Lentil is a herbaceous plant, one of the most popular and ancient leguminous agricultural crops. There are 4 subspecies of cultural lentils. The fruits of lentils are used for food, the rest of the plant is often and widely used in traditional folk medicine.
Lentils contain a sufficient amount of vegetable protein and fiber, as well as other useful substances. These are vitamins, useful fatty acids, isoflavonoids and amino acids, as well as compounds of potassium, calcium, phosphorus iron, etc.
Thanks to such remarkable nutritional properties, lentils, in some way, are capable of replacing bread, cereals and even meat (a very interesting aspect for vegetarians of different persuasions and fasting). Regular (but not daily) consumption of lentils improves the activity of the gastrointestinal tract, nervous, hematopoietic and excretory systems of the human body, prevents the development of tumors and regulates the level of sugar in the blood.
Tell you how to properly and how much to cook lentils - green, red, brown.
Lentils vary in color and are cooked until ready at different speeds, but it should be noted that any lentils require pre-soaking. Fill lentils so that water covers beans by 5 cm. It is best to do this from the evening, and cook in the morning. If you want to speed up the process, you can reduce soaking to 2-3 hours. Fill lentils with steep boiling water, wait about half an hour and drain the water, then repeat the cycle 3-4 times.
How to cook lentils?
Preparation
Swollen lentils are poured with clean water and boiled for 10-15 to 40-50 minutes. Try it on the palate, if you do not have the task of making mashed potatoes, do not digest, so once the lentils become soft and the beans are easily chewed, turn off the fire. If you are looking to prepare soup, you need to pour a little more water.
Ready lentils can be served on a side dish to meat and some vegetable dishes or used as the main filler for the preparation of hearty salads.
How to cook a delicious soup of lentils?
Of particular interest are recipes for soups made of lentils in combination with meat (and even better with meat smoked products). Vegetarians can use the same recipe by eliminating meat.
Ingredients:
- lentil any, except for black - 2 cups;
- relatively fat smoked meat (pork bacon, brisket or ribs) - about 300-350 g;
- onion - 1-2 pcs .;
- carrots - 1 piece;
- sweet pepper (preferably red) - 1-2 pcs .;
- red hot pepper;
- garlic - 2 cloves;
- dry ground spices (for example, a mixture of curry, hops-suneli and / or others);
- tomato paste (optional component) - 1-2 st. spoons;
- fresh fresh herbs (parsley, coriander, basil, etc.).
Preparation
Soaked lentils cook until ready (see above), it is better in the cauldron or stewpot.
Cut off a piece of fat from bacon and cut it finely into cracklings. In a frying pan, we will make fat out of them. Lightly fry in this fat peeled and finely chopped onions. Add bacon, cut into thin short strips across (or ribs) and finely chopped carrots.
Fry all together for 3 minutes, stirring actively with a spatula, then reduce the heat and add the sweet pepper, cut into short strips. We pour very little water and stew with the addition of spices for 8-15 minutes. Two minutes before the readiness, add tomato paste , slightly diluted with water (if necessary).
Now we move the entire contents of the frying pan into the cauldron and mix it. Lentil soup is ready. You can also add dark olives without pits (cut them into circles). When serving, everyone himself will season his soup with chopped herbs and garlic, as well as with hot red pepper. To this dish it is good to serve a glass of rakiya, brandy or bitter tincture.