Red lentil puree

Ingredients

Potatoes – 3 pcs. (about 250 g)

Reddish lentils – 1 cup

Garlic – 1 clove

Vegetable oil – 2 tbsp.

Fresh herbs - to taste

Salt, pepper - to taste

Oregano - to taste

Bay leaf – 1 pc.

163 kcal
45 min.
45 min.

Photo of the finished dish

Video recipe: Red lentil puree

Step-by-step recipe with photos and videos

Reddish lentils are considered a particularly tasty member of the legume family. It is also known by its other name - masurdal. Vegetable eaters and vegans love to use it in their diet, and simply for lovers of a healthy diet, reddish lentils are an integral product. Its difference from other legumes is the speed of production; however, there is no need to soak the product before cooking. This is why I love it - with lentils you can quickly prepare lunch or dinner for yourself. For example, reddish lentil puree, which we will prepare now.

In this dish I combine legumes with potatoes, seemingly masking the lentils, adding fried vegetables, more spices and, of course, the freshest herbs.

The ingredients are ready, let's get started!

Cut the potatoes into large pieces.

Place in a saucepan along with the washed lentils and add water so that it completely covers the ingredients. Salt and add bay leaf. Bring to a boil and cook until the potatoes are ready. Don't forget to remove any foam that appears.

At this time, prepare the roasted vegetables. Cut the onion into small cubes.

We also finely chop the garlic with a knife.

Grate the carrots on a small grater.

Transfer the vegetables to a frying pan with vegetable oil and fry until tender. Add salt, pepper, oregano to taste, mix and keep on fire for another 2 minutes.

Meanwhile, the potatoes and lentils are cooked. Pour a little broth into a glass, drain the rest of the liquid completely.

Using a masher, we mash the ingredients into a puree - creating this will be very simple, because you won’t even need the help of a blender. If the puree comes out thick, add a little of the same broth until you get the desired mixture.

Add fried vegetables and finely chopped fresh herbs to the puree, add salt to taste.

Stir until smooth. The result is a smooth puree with pieces of vegetables and herbs.

Place the reddish lentil puree on plates and serve, garnished with fresh herbs. Bon appetit!

LENTIL PUREE

In this post I would like to share with you a very ordinary, but indescribably delicious idea for a side dish - I can’t even dare to call it a recipe, it’s all so trivial;) However, such lentil puree may just become your favorite side dish, especially in those comfortable homemade dishes, which I would like to complement with the most delicate mashed potatoes, making it taste “like in my mother’s childhood or in kindergarten.”

In my family, this side dish arose out of a desire to please my potato-eating husband, but it quietly became my favorite. Absolutely, legumes in any form are in my diet almost once a day, so it is, in principle, difficult to find tastier and more balanced sources of vegetable protein. Chickpeas, beans, lentils are all excellent sources of complex carbohydrates (including fiber) combined with vegetable protein. Therefore, dishes made from them are ideal for both breakfast and lunch, regardless of your current goals in building a body, but for dinner they will not always be appropriate unless for fat burning, and then if you train in the first half of the day, because while losing weight, before an evening workout, dinner with legumes is simply perfect.

A little about lentils. It is found in different colors and textures: reddish (pink), brown and greenish . Brown and greenish ones have a shell, while the grains of pink lentils are shelled and freed from the shell. Therefore, the hardest of them is brown, the softest is reddish. The taste of lentils, in my opinion, is quite neutral, which allows it to be used in a wide variety of dishes and forms. Compared to other types of legumes, lentils are quite simple and quick to prepare - the reddish ones are the fastest (boil in 10-12 minutes), the brown ones are the slowest.

How to use:

Brown lentils are perfect for soups - thanks to the shell, they keep their shape perfectly and do not boil over. The greenish one is perfect for making salads and side dishes with whole lentils. The pink one does not hold its shape at all and is ideal for making purees and cream soups .

Nutritional composition of lentils | * 100 grams of raw lentils contain

Dietary fiber - 31 g

Molybdenum - 330% Daily Value

Folic acid - 89% d.n.

Vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) B6 - thiamine, and B5

How to cook:

Boil in a ratio of 1 to 3 with water: add lentils to boiling water and cook over low heat - the duration depends on the type - from 10-12 minutes for reddish ones to 20-30 minutes for brown ones.

Tips and advice:

Based on the belief that it will make the manufacturing process easier and faster, only brown lentils require soaking for 12-20 hours; reddish and greenish ones only need to be thoroughly washed before cooking. But, in order to get the maximum benefit from it and the minimum harm, like other legumes, all cereals, nuts and grains, I advise you to soak (or better yet, sprout) all lentils for 7-10 hours beforehand - this will make it easier to digest and enriches nutritional properties.

Well, now back to the puree, the taste, ease of production and the very idea of which, having tried it for the first time, impressed me quite a lot - the first idea was “how did I not think of it before?” The same emotions (Emotions are distinguished from other types of emotional processes: affects, feelings and moods) are expressed by all my friends when they try it for the first time. For some reason, I have no doubt that if you have not made lentil puree before, you will also fall in love with it 'from the first spoon'.

Lentil puree: a tasty and necessary side dish

Content

What's special about lentils

Manufacturing methods

A unique recipe for yellowish lentil puree

How to make brown lentil puree

How to Create a Savory Red Lentil Puree

Lentil puree in a slow cooker

Green lentil puree - recipes for any day

Dark lentil puree

What's special about lentils

Usually green, yellow, brown and reddish beans are eaten. But this is not the whole list, because there are also snow-white, black and even marbled lentils. And although it is rightfully considered one of the oldest food products, it has never become widespread in our country. Our fellow citizens gave the palm to other legumes - peas and beans.

Almost everyone thinks that there is a lot of hassle in making lentils, and this cereal is not the cheapest. But in fact, lentils are prepared much faster and easier than their counterparts, and they are also much healthier. It holds the record for the amount of vegetable protein and folic acid, which makes it a simply necessary product during pregnancy or weight loss.

Lentils are great as a side dish. It is also used to prepare soups, stews, casseroles, salads and porridges. These beans are quite versatile, so they mix well with vegetables, mushrooms, meat, fish and nuts.

Manufacturing methods

Recipes with lentils are quite diverse and are suitable for all occasions, be it a moderate home dinner or a festive feast. Well, you can cook beans anywhere - on the stove, in the oven or in a slow cooker .

The most common method for making this unusual bean is, of course, pureeing.

You can grind greenish, yellowish, reddish and brown lentils, because these varieties boil well. The cooking time for lentil puree often depends specifically on the beans you choose. But no matter what lentil you choose, it is guaranteed to be very tasty and indescribably simple . It’s also satisfying and healthy - although its calorie content is 295 kcal, these calories are absorbed very slowly, which means that the feeling of hunger will not come for a very long time.

A unique recipe for yellowish lentil puree

The highlight of this bean is its grinding, which is why the rich yellow color of the grain comes out.

To make puree from yellowish lentils you will need

beans - 1 cup;
chicken broth (or just water) - 2 cups;
olive oil;
spices - pepper, nutmeg and oregano;
salt.

How to make puree

Yellow lentils cook quite quickly, and therefore do not require preparatory soaking. Before making, simply wash the grain under running water.

In order for the lentils to cook properly, they must be poured into boiling water or broth with the addition of olive oil. Cook the beans for 29 minutes, stirring occasionally to prevent them from sticking to the bottom of the pan and burning.

At the end of cooking, salt the porridge, add spices and grind in a blender. You can also rub it through an iron strainer.

You can serve the puree with the freshest vegetables, meat and fish.

How to make brown lentil puree

Coffee-colored lentils are the most common and widespread. It was especially extensively cultivated in the Russian Union. But due to its specific color, it never took root in Russian cooking. What cannot be said about the Yankees who love this variety of lentils.

Also, unlike the previous variety, it must be soaked for at least 12 hours, which significantly complicates the cooking process.

To make a side dish, take

2 cups brown lentils;
4 glasses of water;
olive oil;
salt, spices.

Soak the cereal for 12-20 hours, wash it and put it in boiling water. Cook over low heat for 40 minutes, stirring occasionally. When the lentils are ready, you need to salt them, add spices and olive oil.

Puree the beans in a blender until smooth. Serve the finished puree separately or with stewed vegetables.

How to Create a Savory Red Lentil Puree

Red lentils are the most popular variety of beans in Asian countries. It is not only very tasty, but also simple to make.

Indian style lentil puree

The recipe for this dish involves the presence of a huge number of different spices and herbs. They make the side dish extra spicy.

List of suitable ingredients

reddish lentils - 200g;
water - 400g;
vegetable oil - 2 tbsp. l;
sage;
turmeric;
coriander;
paprika flakes;
white pepper;
chilli;
cumin;
Bay leaf;
ground ginger;
rosemary greens;

Manufacturing

Pour vegetable oil into a thick-walled pan and heat it over low heat.
Place the onion and all the spices in hot oil (this will help them reveal their own aroma better).
When the onion becomes transparent, you need to add the washed lentils and add water.
Cook with the lid closed for 15-20 minutes until the beans are completely cooked.
Salt the dish and beat with a blender.

Serve the puree sprinkled with chopped rosemary.

In Asia, this dish is usually served with special flatbreads. It's not difficult to prepare them.

It will be useful for you

premium wheat flour - 2 cups;
water - 100g;
dry yeast - 10g;
sesame seeds - 50g.

Heat the water to 37 degrees and dissolve the yeast in it. Add salt, flour and sesame seeds. Knead the dough (if necessary, you can add a little more flour). Form small round cakes and bake in the oven at 220 degrees for about 20 minutes.

If you want to cook reddish lentils in a slow cooker, but don’t understand how to cook them correctly, then the following recipe is specifically for you.

Lentil puree in a slow cooker

To make this dish you will need

reddish lentils - 200g;
tomatoes - 200g;
leek - 150g;
sweet pepper - 150g;
water - 350ml;
olive oil;
fennel;
garlic - 3 cloves;
pepper.

Pour oil into the multicooker bowl and set the “Frying” mode for 10 minutes. Place chopped onions, garlic, sweet peppers and tomatoes into the bubbling oil and sauté until signal. After this, set the “Stew” mode, add lentils, spices and water. Cook for another 20 minutes. When the signal sounds, add salt and grind the beans in a blender.

This simple dish will certainly please your family and friends.

Green lentil puree - recipes for any day

Greenish lentils are very tasty and have a slight nutty note. Before cooking, it is recommended to soak it in cool water for several hours. This manipulation will not only reduce the cooking time, but also protect the intestinal tract from unnecessary overload.

Refreshing lentil puree

To make it you will need

green beans - 1 cup;
cream - 200g;
water - 350g;
mint;
nutmeg;
turmeric;
black pepper;
reddish pepper.

Manufacturing

Sort the lentils, wash and soak for 2 hours.
Pour water into a saucepan and place it on low heat until it boils.
Pour beans into boiling water, add spices and cook for 40 minutes
Puree the finished lentils, add salt, add cream and chopped mint, and blend again with a blender.
Garnish the dish with mint leaves and strips of fried bacon.

Dark lentil puree

This variety of lentils is the most expensive and unusual. Its name “Beluga” appeared due to a certain similarity of the beans with the caviar of the fish given to us. Small grains cook very quickly and do not require soaking. Dark lentils have a pronounced spicy taste, which is mesmerizing even without the addition of additional seasonings.

Lentil recipes for the whole family: how to cook healthy and probably tasty

Lentil fruits have been used in cooking since ancient times. Bread was baked and stew was made from this ancient agricultural crop given to us. Nowadays, the diet of low-calorie lentil side dishes and main courses is presented in dozens of different options.

Lentil puree

To make puree, it is better to use yellowish lentils. For 2 servings, 1 cup of beans is enough. Other ingredients:

Ready-made chicken or vegetable broth (you can also cook it in water) - 500 ml.
Olive oil - 3 tbsp. l.
Nutmeg, pepper, salt - to taste.

We wash the beans. Pour into boiling broth.
Add olive oil.
Keep on medium heat for 25-30 minutes.
Let's pepper it. Salt. Remove from heat.
We pass the drained porridge through a blender or grind it through an iron strainer.

Fish and green beans are suitable as a side dish for lentil puree.

Read more about the beneficial properties of lentils

Bean cutlets recipe

Lentil cutlets are a dietary alternative to the traditional meat version. They will be appreciated by vegetable eaters and supporters of healthy eating. To make the dish you will need greenish lentils. The energy value of this variety is about 280 kcal per 100 g.

For lentil cutlets you will need the following ingredients:

Lentils - 200 g.
Oat flakes - 60 g.
Medium onion - 1 pc.
Chicken egg - 1 pc.
Garlic - 2 cloves.
Dark pepper - 0.5 tsp.
Olive oil - 1 tbsp. l.
Salt - to taste.
Breadcrumbs - as much as needed.

We wash the beans with warm running water and soak for 4 hours.
Cook the swollen grains for about 30 minutes.
Finely chop the onion and garlic. Mix with boiled lentils.
Grind the mixture in a blender to a puree mixture.
Mix the puree with eggs and oatmeal.
Add spices.
From the acquired mass we form cutlets. Roll in breadcrumbs and fry in oil.

Lentil and potato soup

The Lenten version of the first course of lentils with potatoes is prepared without meat. The soup turns out hearty and nutritious. Its energy value does not exceed 100 kcal.

Lentil grains - 300 g.
Potatoes - 3 pcs.
Celery - ½ root.
Onion - ½ pc.
Carrot - 1 pc.
Parsley root - 1 pc.
Garlic - 2 cloves.
Tomato sauce - 2 tbsp. l.
Laurel - 2 leaves.
Vegetable oil for frying - 50 ml.
Salt, dried herbs - to taste.

We clean the vegetables. Cut the potatoes into cubes and boil together with the lentil grains for 30 minutes.
Chop carrots, celery and parsley root.
Sauté the onion and lightly fry.
Add vegetable tenderloin to the pan. Simmer for 15 minutes in tomato sauce.
Place the roast in a saucepan with soup.
Add seasonings, garlic, bay leaf. After 10 minutes, remove the pan from the heat.

Celery and parsley are necessary to give the dish an inimitable aroma. They also saturate the body with useful components and prevent vitamin deficiency.

Lentils with chicken and mushrooms with cream

A hearty festive dish contains 437 kcal per 100 g.

For 4 servings you will need:

Brown lentils - 2 tbsp.
Champignons - 600 g.
Chicken fillet - 400 g.
Butter - 50 g.
Cream - 1 tbsp.
Parsley - 50 g.
Soy sauce - 1.5 tbsp.
Wheat flour - 1 tbsp. l.
Rosemary - to taste.

A step-by-step manufacturing recipe with photos can be found on the Internet. The main stages of this process are as follows:

Cook the cooked lentils over low heat for 30 minutes.
Whip half of the indicated amount of cream with flour.
Cut the mushrooms into slices. Fry in butter until the water evaporates.
In another frying pan, fry the chicken fillet, cut into cubes, until golden brown.
Combine mushrooms with chicken. Add pure cream, spices and soy sauce. Simmer for up to 10 minutes.
Add cream and flour. Stir until the mixture thickens. Remove from heat.
Pour the finished dressing over the lentils.

The legume itself does not have a distinct taste. The creamy mushroom dressing with chicken significantly improves its taste, and the spices give the dish a nice aroma.

Lentil cream soup recipe

An appetizing puree soup is prepared from another variety of legumes given to us - reddish. The calorie content of such grains is 314 kcal per 100 g.

To make the first dish you will need the following ingredients:

Chicken fillet - 200 g.
Yogurt without additives - 100 ml.
Tomato - 1 pc.
Onion - 1 pc.
Carrots - 1 pc.
Reddish lentils - 250 g.
Tomato paste - 1 tbsp. l.
Salt, spices - to taste.

Beforehand, wash the lentil grains and soak them for several hours in warm or hot water. Then we prepare it step by step:

We clean the vegetables. Coarsely chop the carrots. Chop the onion into half rings. Fry for about 3 minutes.
Add the swollen lentils to the pan. Stirring, fry for another 3 minutes.
Prepare chicken broth.
Add the bean and vegetable mixture to the pan. Keep on low heat.
15-20 minutes before readiness, add the peeled tomato, tomato paste, yogurt and spices.

Beat the cooled mass in a blender, turning it into puree. Before serving the dish, we decorate it with the freshest herbs.

Reddish lentils in a slow cooker

This reddish legume variety looks like a pea on the outside. They differ from the extreme grain in the most rapid production action. In addition, they quickly absorb water and swell. On average, they are left in the water for 20-60 minutes.

Before cooking, store-bought beans are sorted, removing debris and greenish grains.

You can prepare 4 servings of beans in a slow cooker from the following products:

Reddish lentils - 200 g.
Garlic - 1 clove.
Carrots - 1 pc.
Onion - 1 pc.
Water - 400 ml.
Oil for frying - 3 tbsp. l.
Salt, spices - to taste.

The calorie content of the dish is 139 calories. Manufacturing process:

Chop onion, garlic and carrots.
Pour vegetable oil into the multicooker bowl. Turn on the frying mode.
Add chopped vegetables to the heated oil. Stir.
Add beans. Using a spatula, level it across the bottom of the bowl.
Pour in water so that it completely covers the contents of the bowl. If you immediately pour in hot liquid, the grains will boil less.
Set the multicooker to the “Grains” mode for 20 minutes. 5 minutes before readiness, add garlic and seasoning to the porridge.

The reddish variety of legumes tastes like ordinary peas. The porridge from it comes out tender and satisfying. It is served with meat and vegetables.

How to eat and cook lentils correctly

The development of making lentil puree varies depending on the type of legume. Brown and the most common fruits require preparatory soaking for many hours. On average, this process takes from 3 to 12 hours. To give the dish a beautiful color, turmeric is often added to it.

The reddish grains are popular in Asian countries, where they are cooked with various spices. The polished yellowish fruits quickly boil and have a pleasant, uniform color.

Due to its own composition, cereal quickly suppresses appetite and makes you feel full. Adults are advised to eat it no more than 1-2 times a week.

Lentil grains are the healthiest variety of legumes. They contain a lot of nutrients and at the same time quickly relieve hunger. Ordinary recipes for lentil dishes are suitable for the diet of vegetable eaters, those losing weight and supporters of a healthy diet.