Best Brain Food
Lentils are commonly sown in the field as a legume crop. Unripe seeds are even tastier.
Lentils - the oldest culture. It is considered a monastery. In Germany, it is served as a holiday food on Christmas Eve, before Christmas. In Catholic countries, lentils are consumed during fasting, the English word Lent means fast... From the Latin name of lentil came the male name Lentul, and in Greece the city of Fakuss is named after her.
Lentils are native to Southwest Asia. The most cultured, large-seeded forms originated in the Mediterranean. Then it spread to Greece, Italy, Germany, then to the Lithuanians and to us. This is evidenced by the mentions of cochlea (as they called lentils in ancient Russia) in chronicles dating back to the first half of the 15th century.
In terms of taste and nutritional value, lentils are one of the first among leguminous crops, they boil faster and better than all legumes, and have a more pleasant and delicate taste. Lentil seeds contain from 24 to 35% protein, carbohydrates - from 48 to 53%, fat - from 0.6 to 2%, minerals - from 2.3 to 4.4% / It is also a good source of B vitamins Vitamin C appears in germinating seeds. Lentil protein, which contains vital amino acids, is well absorbed by the body. The energy value of 100 g of seeds is 310 kcal. Lentils do not accumulate nitrates, toxic elements, radionuclides and can be considered an environmentally friendly product.
It is used to prepare a variety of table dishes: salad, soup (stew), porridge, mashed potatoes, pates, jelly. Because of their quick digestion, lentils are usually not soaked before boiling.
Cereals and flour are equally important. Lentils are more nutritious than whole seeds. This is due to the fact that during processing, the seed coat is removed. Flour is most used in the baking industry, especially in the manufacture of biscuits, adding it to wheat in an amount of 15-20% increases the protein content in bread by 3-4%. Also, lentil flour is used in the confectionery and gastronomic industries in the manufacture of coffee, cocoa, sweets, cookies, chocolate, sausages.
To expand the range of lentil dishes prepared as independent cold snacks, soups, main courses, side dishes, mashed potatoes, casseroles with various fillings and sauces, as well as to speed up culinary processing, pre-extrusion processing is used, that is, heating the crushed lentils at elevated pressure to temperatures 130-180 ° C. At the same time, the specific "bean" taste disappears.
Sprouted seeds carry tremendous energy potential. By adding them to food, we get a powerful boost of vivacity. The enzymes contained in seedlings break down the storage proteins, fats and carbohydrates of these seeds, making it easier for us to assimilate them, and continue to work in the human body, saving its internal strength. The amount of trace elements and vitamins increases during germination tens and hundreds of times, they are built into the organic system of the living tissue of a plant, and their assimilation does not adversely affect human health, which can be observed when using many pharmaceuticals.
The healing properties of lentils have long been used: its broth helps with kidney stone disease. A mixture of lentil flour with butter is used to treat burns, and with egg yolk - to heal wounds.
Of the old recipes, one can note the "Housewife's Friend" published in the cookbook of 1908, where it is recommended to cook lentils in soft water (river or rainwater). Having boiled it in such salted water until half done, it should be transferred to another saucepan, salt and boiled, adding water only so that it barely covers the lentils; then drain this water, put in a saucepan 1-2 tablespoons of veal fat and one spoonful of fried onions, hold for another 15 minutes over the fire and serve separately or with meat.
Sort the lentils, rinse and cook until tender, then salt, add fried finely chopped onions, crushed walnuts, pepper, garlic, parsley.
For 80 g of lentils - 20 g of sunflower oil, 25 g of onions, 15 g of walnuts, salt, pepper and parsley to taste.
Rinse the lentils and boil until tender, put in a colander and cool. Grate raw carrots and apples, cut boiled beets into small pieces and mix everything with lentils. Add sugar, lemon zest or juice, salt, pepper, season with sour cream or mayonnaise.
For 100 g of lentils - 1 beet, 2 carrots, 2 apples, 200 g of sour cream or mayonnaise, sugar, salt, pepper, lemon to taste.
Boil beets, carrots, potatoes. Peel and chop finely. Add finely chopped cucumbers, sauerkraut and boiled lentils. Season with mayonnaise or vegetable oil.
For 200 g of lentils - 2 beets, 3 potatoes, 2-3 pickles, 200 g of cabbage, 200 g of mayonnaise.
Chop and fry 1-2 small onions in vegetable oil, add a glass of lentils pre-soaked in water, pour three glasses of boiling water and cook for about half an hour. Gradually add another glass of water while cooking. Put some butter and chopped herbs before serving.
The washed lentils are dipped in a saucepan with cold water and boiled with moderate heat, after half an hour add butter or vegetable oil (half of the prescribed amount), diced, pre-peeled carrots and celery, garlic, savory and salt to taste. After 10-15 minutes, finely chopped tomatoes are dipped into a saucepan. Peeled, washed and finely chopped onions are stewed in the remaining fat. With continuous stirring, add flour diluted in a small amount of water, tomato paste and ground red pepper. This dressing is poured into the soup and boiled for another 10 minutes. When serving, each portion is garnished with finely chopped parsley and, if desired, a little vinegar is added.
For 1 glass of lentils - 5 tablespoons of vegetable (butter) oil, 1 onion, 1 carrot, 1/4 of a small celery root, 2 tomatoes (fresh or canned), 1 tablespoon of flour, 1 teaspoon of tomato paste, 1 a head of garlic, 1 sprig of savory, 1/4 bunch of parsley, vinegar, ground red pepper and salt to taste.
Prepare chicken broth, dip lentils into it. Chop the onion, grate the carrots and celery root on a coarse grater. Put the roots and onions in the broth and boil over medium heat until lentils are cooked. Then add lemon juice, salt and bring to a boil. Season with spices, remove from heat and pour in portions into the still not cooled soup, carefully beaten with sour cream egg, not allowing the protein to brew.
For 1 chicken - 1 glass of lentils, 4 onions, 2 carrots, 1 parsley root, 0.5 celery root, 4 tablespoons of sour cream, 1 egg, 1-1.5 lemons, salt and pepper to taste.
The seeds are sorted out and washed. Cook over low heat until tender, drain the remaining water, add salt and mix. Then it is passed through a meat grinder or rubbed through a sieve, finely chopped and fried in oil onions are added and everything is mixed.
For 1 glass of lentils - 1 onion and 2 tablespoons of oil.
Break 200 g of ordinary bread crumbs, pour a glass of hot cream or milk. When cool, strain. Soak two glasses of lentils for six hours in milk, then boil in it, strain. Combine with breadcrumbs, three raw eggs, finely chopped mushrooms (150-200 g), dill, parsley, two tablespoons of butter, 1/2 cup sour cream. Add flour to the consistency of regular minced meatballs. Stir, make cutlets, roll in flour and fry.
Boil the washed lentils until soft, mince, mix with onions sauteed in vegetable oil, salt, add pepper and finely chopped garlic to taste.
For 1 glass of lentils - 2 onions, 2-3 tbsp. tablespoons of vegetable oil, 1-3 cloves of garlic, pepper, salt to taste.
candidate of agricultural sciences,
VIR named after N.I. Vavilov
One of the oldest legumes known since ancient times is lentils. It was grown in Egypt, Mediterranean countries, Western Asia and Southern Europe. Soups and stews, cereals and even bread were prepared from lentils. Lentil dishes were eaten by both poor and rich families.
Unfortunately, today in our country dishes made from lentils are not as popular as, say, dishes made from peas or beans. And in vain, since in terms of healing and nutritional properties, lentils have no equal among the variety of plant products.
Once upon a time in Russia, lentils were also very popular, and Russia was its main producer throughout the world. Today, India is the main supplier of lentils to the world market, followed by North Africa and a number of warm countries of southern Europe.
Among the many varieties of lentils, the most common brown, red lentils, beluga and puy varieties.
In America from brown lentilsalso called continentalpreparing soups with vegetables and various herbs. When cooked, it gives off a light nutty flavor and is often added to stews and casseroles, as well as salads.
Red lentils (it is also called Egyptian) boils down very quickly (literally in 10-15 minutes), so it is used for quick preparation of porridge or mashed potatoes. It is most commonly used in Asian cuisine. It has a light spicy aroma and is certainly added to the Indian dish dal.
The smallest lentil seeds resemble beluga caviar (they are round and black), so this variety was named "Beluga" .
Puy - lentils of black-green color, the most fragrant. It is also called French green lentils or "dark speckled" ... It takes a long time to cook, but it does not boil over and retains its shape even with stirring and adding sour sauces. Has a bright taste and spicy (pepper) aroma.
However, all varieties of lentils are good in their own way and are suitable for preparing simple and complex dishes, both everyday and festive.
Delicious soups and stews are prepared from lentils, which are especially good in winter.
Lentils are cooked quickly enough and do not require pre-soaking, like peas or beans. But if you need to cook it faster, you can soak it for a while. We have two options for lentil stew today.
Option number 1. Lenten stew
Cook a regular vegetable soup, adding potatoes, onions and carrots (carrots and onions can be sautéed in vegetable oil).
Cook separately the lentils (green, brown, whichever you prefer), chop them in mashed potatoes and combine with the cooked soup. Season with salt and pepper to taste, bring to a boil.
When serving, sprinkle the chowder with chopped parsley and dill.
Option number 2. Meat soup
The cooking principle is the same, but the main soup is cooked in meat or chicken broth.
You can cook a chowder with smoked meats, as lentils, like peas, "love" them.
This option is also possible: prepare the chowder according to the first recipe, and when serving, add fried pieces of ham or smoked sausage to each portion.
Lentil grains contain proteins and fats, dietary fiber, natural sugars, starch and saturated fatty acids, but most of all carbohydrates - this is what distinguishes all legumes, except for beans, which gave the name to the entire family.
Maybe someday you will want to surprise your household with an unusual dish. Then cook
Moroccan soup "Harera"
Required: 200 g of meat (any other than pork), a handful of chickpeas, green lentils and rice, 4 medium tomatoes, 1 large onion, 3 celery stalks, cilantro and parsley, 2-3 tbsp. tablespoons of tomato puree or 1 tbsp. spoon of tomato paste, 3-4 tbsp. tablespoons of flour (the amount depends on the desired thickness of the soup). In addition, 1 sweet red pepper, 1 teaspoon each of turmeric and ground sweet paprika, salt to taste.
Soak the chickpeas in water overnight. In the morning, peel it off.
It is better to boil lentils separately until half cooked. It gives the soup an unpleasant dark hue, and the real Harera should be yellow-red.
Scald the tomatoes with boiling water, remove the skin, put in a blender and add celery stalks (preferably with leaves), onion, cilantro and parsley there. Grind in mashed potatoes.
Put small pieces of meat, chickpeas in a saucepan and pour over vegetable puree.
Top up with 1.5 liters of water and cook under a closed lid until the chickpeas are tender (from 40 minutes to an hour). If the water boils away strongly, top up. It is best to simmer the soup over low heat.
When the chickpeas are ready, add rice, lentils, turmeric, paprika, chopped red bell pepper, tomato puree. Cook for another 5 minutes.
Now you should dilute the flour with cold water and pour this mixture into the soup, stirring it. The amount of flour depends on the required thickness of the soup. Someone likes a thinner soup, someone thicker. Some Moroccan housewives add a raw egg beaten with a fork to the soup. When the soup boils, you can turn it off.
If you cook the soup without meat, you get a great fasting dish.
Lentils contain soluble fiber, which improves digestion and deflects the prospect of rectal and breast cancer (in women). Isoflavone is responsible for this - a trace element that does not disappear with any type of product processing, which is important with a varied diet. Lentil porridge stimulates metabolism, improves immunity and normalizes the genitourinary system.
The medicinal properties of lentils have been known since ancient times. First, it is believed to be beneficial for nervous disorders. In addition, lentil dishes are recommended for use with urolithiasis, with diseases of the cardiovascular system, with diabetes mellitus, since lentils are able to normalize blood sugar levels. Lentils are also useful for those people who have problems with the digestive tract, including colitis and ulcers.
Due to the high percentage of potassium, lentil dishes are also beneficial for blood formation. Lentil dishes are also necessary for pregnant women, its inclusion in the diet has a beneficial effect on the proper development of the fetus.
Regular consumption of lentil dishes helps to strengthen the immune system and raise vitality.
Here are some simple lentil dishes that are especially relevant during the fast.
Boil lentils and puree them. Form cutlets, roll in breadcrumbs or flour. Fry in vegetable oil.
If desired, chopped onions, garlic and herbs can be added to the lentil puree.
Lentils are a good source of tryptophan, an amino acid that is converted into serotonin in the human body, and its deficiency is known to lead to depression, anxiety, and just a bad mood.
Arabic dish majadara - a mixture of rice and lentils - easily allows you to increase serotonin levels.
Lentils with rice and onions
Required: 1 part rice and 1 part lentils, 1 onion, vegetable oil, salt and black pepper to taste.
Chop the onions and fry for 3 minutes in a deep frying pan in vegetable oil. Add rice and lentils, add water so that it covers all the food, and simmer until tender. Season with salt and pepper to taste.
Vitamins in lentils are slightly less than in some other legumes, but among them there are those that we need in large quantities: beta-carotene, vitamins A, E, PP, group B.
Lentils with onions and carrots
Required: 1 glass of green lentils, 2 onions, 1 carrot, 1 potato, 2.5 glasses of water, salt, herbs.
Cut onions and carrots into small cubes. Fry lightly in vegetable oil.
Cut the potatoes into cubes.
Add washed lentils and potatoes to onions and carrots, add water. Bring to a boil and cook until lentils are tender (about 30 minutes). Add salt and pepper to taste.
Lentils with onion and tomato
Chop the onions and fry in vegetable oil, salt to taste, add tomato paste (you can have a little water).
Stir in the lentils.
Boil 200 g of green or brown lentils with onion, chopped into slices and 2 cloves of garlic until soft. Drain the broth.
Fry 1 finely chopped onion and 1 clove of garlic in vegetable oil, add 300 g of defrosted spinach and fry until all the liquid has evaporated. Add lentils, season with salt, pepper and lemon juice. Mix.
If the dish is not prepared for fasting, you can use butter, and at the end of cooking add a spoonful of fresh cream or sour cream.
Pork dishes for the second are a great option for a hearty family lunch or a festive dinner with guests. Choose from hundreds of recipes with step by step photos you need and start cooking.
Pork, as one of the more tender types of meat, remains one of the most preferred in the preparation of almost all meat dishes, not only the second, but also the first, and snacks and snacks. It is quickly pickled, when frying it often becomes soft, has a pleasant light shade, tastes good in any form: stewed, fried, boiled, baked, dried, dried, pickled. So how do you make the second pork, giving the meat more juiciness? The process depends on what kind of dish you plan to cook.
Good day, dear friends!
Lentils are an annual herb belonging to the Legumes family, widely cultivated in household plots. Among the pulses, lentils are believed to have an exceptional palatability.
The agricultural technology of the culture is quite simple, so any novice summer resident can easily grow lentils and get a bountiful harvest of highly nutritious and healthy grains in their own garden.
The plant is quite unpretentious and undemanding to the soil, however, the best yields are harvested when cultivated on loamy and sandy black soil. The only requirement for the soil is neutral acidity.
Therefore, if the land on your garden plot is acidic, then in the fall it is required to carry out measures to alkalinize it. During autumn digging, lime is scattered around the site or dolomite flour is added. Vegetable ash serves as a good neutralizer of acidity, the rates of its application depend on the initial parameters of the soil and vary within the range - 2-4 kg / sq. meter.
The best lentil plots are located on the southern and southwestern slopes. The culture grows well in lighted areas. It is advisable to structure heavy clay soils before planting a crop. The soil is well loosened by the introduction of river sand or tyrsa during autumn digging.
As precursors for growing lentils, you should choose winter and pumpkin crops, potatoes, corn, tomatoes and cabbage. After growing lentils, the soil is enriched with nitrogen compounds in a form that is bioavailable for other plants. Therefore, like all legumes, the culture is an effective green manure.
You cannot plant lentils in their original place after any legumes - beans, peas, peanuts, soybeans, beans. It is possible to return the culture to the old garden bed only after three to five years.
1. The crop is drought-resistant, but at the initial stage of the growing season it is quite demanding on soil moisture.
2. Planting is carried out when the soil at a depth of 5-10 cm warms up to a temperature of + 5-6 ° C. The vegetative period of lentils is longer than at peas, so it is sown earlier (usually in April).
3. Fresh cow or horse manure should not be applied under the crop, since active organic compounds stimulate the growth of green mass, which reduces fruiting.
4. In areas filled with organic matter for previous crops, for example, pumpkin, lentils are placed in the second year.
5. During autumn digging, it is recommended to enrich the soil with peat-manure compost or humus, plant ash and apply phosphorus-potassium mineral fertilizers (potassium chloride and superphosphate).
6. In the spring, the prepared area is dug up shallowly, the earth is loosened and harrowed. The applied doses of fertilizers for lentils are enough for the entire growth period.
7. Before sowing, it is advisable to disinfect the grain by soaking them in a solution of potassium permanganate (1%) or copper sulfate (1%). Suitable for disinfecting planting material and ash infusion (a tablespoon of ash per liter of clean water).
8. On the beds, lentils are sown in rows, the distance between which is kept at 10-15 cm. The sowing is quite dense, at the rate of 100-110 grams of seeds per one hundred square meters. The seeding depth of the grains is about 5 cm. It is imperative to dig in and shed the beds after planting.
9. If plants develop slowly, and the color of the tops is less than usual intensity (pale green, stunted leaves), then this indicates a deficiency of nitrogen in the soil. To eliminate the defect, the plantings should be fed with a solution of ammonium nitrate (matchboxes on a bucket of water).
10. Planting care is extremely simple: regular watering in spring, moistening the soil in drought (every 5-6 days), manually removing weeds, loosening row spacings to increase aeration and water permeability of the soil. During the flowering period of the culture, watering is reduced to moderate.
11. Harvesting is carried out in stages. The culture ripens unevenly. Ripening is indicated by yellowing of 60-70% of the lower beans. Unripe lentils are considered a valuable food, especially in France. These grains are successfully used in the preparation of delicious dishes.
Try it grow lentils... Indeed, by sowing it on the site, you will significantly improve the chemical composition of the soil. Nodule nitrogen-fixing bacteria located on the roots of the culture absorb nitrogen from the air, converting it into forms bioavailable for the plant world. Therefore, after lentils, there is an increase in the productivity of the main garden and vegetable garden crops.
Common lentil is an annual herb with a height of 30 to 60 cm. In the process of growth and development, it forms a low bush with thin 4-sided erect, sometimes semi- or completely lodging stems. Lentil stems are reddish, pubescent with short, semi-rigid hairs. Leaves are compound, paired with a different number of leaflets.
At the base of the petiole there is a simple or branched antennae. There are stipules, the shape and size of which (like leaves) depends on the variety. The peduncles of the lentils are short, with 1-4 moth-shaped small flowers of white, less often blue-blue or violet-blue.
Lentil fruit is a unilocular pod, double-leafed, rhomboid-elongated, prone to cracking when the crop is overripe. Seeds (1-3 pieces) flattened or rounded. The color range of seeds is multi-colored: yellow, green, pink red, gray, brown, black, marble pattern of dots, spots. The root of the lentil is taprophic and weakly branched.
Common lentils, or Edible lentils, or Cultural lentils (Lens culinaris) Is a species of the genus Lentil (Lens) of the legume family (Fabaceae).
Here are some good lentil dish ideas for your holiday or Sunday lunch.
Thick lentil soup with smoked brisket
I don't know how for a holiday, but for a Sunday lunch with your family, it will be a great hot dish.
Required: 0.5 kg lentils, 200 g smoked brisket, 2 carrots. 1 onion, 2 potatoes, 1 tbsp. a spoonful of paprika, 2 cloves of garlic, 1 sweet green pepper, 2 tbsp. tablespoons of oil.
Depending on the variety of lentils, soak them overnight or cook immediately.
Peel and chop vegetables. Spread onions, carrots, peppers.
Pour brisket and lentils with water and cook over medium heat for about an hour, add chopped potatoes, then browned vegetables, salt, add bay leaf.
Heat oil in a frying pan, add chopped garlic, a spoonful of paprika and immediately remove from heat. Pour the mixture into the ready-made soup, cover, let it brew and serve.
The cooking process will speed up significantly if you use a pressure cooker - 15-20 minutes and the lentils are ready.
Cut the brisket into small pieces and add to the soup.
On ordinary days, this dish is perfect for dinner, and on the festive table it will serve as an addition to other dishes.
Required: 1 cup lentils, 2 cups hot water, 300 g champignons, 2 onions, 2 carrots, salt to taste, 2 tbsp each. a spoonful of vegetable and butter.
Rinse the lentils well, pour boiling water over, bring to a boil, cover and simmer over low heat. Season with salt to taste and add butter.
While the lentils are cooking, cook the mushrooms. Chop the mushrooms and fry in vegetable oil until the excess liquid evaporates.
Chop the onion and sauté it along with the mushrooms.
Add carrots, grated on a coarse grater or cut into thin strips, and simmer a little.
10 minutes before the end of cooking, mix lentils with mushrooms. Stir well and darken a little more under the lid.
Roll 4 pieces of lamb in flour, put in a pot, add finely chopped onion and 2 cloves of garlic, pour broth and simmer for about an hour.
Add 250-300 g of green or brown lentils, chopped tomatoes (fresh or canned), finely chopped carrots and red peppers, simmer for another half hour. Shortly before salt is ready, add seasoning and finely chopped parsley.
Ham stewed with lentils
Pour 1.5 kg ham with water and drain, add water again and bring to a boil. Then cook for 30 minutes. Add 300 g lentils, 2 finely chopped carrots, 2 finely chopped celery sticks, 1 bay leaf, 1 sprig of thyme and 8 peeled onions (shallots). Cook for 1 hour, then add a little sour cream and season to taste with salt and pepper.
Pork with rice, lentils and mushrooms
Required: 0.5 kg pork, 1 cup parboiled rice, ½ cup red lentils, 2 handfuls of dried mushrooms, 1 carrot, 1 onion, 2-3 cloves of garlic, 1 tomato, 1.5-2 teaspoons of dried barberry, salt, black pepper ( even better is a mixture of different peppers), paprika and the desired seasonings to taste. In addition, 1 teaspoon of mustard (for marinating meat).
Cut the pork into small pieces, add a little salt and pepper, add mustard and mash with your hands for 1-2 minutes, rubbing everything together. Leave on for 2-3 hours.
At this time, boil the mushrooms in a little water for 30 minutes.
Heat a cauldron or dish with thick walls with a little vegetable oil. Put the pork and fry over high heat until slightly golden brown.
Chop the onion, grate the carrots, chop the barberry, or leave it intact.
Add onions, carrots and barberry to the fried meat. Fry the vegetables a little with the meat until they are slightly soft.
While the meat with vegetables is fried, chop the tomato, garlic, boiled mushrooms (keep the broth) and add to the meat.
Add salt, pepper (a mixture of different), paprika, if desired, dried herbs and seasoning (which is for pilaf). Fry everything.
Add water to the mushroom broth so that the total volume is 500 ml and pour into the meat, bring to a boil.
Add rice and red lentils, stir and simmer over low heat for 10-12 minutes.
Then remove from heat, stir quickly and wrap in a very warm blanket (down jacket) for 30 minutes.
During this time, the rice will reach, but the lentils will not boil down.
Rabbit with lentils in pomegranate-cognac sauce
Required: 5 rabbit legs, 1 glass of lentils, 1 pomegranate, 100 ml of brandy, 2 teaspoons of rosemary, salt and black pepper to taste, 1 teaspoon of sugar, ½ cup of vinegar (apple cider), 2 tbsp. tablespoons of olive oil.
Rinse the legs of the rabbit under running water. Then pour water mixed with apple cider vinegar and let sit for at least 2 hours.
Then remove excess veins, after soaking they can be easily removed.
Crush the pomegranate with your fingers without peeling! A lot of juice forms inside. Then make a hole and squeeze out all the juice from the pomegranate.
Heat olive oil in a frying pan. Put the legs there and fry on each side for 2-3 minutes.
Add half of the cognac. And set it on fire! You need to act very carefully so as not to burn yourself with the flame.
When the cognac burns out, remove the legs and place them in a baking dish.
And in the pan in the remaining oil add pomegranate juice and the remaining half of the brandy. Add rosemary, salt, sugar, pepper and simmer. Then add ½ cup boiling water and pour the sauce over the legs.
Wrap the form with foil. Send to oven at 200 degrees for 45 minutes.
Remove the form from the oven, remove the foil. Pour the sauce over the legs several times. Set aside some of the sauce for serving (it is already completely ready). About ½ cup, leave the rest in the mold.
Rinse the lentils and place them in a dish under the legs. Add boiling water at the rate of 1 part lentils to 2 parts water.
Bake in the oven at 200 degrees for another 30-35 minutes without covering with foil.
Drizzle with the sauce set aside before serving. Serve with fresh vegetables and herbs.
In the same way, you can cook a whole rabbit carcass, chopping it into portions.
Turkish lentils with squid
Required: lentils (preferably red), 2 glasses of water, 2 onions, 800 g of squid, olive oil, salt, your favorite spices to taste.
Pour lentils with water, put on fire, bring to a boil. Once it boils, reduce heat to low and cook for 10 minutes.
While the lentils are cooking, quickly boil the squid carcasses in boiling water (no more than 2-4 minutes, otherwise the squid will be tough). Cut the boiled squid into rings.
In a frying pan, fry chopped onions in olive oil until golden brown, add squid, salt and pepper to taste.
By this time, the lentils are boiled, they have become tender and aromatic, you need to add them to the squid. Salt and pepper if necessary. Simmer for another 2-3 minutes.
If you wish, you can add pickled cucumbers to this dish.
Hello dear readers! Holidays are over and it's time to switch to the unloading diet. It was not for nothing that our ancestors strictly observed the fasts. The best substitute for meat in the human diet for its biological value is lentils.
In Latin, it is called "lens", which means "slow" in translation. This name is probably due to the fact that, due to its high carbohydrate content, it is slowly absorbed and maintains a feeling of fullness for a long time. It comes in different colors: brown, red, yellow, black, green. Depending on the color, its properties are also slightly different. Average energy value of 100 g of seeds:
It contains vitamins B1, B2, PP, carotene, macroelements potassium, phosphorus, calcium, magnesium, sodium, trace elements iron, nickel, molybdenum, zinc, essential amino acids. The uniqueness of lentils is that it does not accumulate nitrates, radionuclides, toxins even from contaminated soil, and is an environmentally friendly product.
It is an excellent product for a healthy diet. Even during heat treatment, it does not lose nutrients. Doctors recommend eating dishes from it at least 2 times a week. The high content of useful substances in it, helps to improve the functioning of the cardiovascular system and the gastrointestinal tract, regulates surges in blood pressure, lowers blood cholesterol levels and increases the hemoglobin content, strengthens the nervous system.
Thanks to a long and rich history, a large number of different dishes are now spread from it all over the world, which are distinguished by excellent taste. So that this product takes its rightful place in your kitchens, I offer 7 simple and delicious soup recipes.