be prepared much faster. When prepared correctly, the broth comes out aromatic and the finished dish is appetizing. To make it tastier and more satisfying, chicken must be added to the pan.

Ingredients:

chicken ham – 1 pc.;
red lentils – ½ cup;
bell pepper paste – 1 tsp;
tomato paste – 1 tsp;
wheat flour – 1 tbsp. l.;
onions – 1 pc.;
peeled tomato – 1 pc.;
table salt – 2 pinch;
lean refined oil – 1 tbsp. l.;
dried mint – 1 tsp;
ground red sweet paprika – 1 tsp.

To obtain a rich taste, onions are grated on a fine grater. To get a fragrant broth, the tails of parsley or dill, which are usually thrown away, are sent to the pan with chicken.

Preparation:

Salt the water and boil the chicken in it for 40 minutes. Remove the meat, cool and chop into small pieces.

In a thick-walled saucepan, fry the onion cubes in vegetable oil. When the pieces become golden brown, add tomato paste and flour.

Stir the roast and add the washed lentils. Fry the mixture for 2-3 seconds, pour in 1 glass of warm water, and let it boil.

Pour chicken broth into boiling soup. Boil the lentils until tender and puree with an immersion blender.

Add chicken meat to the puree mixture, tomato cubes, and salt. In a frying pan in vegetable oil, fry the paprika and mint for 2 seconds, add the sauce to the pan and bring to a boil.

The soup based on chicken broth combines dietary and nutritional value, and lentil grains add satiety to it and make the consistency tender. The hot dish contains little fat, but contains easily digestible vegetable proteins.

Fragrant beef soup with tomatoes

You don't need any skills to cook an incredibly delicious dish of lentils and beef. Beef goes perfectly with lentil grains, which is why many housewives have noticed this recipe. By the way, you can add a special taste and aroma to the dish using the following seasonings: thyme, marjoram, black pepper.

You will need:

Beef – 0.5 kg.
Celery – 3 stalks.
Lentils (green, peeled) – 90g.
Canned tomatoes – 350g.
Onions – 1 pc.
Seasonings - to your taste.
Pepper and salt - to your taste.

Cooking process:

Place a container on the stove and pour in vegetable oil in small quantities. You will need to fry the turkey on it for 9 minutes. At the same time, do not forget to stir.
Chop the celery stalks after washing them first.
Chop the onion into small pieces.
Add beef and vegetable ingredients to the container.
Pour 2 liters of liquid over the beef and legumes.
Don't forget salt and pepper. It's all up to your taste. Also season the future dish with spices.
Then you will need to bring the dish to a boil. Put the fire on low and continue cooking on it for 20 minutes.
Then grind the tomatoes and put them in a container. Mix everything well.
Wait until it comes to a boil.