This is not just a plant, but a whole legend. According to the biblical story, one brother, Esau, sold his birthright (and therefore a large share of the inheritance) to another, Jacob, for a bowl of lentil soup. What kind of dish was this supposed to be?

Lentils are a truly legendary and very ancient plant. It was consumed as food back in the Bronze Age. However, despite the venerable age of lentils, today they are a rare guest among Russian housewives. Beans are also much more popular among legumes, and potatoes, rice and pasta are more often used as side dishes. But it was not always so. Moreover, in the Middle Ages, Russia was the main supplier of lentils. Many dishes were made from it and even bread was baked. But later lentils were replaced by other crops, the same one, which was completely undeserved.

Now lentils are gradually regaining their place on our tables, but as something exotic. And this despite the fact that it is sold in all stores, and the price of the “curiosity” is low. And it’s very worthwhile to buy lentils - they are easy to prepare, tasty and extremely healthy. Even a small portion is enough to snack with appetite and keep you feeling full for a long time.

Dietary product

Lentils are a legume plant, which means they have a lot of protein (from 25 to 35% by weight), which makes them especially attractive for those who limit themselves to meat and dairy products - vegetarians and fasting. In addition, lentils are environmentally friendly - they do not accumulate nitrates, toxic elements, or radionuclides.

In a sense, lentils are an antidepressant. It is believed that constant consumption of it calms the nerves, gives peace of mind and balance. At the same time, lentils improve tone and improve immunity. The consumption of lentils is especially recommended for diseases such as heart disorders, digestive problems, and diabetes. Lentils contain a lot of healthy dietary fiber and have virtually no fat, which makes them an indispensable dietary product.

Cooking secrets

Protein-rich foods often require lengthy cooking and sometimes soaking. But not lentils. Moreover, it cooks the fastest of all legumes - from 10 to 15 minutes.

You can prepare many dishes from lentils - chowder and soup, mashed potatoes, salads and side dishes, cutlets and meatballs, filling for pies. Lentils are especially good with additives such as onions, garlic, tomatoes, and carrots. Both classic spices and herbs, as well as more “exotic” ones - oregano, cumin, are suitable as seasonings.

In soups and main courses, lentils are often combined with meat and chicken, including using broth as a base. If you don't have much time to cook, you can buy lentils in special cooking bags, in which case you don't need to wash them and measure out portions. You can also buy lentils canned, in jars, then they are completely ready for use.

Before cooking, lentils should be rinsed with cold water. It is best to do this in a colander with small holes so that the extraneous inclusions go away and the lentils remain. For cooking you need to take 1.5-2 times more water than for beans. Lentils should be thrown into already boiling water. Then wait until the water boils again and reduce the heat. Cover the pan with a lid and cook, depending on the variety, for 10-40 minutes, stirring occasionally and carefully tasting to check for doneness. It is recommended to salt the lentils at the end of cooking - this way they cook faster.

Sometimes the weight of lentils in ready-made dishes is indicated in grams, which is not always convenient, especially for those who do not have kitchen scales. Then the following data will help: the weight of a full faceted glass of lentils is 210 grams, a regular 200-gram glass is 170-180. Lentil fruits are usually small and flat. The color depends on the variety. By the way, there are not so many varieties of these legumes, and not all are represented in Russia.

Red lentils (aka red, orange, Egyptian)

The most “odious” variety - it was from it that the famous biblical stew was cooked, so Esau, who “bought” the miracle soup, began to be called Edom (Edom), which means red. Red lentils are widely used in Asian cuisine. It is peeled, so it boils faster than all other varieties, almost immediately. In addition to stews, it is used to make purees, fillings for pies, porridges, salads and stews.

By the way, this variety is simply ideal for purees - thanks to its rapid softening, but if you need to maintain the shape of the golden “beads”, for example, to decorate a salad, you will have to very carefully monitor the cooking time so that the lentils do not turn into mush. And keep in mind that when cooked, the color of lentils turns from red or orange to golden, that is, they fade a little.

Recipe. Lentil soup

Traditionally, the stew is prepared from red lentils, but you can try using other varieties by increasing the cooking time. There are many recipes for this dish, some of which involve adding celery, carrots, potatoes, parsley root, rosemary and cilantro. In some versions of the soup (for example, French), sour cream is added to the finished soup. The recipe given here is remarkable for its simplicity and availability of ingredients.

Ingredients: 200 g lentils, 5 tomatoes, 1 onion, 4 cloves of garlic, 2 tablespoons of vegetable oil, 1.5 liters of water, 2 tablespoons of lemon juice, salt, pepper, spices, herbs - to taste.

Preparation. Sort and rinse the lentils. Fry the diced onion until soft. Add lentils and simmer for 2 minutes. Transfer to a saucepan, add water and cook until the lentils soften (about 20 minutes). Cut the tomatoes into cubes, garlic into pieces, add to the stew. Salt, pepper, sprinkle with spices. Bring to a boil and cook for a couple more minutes. Remove from heat and add lemon juice if desired. Before serving, decorate with herbs.

Green lentils

This variety is harvested unripe when the fruits are still green, hence the name. Like red lentils, these lentils are good in salads. It goes well with mushrooms and meat (chicken), even with long cooking it does not turn into puree, and retains the shape of peas.

Recipe. Lentil cutlets

These cutlets are suitable for snacks; they are ideal for strict vegetarians and during fasting.

Ingredients: 1 cup green lentils, 6 onions, vegetable oil (for frying), salt, spices, breadcrumbs.

Preparation. Pour the lentils, washed and freed from foreign matter, with water and leave overnight. Cut the onion into pieces, add spices and fry in oil until it turns golden. Place the lentils in a sieve or colander to drain off excess moisture, and grind together with the onions in a meat grinder or food processor. Add salt and pepper. Knead the minced meat. Form cutlets out of it, rolling them in breading. Fry on both sides until a characteristic “crust” occurs, cover with a lid and simmer for another 5 minutes. The total frying time is from 15 minutes.

Brown lentils

Brown lentils are harvested when fully ripe. This variety is the only one that needs to be soaked - from half an hour. However, it cooks wonderfully and can be made into purees. Of all the varieties, brown lentils have the strongest nutty (and sometimes mushroom) flavor.

Recipe. Zucchini stuffed with lentils

Ingredients: 1 cup brown lentils, 2 medium-sized zucchini (preferably zucchini), 1 onion, 3 cloves of garlic, 6 tomatoes, 1 chili pepper, a bunch of parsley, 2 tablespoons Parmesan cheese, vegetable oil, 100 ml water, salt, herbs taste.

Preparation. Prepare lentils according to package directions. Form zucchini into “boats” by dividing into halves and cutting out the core. Grease a baking sheet with oil and place the zucchini cut side down on it. Place in the oven preheated to 180°C for 10 minutes. Turn the zucchini over and leave for another 10 minutes.

Hundreds of years ago, the inhabitants of Ancient Rome, Egypt and Greece used lentils in cooking; in Rus' they even baked bread from it. Today, there is no due interest in such a crop, and this is completely in vain, because lentils have unique healing properties and amazing taste. You can prepare many dishes from it: soups, cereals, side dishes, casseroles and much more. Introducing delicious and simple lentil recipes.

Lentils as a side dish - a simple and tasty recipe

Lentils are a unique product that eliminates the feeling of hunger for a long time and saturates the body with vitamins and nutrients. Brown, red and green varieties are mainly used for preparing side dishes. They go perfectly with meat and fish dishes, as well as with vegetables - pumpkin, potatoes and cabbage.

Brown Lentil Side Dish

Brown lentils are distinguished by their delicate nutty aroma; they are not capricious in terms of processing.

Ingredients:

220 g brown lentils;
2 tomatoes;
2 onions;
4 tbsp. spoons of olive oil;
lemon slice, salt, pepper.

Cooking method:

1. Pour boiling water over the beans and leave for an hour. As soon as they swell, drain the lentils in a colander.
2. Peel the tomatoes, chop the pulp, finely chop the onion.
3. Heat a frying pan with olive oil, first fry the onion, then add the tomatoes, simmer the vegetables for about 3 minutes.
4. After a few minutes, add beans to the vegetables, pour in a glass of warm water, season with spices, cover with a lid and simmer for 30 minutes.
5. Season the finished lentils with a sauce of olive oil and lemon juice, sprinkle with finely chopped herbs.

Red lentils as a side dish

Red lentils are quite difficult to spoil. You can use it to prepare an original side dish with a spicy-sweet flavor.

Ingredients:

220 g lentils (red);
3 chili peppers;
leek;
3-4 cloves of garlic;
curry, salt, pepper.

Cooking method:

1. Wash the bean grains thoroughly, add water (0.5 l), put on fire and bring to a boil. Cook the lentils over low heat for 20 minutes, the grains should become soft.
2. Chop the onion, garlic and pepper, sauté in vegetable oil for a few minutes, adding a little curry.
3. Add boiled beans, salt, pepper to the vegetables and simmer under a closed lid for 10 minutes.

Green lentil side dish

A side dish of green beans can be served as an independent dietary dish if you use olive or vegetable oil instead of butter.

Ingredients:

220 g lentils (green);
onion;
carrot;
garlic clove;
butter;
thyme, salt, pepper.

Cooking method:

1. Pour water over the lentils and cook over low heat until soft.
2. Fry chopped onions, garlic, carrots in oil.
3. Combine the finished lentils with vegetables, season with salt, pepper and thyme. Simmer for a few minutes and serve.

Hearty porridge with vegetables

It is better to use red lentils to prepare this dish. It cooks quickly and looks great when finished. You can add different products to the porridge, but don’t get carried away, because lentils have a pleasant taste.

Ingredients:

200 g lentils;
carrot;
celery root;
bulb;
2-3 cloves of garlic;
2-3 tomatoes;
medium-sized turnip (if desired);
vegetable (corn) oil.

Cooking method:

1. Wash the lentil grains and boil until tender.
2. Remove the peel from the tomatoes and finely chop the pulp. Chop onion, garlic and carrots. Cut the turnips into cubes or three on a large grater.
3. Stew all vegetables with a small amount of water in a saucepan, adding vegetable oil.
4. As soon as the vegetables are ready, add the lentils and simmer for another 10 minutes. The lentil porridge is ready, sprinkle with chopped herbs and serve.

Cream soup with croutons

Lentil puree soup is a hearty, tasty, healthy dish. To prepare it, chefs use red culture, which cooks well and gives the desired texture.

Ingredients:

200 g lentils;
400 ml chicken broth;
red onion;
carrot;
Art. spoon of tomato paste;
garlic clove;
toast;
slice of lemon;
pepper, salt, cumin.

Cooking method:

1. Place lentil grains, chopped onion, garlic, tomato paste, pepper, a pinch of cumin in a saucepan, pour chicken broth over everything. Place on the fire and cook until the beans and vegetables are completely cooked.
2. As soon as the ingredients become soft, remove the pan from the heat, add salt, lemon juice and use a blender to beat until the consistency of puree.
3. Serve lentil soup with croutons and mint leaves.

Lentil cutlets

Lentil cutlets can be the best alternative to meat dishes. Thanks to their unique properties, they are satisfying and nutritious. Since lentils are quite soft in structure, it is not necessary to add eggs to the products. It is better to use vegetables, such as zucchini, carrots, pumpkin or potatoes.

Ingredients:

200 g lentils;
onion;
carrot;
3 cloves of garlic;
teaspoons of cumin and coriander;
salt, parsley, olive oil.

Cooking method:

1. Boil the lentils for 20 minutes, drain the water, and cool completely.
2. Place boiled beans, chopped onion, garlic, parsley, grated carrots and spices into a blender bowl. You can add some breadcrumbs. Mix everything.
3. Form the minced meat into cutlets, lightly roll them in breadcrumbs and fry in olive oil until crispy.
4. Ready-made cutlets can be decorated with lettuce leaves, red onion rings, and sprinkled with sour cream.

Diet salad with lentils

The peculiarity of lentils is that they contain a lot of nutrients and microelements, and the fat content is reduced to zero. Therefore, with the help of a light lentil salad you can quickly lose weight.

Ingredients:

220 g lentils;
Red onion:
green onions;
carrot;
garlic clove;
2 tbsp. spoons of wine vinegar and the same amount of lemon juice;
a bunch of parsley;
olive oil, salt.

Cooking method:

1. Fill the beans with water and cook for 40 minutes. Pour the finished beans into a colander and rinse under running water.
2. Prepare the sauce. Take a spoonful of olive oil, mix with chopped garlic, wine vinegar and lemon juice.
3. Chop red, green onions and parsley. Cut the carrots into small cubes.
4. Put lentils in a salad bowl, add prepared vegetables, pour sauce, mix and put the salad in the refrigerator for 45 minutes.

Tomato soup with beans

Tomato lentil soup will take its rightful place on the menu. A bright, appetizing, truly spring dish that harmoniously combines the nutty taste of beans, the slight sourness of tomatoes and the pleasant sweetness of bell peppers.

Ingredients:

220 g lentils;
500 ml tomato juice;
carrot;
bulb;
2 cloves of garlic;
Bell pepper;
200 ml meat broth;
2-3 tbsp. spoons of olive oil;
salt.

Cooking method:

1. Pre-soak the bean grains in cold water and boil until half cooked.
2. Fry chopped onions and carrots in olive oil.
3. Add small cubes of bell pepper to the vegetables and simmer them for several minutes.
4. Pour broth into vegetables and simmer until fully cooked.
5. Place prepared vegetables, lentils in a saucepan, add spices and chopped garlic. Pour in tomato juice, mix and place on the stove. As soon as the soup boils, remove from heat, cover with a lid and let it brew for 20 minutes.
6. Serve tomato cream soup with sour cream and parsley.

Cooking option with mushrooms

Lentils with mushrooms are a tasty and easy to prepare dish. Thanks to its velvety and soft taste, even those who do not like bean dishes will definitely appreciate the recipe.

Ingredients:

200 g beans;
150 g dried mushrooms;
onion;
carrot;
sunflower oil.

Cooking method:

1. Rinse the grains and boil for 30 minutes.
2. Pre-soak dried mushrooms to remove the bitterness.
3. Chop carrots and onions.
4. First fry the mushrooms in a frying pan with sunflower oil. Then add onions, carrots, spices and simmer until the vegetables become soft.
5. As soon as the vegetables and mushrooms are ready, pour in boiling water (half a glass) and simmer for a few more minutes.
6. Add the finished lentils to the vegetables with mushrooms, cover with a lid, and simmer for 5-7 minutes.

Lentils with chicken and bell pepper

For those who are looking for a recipe for an original and tasty dish for the holiday table, cooked lentils with vegetables and chicken will definitely decorate the table.

Ingredients:

200 g lentils;
2 chicken breasts (fillets);
3 cloves of garlic;
2 onions;
2 sweet peppers;
2 small apples (Antonovka, Granny);
teaspoon chili pepper;
olive oil.

Cooking method:

1. To ensure that cooking does not take so much time, it is better to pre-soak the lentils and leave them overnight. Then rinse with water and cook over low heat for half an hour.
2. While the beans are cooking, you can prepare the remaining ingredients. Take bell pepper and cut it into cubes. Peel the apples and cut into slices. Sprinkle peppers and apples with oil and bake in the oven for 15 minutes at 200 degrees.
3. Take a frying pan and fry the chopped onion in vegetable oil. As soon as the onion becomes transparent, add chicken fillet pieces and fry.
4. To the fried chicken with onions, add baked peppers and apples, as well as chopped garlic and chili peppers for piquancy.
5. All that remains is to add the lentils, mix everything and simmer a little so that all the ingredients can absorb each other’s juices.

Indian dal - step by step recipe

Dal is a traditional dish of Indian cuisine. Even in the poorest families in India, such soup is a mandatory dish on the table. To prepare it, different types of legumes are used, as well as herbs and spices, which give the dish a unique taste and aroma.

Ingredients:

220 g lentils;
3 tomatoes;
white onions;
3 cloves of garlic;
teaspoons sesame seeds;
teaspoon of mustard seeds;
teaspoon of cumin;
teaspoon turmeric;
bay leaf;
2 tbsp. spoons of lemon juice;
sunflower oil, salt, parsley.

Cooking method:

1. Pour 3 glasses of cold water over the lentils and cook for 20 minutes.
2. Peel the tomatoes and dice the pulp into small cubes.
3. In a frying pan with heated oil, sauté the chopped onion and garlic.
4. As soon as the vegetables are lightly fried, add mustard seeds, turmeric, cumin to them, mix and continue cooking for a few more minutes. At the end add sesame seeds. Place vegetables and tomatoes into almost finished lentils. Add bay leaf, lemon juice and salt to taste. Cook the soup for 10 minutes.
5. Decorate the Indian lentil dal with parsley leaves and serve with flatbreads.

Chicken liver appetizer

Lentils have the peculiarity that they do not absorb harmful substances and toxins, so the dishes are not only tasty, but also healthy.

Ingredients:

250 g lentils;
bulb;
400 g chicken liver;
teaspoon each of coriander and black pepper;
salt, vegetable oil, dill.

Cooking method:

1. Boil the lentils until tender.
2. Heat the vegetable oil in a saucepan and fry the chopped onion until golden brown.
3. Then add chicken liver to it and fry until done.
4. Add lentils and spices to the chicken liver and onions, mix and simmer for a few more minutes. Decorate the finished dish with chopped herbs.

Lentil pate with nuts

You can prepare a variety of dishes from lentils. For example, bean paste with walnuts. This is a great option as a sandwich with brown bread. Despite the fact that pate is not the most appetizing dish in appearance, its taste and aroma compensate for this deficiency.

Ingredients:

250 g lentils;
bulb;
carrot;
80 g walnuts;
salt, pepper, sunflower oil.

Cooking method:

1. Boil the lentils for 20 minutes.
2. Chop the onion and carrots and fry in vegetable oil until golden brown.
3. Walnuts can be ground in a coffee grinder.
4. Place the prepared lentils, vegetables, nuts in a deep container, add spices and mix the ingredients with a blender until a homogeneous texture is obtained, that is, pate. The finished snack can be transferred to bowls and decorated with quartered nuts.

Lentil casserole with cheese

Lentil casserole is an excellent choice for a light dinner. A healthy and incredibly tasty dish will be especially appreciated by those who choose a healthy lifestyle.

Ingredients:

220 g beans;
100 g Adyghe cheese;
egg;
teaspoon curry;
salt.

Cooking method:

1. Rinse the lentils and cook until all the liquid is gone.
2. Beat the egg, salt, curry into the cooled, digested lentils and add Adyghe cheese, which you can simply crumble with your hands.
3. Take a baking dish, cover it with parchment paper and lay out the dough. Bake the dish in the oven at 200 degrees for an hour.

Stew with tomatoes and corn

Lentil stew with vegetables is a flavorful, satisfying and appetizing dish. Lentils go well with all vegetables, and if you add a little seasoning and garlic, you get an amazing taste.

Ingredients:

220 g lentils;
5-6 tomatoes (700 g tomatoes in their own juice);
2 carrots;
2-3 cloves of garlic;
2 onions;
80 g corn;
200 ml vegetable broth;
Art. a spoonful of red wine vinegar;
2 teaspoons each of curry, cumin, salt;
black pepper, olive oil.

Cooking method:

1. In a heated frying pan, fry chopped onions and carrots in olive oil. As soon as the vegetables are browned, add chopped garlic to them and fry for another minute.
2. Place the tomatoes in a deep container and chop them with a blender.
3. Place washed beans, fried vegetables, tomatoes, corn and all the spices into the pan. Stir, pour in the broth and put on the stove. As soon as the stew boils, reduce the heat and simmer covered for 40 minutes.
4. Give the finished dish time to brew and season with wine vinegar before serving.

Black Lentil and Chickpea Curry

Lentil curry is the most popular dish in Sri Lanka. Black bean curry is hearty, healthy, and amazingly delicious. The taste of the beans, which are boiled in coconut milk along with seasonings, is especially impressive.

You can make your own coconut milk or purchase a ready-made product. But the taste of homemade and store-bought are two huge differences. Making coconut milk is quite simple. For this you will need one coconut and water. Remove the shell from the coconut, grate the pulp on a fine grater, fill it with water and squeeze with your hands for several minutes. As soon as the water turns white, strain the milk through a sieve.

Ingredients:

200 g lentils (black);
200 g chickpeas;
bulb;
50 g ginger;
2 cloves of garlic;
2 tomatoes;
300 ml coconut milk;
2 teaspoons of cumin, coriander;
teaspoons of turmeric;
1 teaspoon curry.

Cooking method:

1. Pre-soak lentils and chickpeas for 2 hours. Boil the swollen beans for an hour.
2. Pour vegetable oil into the pan, coconut oil if you have it. Fry chopped onions in it.
3. As soon as the onion is browned, add chopped garlic and ginger. Cook for a few more minutes, add coriander and cumin seeds. We wait a couple of minutes for all the seasonings to reveal their aroma. Now you can add finely chopped tomatoes and simmer for 5 minutes.
4. Combine the prepared beans with vegetables, add turmeric and curry powder, pour a glass of water and cook for 20 minutes. After time, add coconut milk, bring to a boil and turn off the heat.
5. The dish can be served with herbs and rice.

Features of cooking lentil dishes

1. There are about ten varieties of lentils, which differ in color, shape and method of preparation. Therefore, it is important to know which variety is suitable for preparing a particular dish.
 black, green and brown are suitable for preparing porridges;
 orange, yellow and red are good options for soups and stews.
2. Processing time also depends on the variety. French lentils cook quickly; red and brown ones take a little longer; green ones take the longest to cook.
3. Before cooking, sort and rinse the grains. It is not necessary to soak them, just as you should not add salt to the water, which will only prevent them from boiling quickly.
4. Proportions: for salads 1:1, for porridges and stews the amount of water can be doubled.
5. Using spices such as coriander, black pepper, turmeric, dried and fresh ginger will help the body easily absorb the legume.

Lentils and its numerous relatives are used by a third of the population of our planet as the main source of protein. In India, lentil soups or main courses with vegetables are a staple and daily meal.

The frightening unknown and mistrust of an unusual product dissipate very quickly after the first cooking experience, and the unique taste and confident ability of lentils to saturate, but not fill up, will be appreciated in any family - you just have to start.

Lentils goes perfectly with fried onions, fried or stewed vegetables. It can be added to vegetable stews as a hearty filler or used separately as a side dish. Lentils contains a lot of protein and can be a main dish, accompanied by fresh or stewed vegetables and herbs. Lentils pair well with most seasonings.

The famous Indian spice mixtures curry or garam masala go very well with it. Carrots go very well with lentils, creating a successful composition with the pungent and spicy aroma of lentils and the sweet taste of carrots. A very famous Indian soup is dal made from red lentils, carrots, a mixture of garam masala, coconut milk and tomatoes. Lentils can be cooked not only in water, but also in broths, for example, mushroom broth.

Cooked lentils go very well with mint mashed with olive oil. Among the usual dressing options, you can use pesto sauce (basil, nuts, olive oil ), lightly fried onions and olive oil. It is best to salt lentils at the end of cooking. With this method, the seeds are boiled better.

Lentils with cabbage

Ingredients:
200 g lentils,
200 g cabbage,
1 carrot,
3 tomatoes
3 cloves of garlic,
1 onion head,
a bunch of fresh coriander (cilantro),
paprika,
ginger,
turmeric,
black pepper,
salt to taste.

Preparation:
Sort the lentils and rinse. Let it cook (throw the lentils into boiling water). Cook for 20-25 minutes until soft. Add some salt. Chop the cabbage and grate the carrots on a coarse grater. Add to the lentils and simmer over low heat. Chop the onion into small pieces. Peel the tomatoes by pouring boiling water over them and cut into medium-sized pieces. Add to the pan along with the garlic. Season with spices, salt and simmer, stirring.

Lentils with mushrooms

Ingredients:
1 cup lentils,
300 g champignons,
2 onions,
2 cloves of garlic,
2 carrots,
dill and parsley,
black pepper,
salt.

Preparation:
Sort and rinse lentils. Place in boiling water (2.5-3 cups of water per cup of lentils), bring to a boil, reduce heat and leave to simmer (about 20 minutes). Add salt 5 minutes before the end of cooking. Unabsorbed liquid can be drained. Finely chop the onion and chop the garlic. Grate the carrots on a coarse grater. Wash the mushrooms and cut into medium-sized pieces. Heat vegetable oil in a frying pan and fry the onion and garlic in it. Add carrots and fry, stirring continuously for 3-5 minutes. Add the mushrooms and continue to fry for about 10 minutes, stirring continuously. Add some salt. Add lentils to the pan, stir, simmer for about 5 minutes, add spices and leave covered for a couple of minutes. When serving, garnish with herbs.

Today, people are increasingly thinking about health and are returning cereals and vegetables, undeservedly forgotten over the past decades, to their diet. One such product is lentils. It practically did not appear on the table of the Soviet people and was successfully replaced by buckwheat, pearl barley and peas. It is not surprising that young housewives know so little about what lentils go with and how best to cook and serve them. In our article we will look at the most successful options for preparing this cereal.

The queen is on your table

Despite the fact that lentils did not receive the title of “queen of the fields” and were at one time practically forgotten, they have been eaten since prehistoric times. The ancient Egyptians baked it into aromatic, nutritious bread, the Greeks used it as a protein-rich side dish, and the Romans often served it as a soup.

Today we add different types of beans to borscht, make vegetarian cutlets from peas or chickpeas, cook millet and couscous as a side dish, but don’t even think about lentils. At the same time, it could greatly diversify any diet.

This grain makes a hearty side dish; it is great for preparing cold salads, stews, porridges and cutlets.

Lentil varieties

Lentils come in different varieties, and each one is used in different recipes. Thus, brown cereal has a pronounced nutty aroma and complements stewed beef well. And the red one boasts a more piquant taste, and therefore is used more often than others in Asian cuisine.

The most neutral of all is green. If you are conservative in terms of tastes and don’t know very well what lentils go with as a side dish, start your acquaintance with the lentil world with this.

Black cereal has the French name "puy" and a spicy taste. It takes a long time to cook, but it needs to be served correctly. But it is the only one of all types of this plant that practically does not boil over and retains its shape after cooking.

The simplest recipe for lentil porridge

Before you start preparing complex and multi-component lentil dishes, it is worth mastering the recipe for a simple porridge, which can be used both as a side dish and as an independent dish.

Cooking cereal is not difficult, but it is not enough to simply throw it into boiling water and hope that the product will turn out to be a fragrant, tasty meal. There are several tricks thanks to which even the most picky gourmet will not refuse the received portion.

For one part of cereal you need to take three parts of water. Pour the lentils into cold water. After the future porridge boils, you need to salt it and add two or three star anise, bay leaf, parsley and a few balls of allspice. These spices will give the lentils an unforgettable aroma and delicate taste. To make them easy to remove after cooking, seasonings should be placed in a small gauze bag.

Anise is something that lentils combine with almost at the molecular level. If you can't stand these aromatic seeds, you can substitute fennel or tarragon.

Add a piece of butter to the finished porridge, which will enhance the aroma and give the taste softness and richness.

Green lentils

And yet, not everyone will agree to chew empty cereal, no matter how tasty it may be. Today there is no shortage of products to choose from, so it can and should be used as a side dish to the main dish. And it can be very, very diverse.

So what goes with lentils as a side dish? This primarily depends on the type of cereal you decide to use. The most versatile of all varieties is green. It can be safely served with all types of meat and vegetables. In addition, this is the only lentil cereal that can be combined with fish. Both products will only benefit from such proximity. Stewed, baked and even boiled seafood with lentils is an excellent nutritious dinner option. Garlic or “white” cream sauce should be used as a dressing.

Hot dishes are not the only option for cooking green lentils. What does this grain go with in salads? First of all, with cheese and feta. Boil 50 grams of aromatic porridge, cool, add chopped sheep or goat cheese, some fresh herbs, cherry tomatoes - and the delicious snack is ready. This salad can be placed in small portioned bowls or baskets made of unsweetened shortcrust pastry.

At the market or in the supermarket today you can find cereals of almost all colors of the rainbow. All of it is certainly healthy and tasty. The red version of lentils requires more delicate handling. It boils quite quickly: its cooking time is about 20 minutes, while its other colorful counterparts need to be kept on the fire for at least half an hour.

Because of this feature, red cereals are most often used in pureed soups and casseroles. It creates an incredible creamy texture that is difficult to achieve with other varieties.

What goes with red lentils? Its spicy taste can attract attention when served with meat, so this type of side dish is usually used for all types of vegetable dishes. A saute of onions, mushrooms, eggplant and zucchini is an excellent companion on a plate for boiled or stewed red lentils.

If the vegetarian menu is not to your taste, then try liver cutlets or different types of smoked meat as a main dish. It is advisable to serve this combination of products with a neutral salad of fresh vegetables.

Beluga is one of the names for black lentil grains. It is considered the most nutritious and healthy of all varieties known to mankind. This product contains almost all vitamins and minerals, which, most importantly, do not change their properties under prolonged heat exposure.

The taste of black lentils is also interesting: it is spicy, rich and has nothing to do with nuts, peas or legumes. This grain is best suited to complex meat dishes of turkey, chicken, pork or beef with a wide variety of sauces.

When cooked for a long time, black lentils may partially lose their color, so culinary experts strongly advise steaming them for at least 40 minutes: this way you will preserve the color and taste.

Sandwiches with butter, tomatoes and cereal are considered a delicious cold snack. At first glance, the small black beads are difficult to distinguish from caviar, but the taste will speak for itself.

Brown lentils

When purchasing grains, most people assume that they will end up with a boiled porridge that tastes like chickpeas or peas. This is fundamentally wrong. What goes well with brown lentils? This grain has the most nutty flavor. At the same time, its specific taste is practically indistinguishable in casseroles and cutlets.

Boiled pureed lentils should be mixed in a 1:1 ratio with any type of minced meat, add an egg, finely chopped onion, form small flattened balls and roll them in breading flour. A healthier variation of cutlets can be baked in the oven at 180 degrees.

Those who like a crispy crust can fry the resulting meatballs in a mixture of butter and vegetable oil. These cutlets can be served with any side dish, including all types of lentils.

Protein bomb for vegetarians

Very often, people who for some reason adhere to a plant-based diet suffer from protein deficiency. This applies to vegans, vegetarians, patients with allergies to animal products and those who fast.

Not all of them think about adjusting their diet and do not always count the macroelements that enter the body with food. However, a lack of certain substances can have an extremely negative impact on health. Protein deficiency can be immediately suspected by peeling or brittle nails, hair loss, swelling and a general state of malaise.

In this case, lentils can also come to the rescue. In terms of protein, it is ahead of even tofu, beloved by many vegetarians. 100 grams of cereal contains 9 grams of protein.

What vegetables go well with lentils? First of all, you should pay attention to all kinds of sautés and stews: stewed zucchini, eggplant and pepper, seasoned with salt, hot pepper, basil and tomato paste will perfectly highlight the taste of lentil porridge.

The same set of vegetables can be grilled or baked in the oven. Lentil cereals are also good in combination with mushrooms fried with onions. This dish can be prepared in portioned clay pots: place two tablespoons of prepared vegetables on the bottom of the container, add 50 grams of cereal, 150 ml of water or broth, 20 grams of butter, a few star anise and other spices to your taste. The dish should be cooked in the oven at 180 degrees for about 45 minutes. The finished dish should be sprinkled with finely chopped herbs.

If porridge is not your thing, then try flavored lentil cutlets in combination with stewed cabbage: this dish is not suitable for Lent, as it contains eggs, but it perfectly diversifies any family diet.

Take 100 g of cereal and soak for several hours in cold water. Grate 1 potato, carrots and onions on a fine grater and mix with lentils; add egg and spices to the mixture to your taste. Form cutlets from the prepared “minced meat”, which can be rolled in breadcrumbs or flour and fried in butter. These meatballs are good with sour cream and fresh herbs.

Groats on grains and grains drive

There are people (especially children!) who are extremely skeptical about all types of vegetables and do not eat them. This is a sad statistic, but even for such picky people, lentils have found justice in the form of a dish with the Italian name “Facorizo”.

This is a flavorful lentil-rice porridge. To prepare it you will need:

• 1 cup long grain rice,
• 1 cup lentils,
• 1 clove of garlic
• a tablespoon of tomato paste or ketchup,
• 1 onion,
• 2-3 tbsp vegetable oil,
• cumin and other spices to taste.

Rinse the lentils in cold water and boil until half cooked, finely chop the onion and garlic and fry in olive oil, mix all the ingredients, add cumin, rice and pour in 3 cups of meat or vegetable broth, bring to a boil, reduce the heat to low and simmer for half an hour.

If for some reason you don’t eat rice and are wondering what grains go with lentils, then you can without hesitation replace it with quinoa, wheat or even buckwheat. All these dishes are prepared according to the same recipe described above and can be served either as a hot dish or as a warm salad.

Flavorful porridge at no extra cost

At first glance, it may seem that lentils are a rather capricious grain and not everyone can cook them. But this is a wrong impression. In fact, it is important to know what seasonings to add to make it sparkle with new colors.

What spices go with lentils? Unfortunately, spices that are beloved and familiar to many from childhood, such as salt, pepper, garlic and onion, will not help here. We need something more exotic. However, today you can find everything you need in any supermarket.

A standard set of seasonings for lentils includes zuru or cumin, ground ginger root, saffron, turmeric, asafoetida, anise and nutmeg.

A complete set in one plate

Lentils are a tasty, healthy and aromatic cereal that will provide you not only with vitamins and microelements, but also with satiety for a long time. It is easy to prepare and relatively inexpensive. In addition, you don’t have to think long about the question of what foods lentils go with: almost everything.

It doesn't matter if you're cooking beef or turkey, fish or pork ribs, a fresh vegetable salad or steamed chicken - lentils go well with all these dishes.

The product compatibility table is the basis of the separate power supply system. It consists of sixteen lines - product categories that can be combined in different ways. Good compatibility is marked with a “+” sign, and bad compatibility with a “-” sign. The sign "0" means that such a combination is allowed.

Using the table is simple - you select the product category in the first column, and then the number of the other product in the top line. Everything is simple, as in the Pythagorean table.

1. Meat, poultry, fish

The first column is the most important, since it is here that it is easiest to violate product compatibility rules. The nature of the food determines the composition of the enzymes released for its processing. So, to digest meat you need the strongest juice; it is released in the first hour of digestion. For bread - after 3 hours, and for milk - in the last hour. In addition, the strength of the juice and its acidity, and, consequently, the activity of the stomach glands and the speed of digestion vary depending on the quality of the food. Animal proteins are the most difficult to digest food.

Meat, fish, poultry should be lean. When processing these foods, all external fat must be removed. For all types of meat, the combination with green and non-starchy vegetables is favorable, because... This combination neutralizes the harmful properties of animal proteins, helps them digest and remove excess cholesterol from the blood (calorizer). The combination of animal proteins with alcohol causes great harm, because... alcohol precipitates pepsin, which is necessary for the digestion of animal proteins. The combination of meat with related animal proteins, such as milk, eggs, cottage cheese, cheese... is negative, because each of them requires special digestive secretions and different processing times, so mixing them is not recommended. This is what the authors of the separate power supply system say, and this is precisely what finds tough.

2. Pulses (beans, peas, lentils)

Pulses are beans, beans, soybeans, peas, lentils, etc. These foods are complex carbohydrates, but contain large amounts of protein. And therefore they require a lot of attention when combined with other products. The compatibility of grain legumes with other products is explained by their dual nature. As starches, they go well with fats, especially easy-to-digest fats - vegetable oil and sour cream, and as a source of vegetable protein they are good with herbs and starchy vegetables. They cannot be excluded from the diet, as they are a source of vegetable protein rich in amino acids, vitamins and minerals.

3. Butter and cream

For their good absorption, you need an abundance of green and non-starchy vegetables, since they themselves contain a lot of fat, which is difficult for digestion. Logically, it is possible to combine butter and cheese, but from a dietary point of view, a large amount of fat in one meal is not advisable.

4. Sour cream

Although sour cream is a fat, its caloric content is three times less than that of vegetable oil. Those losing weight on a separate nutrition system can add it to their dishes, combine it with grains and legumes, vegetables, sour fruits and fermented milk products.

5. Vegetable oil

Vegetable oil is a very healthy product if it is consumed raw and unrefined. It is logical to use it in combination with vegetables, but combining it with sugar, cottage cheese, milk... would never even occur to anyone. Therefore, use it in salads for your health, just remember that it is a high-calorie product.

6. Sugar, confectionery

As for sugar and confectionery, they should be avoided. All sugars inhibit the secretion of gastric juice. If sweets are eaten with other foods, then lingering in the stomach for a long time, they very soon cause fermentation in it and, in addition, reduce the mobility of the stomach. Sour belching and heartburn are the results of this process. This is why it is not recommended to feed children porridge with syrup, sugar and jam. Sugars also lead to gastritis, constipation, and poison the body, causing constant fermentation in the digestive tract. And if food rots and ferments in the body, then it does not give off its calories and does not provide the body with minerals and vitamins.

7. Bread, cereals, potatoes

These are foods called starches or carbohydrates. All products rich in starch should always be treated with great attention, since starch itself, in its pure form, is a difficult to digest product. The ban on combining animal proteins with starchy foods is the first and, perhaps, the most important law of separate nutrition, which for decades has not found scientific confirmation. The authors and followers of the separate nutrition system believe that the first stages of digestion of protein and starchy foods occur in different environments: proteins need an acidic environment, and starch needs an alkaline environment. Nature doesn't make sandwiches, which means they can't be healthy. But somehow nature produced peanuts, chickpeas and beans that contain both proteins and starches.

At the same time, bread is considered a separate meal (for example, with butter), and not a mandatory addition to every meal. However, bread made from unrefined, whole grains can be eaten with a variety of salads, regardless of their composition.

8. Sour fruits, tomatoes

Tomatoes are included in this section because they have a high content of acids: citric, malic and oxalic. That is why, in terms of compatibility with other products, they are adjacent to sour fruits, such as: oranges, tangerines, grapefruits, pineapples, pomegranates, lemons, cranberries, sour in taste: apples, pears, plums, apricots, grapes.

9. Sweet fruits, dried fruits

It is better not to combine fruits (both sour and sweet) with anything, since they are absorbed in the intestines (you need to eat them at least 15-20 minutes before eating). It is known what a huge role fruits play in the functioning of the body as natural vitamins and minerals. Their combination with milk and nuts is acceptable, but in small quantities, as it is difficult for digestion.

10. Green and non-starchy vegetables

Nutritionists give the green light to all green and non-starchy vegetables. They go well with almost all foods, and in villages they often drink milk with cucumber without any harm to digestion (calorizator). This category includes the tops of all edible plants (parsley, dill, celery, radish tops, beets), lettuce, wild “table” herbs, as well as white cabbage, green and onions, garlic, cucumbers, eggplants, bell peppers, green pea. Radishes, rutabaga, radishes and turnips are “semi-starchy” vegetables, which, in combination with various products, are more likely to be green and non-starchy.

11. Starchy vegetables

Starchy vegetables are the best addition to starchy foods. However, the combination of these vegetables with sugar causes strong fermentation; other combinations are either good or acceptable. This category includes: beets, carrots, horseradish, parsley and celery roots, pumpkin, zucchini and squash, cauliflower.

12. Milk

Milk is a separate food, not a drink. It contains calories, proteins, fats and carbohydrates. All cubs in nature are fed with milk, but note that they do not take any more food. And if in the animal world milk disappears from the diet naturally, then in the human world, over the years people lose the ability to digest lactose. According to the rules of separate nutrition, milk does not go well with anything, but its combination with starchy vegetables and sweet fruits is acceptable.

13. Cottage cheese, fermented milk products

Cottage cheese must be combined with other foods with caution, as it is a difficult-to-digest complete protein (milk casein). Products homogeneous with milk, such as sour cream, cheese, cottage cheese, are compatible with it due to their similarity. Sweet fruits, vegetables and nuts are also combined with cottage cheese.

14. Cheese, feta cheese

Nutritionists treat cheeses with caution due to their high salinity. The most acceptable cheeses are young cheeses of the homemade type, i.e. something between cottage cheese and cheese. As for feta cheese, it is a healthy protein product, which, however, requires soaking in cold water to remove excess salt. Salt in the diet of a person losing weight thereby masks weight loss.

Cheeses and feta cheese are a combination of protein and fat in almost equal parts, which slows down the process of decomposition of food in the stomach. They go well with sour fruits and tomatoes. Cottage cheese and fermented milk products are homogeneous with cheese, so they are quite compatible. Processed cheese is an unnatural product, significantly processed, so it is difficult for the body to process, although it is much better than sausage.

(prevents the development of anemia);

16. Nuts

Nuts are easily digestible vegetable fats. They are combined with sour fruits, vegetables, and fermented milk products. But you should be careful with nuts, since they are one of the most high-calorie foods.

To eat according to the rules of separate nutrition, you need to know which foods belong to which groups: starchy and non-starchy, sour and sweet, etc. Carefully study the compatibility table and.