4 ways to properly cook lentils and 3 options for delicious dishes

05.05.2018 Maria Ivanova

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

The oldest agricultural crop of the legume family has been known since Neolithic times; it appeared in Rus' in the 14th century and was the basis for many dishes. Now they have forgotten about the queen of legumes, but in vain!

Benefits for the body

The nutritional value of lentils is enormous, containing more than sixty percent vegetable protein and a wide range of minerals and trace elements. It is not for nothing that among the monks in Rus' it was the main source of nutrition during Lent; many dishes can be prepared from it: soups, pastries, side dishes.

From a medical point of view, the queen of beans is simply a storehouse of health. It strengthens the immune system and improves metabolism. Regular consumption will not only improve the health of the body, but also cure many ailments.

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

The list goes on and on. Moreover, lentils also have cosmetic properties, are indispensable in diets, and are also very useful for women’s health during pregnancy and in solving gynecological problems.

Green lentils: benefits and harms of the product

Green lentils (of course, within acceptable limits) can be boiled and eaten regularly, this will help:

• feel full for a long time;
• lose extra pounds (the product is completely absorbed and is not deposited in problem areas);
• include in various diets for weight loss;
• strengthen intestinal peristalsis;
• remove toxins and radionuclides;
• strengthen the muscular system;
• normalize blood glucose levels;
• reduce low-density lipoprotein levels;
• improve mood;
• prevent nervous disorders;
• alleviate the manifestations of urolithiasis;
• cure colitis and stomach ulcers;
• improve liver function;
• cope with pyelonephritis;
• provide assistance in the treatment of tuberculosis and lungs;
• have a beneficial effect on the healing of muscle and bone injuries;
• cope with atherosclerosis and lower blood pressure;
• increase immunity;
• promote proper intrauterine development of the fetus in pregnant women;
• It is easier for women to endure menopause (thanks to phytoestrogens).

Contraindications and possible harm

Lentils, like any legume products, should not be overeaten; beans can cause discomfort. In particular, it negatively affects people suffering from bloating and increased gas formation in the intestines. Therefore, experts recommend exclusively a vegetable combination for them, without the use of main heavy protein dishes (for example, meat).

So colorful!

There are several varieties of lentils.

1. Brown. The most common type, rich in iron, prevents anemia. It is mainly used to make soups. It has a nutty aroma and is good in combination with meat.
2. Red, or Egyptian. It is practically devoid of shell, so it boils instantly. It is recommended to make purees, pates, and soups from it.
3. Puy, or green. Rich in fiber, the variety was bred in the French city of Puy. It has a subtle aroma and smell of pepper. It is not subject to overcooking and is recommended for adding to salads.
4. Yellow. Sanded green lentils. Used for pureed dishes.
5. Black, or Beluga. It is small in size and looks like black caviar. Contains a large amount of ascorbic acid, which means it helps with colds. Often used for salads, useful when sprouted. After cooking, it retains its shape and, due to its unusual color, adds piquancy and originality to dishes.

How to cook lentils in a saucepan?

It is recommended to rinse the beans in several waters and remove empty and spoiled grains. No pre-soaking is required; the lentils cook quickly.

Place the prepared cereal in boiling water and cook over low heat, remembering to stir. Tomatoes should be salted or added at the end 5-10 minutes before readiness, since a salty or acidified environment doubles the cooking time.

During the cooking process, it is advisable to add spices and a little oil, preferably olive oil. This will make the grains more tender and soft, as well as more aromatic.

How long will it take

Each variety has a different cooking time. Of course, you can constantly test for softness and taste, but it is better to remember or write down how long to cook the lentils until tender, depending on the color.

Red and yellow cook very quickly, on average 15 minutes. Brown and black will be ready in 25 minutes. And cooking green takes from 45 minutes to an hour.

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

• multicooker – 50 min.;
• microwave – 7-12 minutes;
• steamer – 1 hour.

How much water do you need

For side dishes, use two parts of water for one part of cereal. Try to strictly maintain a 1:2 ratio to avoid undercooked or overcooked lentils.

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

How to properly and tasty prepare a side dish from lentils?

A side dish of lentils is not only satisfying, but also very tasty. Lentils have a rich, nutty flavor and pleasant aroma that complements vegetables, fresh salads, stews, and other beans.

Simple lentil side dish:

• Red or green lentils – 1 cup (205-210 g).
• Onion – 1 pc. (medium or small size).
• Carrots – 1 pc. (medium or small size).
• Any vegetable oil
• bay leaf
• Pepper mixture to taste and salt

Preparation:

• Rinse the lentils, fill them with clean water in strict proportions, add a bay leaf to the saucepan.
• Cook the lentils for 15-20 minutes (depending on the variety), be sure to drain the excess water and cover the pan with a lid, leaving the lentils to swell.
• While the lentils are in a saucepan, fry finely chopped onion and grated carrots in vegetable oil, until golden brown.
• Mix the fry with boiled lentils, add spices to taste.
• You can also add butter or garlic oak for flavor to taste.

Delicious lentil side dish

Cooking in a slow cooker

The multicooker has long been firmly established in our lives; it allows you to quickly prepare dishes in automatic mode. However, not every housewife knows how to cook lentils.

Use the “Stew” and “Porridge” modes. If a dish consists of several ingredients, then the legumes should be added last.

Lentils with mushrooms are prepared as follows.

1. Turn on the “Frying” mode, pour sunflower oil into a container, add a finely chopped onion and a couple of cloves of garlic, bring to a transparent state.
2. Fry a dozen randomly chopped champignons or other mushrooms with onions for several minutes. Salt, seasonings and spices to taste.
3. Add one glass of prepared lentils to the mushrooms and pour two glasses of boiling water.
4. We switch the multicooker to the “Stew” mode and set the time to 50 minutes.
5. After the readiness signal, it is advisable to leave it on automatic heating for another 20 minutes.

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

How to cook red lentils for a side dish and how much water does it require?

Usually, to prepare a crumbly side dish, you take twice as much water as the lentils themselves. However, some lovers of thinner porridge cook it in a ratio of 1:3. Try for yourself what you like best!

Prepare:

• Red lentils – 450 gr.
• Water – 1 liter
• Tomato – 1 pc.
• Onion – 1 pc.
• Carrots – 2 pcs.
• Garlic – 2 cloves
• Red pepper
• Paprika
• Curry and any other spices as desired and to taste
• Tomato paste
• Olive oil
• Salt

Cooking method in stages:

Pour boiling water over the lentils and cook for about 30 minutes. Meanwhile, pour vegetable oil into a frying pan and add your favorite spices to taste.

Add chopped garlic, stir so that the seasonings do not burn and add chopped onion. Fry for 3-5 minutes, stirring constantly.

Add grated carrots and chopped pepper, mix everything thoroughly.

Add chopped tomato and tomato paste, mix everything and keep on low heat for 7-10 minutes.

Add lentils to the vegetables and simmer over low heat for another 5-7 minutes. Bon appetit!

Cooking in a steamer

When cooking in a double boiler, beneficial vitamins and minerals are preserved, dishes are guaranteed not to burn, and the porridge turns out crumbly. The peculiarity of cooking is that it requires less water than with the usual method of cooking in a saucepan.

Place one and a half glasses of any lentils in a container, pour in a glass of water, add butter, spices and salt to taste. Set the time to 1 hour. After cooking, taste it; to achieve the required softness, you can add a few more minutes.

What is made from the queen of beans?

How to cook lentils so that they are healthy and tasty? There are many recipes, add your imagination, don’t be afraid to experiment, and you can please your loved ones with unusual dishes.

Porridge

It is equally good as an independent dish or as a side dish for meat or fish.

1. Pour well-washed yellow or red grains into boiling water in a ratio of one to two.
2. Cook until done. In 5-7 minutes, do not forget to add salt and spices and seasonings.
3. Drain off excess water and leave to simmer under the lid.
4. Fry onions and carrots in vegetable oil until golden brown.
5. Mix the frying with lentils, add butter to taste.

Before serving, sprinkle the porridge with finely chopped herbs.

Puree

It is recommended to take the red or yellow variety - they boil well.

Throw the lentils into boiling water in a ratio of 1:2. Cook for about 15 minutes with the addition of a spoon of vegetable oil, so the beans will be softer and more tender. Finally add salt and spices. To make the puree smooth, beat with a blender or pass through a sieve.

Serve the puree with fresh vegetables and herbs. A mint leaf in a plate will add a special taste.

Soup

How to cook brown lentils? What to cook? Try lentil soup - a hearty dish rich in proteins and microelements. In the cold season, it saturates, warms, adds piquancy and a touch of exoticism.

This is the recipe for the classic soup.

1. Boil one glass of lentils in two glasses of water for 20 minutes.
2. Finely chop the carrots and onions and fry in vegetable oil.
3. Combine vegetables with lentils, add a pinch of turmeric, cumin, red and black pepper. Add some salt.
4. Simmer over low heat until the lentils are soft.
5. Use a blender to ensure smoothness and tenderness.
6. Add six cups of strong meat or vegetable broth.
7. Season with butter, sprinkle with chopped herbs and ground paprika.

Lentil Recipes

Lentil beans come in different colors, shapes and sizes. Different varieties are recommended for certain dishes. Black and brown lentils are suitable for preparing second courses, porridges and side dishes because their grains retain their shape when cooked. Red, orange and yellow lentils are great ingredients for soups. Their grains boil well, turning into puree.

Vegetarian

There are many options for preparing vegetarian lentil dishes. The main condition is the absence of meat. Vegans can indulge themselves with this simple lentil soup recipe. Pour a glass of cereal into the pan, add chopped onions, carrots and potatoes, salt, and add spices if desired. Cook everything over moderate heat until done.

Hummus

The nutritious dish is popular in the Middle East. To prepare you need to take:

• Lentils – 1 cup;
• Sesame - 3 tbsp;
• Lemon juice – 2 tbsp;
• Garlic – 2 cloves;
• Olive oil – 3 tbsp;
• Salt and spices.

Boil the lentils and puree them using a blender. Add crushed garlic, spices, salt, lemon and sesame seeds, pour in oil. Mix everything and the hummus is ready!

For children

Lentils are rich in beneficial elements necessary for the development of a child’s body. In order for a small child to get the maximum benefit, it must be prepared correctly. Lentil puree recipe for children:

• Take a glass of lentils, 2 tbsp. rice and 1 onion.
• Pour water over the cereals, add chopped fried onions.
• Cook until tender, then blend with a blender.
• Cook the resulting mixture for another 10 minutes.

With vegetables

Legumes go well with vegetables. Cereals can be cooked as a side dish, and fresh vegetables can be cut separately. A salad of fresh tomatoes, peppers and onions is the perfect complement to lentil porridge. For a side dish, it is better to choose a brown or black crop.

For weight loss

Legumes are a product containing a lot of protein and complex carbohydrates. This is a great option when losing weight. If you eat one serving of lentils, the feeling of hunger will not return soon. In order to lose excess weight, the best choice would be lentil soup or puree.

Red Lentil Dishes

Red lentils will be an excellent ingredient for making cutlets, purees and various soups. Its structure allows it to boil well during heat treatment.

Pancakes

Pancakes are easy to prepare. You should rinse the cereal and fill it with water for 3 hours. After this, drain the water and pour in the same amount of clean water. Add spices and salt to the mixture. Blend everything well with a blender. The pancake dough is ready!

Advice!

Bake like regular pancakes using flour and milk.

Puree

Lentils make an excellent base for making purees. You can add meat, spices or just butter to the dish. Mix the cooked cereal with the ingredients and blend with a blender.

Cutlets

Delicious lean cutlets will benefit the body and diversify the daily menu. Required:

• 150 grams of lentils.
• 4 onions.
• 50 grams of semolina.
• 100 grams of breadcrumbs.
• Spices and salt to taste.
• Oil for frying.

Cook lentil cereals in any way. Fry chopped onion in oil. Mix onions and lentils and grind in a blender. Then you need to add semolina, salt and spices, mix. Form cutlets, roll in breadcrumbs, fry on both sides until crusty.

Red Lentil Soup

Red lentil first courses are filling and healthy. Many different recipes will allow you to regularly prepare a variety of soups.

Without meat

An easy, simple soup without meat that can be prepared quickly:

• Pour 100 grams of lentils into 2 liters of water and cook on the stove for 20 minutes.
• Add 3 chopped potatoes.
• Separately, fry one chopped onion and grated carrots.
• At the end of cooking, add vegetables to the soup, add salt and spices to taste.

With meat

Cut the pork (300 g), boil until half cooked. Add red lentils (200 g). Add diced potatoes (3 pcs). In a frying pan, fry onions (1 piece) and carrots (1 piece). At the end of cooking, add vegetables, salt and seasonings to the pan with meat and potatoes.

With smoked meats

Lentils go well with smoked meats. Cook smoked pork ribs (600 g), remove bones. Smoked meat (400 g) cut into pieces and added to the pan with the ribs. Cook a little, add lentils (200 g). Add diced potatoes (3 pieces), cook until almost done. Fry onions (1 piece) and carrots (1 piece) in oil, place in a saucepan. Salt and sprinkle with herbs. Cook for another 5 minutes.

With meatballs

Light meat lentil soup is prepared quickly.

In a frying pan in oil, fry chopped onion (1 piece), carrot (1 piece), pepper (1 piece) for several minutes. Add tomato paste (2 tbsp), stir, fry a little, remove from the stove. Pour 1.5 liters of water into a saucepan, boil, add washed lentils (1 cup), cook until half cooked. Mix minced pork or beef (250 g) with egg and form into meatballs. Place the finished meat balls in a saucepan, add potatoes (2 pieces), cut into cubes, and add salt. When the potatoes are cooked, transfer the fried potatoes to the soup and cook for another 5 - 7 minutes.

Chicken soup

Quick soup with chicken wings adds variety to your daily diet.

Rinse the chicken (600 g) and set to cook. As soon as the water boils, add the washed lentils (0.5 cups). Finely chop the onion (1 piece) and carrot (1 piece), cut the potatoes (2 pieces) into cubes. Add vegetables to the pan and cook for 25 minutes. At the end of cooking, add salt and herbs.

Puree soup

This nutritious puree soup is an excellent option for a family lunch or dinner.

Heat oil in a saucepan, fry garlic (3 cloves), onion (1 piece) and cumin. Add chopped tomatoes (4 pcs), simmer for 10 minutes. Then add washed lentils (1.5 cups) and simmer for another 5 minutes. Then add vegetable broth (1.5 liters), salt and pepper, cook for 30 - 40 minutes.

With potatoes

A simple Lenten soup with potatoes can be prepared in just 30 -40 minutes.

Pour 2 liters of water into a saucepan, add chopped potatoes (2 pcs), chopped tomatoes (2 pcs) and lentils (1 cup). Cook over moderate heat for 10 minutes. Add oil to the pan, fry chopped onion (1 piece) and carrots (1 piece). Add 2 cloves of chopped garlic, turmeric, coriander, paprika and salt to taste. Then place the fried vegetables in a saucepan and boil everything for about 5 - 7 minutes.

Turkish soup

This version of Turkish soup is interesting with the addition of mint. Many people like the original taste of this hearty dish.

Prepare food: peel and cut potatoes (4 pcs.), chop carrots (1 pc.) and onion (1 pc.). Pour about 2 liters of water into a saucepan, add lentils (1.5 cups) and vegetables. Cook over moderate heat for about 25 - 30 minutes. Then cool and grind with a blender, boil again. Heat oil in a frying pan, add flour (2 tbsp), and stir fry. Add tomato paste (2 tbsp) to the flour, stir, place in a saucepan with soup. The final touch is to add mint (1 tbsp), pepper, salt and paprika. In 5 minutes the soup is ready!

Cream soup

To prepare cream soup you will need the following products:

• Red lentils – 1 cup;
• Onion – 1 piece;
• Tomatoes – 2 pcs;
• Olive oil – 2 tbsp;
• Cumin, coriander, cilantro, salt to taste.

Heat oil in a frying pan, add chopped onion, sauté until translucent. Remove the skin from the tomato, mash, add to the onion. Pour the washed lentils in there. Add salt and cook over moderate heat for 25 minutes. After the cooking time has passed, add spices to the pan, then grind the contents with a blender. Cream soup is ready!

Exotic green and black lentils

Black lentils are also called Beluga. The grains are shiny, rich in color, very similar to black caviar, hence the nickname. This is a rather expensive product, as it is characterized by labor-intensive harvesting.

Sprouted black lentils are very useful; they are added to salads. When boiled, it has a solid shape and a pleasant, subtle taste. Beluga looks exotic on sandwiches. In Europe, delicious soups and delicious sauces are prepared from it, and in Asian countries it is mixed with rice or added to vegetable stews.

Green lentils were bred in France, in the small town of Puy, so they are sometimes called French or after the name of the city. It has a subtle, spicy flavor and unusual flavor tones. Many gourmets consider this variety to be the most delicious of all. It retains its shape perfectly when cooked and is recommended for preparing gourmet dishes. It is best added to salads.

The Puy variety is not always available, so its analogue is slightly unripe lentils. It is brown-green in color and does not boil soft. It is easy to distinguish it from Puy; French lentils have a marbled pattern on the grains.

What are green lentils?

For a long time, this food product was unavailable in Slavic countries. Today, many, not knowing the capabilities of the especially large lentil variety - green, avoid lentils, being afraid to cook something from them. This primary attitude can, on the one hand, be called correct. After all, it was customary to give lentils to gladiators and only the poor population included them in their diet.

But they learned to grow green beans only in European France (that’s why they get their name – French). The first lentil grains arrived here from the Mediterranean. Growing lentils is quite painstaking work. Despite the fact that August is considered the main harvest period, when determining the correct harvest time, the following are taken into account:

• degree of hardness;
• grain size (it reaches 5–7 mm in diameter).

In appearance, green lentils, like its other varieties, resemble flattened flat beans, very similar to optical lenses.

Kinds

Today there are more than 120 types of legumes called lentils. True, all this diversity is limited to a few categories known in cooking.

These include lentils:

• black (it is additionally called “beluga”; it is considered the most valuable and expensive; the fact is that the pigment that gives the black color has a high antioxidant level, which makes it possible to slow down the aging process and prevent the occurrence of oncology and cardiovascular diseases);
• red (most often it is known as “Egyptian”; characterized by a high content of iron and potassium; indicated for use for anemia, anemia, decreased memory and concentration);
• green (called “French” and refers to the healing lentil species; all the healing power lies in the presence of plant fiber, which helps with digestive disorders and intestinal disorders; in addition, it actively fights depressive conditions, promoting the synthesis of serotonin);
• yellow (these are polished green lentils that do not have a shell);
• brown (most in demand in cooking, and its uniqueness lies in the presence of all the beneficial qualities that other lentil varieties have).

Tips from the chef

1. Lentil grains should be uniform in shape and color. If there are small holes on its surface, it means that insects like it and are no longer suitable for food.
2. Do not mix beans purchased at different times, even if they are the same variety. Older lentils will take longer to cook.
3. For vegetable soup, add the lentils first and cook until half cooked, then add the rest of the ingredients.
4. If you are preparing lentil soup based on meat broth, cook the meat first and then add the beans.
5. To make the porridge crumbly, cook it, drain off excess water and leave to swell under the lid.
6. Bay leaves, sage, rosemary, and cloves go well with lentils, and onions, carrots, tomatoes, and garlic go well with vegetables.
7. It is better to add spices earlier, the taste will be more pronounced.
8. Cooked lentils can be stored in the refrigerator for up to 5 days.
9. To avoid flatulence, add cloves.

Take note

1. To add additional flavor to the soup, at the end of cooking, add chopped garlic, bay leaf and half a teaspoon of dried thyme. Before serving, do not forget to remove the bay leaf.
2. Store the finished soup in the refrigerator for no more than three days.
3. Lentils easily absorb the flavors of the foods you cook them with. Watch the cooking time and do not overcook the lentils.
4. Lentils do not need to be soaked to make soups.
5. Do not add salt to the soup until the lentils are cooked.

Let's sum it up

Now you know how healthy and nutritious lentils are. Don’t neglect it, and your diet will be replenished with delicious dishes.

Lentils are a dietary product, low in calories and indispensable for a slim figure. You can use it to make not only soups and cereals, but also bread, salads, pastries, cutlets and even candies.

This amazing plant is not able to accumulate toxins and does not lose its healing properties even after heat treatment. It’s not for nothing that lentils are called the queen of beans.

Eat it with pleasure and be healthy!

Composition and properties

Lentil cereals contain 25–30% complete protein, which is very close in composition to animal protein. Therefore, the product is often included in the menu of vegetarians, since it can completely compensate for the lack of animal proteins.

Lentil grains are rich in vital elements:

• phosphorus;
• calcium;
• potassium;
• magnesium
• iron;
• zinc;
• manganese;
• sodium.

Cereals will saturate the body with healthy fatty acids:

• unsaturated;
• monosaturated;
• field-saturated;
• Omega 3 and 6.

Lentils are rich in vitamins A and B. Their content in the diet has a beneficial effect on the central nervous system, helps strengthen the heart muscle, and makes blood vessels more elastic.

In order for the dishes to turn out not only tasty, but also beneficial, it is important not only to know how to cook lentils as a side dish, for a first course or salads. It is necessary to become more familiar with the benefits and harms that cereals bring to the body.

Beneficial features:

• Normalization of hemoglobin levels. Cereals are rich in iron ions, which are necessary for the normal functioning of the hematopoietic system.
• Improving the functioning of the gastrointestinal tract. Grains contain a lot of insoluble dietary fiber, which has a beneficial effect on digestion, improves intestinal function, and normalizes microflora. Dietary fiber also cleanses the colon of stale feces and accelerates the elimination of toxins and other substances that poison the body.
• Stabilization of blood sugar levels. Cereals have a low glycemic index, so doctors recommend including them in the diet of people diagnosed with carbohydrate metabolism disorders.
• Strengthening the immune system. All varieties of lentil cereals are rich in beneficial vitamins, micro- and macroelements, which are directly involved in the formation of immunity.

Including the product in the diet is useful for people who have been diagnosed with:

• nervous disorders;
• Iron-deficiency anemia;
• diseases of the digestive system;
• pathologies of the cardiovascular system.

Despite the many beneficial properties and indications, not everyone can use sochevitsa. It is not advisable to add the product to the menu for people with the following problems:

• Flatulence, intestinal discomfort. For chronic diseases of the digestive system, accompanied by bloating, excessive gas formation and colic, it is better to avoid eating any lentil dishes.
• Autoimmune disorders. People diagnosed with diseases such as gout, arthrosis, arthritis are prohibited from consuming lentil dishes.
• Impaired kidney function. Cereals contain a lot of protein, which, in case of renal dysfunction, negatively affects the functioning of the paired organ. Frequent consumption of lentils in this case can provoke the progression of nephritis and urolithiasis.

In addition, lentils consumed in excess reduce the level of absorption of vital elements such as calcium, iron, and zinc. Children and elderly people whose enzyme system does not work smoothly should limit the use of this crop as much as possible.