Lentil porridge

A selection of lentil porridge recipes with step-by-step photos and instructions. We will tell you and show you how to cook lentil porridge deliciously and simply!

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Simple and delicious lentil porridge recipes

Ingredients

Reddish lentils – 210 g;

Garlic – 2 cloves;

Vegetable oil – 2 tbsp;

Onion - 1 piece;

Bell pepper – 1 piece;

Celery – 1 stem;

Tomato paste – 1 tsp;

Chili pepper – 0.5 pcs;

Dry adjika – 1 tsp;

Dried cilantro – 1 tsp;

Ingredients

Greenish lentils – 1.5 cups

Water – 2 glasses

Tomato juice – 0.5-1 glass

Carrots – 1 piece

Onion – 1-2 heads

Celery – 1-2 stalks

Garlic – 1-2 cloves

Vegetable oil – 2-3 tbsp. spoons

Ground coriander – 0.5 teaspoon

Ingredients

Reddish lentils – 1 cup

Garlic – 1 clove

Salt, pepper - to taste

Vegetable oil – 2-3 tbsp.

Water – 2 glasses

Marjoram - to taste

Basil - to taste

Spicy seasoning - to taste

Butter – 10 g

Ingredients

Chicken legs – 300 g

Reddish lentils – 100 g

Onion – 50 g

Garlic – 1 clove

Sunflower oil – 30 ml

Mixed peppercorns – 2 g

Spices for stewing vegetables – 0.5 tsp.

Bay leaf – 1 pc.

Ingredients

Reddish lentils – 200 g;

Onion – 1 piece;

Water – 2 glasses;

Ground cinnamon – 0.5 tsp;

Light raisins – 30-50 g;

Corn oil – 50 ml;

Salt, black pepper - to taste.

Ingredients

Reddish lentils – 0.5 cups

Boiled-smoked bacon – 120 g

Onion – 30 g

Celery stem – 30 g

Parsley greens – 5 g

Sunflower oil – 10 g

Ingredients

Turkey heart – 250 g

Lentils – 1 cup

Onion – 50 g

Garlic – 1 clove

Tomato sauce – 2 tbsp.

Salt and pepper - to taste

Vegetable oil – 2 tbsp.

Parsley - a few sprigs

Poultry seasoning – 1 tsp.

Ingredients

Reddish lentils – 1 cup

Onions – 1/2 pcs.

Seasonal dried herbs - 1 tbsp.

Vegetable oil for frying – 1 tbsp.

Water – 2 glasses

Spices - to taste

Ingredients

Chicken hearts – 250 g

Reddish lentils – 160 g

Onion – 40 g

Garlic – 1 clove

Vegetable broth – 1 cup

Pepper, h.m. - taste

Seasoning for chicken – 1 tsp.

Parsley - a few sprigs

Bay leaf – 1-2 pcs.

Vegetable oil – 2 tbsp.

Ingredients

Greenish lentils – 1 cup

Water – 2 glasses

Salt – 0.5 tsp. (or to taste)

Onions – 1 pc.

Vegetable oil – 2 tbsp.

Ingredients

Lentils – 250 g

Salt and pepper - to taste

Ingredients

Reddish lentils – 0.5 cups

Boiled-smoked bacon – 50 g

Onion – 30 g

Sunflower oil – 10 g

Soy sauce – 1 tbsp.

Ingredients

Reddish lentils – 0.5 cups

Sunflower oil – 2 tbsp.

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How to cook lentil porridge correctly

Lentils are an ancient legume that, almost in the last century, was one of the main products in every family. These grains were used to make purees, side dishes, stews and porridges. Lentils were found everywhere and were even exported to almost all world countries. But over time, the legume crop was replaced by other cereals, displacing it from the podium.

Nevertheless, there are still fans of this most valuable culture given to us. They continue to frequently prepare various lentil dishes. One of these favorite dishes is lentil porridge, which can be prepared using various methods. And, if you take into account that lentils cook quickly enough, they become a good product for making a quick lunch or dinner.

Types of Lentils

A number of types of ancient legumes are now understood. Each of them is good in its own way and has unique taste properties. The choice of product type always depends on what dish needs to be prepared.

1. Brown lentils

This variety of lentils is considered the most common. In particular, you can most often find it in stores. Such grains are perfect for making soups and stews. Also, brown lentils are often prepared as a side dish for meat dishes, because the variety mixes well with any kind of meat and gives the main dish a light nutty color.

2. Egyptian lentils

This variety is better known under the name “reddish lentils”. This type of culture boils in a matter of minutes, because the grains are almost one hundred percent without a shell. Because of this unique heat treatment, reddish lentils are mainly used for making puree-like dishes - pates, porridges, soups.

3. Dark lentils

This variety received the name “Beluga” because of its resemblance to dark caviar. Quite a rare variety, it consists of small balls of culture. It is most often used for salads and helps to add extraordinary piquancy to the dish. After heat treatment, Beluga retains its own color and shape one hundred percent.

4. Puy

This variety was bred in the French provincial city of the same name. It has a greenish color and is considered the most useful type due to its high content of fiber and ascorbic acid. During production, it does not actually boil down, which is why it is most often added to cool appetizers and salads. A variety of Puy is yellowish lentils - the same culture has a greenish color, only polished, so it quickly boils over.

Fundamentally! Reddish and yellowish lentils are most suitable for making lentil porridge. These varieties are susceptible to overcooking, which is why they make good dishes.

Manufacturing methods

Lentil porridge can be prepared using various kitchen utensils and different methods. But it is worth considering that any variety differs in production time. But with any method of making grains, it is worth adding spices and a little butter or olive oil. This helps soften the lentils and imparts an unforgettable smell.

Lentil porridge from a slow cooker

Kitchen appliances have firmly entered the lives of modern housewives. A multicooker is a versatile device for making a wide variety of dishes. Lentil porridge can also be prepared in it virtually without the hostess’s participation.

But here it is worth considering some subtleties. For example, if beans are cooked without adding other ingredients, the multicooker should be set to the “Stew” or “Porridge” mode. But, when you need to cook porridge with mushrooms, vegetables, chicken or other additives, you need to add these products in advance by setting the “Frying” mode.

When lentil porridge is prepared with vegetables or meat, the manufacturing method is as follows:

Pour olive oil into the bowl, add your chosen ingredients, and set the “fry” mode.
When the vegetables (meat) are half cooked, pour 1 cup of washed lentils into the bowl and fill the contents of the multicooker with 2 cups of water.
Add salt, spices and set the “Stew” mode.
Set the cooking time to 45 minutes.

Fundamentally! It is worth adding seasonings and spices to any lentil porridge; they help to fully reveal the taste and smell of the beans.

When the signal for the end of cooking is heard, it is better to leave the contents of the multicooker bowl to simmer for another 10 minutes. The porridge prepared in this way melts in the mouth, and the grains remain crumbly and elastic.

Making in a pan

The usual method for making lentil porridge. Cooking beans in a saucepan is no more difficult than cooking buckwheat or rice. But special attention must be paid to preparing the beans.

Lentils must be washed a couple of times until the water is completely clear. In addition, you should sort through the beans and remove all empty grains. Only properly prepared lentils will produce good porridge.

You also need to strictly observe the proportions of legumes and water. For one part of grains take 2 parts of water. If you break this rule, the lentils will boil and become like puree. The cooking time for porridge depends on the type of beans:

Reddish and yellowish – 15 minutes
Brown and Beluga – 25 minutes
Greenish – 50-55 minutes

It’s better to watch over time, but readiness can be found by testing. The only condition is that it is better to salt the water 5-10 minutes before the end of cooking, otherwise cooking will take twice as long.

Making in the microwave

This is the fastest method of making lentil porridge. The dish is prepared in almost a couple of minutes, the whole process takes 10-13 minutes.

For this method, a fireproof glass bowl and, in fact, lentils are useful. Only those varieties that cook quickly - reddish or yellowish beans - are suitable for making in the microwave. The prepared washed grains must be poured into a bowl and filled with hot water so that it covers the lentils by 2 cm.

Set the microwave oven to the highest temperature and turn on the device for 10 minutes. At the end of cooking, you can add butter, salt, spices and put the porridge in the microwave for another 2-3 minutes.

Conclusion

Lentils are the queen of beans. It is quite in vain that this product was actually excluded from the diet. The culture is a dietary product, has a positive effect on all systems of the body and forever gives a feeling of fullness. Lentils are affordable, quick to cook, and have unique flavor properties.

You can prepare a lot of useful and nutritious dishes from this product, so it’s worth taking beans at least from time to time. Especially now, when the most common manufacturing methods are known.

Lentil dishes, Porridge

Recipes for main courses → Porridge

Lentil dishes

A recipe for lentil porridge will definitely be needed by everyone who watches their diet.

Lentil porridge with tomatoes and sweet peppers is a good side dish or an independent dish on a fast day. Delicious and satisfying.

Lentil and buckwheat cutlets are a hearty and healthy hot dish. An easy and economical recipe makes lentil cutlets suitable for the daily home menu.

Lentil porridge - a fun recipe

Lentils are a plant of the legume family and come in greenish, brown and reddish colors. It has a rather specific taste and therefore does not appear on our table very often. But lentils are a very valuable product, they contain a huge amount of necessary substances and, if consumed consistently, can relieve diseases of the gastrointestinal tract and liver, and also have a sedative effect, making a person more measured and balanced. In Old Rome and Greece, lentil dishes were often prepared, and they were considered worthy of gourmets; now they have become more diverse. You will find out which porridge recipes based on it are more popular in this article.

Recipe for spicy lentil porridge with vegetables

To make it you need to take:

water – 3 glasses;
lentils – 1 cup;
potatoes - 2 pieces;
onion - 1 piece;
carrot – 1 piece;
garlic – 1 or 2 cloves;
celery – 2 – 3 sprigs;
curry – 1 ½ teaspoons;
ground coriander – ½ teaspoon;
ground dark pepper – ½ teaspoon;
reddish pepper – ½ teaspoon;
salt - to taste.

Prepare as follows:

Wash the lentils thoroughly, add water and leave overnight (that is, at night) in cool water to soak. During the day, wash it again, add water and cook. When the water boils, reduce the heat to low and add vegetables to the lentils - carrots grated on a large grater or cut into narrow strips, finely chopped onions, sliced potatoes, garlic passed through a press. Cover the pan with a lid and cook over low heat, stirring constantly to avoid burning, until the water has evaporated and the porridge is ready. 5 - 10 minutes before the end of cooking you need to add seasonings and add salt. Before serving, garnish with herbs.

Roast salad with lentils

For 4 servings: 150g lentils, cardamom, 225g broccoli, 75g feta cheese.

For dressing: 50 ml olive oil, 50 ml watery honey, 1 small hot chili pepper, 7.5 ml vinegar, salt, pepper, a small bunch of green onions. {Instructions} 1. Wash and sort the lentils. Pour in plenty of water, add bay leaf, cardamom and bring to a boil. Cook uncovered for 20-30 minutes until soft.

2. Prepare the dressing: cut a hot chili pepper in half, remove the seeds, chop finely and mix with olive oil, vinegar, honey, seasonings. Chop the green onions and add to the dressing.

3. Divide the cabbage into small florets. 3 minutes before readiness, add cabbage to lentils. Cover and cook until the lentils and cabbage are tender.

4. Discard the prepared lentil mixture, remove the bay leaf, and add spices to taste.

5. Crumble the cheese and serve the salad hot, sprinkled with cheese.

In the regional cuisine of Northern France, dishes from leguminous plants occupy an important place, including lentils. It can be found in a variety of forms. This soup, which can change an entire meal, comes from the Auvergne. There, lentils from Le Puy have a special property. In Beaujolais and Burgundy it is eaten as a salad, in the Vendee as a puree. By the way, lentils are currently returning to excellent restaurants as a vegetable side dish; they are served with smoked or boiled duck, which is an excellent substitute for pork.

Recipe for lentil porridge with tomatoes and mushrooms

To make it you need to take:

water – 2 glasses;
lentils – 1 cup;
tomato juice – 1 glass;
tomato – 1 piece;
mushrooms – 200 gr;
carrot – 1 piece;
onion - 1 piece;
ground cardamom – 1 teaspoon;
salt - to taste;
greenery.

Prepare as follows:

Wash the lentils; if desired, you can soak them overnight (that is, in the dark) . Pour water, add finely chopped mushrooms and cook for about 10 minutes after boiling over low heat, stirring occasionally. Add chopped vegetables and tomato juice. 5 minutes before readiness, add cardamom and salt, stir the porridge. Before serving, add finely chopped greens to the porridge.

Lentil soup

To make this stew you need to take two liters of water, one onion, two hundred grams of lentils, five to six potatoes, a bay leaf, one carrot and a little aromatic peppercorns. Next, you need to carefully wash the lentils and pour them into a small saucepan filled with cool water. Before the water boils, finely chop the carrots, onions and potatoes. Then we put the vegetables into the pan and salt its contents. We continue the cooking process for another fifteen to twenty minutes. Until the soup is ready, in a few minutes here and there, various spices and seasonings are added. In order for the final product to be saturated with an appetizing smell, you need to let the stew slightly simmer.

Recipe for lentil porridge with meat

To make it you need to take:

water – 2 glasses;
lentils – 1 cup;
meat (preferably fatty) – 300 g;
onion – 2 – 3 pieces;
pepper, salt - to taste;
sunflower oil for frying.

Prepare as follows:

Soak the lentils overnight (that is, at night) in cool water, wash and cook until tender, stirring the porridge from time to time so as not to burn. Cut the meat (pork loin is ideal) into cubes and fry in a frying pan, add salt and pepper and add to the almost finished porridge. Peel the onion and fry separately in a frying pan with the addition of sunflower oil, and also add it to the porridge. Mix it well and serve. You can leave it in the oven for 15 minutes - this will make it even tastier.

How to cook lentil porridge: technique and useful characteristics

Lentils are a real “dark horse” in our cooking. Everyone has heard about it, but oh how to cook it, not enough people understand it. What are its useful characteristics? How to choose it? Which species are the most valuable? We suggest you understand these issues and understand the recipe for lentil porridge, which will make this cereal constantly desired on your table.

The culture belongs to herbaceous legumes, widespread in Central and Asia Minor. With all this, it is not an alien product for our kitchen. In Rus', cereals appeared back in the 10th century, and in the 15th century they already formed the basis of the table of ordinary people and the rich. The first ones baked cakes from it and cooked stew. It was on the second menu, generously seasoned with butter, with vegetables and meat.

Recipe for sweet lentil porridge with banana

To make it you need to take:

water – 2 glasses;
lentils – 1 cup;
banana – 2 pieces;
dried apricots – 5 – 8 pieces;
cinnamon – 1 teaspoon;
raisins – 1 tablespoon.

Prepare as follows:

Soak the lentils for several hours in cool water. Then wash and cook until almost done, without forgetting to stir, add cinnamon. Grind the bananas until mushy and put them in the porridge, soak the dried apricots in boiling water for 5 - 10 minutes, then chop them finely and add them to the lentils. Mix well and serve, garnished with raisins and sprinkled with cinnamon.

Lentil porridge with vegetables

This recipe for lentil porridge can be called traditional. For it we will need a glass of lentils (reddish), 1 carrot, 100 g of celery root, 1 small turnip, 1 onion, 2 medium tomatoes, 3-5 cloves of garlic, sunflower or corn oil.

Remove the skin from the tomato and finely chop. We clean the celery and carrots and rub them through a grater. Peel the onion and finely chop it. We clean the turnips and also wipe them or chop them into cubes. Place the vegetables in a saucepan, add oil and a little water and simmer.

Take lentils, wash them and boil until tender. Place the finished lentils on top of the vegetables and heat for 2-3 minutes. Lentil porridge with vegetables is ready. When serving the porridge, you can sprinkle it with chopped parsley.

A few tips for making lentil porridge

Before making porridge, it is best to soak the lentils in cool water for at least 8 hours;
It’s very tasty to add vegetables – onions, carrots, peppers – to this porridge;
seasonings that go perfectly with lentil porridge are turmeric, reddish and dark pepper, curry, coriander.

Lentil porridge is very beneficial for the body - it contains a huge amount of vitamins and microelements, and therefore it should be eaten by both adults and children. Prepare lentil porridge with the addition of various ingredients and enjoy its taste.

Red lentil porridge recipe. Calorie content, chemical composition and nutritional value.

Nutritional value and chemical composition of “Red lentil porridge”.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.