What to prepare lentils on the side dish. How to cook lentils on the side dish: the most delicious recipes. Raw porridge with vegetables

A popular lentil at one time in Russia, with the appearance of potatoes, it completely lost its glory. But for useful and nutritional properties, this grade variety can even replace meat. Properly prepared garnish from lentils is not only useful, but also a delicious dish.

There are three types of lentils, each of which we will prepare today on the side dish in our recipes and tell me how to make a dish incredibly tasty and fragrant.

How to cook lentils on the side dish?

Ingredients:

• lentil brown - 200 g;
• water purified - 450 ml;
• the onion is 85 g;
• carrots - 85 g;
• refined vegetable oil;
• salt to taste.

Cooking

We rinse a lentil carefully, brewed with cool boiling water and leave for one hour. Then we fill with a new water, we sat down a bit, put on fire and withstand under the lid with slow boiling from fifteen to twenty five minutes.

While lentils are brewed, prepare vegetable roasted. To do this, we clean, bold the onions, lay it in a pan with a heated refined vegetable oil and a passover for five minutes. Next, add purified and grated carrots and fry vegetables together for the same time.

By readiness, we drag the remaining water from lentils, throwing it into a colander, let's say, and mix with vegetable roasted. Garnish from brown lentils is ready to serve.

Garnish from red lentils

Ingredients:

• lentils red - 160 g;
• or meat - 120 ml;
• fresh tomatoes - 220 g;
• carrots - 90 g;
• onion - 90 g;
• garlic - 1-2 teeth;
• vegetable oil - 35 ml;
• thyme twigs - 2 pcs.;
• ground black pepper - to taste;
• hammer red paprika - to taste;
• - taste;
• chili pepper ground - to taste;
• salt to taste.

Cooking

A semiring of a bite and thin straw carrot passover in refined oil to goldenness, stirring. We wash the red lentil and fill with water for five minutes. We rinse tomatoes, we make cruciform cuts from above, plunge for a couple of minutes in boiling water, remove the skin, and cut the flesh with small cubes. We add crushed tomatoes to pastened vegetables, drive three minutes, stirring, lay a red lentil, pour broth, season a lot of salt and let's drink on moderate heat for a couple more minutes. Now we throw the pre-peeled and squeezed garlic, the grain of thyme (only leaves), turmeric, ground paprika, chili pepper and black ground, mix and drive for another seven minutes or before the gentleness of lentil grains.

Similarly, you can prepare a garnish of green lentils, increasing the amount of broth to five hundred milliliters. The cooking time of this variety is more than the previous one, so we will pull the dish on fire for twenty-five or thirty minutes longer.

How to cook lentils on a garnish in a slow cooker?

Ingredients:

Cooking

Purified and crushing garlic fry in a multicastry in the "Baking" mode on the vegetable oil before girlishing, then remove it and discard it. In a bowl with garlic butter, we lay the chopped onions, carrots, sweet peppers, passing vegetables until soft, add washed lentils, pour water, we switch the device to buckwheat mode and cook until the program is completed.

Lentil is a favorite product of those who prefer to use in their diet natural, healthy food. By nutritional properties, this grade grade ranks first among similar crops. But, before taking to the table, you need to know how to cook lentils on the side dish, so that it keeps the taste and benefit.

Lentil has a lot of useful and unique properties. It contains a large amount of squirrel, a long time eliminating the feeling of hunger. Lentil is a magnificent natural antidepressant. It is shown to eat in food during diabetes, the problems of the cardiovascular system and with digestive disorders. It is especially useful to include lentil to women in his diet, because it is an excellent breast cancer prevention.

Very good vegetable as a side dish with meat or fish dishes, it is well combined with pumpkin, cabbage, potatoes. For feeding with a bird, lentils are best in equal amounts to combine with rice.

How to cook lentils?

The preparation of these legumes takes not so much time as it may seem first. The most important thing is to pre-dock the grains in warm water at least 1 hour.

Ingredients:

• 1 tbsp. lentils;
• 2 tbsp. water;
• 2 carrots;
• 1 bulb;
• vegetable oil;
• salt pepper.

Cooking:

Thanks to the special sauce and grain seasonings, soft, fragrant, and the dish is generally very bright to taste and extremely satisfying.

Ingredients:

• 250 g of lentils;
• 4 tbsp. l. olive oil (better cold spin);
• 2 bulbs;
• 3 tomatoes;
• 50 g of fresh parsley;
• ½ lemon;
• salt pepper.

Cooking:

1. Soak the lentil grains in the water - for 4 hours, if it is cold. For convenience, time can be reduced, the bay of bean with steep boiling water. In this case, keep them in water enough 60 minutes. When lentils will swell, beat it into the colander so that all the water is glass.
2. Finely torn onions. Clean tomatoes from the skin, the flesh finely cut.
3. In a deep frying pan or a saucepan, heat the half of the oil and first fry the onions, then add tomato flesh and put up for about 3 minutes.
4. To put leaching beans to vegetables, pour 1 tbsp. Warm water, reduce the fire to a minimum and carry, covering the lid all the ingredients, approximately half an hour.
5. Lemon divide into 2 equal parts. From one half, squeeze the juice, sprinkle them the finished lentils and make the remaining oil and finely chopped parsley greenery.

Green lentil for dinner

The side dish from this variety of lentils can be served as an independent dish or a full vegetarian dinner, if we replace the butter olive oil or vegetable oil.

Ingredients:

• 1.5 tbsp. green lentils;
• 5 tbsp. water;
• 1 bulb;
• 1 carrot;
• 2 slices of garlic;
• thyme;
• salt pepper;
• butter.

Cooking:

1. Lentil beans Fill with water, slightly satisfy it and put it on the middle fire until soft.
2. In the oil, fry fine chopped garlic, make the fire minimal, add more cream oil, melt it and extinguish onions on it onions and carrots (do not remove garlic).
3. Do not digest lentils. It should be soft, but not to lose shape. From the finished product, drain the liquid, lay it out to vegetables, add thyme.
4. Add fire to average and fry vegetables, stirring intensively.

Delicious snack from red lentils

From this culture you can cook a wonderful sour-sweet garnish, which is permissible to serve on the table and separately, like a snack.

Ingredients:

• 250 g of red lentils;
• 2 peppers;
• 4 small chili peppers;
• 1 Stem-row (can be replaced by a conventional green onion);
• 2 tbsp. l. oils;
• 2 slices of garlic;
• 2 tbsp. l. curry;
• salt pepper.

Cooking:

1. Red lentil can be prepared without preloading. For this, the grains are well washed, poured 0.5 liters of water, salted, on a strong fire they bring to a boil. Then the flame is reduced to a minimum, the dishes are covered and boiled 15-20 minutes. Beans should become soft.
2. Vegetables (onions, pepper, garlic) cut as much as possible. If you decide to replace at the usual green bow, it is not necessary to fry it. Add it to the rest of the vegetables along with lentils.
3. In the hot oil, fry all the vegetables together, sprinkling their curry. Fry on a small fire for about 5 minutes. Then add beans.
4. All ingredients are well mixed, add the missing salt and pepper and on the minimum fire, under the closed lid extinguish the ingredients for another 10 minutes.

The article will tell you about how to cook lentils and what dishes can be prepared from it.

Lentils - a bean culture, characterized by a pleasant nut taste and an incredible benefit for a person. There are several basic types of lentils and each of them is unique in its own way. It should be considered that the lentil is preparing in different ways and it all depends on the variety. To pump a lentil before cooking is not at all necessary. It is required only for those varieties that have a more tight shell (black, brown, beluga).

Grade lentils and their cooking

When to salt lentil during cooking?

Lentils - the culture of the bob, and therefore, in preparation, it is important to adhere to one important rule for it: to salt the dish should be at the end of the cooking. If you cook lentil already in salty water, it will extend the time of cooking culture and you cannot accurately determine the prepaid dish or not.

You can not squeeze the dish at all so as not to add too much and not spoil lentils. You can always deliver a ready-made dish, so it will be more useful, and the salt will not lose its useful minerals during the temperature processing. But the laurel leaf add to the water or garlic teeth at the initial stage of cooking is very even possible - lentils will turn out aromatic and piquant.

How many grams of lentils in the tablespoon?

Preparation of dishes with lentils requires compliance with all proportions exactly. So you can know for sure that the soup will not be thick, but a puree is not liquid. The lentil varies, depending on the size of the size, but its weight is approximately the same.

Measuring Table:

What is the ratio of lentils and water during cooking?

The ratio of lentils during cooking should be strictly 2: 1. That is, if you boil 1 cup of lentils (any), then you will need to pour it with 2 glasses of water. If you add a smaller amount of water, you risk not to know lentil, and if too much, then it turns into a liquid mass of puree.

How and how much time to cook lentil greenery, red, brown, yellow, orange for a side dish without soaking?

How to cook lentils:

• Red, yellow lentil -it should not be soaked, as it is sufficiently soft, easy and quickly cooked. It should be simply rinsed with running water, removing extra garbage and spoiled grains. Washed lentils pour clean water and put on fire. After boiling, cook lentil follows no longer than 10-15 minutes. After that, drain excess water, fuel lentils with oil and salt, cover the lid and let it stand another 5-10 before use. Long Cooking and the soaking of lentils will turn the grain into a liquid gray puree.
• Green lentil -according to taste and cooking, a red lentil looks like. This is a little unworthy culture, which is obliged to her color. Cooking green lentils follows a little longer, from 20 to 25 minutes. After time, you need to drain excess water from the saucepan, to fill the porridge by oil and salt, give to climb before use 5-7 minutes.
• Yellow and black lentils, brown -this culture has a denser shell and that is why it should be pre-soaked in water. It is best to leave lentils in water at night (at least 6 hours). After soaking, pour lentil with clean water and put on fire. Cooking such a culture should be approximately 20-30 minutes. Try lentil if it has become soft, drain the water, add spices, salt and oil.

Important: In order for the garnish to be crumbly and not liquid, lentils should be welded until readiness (try on soft and taste), merge excess water and leave swell under the lid.

How to cook from lentils and delicious and delicious?

Garnish from lentils is not only satisfying, but also very tasty. Lentil has a saturated nut flavor and a pleasant aroma, which successfully emphasizes the taste of vegetables, fresh salads, stewed meat and other beans.

Simple garnish from lentils:

• Lentil red or green -1 cup (205-210 g).
• Bulb -1 PC. (Middle Syl Little Size).
• Carrot -1 PC. (medium or small size).
• Any vegetable oil
• Laurel leaf
• Blend of peppers to taste and salt

Cooking:

• Rinse lentils, pour it with clean water in strict proportions, add a laurel leaf to the saucepan.
• Cook a lentil 15-20 minutes (depending on the variety), be sure to drain excess water and cover the saucepan with a lid, leaving lentil to swell.
• While lentils in a saucepan, fry in the vegetable oil finely chopped onions and a grated carrot, bring to golden colors.
• Mix fries with boiled lentils, add spices to taste.
• Also to taste you can add butter or cheeks of garlic for fragrance.

Delicious lap of lentils: recipe

Prepare a delicious puree from lentils is very simple in the presence of a kitchen blender. So you will be able to get a homogeneous mass without lumps and digestion of lentils. Use red lentils for cooking (preferably).

You will need:

• Lentil -1 cup (205-210)
• Laurel leaf -1 PC.
• Salt and spices to taste
• Vegetable or butter -1-2 tbsp.

Cooking:

• Boil the glass of lentil in water, in a strict ratio of 1: 2.
• Drain the water, cover the saucepan with a lid and give the grains a little sweep.
• Add salt and spices, small oil.
• Blender Grind porridge in mashed potatoes and give mashed potatoes a little cool, the cooled puree is more dense.

Chechief porridge: recipes are simple and tasty

According to its consistency, the porridge from lentils is more dense than mashed potatoes, but not so crumbly like a side dish.

You will need:

• Lentil (any) -1 cup
• Water or broth -2-2.5 glasses
• Salt and mixture of peppers (to taste)
• Laurel leaf or garlic teeth
• Fresh greenery for dishes

Cooking:

• Boil lentils a little longer than the time allowed (for 10 minutes).
• All the time, interfere with lentils, so that the mass is not burned, and the grains have become soft.
• Add at the initial stage of cooking in a saucep 1 laurel leaf and 1 garlic teeth.
• If the water is a lot of too much after turning off the fire.
• Give your whale under the lid of 10-15 minutes, sprinkle with greens before serving and add oil.

Chechief porridge: recipe in a slow cooker

Cook porridge in a slow cooker is much easier. You can also make a puree or side dish from dark varieties of culture.

You will need:

• Lentil -1 cup (any)
• Water or broth - 2 glasses
• Laurel leaf or nutmeg - Taste
• Salt and spices to taste
• Cream or vegetable oil

Cooking:

• Snake washing lentils in Blender's bowl
• Send to the grains of spices and salt
• Pour lentil with water or broth
• Turn on the "Porridge" or "Cook" mode for 20 minutes
• Carefully interfere with porridge twice during cooking, fuel oil before the end of the cooking.

Video: "Garnish from Lentils"

Despite the fact that lentils is a very useful and nutritious product, today it is not so often you can meet in our dining menu. However, our ancestors - both the poor and peasants and the rich and nobles - gave tribute to dishes from this variety of legumes. By the way, in pre-revolutionary times, Russia ranked first in the world in the production of lentils. Meanwhile, these legumes are one of the high-quality sources of plant protein, which is especially important if you keep church posts. So, today we decided to offer you several options for how to prepare lentils on the side dish. If you want to diversify your menu with a very useful and delicious product, be sure to use one of the recipes.

Lentils Red: recipes

The side dish from this variety of legumes is delicious, nutritious, satisfying and will certainly have to taste all the home. So, for the preparation of a second dish from lentils, we need the following products: Shells of red lentils, one and a half liters of water, one carrot and bulb, pair of spoons of tomato sauce or paste, teaspoon turmeric, a pair of garlic cloves, vegetable oil, salt, pepper, dried greens Parsley and Zira.

Cooking process

Boil water, fall asleep in it lentil and cook 15 minutes on a small fire. At the same time, fry on the vegetable oil pre-grated carrots and garlic, as well as a finely chopped onion. Then add spices and tomato sauce, mix and remove from the fire. Passerovka add to the boiled lentil, salt and carcass on slow fire for a few more minutes. Delicious garnish is ready! It will be perfectly combined with meat dishes and with vegetable salad. This option of how to prepare lentils on the side dish, is very easy and fast and even starting novice owners. Bon Appetit!

Green lentils recipe

We bring to your attention another recipe from this variety of legumes. This garnish of lentils green in combination with Macaronians has an Egyptian origin and is distinguished by a magnificent and rich taste. So, in order to treat yourself and your loved ones like a similar dish, we first need to prepare the following ingredients: 200 grams of green lentils, 200 grams of macaron, 700 grams of tomatoes (you can take both fresh and canned), three bulbs, garlic clove, vegetable oil, Salt, pepper, cumin, turmeric and coriander to taste. From this number of products you can cook four servings of the dish.

Fill the legumes with water at the rate of two glasses of water on one glass of lentils and boil over 40 minutes on slow heat. Heat in a small saucepan or a saucepan one tablespoon of oil and sprinkle the crushed seeds of coriander and cumin, fry them for a few seconds. Then add boiled lentils and mix. Onions cut half rings and fry in a frying pan with four tablespoons of vegetable oil until golden color. We add a teaspoon of sugar to the bow, we increase the fire and continue to fry, constantly stirring, to a crispy condition and brown. Then we shift it onto a paper napkin or a towel to absorb excess fat. We warm up in a frying pan two tablespoons of oil and add finely chopped garlic, turmeric, tomatoes, slightly spitting and cooking about 10 minutes on a small fire. We must have a slightly thickened sauce. For pre-boiled pasta from above, laying out lentils, then tomato sauce and crisp onions. You can also sprinkle a parsley or cilantro. It was another option of how to prepare lentils on the side dish. Be sure to try it delicious and useful dish!

How to cook a porridge from lentils

This dish can be very useful if you follow the post, since such a porridge is very satisfying and contains the required number of plant proteins. So, for the preparation of this dish, we will need the following ingredients: a glass of red lentils, a bundle of cilantro, dill and parsley, a half cup of water, a bulb, two cloves of garlic, salt and vegetable oil.

Cooking process

Lentil is poured with water and after boiling, cook on low heat until ready. At this time, finely rub the greens. Finely chopped onions fry on vegetable oil until it acquires golden color, and add garlic. We add to Luka and garlic to be finished lentil and fry for a minute. Then the porridge is poured out with a disturbed greens, salt, mix and let it be under the lid a quarter of an hour. Delicious lean dish is ready!

Lentils in a slow cooker: recipe

If you are a happy owner of a similar kitchen appliance, you probably know that it can be prepared for a whole mass of a variety of dishes. These are soups, and porridge, and baking. Next, we propose to learn how to cook lentils in a slow cooker. If you decide to pamper yourself a delicious side dish from this variety of legumes, then you will need the following ingredients: Multistakan of red lentils, medium-sized bulb, 2.5 multistakan of ordinary water, carrots, salt, black ground pepper, vegetable oil.

Cooking process

Clean and finely rub onions. Turn on the "Baking" mode and fry onions about five minutes on vegetable oil, constantly stirring. We purify the carrots, we rub it on the grater, add to the fried onions and cook for another 10 minutes. We rinse lentils in cold water and add to fried vegetables. Fill with water, salt and pepper. Mix, close the multicooker cover and set the "buckwheat" mode. Very soon the delicious and nutritious garnish will be ready.

Today we led several recipes for how to cook lentils on the side dish. However, this variety of legumes can be an independent dish. For example, many very love soups from lentils. As a rule, they are prepared in the form of mashed potatoes, adding tomatoes, peppers and a variety of seasonings. Such dishes contain some calories, but at the same time are very satisfying and tasty. Therefore, people watching their figure, they will certainly come up.

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

The oldest agricultural culture of the legume family is known since the times of Neolith, in Russia appeared in the 14th century and was the basis for a variety of dishes. Now about the queen of legumes forgotten, but in vain!

The nutritional property of lentils is enormous, it contains more than sixty percent of plant protein wide range of minerals and trace elements. No wonder the monks in Russia, she was the main power source during the post, from it you can cook a lot of dishes: soups, baking, side dishes.

From a medical point of view, Queen Beans is just a storehouse of health. It strengthens immunity and improves metabolism. Regular use not only improves the body, but also will cure many ailments.

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

The list can be continued endlessly. Moreover, lentil has also cosmetic properties, indispensable for diets, and is also very useful for female health during pregnancy, when solving gynecological problems.

Such multicolored!

A few varieties of lentils are known.

1. Brown. The most common appearance rich in iron prevents anemia. It basically prepare soups. It has a nut aroma, good in combination with meat.
2. Red, or Egyptian. Practically deprived of the shell, so instantly boils. It is recommended to prepare puree, pies, soups.
3. Puy, or green. The fiber is harvested in the French city of Puy. It has a thin aroma and smell of pepper. It is not affected and recommended to add to salads.
4. Yellow. Coloring green lentils. Applied for puree dishes.
5. Black, or Beluga. It has a small size, externally resembles a black caviar. Contains a large amount of ascorbic acid, which means it helps with colds. It is often used for salads, useful in a gentle form. After cooking, it retains the form, due to the unusual color gives the piquancy and originality of dishes.

Place the prepared croup in boiling water and boil on slow fire without forgetting to stir. Solit or add tomatoes should be at the end in 5-10 minutes until readiness, since the salt or acidic medium twice the cooking time.

In the cooking process, it is desirable to add spices and some oil, best of all olive. It will make the grain gentle and softer, as well as the fragrant.

What time will you need

Each variety has different cooking time. Of course, you can constantly try on softness and taste, but it is better to remember or write down how much to cook lentils before readiness depending on the color.

Red and yellow is boiled very quickly, on average 15 minutes. Brown and black will be ready for 25 minutes. And the preparation of green takes from 45 minutes to an hour.

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

• multivarka- 50 min.;
• microwave oven - 7-12 minutes;
• steamer - 1 hour.

How much water is needed

For one part of the cereals, you need to take two parts of the water. Try to strictly withstand a 1: 2 ratio to avoid abnormal or digested lentils.

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

It has long and firmly entered our lives, it allows you to quickly prepare dishes in automatic mode. However, how to cook lentils, knows not every mistress.

Use the "Captivity" modes, "porridge". If the dish consists of several ingredients, then the beans should be laid last.

Lentils with mushrooms is prepared as follows.

1. We turn on the "frying" mode, pour sunflower oil into the container, add a finely chopped onion head and a pair of garlic cloves, bring to a transparent state.
2. A dozen sliced \u200b\u200barbitrarily champignons or other mushrooms fry along with a bow for a few minutes. Solim, seasonings and spices to taste.
3. One glass of prepared lentils add to mushrooms and fill with two glasses of boiling water.
4. We translate into the "quenching" mode, set the time for 50 minutes.
5. After the readiness signal, it is desirable to leave on automatic heating for another 20 minutes.

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

Features of cooking in the microwave

Many hostess do not know that microwave ovens can not only defrost food or warm food, but also cook.

In a special dishes, put on a red or yellow lentil, salt, add spices and fill with hot water so that it covers the beans by 1.5-2 cm. Put in the microwave, you do not need to close the lid. Set the maximum mode and prepare 7-10 minutes. Lentils gets crumbly, grains whole and elastic.

Cooking in the steamer

When cooking in a double boiler, useful vitamins and minerals are saved, dishes are not guaranteed, and the cereal is obtained. The preparation feature is a smaller amount of water than with the usual cooking method in a saucepan.

A half a glass of any lentils lay out in the container, pour a glass of water, put butter, spices and salt to taste. Set the time of 1 hour. After finishing cooking, try to achieve the necessary softness you can add a few more minutes.

How to cook lentils to be useful and tasty? There are many recipes, add fantasy, do not be afraid to experiment, and you can please your loved ones with unusual dishes.

Porridge

Equally good as an independent dish and in the form of a side dish to meat or fish.

1. Pour the well-washed grains of yellow or red varieties in boiling water in the proportion of one to two.
2. Boil until readiness. For 5-7 minutes, do not forget to salt and add spices and seasonings.
3. Drain excess water and leave tomit under the lid.
4. Onions and carrots Fruit on vegetable oil until golden color.
5. Mix the grip with lentils, add butter to taste.

Before serving on the table, sprinkle the porridge finely chopped greens.

Puree.

Throw lentil to the boiled water in a 1: 2 ratio. Boil about 15 minutes with the addition of a spoon of vegetable oil, so the beans will be softer and tender. At the end, add salt and spices. To give a puree of uniformity, beat or skip through the sieve.

Serve puree with fresh vegetables and greens. A special taste will add mint leaves in a plate.

Soup

How to cook brown lentil? What to cook? Try leachy soup - a saturated dish rich in proteins and microelements. In the cold season, it saturates, heats, gives piquancy and notching exotic.

The recipe for classic soup is such.

1. One glass of lentils-aid in two glasses of water for 20 minutes.
2. Carrots and onions finely cut and push on vegetable oil.
3. Connect vegetables with lentils, add to the pinch of turmeric, cumin, red and black pepper. Space.
4. Touch on small fire until the gentleness of lentils.
5. Use the blender to give homogeneity and tenderness.
6. Add six glasses of strong meat or vegetable broth.
7. Claim the creamy oil, sprinkle with chopped greens and the hammer paprika.

Exotic Green and Black Lentils

Black lentils are also called Beluga. The grains are brilliant, saturated color, very similar to black caviar, from here and nickname. This is a fairly expensive product, as it is characterized by time-consuming harvest.

Very useful black lentil germinated, it is added to salads. In the boiled form it is distinguished by a solid form and a pleasant subtle taste. Exotic looks Beluga on sandwiches. In Europe, it prepares delicious soups, sophisticated sauces, and in Asian countries are mixed with rice or add to vegetable stew.

Green lentil was removed in France, in a small town of Puy, so it is sometimes called French or by the name of the city. It has thin, spicy shuffles and unusual taste shades. Many gourmets consider this variety the most tasty of existing ones. Perfectly retains shape during cooking and recommended for cooking sophisticated dishes. It is best to add it to salads.

Puy grade is not always available, so its analogue is a little unplanned lentil. It is a brown-green color and is not welded. To distinguish it from Puy simply, French lentils has a marble pattern on the branches.

1. Chestvice grains should be homogeneous in shape and color. If there are small holes on its surface, it means it fell to the taste of insect and is no longer suitable.
2. Do not mix beans purchased at different times, even if they are one variety. The older lentil will prepare will be longer.
3. For vegetable soup, a lentil is thrown and cooked up to half preparation, and then the rest of the products are added.
4. If you are preparing lentil soup based on meat broth, then first weld meat, and then lay the beans.
5. So that the porridge was crumbling, boil her, drain excess water and leave swell under the lid.
6. With lentils, the bay leaf, sage, rosemary, carnation, and from vegetables - onions, carrots, tomatoes, garlic are perfectly combined with lentils.
7. Spices better add early, taste will be more pronounced.
8. The cooked lentil can be stored in the refrigerator up to 5 days.
9. To avoid meteorism, add a carnation.

Let's summarize

Now you know how useful and nutritious lentils. Do not neglect it, and your diet will be replenished with delicious dishes.

Lentil is a dietary product, has low calories and is indispensable for a slim figure. From it you can cook not only soups and porridge, but also bread, salads, baking, cutlets and even candies.

This amazing plant is not able to accumulate toxins and does not lose its healing properties even after thermal processing. Not in vain, lentils are called the queen beans.

Eat her with pleasure and be healthy!