What seasonings go with lentils? What lentils go with: the best options for combining products. Indian dal - step by step recipe

Lentils are 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. Among the legumes, peas and beans are much more popular, and potatoes, rice and pasta are more often used as side dishes. But it wasn't always like this. 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, like potatoes, which is 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.

Lentils are also useful for pregnant women - it is believed that they have a beneficial effect on the development of the fetus. It contains large amounts of iron and folic acid, so necessary during this period.

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 and stews, 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 - mint, 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.

Lentils need to be washed before cooking. 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, it fades a little.

Recipe. Lentil soup

Traditionally, the soup 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 stew (for example, French) in ready soup sour cream is added. 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.

It tastes somewhat like buckwheat with a slight nutty flavor. It will also make delicious soup, if you add onions, garlic, herbs and vegetables to it. For a step-by-step recipe for making lentil puree soup, see.

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 water over the lentils, washed and freed from foreign matter, 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 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, close 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.

Chop the onion and garlic, fry in oil until transparent. Pour boiling water over the tomatoes, remove the skins and cut into cubes. Chop the chili and parsley. Combine all the vegetables and lentils, add water, stir. Bring to a boil. Fill the zucchini with minced meat and sprinkle with cheese. Place them tightly next to each other. Place in the oven for another 15 minutes.

Note. Serve hot, garnished with herbs.

The following two varieties of lentils are less commonly found on our shelves, but nevertheless, they deserve attention, so if you suddenly come across such “fossils”, it’s worth purchasing them - at least trying them!

Puy, puy (French green)

This lentil was bred in the French town of de Puy. Grown in the center and south of France, in the community of Le Puy-en-Velay. It is easy to distinguish this variety from the usual green variety by its color. The color of such lentils is black-green, speckled, with a “marble” structure. This variety is the most fragrant and tender. The taste is bright, spicy, with notes of pepper; when cooked, small Puy lentils remain elastic and do not lose their shape. Great for salads.

Lentils "Beluga"

Small shiny “beads” of this variety are similar to caviar - just as black and round. It cooks for about 20 minutes. These lentils are very tasty, even if you simply cook them without adding spices and serve them as an independent dish. Works great in stews, as a side dish for meat, and even in sandwiches.

Every time I come to the market for groceries and habitually buy my favorite green lentils, my neighbors take turns, watching with interest, bombarding me with questions: “what do you do with it?”, “Is it tasty?” And almost always you have to conduct a short educational program, talk about how healthy and tasty lentils are, that their protein content is not inferior to meat, and that they contain large amounts of iron, zinc, phosphorus and vitamins B and PP. Why is lentil so undeservedly overlooked by the general public? After all beneficial properties of this product are so high that they simply cannot be neglected. Suffice it to say that lentils and their 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.

Like spelled (wheat wheat), barley and onions, lentils were cultivated at the dawn of humanity back in the Neolithic era, at a time when ceramics were even unknown to humanity. According to one version, lentils “came down into the world” from the Himalayas, and its divine origin in this case is very important for Asian cultures. According to another version, lentils appeared a little further south, in the area of modern eastern India and Bangladesh. Even in Switzerland, sites of ancient people were found where traces of cooking lentils were found. Lentils are mentioned many times in the Old Testament. On the tomb of Ramses III in Thebes, a baker is depicted with two baskets filled with lentils. The Egyptians placed lentil bread in tombs, believing that this food would help them overcome the long path to the kingdom of the dead. IN Ancient Greece Lentils served as a common everyday food for common people. Doctors Ancient Rome They believed that regular consumption of lentils makes a person balanced and full of patience. Many ancient peoples considered lentils medicinal plant and treated her stomach and nervous ailments.

Having quickly spread throughout the Mediterranean, lentils became popular in Europe, and by the 11th-12th centuries they came to Russia under the name sochevitsa and were appreciated by the monks of the Kiev Pechersk Lavra, and then other monasteries, as an excellent nutritional support during Lent. Lentils will remain a traditional monastic food until the 20th century. Outside its homeland, lentils were considered too simple a food and unworthy of noble gentlemen, but the monks, who consciously led an ascetic lifestyle, had a different opinion about it. Lentils helped keep the body normal, despite the exhausting fasts, which created a good basis for working on oneself in the spiritual sphere. This property of lentils was even reflected in English: In English, the word for lentil - lentil - also means fasting. In many Catholic countries it is included in the obligatory diet of fasting people. The only exception is Germany, where a festive dish of lentils is prepared on Christmas Eve and they believe that a dish with lentils on the festive table will bring prosperity in the new year.

Until 1917, Russia was the world's main supplier of lentils. Nowadays it is grown mainly in warm countries and southern regions of Europe. Most lentils are grown in Egypt, Canada and Australia, followed by India, China, Ethiopia, Algeria, Chile, Tunisia, Pakistan, Afghanistan, Iran, Spain, Turkey, Romania, USA, Russia and the Czech Republic.

Lentils rank third among plant foods in terms of protein content, second only to soybeans and hemp seeds, the likelihood of which appears on our tables is close to zero. In terms of the efficiency of assimilation of plant proteins, lentils can compete with the leaders. Lentils contain from 24% to 35% protein, from 49% to 52% carbohydrates, only 0.6-2% fat and 2.2-4.5% minerals.

Lentils are a clear leader in several respects. It is rich in vitamins B1 (thiamine) and PP (nicotinic acid), and sprouted - vitamin C. Nicotinic acid is usually the element that vegetarians lack. Since a person receives most of the vitamin PP from meat foods, a lack or refusal of meat can lead to a deficiency of the necessary element, which in some cases is the cause of dementia and other terrible diseases. Eating lentils completely eliminates vitamin PP deficiency, helping to maintain health and not compromise on principles. PP is one of the few vitamins that is not destroyed at high temperatures. Vitamin B1 or thiamine is equally important. It is necessary for normal growth, helps maintain normal functioning of the digestive and nervous systems, as well as heart function. If there is a lack of thiamine, a person may experience symptoms of damage nervous system, and with prolonged “vitamin starvation”, even hospitalization may be required due to severe damage to nerve endings. Lentils are also rich in antioxidants, the same ones found in grapes or cranberries, which is a preventive measure. cardiovascular diseases and reducing the risk of cancer. Lentils are rich in easily digestible amino acids and complex carbohydrates, with a low amount of fat and a high protein content. Lentils are superbly filling, but this satiety does not threaten overweight. Calorie content of lentils - 310 kcal per 100 g.

Lentils have another very valuable property. modern world property - does not accumulate toxic elements, nitrates, radionuclides and other substances undesirable in food. Thanks to this ability, lentils can remain environmentally friendly even in areas unfavorable for growing food.

There are quite a few types of lentils, but given that in Russia most of the varieties typical for warm countries will be rare exotics, it is worth focusing on the types of lentils that are usually found on the shelves of Russian stores.

Green lentils

Seeds of different sizes with a characteristic green color. These are unripe lentils, do not require soaking, retain their structure and do not become overcooked. The taste is dense with nutty, less often mushroom notes. After cooking it remains crumbly, suitable for side dishes.

Brown lentils

These are mature lentil seeds. Requires soaking for 30-40 minutes. It boils well and can be used for puree soups. The taste of brown lentils can be nutty or mushroomy.

Red lentils

These are classic small lentils, the so-called main ones. Does not require soaking, boils very well (10-12 minutes), which is why it is often used in Indian cooking for dal puree soups and for making pates. When finished, it takes on a golden hue.

Yellow lentils

These are polished green lentils. It boils well due to the absence of a top layer. Does not require soaking. Suitable for purees, pates and soups.

Pardina

This variety is grown in southern Europe, and she is very loved in Spain. The variety does not require soaking; it is cooked until tender for 20-30 minutes. It does not boil over and retains its shape well. The taste is islandy with a nutty tint. Pardina can be used as a side dish without the use of additional spices.

Cooking lentils is very easy. It is enough to sort it well and soak it if required. You need to sort through any lentils, since the peculiarities of growing and harvesting cannot exclude small pebbles found among the seeds. While not all lentils require soaking, all lentils should be rinsed well in cold water. The next stage is to measure out the correct proportions of water. Lentils absorb water well, and the amount of water depends on what result you want to achieve. If you need lentils that are dense and crumbly, then you need to take 2 times more water in volume than seeds. If you need to get boiled lentils, or you plan to make puree, then you can use 3 parts of water. For green-brown varieties, a little water is required more water than for red. Place the washed lentils only in very boiling water, quickly bring to a boil and turn the heat to low. The lentils may bubble quite a lot - skim off any foam and keep the lid on the pan until the foam disappears.

Lentils go 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 contain a lot of protein and can be a main dish, accompanied by fresh or stewed vegetables and greens. 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.

Lentil Recipes

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 wash the 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 in a frying pan vegetable oil, fry onions 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.

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 qualities. You can prepare many dishes from it: soups, cereals, side dishes, casseroles and much more. We present delicious and simple recipes from lentils.

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 olive oil sauce 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);
onions;
carrot;
clove of garlic;
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 soup puree - 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;
clove of garlic;
toast;
a slice of lemon;
pepper, salt, cumin.

Cooking method:

1. Place lentil grains, chopped onion, garlic in a saucepan, tomato paste, pepper, a pinch of cumin, fill everything with chicken broth. 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. overweight.

Ingredients:

220 g lentils;
red onion:
green onions;
carrot;
clove of garlic;
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;
sweet pepper;
200 ml meat broth;
2-3 tbsp. spoons of olive oil;
salt.

Cooking method:

1. Pre-soak 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. Let's pour tomato juice, mix and put 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;
onions;
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... festive table, then cooked lentils with vegetables and chicken will definitely decorate the table.

Ingredients:

200 g lentils;
2 chicken breasts(fillet);
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

Gave - traditional dish Indian cuisine. Even in the poorest families in India, such soup is a mandatory dish on the table. To prepare it use different types legumes, 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 the pate is not the most delicious dish on appearance, but 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. Useful and incredible delicious dish will be especially appreciated by those who choose healthy image life.

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 by hand.
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 per 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 becomes 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 onion 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 cooking method. 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.

Hello, dear readers of my blog! While studying information about proper nutrition, I repeatedly came across the concept of “Food Compatibility Chart for proper nutrition" I decided to familiarize myself with the basics of separate nutrition, understand food groups and learn how to combine them.

The main ideologist of the compatibility (incompatibility) of products is Herbert Shelton. He conducted research for several years and identified the enzymes involved in the digestion of food. This allowed him to think through and implement the concept of separate nutrition according to Shelton. Its basics are perfectly demonstrated by the product compatibility table.

Combination of foods for proper nutrition table

So, what is a table and how to use it? Seventeen cells horizontally, seventeen vertically. The most popular products are listed here. For convenience, they are numbered. Each number has a corresponding column.

A certain color at the intersection of a row and a column indicates the level of compatibility:

Yellow– are combined at an acceptable level;
Green– fit well;
Red- do not fit well.

So that you finally understand the principle of working with a table, I will give an example. Bread and meat - can they be served on one dish and consumed in one meal? Bread - number 7. Meat - number 1. Let's see what color is at the intersection of row No. 7 and column No. 1 - red. Consequently, they do not combine well, which means a lot of time will be spent on digesting them.

For convenience, I recommend that you print out the product compatibility table and place it in a visible place. This way you won’t go wrong with the right selection of ingredients for breakfast, lunch or dinner. Look at the “color” of compatibility and adjust the menu.

Products from the table

I won't tell you about products such as eggs or vegetable oil. Everything is clear here. But let’s call them generalized groups, which consist of several products at once; I propose to talk separately.

Meat, fish, poultry- These are proteins of animal origin and a group of the most difficult to digest foods. It is better to cook them without fat. They go well with green and non-starchy vegetables. Worse with starchy foods, incompatible with bread, cereals, potatoes. Let me remind you that you cannot drink alcohol with animal proteins.

Sample menu:

Baked chicken with stewed carrot and cauliflower puree
Fish cutlets with salad of iceberg leaves, arugula, radish
Veal soup with celery, leeks, carrots

Pulses– this includes lentils, beans, beans, peas, soybeans. But they don't apply green peas, green beans. Pulses are capricious and are well compatible with herbs and vegetables (starchy and non-starchy).

Sample menu:

Chickpea salad with steamed pumpkin, carrots, pumpkin seed oil dressing
Lentil cutlets with salad white cabbage, dill, olive oil dressing
Beans stewed with cauliflower, carrots, celery

Bread, cereals, potatoes– oats, wheat, rye, buckwheat, rice, millet. Of course, potatoes, bread. Pairs well with herbs and vegetables.

Sample menu:

Potatoes stewed with eggplants, bell peppers, carrots, onions
Toasts with aromatic green butter (for this you need to mix butter with a fat content of at least 80% with basil, chili pepper, parsley)
Green buckwheat with baked beet salad, garlic, sesame oil dressing

Sour fruits, tomatoes– these are grapefruits, tangerines, oranges, lemons, pineapple, cranberries, pomegranates, grapes, sour apples. Plus tomatoes, so beloved by many gourmets. They combine most successfully with vegetables, cheese, and nuts.

Sample menu:

Smoothie made from green apples, spinach, lemon juice
Baked apples with nuts and cinnamon
Caprese salad

Semi-acidic fruits– raspberries, strawberries, blueberries, wild strawberries, sweet apples, apricots, plums, peaches, cherries.

Sample menu:

Freshly squeezed grapefruit and orange juice
Fruit salad of apples, strawberries, blueberries
Ice cream made from frozen berries, seasoned with cinnamon and a dash of honey

Sweet fruits, dried fruits– bananas, persimmons, figs, dates, raisins.

Sample menu:

Banana, date, almond milk smoothie
Prunes stuffed with hazelnuts and honey
Dried fruit compote

Vegetables are green and non-starchy– parsley, celery, dill, beet tops, radishes, lettuce. This also includes white cabbage, onions, green onions, eggplants, cucumbers, garlic, bell peppers, and green peas.

Sample menu:

Salad of radishes, cucumbers, dill, white cabbage with sunflower oil dressing
Eggplant baked with tomatoes, cheese, garnished with basil
Soup from cabbage, celery, carrots, garlic, bell pepper

Starchy vegetables– carrots, beets, zucchini, horseradish, squash, pumpkin, cauliflower, celery root, parsley. This group of products also includes turnips, radishes, radishes, and rutabaga.

Sample menu:

Oven-baked carrots with pumpkin, seasoned with pumpkin seeds, olive oil
Zucchini spaghetti with pesto sauce
Cauliflower puree soup

I would also like to say something about melon. It doesn't go with anything. It must be eaten separately, as an independent dish.

Separate meals for weight loss

Compatibility of products for proper nutrition is also very important for losing weight. This is not a diet, this is special approach, which takes into account how one product combines with another. See how the real inhabitants of nature - animals - behave. They do not combine different foods. They don’t fry it or process it. Only a person carries out a lot of manipulations with food before it enters his stomach. This can cause bloating, heartburn or nausea. The problem is that the products are not digested. But they are not assimilated because they do not fit together. How simpler food The less processed it is, the fewer different components it contains, the easier it is for the body. When there are no such problems, the excess weight goes away by itself.

Therefore, all you have to do is be more vigilant about cooking and eat only compatible foods at one meal.