Lentils on the side

Tasty and nutritious, unusually healthy and satisfying! Lentils as a side dish perfectly diversify the daily menu. Both adults and children will like it. It will appeal to those who adhere to proper nutrition or observe Lent.

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Lentils on the side

Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	168 kcal
Belkov:	7 g
Zhirov:	9 g
Carbohydrates:	16 g
Used:	22 / 28 / 50
H 100 / C 0 / B 0

Production time: 50 min

Step-by-step production

Step 1:

Prepare products that will be useful for making lentils for a side dish. We will use green lentils. Peel carrots, onions and garlic. Remove bell pepper from seeds. Rinse all vegetables and herbs.

Step 2:

Grate the carrots on a large grater, chop the peppers and onions into small pieces. If desired, carrots can also be cut into cubes.

Step 3:

Heat vegetable oil in a frying pan with high edges or in a saucepan with a thick bottom. Send out the chopped vegetables to fry. Stirring occasionally, cook for about two to three minutes.

Step 4:

At this time, cut the tomatoes into medium-sized cubes. If desired, you can remove the skin from the tomatoes in advance; to do this, pour boiling water over the tomatoes for a minute, then drain the water and remove the skin. Finely chop the garlic or put it through a garlic press.

Step 5:

Add tomatoes, garlic, salt and a pinch of sugar to the pan with vegetables. If you use seasonal vegetables, you don’t necessarily need to add sugar; usually carrots and tomatoes provide enough sweetness. Mix everything and leave covered over low heat for another 5 minutes.

Step 6:

Wash the lentils well (if desired, you can soak them for a while). The recipe did not involve soaking the lentils.

Step 7:

Create fire at maximum. Add lentils to the pan with vegetables, add water. After boiling, reduce the heat to low, cover the pan with a lid and cook the lentils for about 40 minutes. You can stir from time to time.

Step 8:

If the water boils away very quickly, and the cereal is not ready yet, then you should gradually add boiling water to the dish. If, after the specified time, there is still liquid left in the pan, then at the end of cooking, remove the lid, turn up the heat to maximum and, stirring from time to time, cook until there is no water left in the pan. Sprinkle the finished dish with finely chopped herbs. You can add pepper if you wish.

Ready-made lentils contain large quantities of micro- and macroelements, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) (including group B), fatty acids and dietary fiber.
Regular consumption of lentils helps improve health.

You can serve the lentil side dish as an independent dish, but it is especially good with meat or cutlets.

Lentils on the side

A selection of common recipes for making lentils as a side dish with step-by-step photos and instructions. We will tell you and show you how to prepare a tasty and healthy side dish of lentils (reddish, greenish, yellow, etc.)!

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How to cook lentils as a side dish in a tasty and simple way?

Ingredients

Lentils – 1.5 cups;

Champignons – 300 gr;

Onions – 1 piece;

Garlic – 1 clove;

Dill or parsley;

Vegetable oil - for frying;

Salt, pepper - to taste.

Ingredients

Cabbage forks – 1/2 pcs.

Lentils – 0.5 cups

Vegetable oil – 3 tbsp.

Salt, pepper - to taste

Bay leaf – 1 pc.

Thyme - to taste

Dried garlic - to taste

Water – 2-3 glasses

Fresh herbs - to taste

Ingredients

Lentils – 200 g

Onions – 1 pc.

Bell pepper – 1/2 pcs.

All-purpose seasoning - to taste

Vegetable oil for frying

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

Lentils – 1 cup

Onions – 2 pcs.

Hot pepper – 1 pc.

Adyghe salt – 10 g

Water (for cooking lentils) – 4 cups

Garlic – 4 cloves

Vegetable oil – 4 tbsp.

Spices - to taste

Parsley – 1 bunch

Ingredients

Reddish lentils – 130 g

Onions – 1 pc.

Spices - optional

Ingredients

Reddish lentils – 1 cup

Eggplants – 1 pc.

Sweet pepper – 1/2 pcs.

Onions – 1 pc.

Spices for vegetables – 1 tsp.

Vegetable oil – 1 tbsp.

Ingredients

Long grain rice – 1 cup

Greenish lentils – 1 cup

Vegetable oil - 2-3 tbsp. l.

Cumin - up to 0.5 tsp.

Mustard seeds - up to 1 tsp.

Tabasco (or green pepper) - to taste

Lemon juice - 80-100 ml.

Sesame oil - 1 tbsp. l. (or sesame flour - 2 tsp.)

Cinnamon – 0.5-1 stick

Ingredients

Lentils – 1 cup

Water – 2-2.5 glasses

Cheese – about 50 g

Tomatoes – 2-3 pcs.

Tomato sauce or adjika - to taste

Hot peppers - to taste

Ingredients

Black lentils – 200 gr;

Olive oil – 50 g;

Garlic – 2-3 cloves;

Large carrots – 2 pcs;

Onion – 1 piece;

Salt, pepper, thyme - to taste.

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

Lentils – 200 g

Onion – 1 pc. (180 g)

Carrots – 1 pc. (120 g)

Bell pepper – 1/2 pcs.

Grated tomatoes – 1 cup

Vegetable oil – 1 tbsp.

Water – approximately 400 ml

Dark pepper - to taste

Turmeric - to taste

Smoked paprika - to taste

Ingredients

Greenish lentils – 1 cup

Water – 2 glasses

Cheese t/s – about 30 g

Greenish basil – 1 bunch

Olive oil – 1 tbsp.

Garlic - optional

Ingredients

Reddish lentils – 250 g (1 cup)

Carrots – 1 pc. (125 g)

Onion – 2 pcs. (165 g)

Salt, pepper - to taste

Vegetable oil for frying – 1 tbsp.

Water – 2 cups (0.5 l)

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

Green lentils (dry) – 200 g

Salt, ground black pepper - to taste

Onions – 1 pc.

Garlic – 1 clove

Parsley (cilantro) – 3 sprigs

Baking powder for dough – 0.5 tsp.

Ground coriander – 1/4 tsp.

Breadcrumbs – 4 tbsp.

Vegetable oil – 200 ml (for deep frying)

Ingredients

Greenish lentils – 1 cup

Water – 2 glasses

Salt – 0.5 tsp. (or to taste)

Onions – 1 pc.

Vegetable oil – 2 tbsp.

Ingredients

White cabbage – 150 g

Onions – 1 pc.

Salt, ground black pepper - to taste

Green lentils – 120 g

Tomato paste – 1 tbsp.

Wheat flour – 1 tbsp.

Vegetable oil – 2 tbsp.

Ingredients

Reddish lentils – 0.5 cups

Sunflower oil – 2 tbsp.

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Lentils

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Red lentil soup with smoked meats

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Stew with pumpkin and lentils

A hearty and tasty dish. The smell of garlic, pumpkin. impossible to resist! Come in! I'm treating you!

Lentil and spinach soup

Recipe from Jamie Oliver. Fragrant, savory, slightly spicy soup with yellowish lentils, spiced up with spicy Chorizo sausages, celery and spinach.

Cabbage stewed with lentils and sausages

An ordinary and satisfying dish. If you exclude sausages, it will be a good option for a Lenten meal.

Upside down cake with tomatoes and lentils

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Moroccan red lentil soup

A superbly savory soup where all the ingredients come together harmoniously. Slightly spicy with a pleasant smell - it will warm you up in cool weather.

Gave from reddish lentils

Lentils are one of the few foods in our diet to which our body and our digestive system are adapted at the genetic level. The process of such complete adaptation takes more than one century. Dishes and products made from lentils contain almost everything our body needs. More than a third of lentil fruits consist of protein. Lentil protein contains essential amino acids for our body (for example, lecithin). Lentil dishes serve as our suppliers of the main vitamins and minerals, which are completely absorbed. In terms of iron content, for example, it has no equal. Lentils have one very valuable property. It does not accumulate any harmful or poisonous parts inside itself (nitrates, radionuclides, etc.). Thanks to this, lentils grown anywhere in the world can be considered an environmentally friendly product.

Lentils according to the recipe of the Crusaders

This is a medieval recipe for making lentils. Despite the ease of preparation, the dish comes out very tasty and indescribably fragrant.

Lentils . Lentils belong to the legume family, but benefit from the speed of production. In our high-speed age, when you want to spend as little time as possible on cooking and still adhere to a healthy diet, lentils are your friend and assistant, an ingredient in a huge number of necessary and ordinary dishes. Moreover, lentils have a rich nutritional composition.

How to cook lentils

On store shelves you can find packages with greenish or reddish grains labeled “lentils”. This product is not in great demand among Russians, although recently people have begun to pay attention to it. And that's great. After all, lentils contain a lot of protein, they are the best substitute for meat and dairy products, and are suitable for those who want to lose a little weight. Lentils are often included in dietary and vegetarian diets.

Useful and tasty facts about lentils

When planning to introduce lentils into your diet, you need to become thoroughly familiar with this product - find out everything about the benefits and harms of the grains, as well as about its composition. Let's take a closer look at lentils.

Yellow, reddish, brown, greenish and black lentils are available on sale. But grains of reddish and green color are the most popular in our country.
Green lentils retain their shape when cooked, so they are used to make side dishes and added to soups and salads. The shape resembles a flat plate with a diameter of up to 9 mm. Sold in an unrefined form - directly with the shell. Favorite for fiber content.
Reddish lentils (2nd name “Egyptian”) are rounded in shape, the diameter of the grains is about 3 mm. Its taste is more special than that of green grains; it simply boils, and if you keep lentils on the stove for a long time, it turns into porridge. Perfectly suitable for purees and soups. Red lentils are high in protein and iron.
This is a protein product. 100 grams of dry green lentils contain 24.3 grams. squirrel. In burgundy beans there is a little less - 23.8 g. squirrel.
It is a favorite in vitamin content (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) B9 - 100 g of dry cereal contains 119.8% of the daily value. Lots of vitamins B1, B5 and B. Other vitamins are insignificant.
The grains are distinguished by the highest content of iron, phosphorus, potassium and calcium in their composition. Lentils contain a sufficient amount of copper, manganese, boron, iodine, zinc and other parts.
The grains contain the amino acid tryptophan, which is converted into serotonin in the body. This substance has a beneficial effect on a person’s emotional state - anxiety is reduced and mood increases.
A small portion of lentils can saturate the body for the whole day. This is one of the most satisfying products.
Lentils are introduced with caution into the diet of people with diseases of the intestinal tract, stomach (for example, gastritis), and liver diseases. This cereal takes a long time to digest in the body.

How to cook green lentils as a side dish

Cooking green lentils in a saucepan is not as difficult as novice housewives think about it. For this purpose we will need a large saucepan with a thick bottom, water, spices and, of course, grains for cooking.

Sort the “legume” grains and wash well in a bowl of water until the liquid becomes clear. Change the water a couple of times.
Pour cool water into the pan, maintaining a 1:2 ratio (cereals/water).
Close the pan with a tight lid, and then transfer it to the switched on burner.
When the water boils, reduce the heat on the stove. Add green lentils to the pan. Stir with a spoon.
Cook over medium heat until done. Do not open the lid completely, leave a small gap for steam to escape.
Stir the beans with a spoon from time to time so that they do not burn to the walls.
Cook green lentils for at least 30 minutes. The time must be measured from the moment the water boils again, after adding the cereal.
Salt the water 10 minutes before the end of cooking. There is no need to prepare this before; lentils are cooked in unsalted water.
If the time is not up and the water has already boiled, then pour a little boiling water into the pan.
Transfer the boiled cereal to a colander, mix gently, trying not to destroy the grains.
Return the lentils back to the pan, add a knob of butter and leave for 10 minutes.
Place the dish on plates and serve as a side dish for meat dishes.

How to cook reddish lentils for a side dish

Reddish lentils go perfectly with stewed or fried fish, cutlets, pork and chicken. In general, this is a versatile and appetizing side dish. Almost everyone thinks that cooking beans is a tedious and time-consuming task. In fact, it cooks quickly, no pre-soaking is required, and the cooking process itself is easy.

To prepare a tasty side dish we will need:

Reddish lentils – 1 cup. Purified drinking water – 2 glasses. Table salt – 1 teaspoon.

Pour water over lentils and stir. If the liquid becomes cloudy, drain it and add clean drinking water. Stir again. Change the water a couple of times until it runs clear.
After this, pour the lentils into a large saucepan (its volume should not be less than 3 liters), fill it with filtered cool water, trying to maintain a 1:2 ratio.
Heat water at high temperature until boiling and add salt. Do not forget to constantly stir the future dish with a spoon, otherwise the cereal will stick to the dishes.
Having noticed the first signs of boiling, you need to reduce the heat to medium. Remember - any porridge or cereal is cooked over medium or low heat. When boiling strongly, foam appears; it often floats out of the pan directly onto the stove.
Make sure that the boiling process continues. If the water does not gurgle, then you should slightly increase the heating of the stove.
If you find snow-white foam on the surface of the water, remove it using an ordinary spoon.
Continue cooking the reddish lentils further without leaving the stove. Cooking time for beans is 25 minutes. At the end of this time, it is necessary to test the grains and independently find their readiness. Boiled lentils are soft on the inside, you can’t actually feel the shell.
Remove the pan from the stove and stir the side dish well with a long spoon. Taste the dish - season with salt or pepper if necessary.
The finished side dish resembles porridge or thick puree. It is served to the table fresh. If a dish sits in the refrigerator for a day or even at night (that is, in the dark) , then it will lose its zest, that mind-blowing, unforgettable taste.

How to cook lentils in a slow cooker

Cooking bean grains in a slow cooker is simple and quick, and the finished dish from them is rich, fragrant and very moist. We have already learned how to cook lentils in water, so let's try to create some original dish with the addition of vegetables and seasonings.

Green lentils – 1 cup. Large carrots - 1 piece. Drinking water – 2 glasses. Sunflower oil – 1 tablespoon. Garlic – 1 large clove. Table salt - to taste.

Measure out the required amount of lentils and water using a measuring cup. Observe the proportions strictly, do not deviate from the recommended norm.
Peel the thoroughly washed vegetables and then chop them - grate the carrots on a large grater, and chop the garlic finely.
Prepare the multicooker bowl by thoroughly washing the inside and drying it.
Pour sunflower oil (certainly refined) or olive oil into the bowl. Add chopped carrots and garlic and fry for 10 minutes, turning on the “Fry” mode. Open the lid from time to time and stir the frying with a wooden spoon.
At this step, add the remaining ingredients to the carrots - lentils, salt and water. Select the “Porridge” or “Buckwheat” mode from the list and set the time to 35 minutes. If you do not have such a mode, select “Grain” and set the cooking time to 30 minutes.
After the beep, open the lid of the multicooker and taste the dish. If the lentils are a little bland, then add a little salt. Be sure to check if the grains are ready. They should be soft inside.
The bowl with the finished dish can be taken out and placed in portions into plates. Lentils in a slow cooker come out tasty, soft, with a rich garlicky smell.

How to cook reddish lentils in the microwave

This method of making cereal is an innovation for almost all housewives. There are more advantages to cooking lentils in the microwave than disadvantages. The dish is prepared quickly and simply; there is no need to constantly control the cooking action - there is no need to stir the lentils, because they will not burn to the bottom. Let's learn how to cook this protein product in the microwave.

Before posting the recipe, we decided to share our views on choosing microwave cookware. A fireproof glass dish with a lid is suitable for cooking all cereals. You can also use a heat-resistant ceramic mold, it is important that there are no iron strips or sparkling parts on its surface.

We take products in the following quantities:

Reddish lentils – 0.5 cups. Table salt - to taste. Water – approximately 1 glass.

Wash the lentils in a little water until transparent. Usually it is enough to change the water 2-3 times.
Place the lentils in a fireproof dish and cover with water. You should pour such an amount so that the water completely covers the lentils.
If you serve the dish without sauce, add the required amount of salt.
Without covering, place the pan in the microwave. Turn on the device at high power and cook the lentils for 7 minutes.
When the dish is ready, you need to move it from the microwave to the table and let it brew with the lid closed for another 5 minutes.
Place the boiled lentils on plates and serve as a side dish. You can season the dish with soy sauce and add pieces of fried meat. Bon appetit.

Once you learn how to cook lentils correctly, you don’t have to worry about lunch. You can always quickly cook a tasty and satisfying side dish.