2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Delicious and very nutritious, the lens is one of the traditional foods in many countries around the world. And its ability to be embodied in all sorts of combinations, under different processing and in various menus, make it one of the favorite products of many chefs.
Rich in fiber, magnesium and iron (three times more than in spinach), it is also ideal for recharging batteries. In addition, thanks to the so-called glycemic index, lentils provide the satiety that is so necessary for everyone who wants to "bypass" the frequent small snacks during the day.
The lens exists in several different colors and each of them has a different nutritional value and method of preparation. Here three of the most popular types of lentils - this truly unique, nutritious, economical and delicious product.
Green lentils
Green lentils, also known as French lentils, are becoming increasingly popular not only in France but also in many other countries around the world. It was first grown in France, in Berry and de Puy, and is a product with a protected geographical name. It is rich in minerals and antioxidants.
To taste green lentils slightly and barely noticeable taste of hazelnuts. Therefore, according to the chefs, it would be a pity to drown this unique taste in cream or sauce.
From the point of view of preparation, it is enough to quickly rinse the lentils in cold water and put it in a saucepan. Then add water in a ratio of 1 to 3 and do not salt it. Bring the water to a boil, let it boil for about 20 minutes.
Here is an idea recipe with green lentils:
Lentil salad, feta cheese and radishes
Boil 200 g of lentils and 100 g of bulgur. Allow them to cool and add 100 g of crushed feta and a handful of radishes, cut into circles. Add a little olive oil, vinegar and a pinch of pepper. Add salt and a little chopped onion.
Except in salads green lentils it can also be consumed as a soup, with pasta, as a cream soup, stew and garnish to various meats.
Red lentil
Red lentils have many advantages. It is light, rich in fiber and it is enough to combine it with rice, for example, to get a complete vegetarian dish. And in addition - it cooks much faster than green lentils, for example. In just 15 minutes it can be ready and you already have the base of the dish you are planning to prepare. In addition, it is believed to have many health properties due to the large amounts of protein and iron in it.
Because it itself is softer and tears when boiled, red lentils are ideal for cooking puree or soup. Boiling, as with green lentils, takes place in water, the amount of which is three times more than that of lentils. When it boils, it should not stand for more than fifteen minutes. It can be used to prepare various pâtés, meatballs, cream soup and probably many other delicacies born of the imagination.
The red lens should be stored in a cool and dry place, in an airtight container.
Here's an idea for a red lentil recipe:
Red lentil pate, sun-dried tomatoes and coconut cream
Boil 150 g of red lentils. Mix it with 6 slices of sun-dried tomatoes, a tablespoon of coconut cream, a teaspoon of olive oil, 15 g of tofu and the juice of half a lemon. Add salt. Leave it in the fresh air for about an hour and serve on small slices.
Brown lentils
Brown lentils taste very similar to red, they are softer and sweeter than green. And it, like other species, is boiled in water, which is three times the amount of the lens itself. When it boils, it will take 30 minutes to be ready to eat.
And it has many healing properties that help cleanse the liver and problems with the cardiovascular system and gastrointestinal tract. It is ideal for soup, stew, meatballs, salad, as well as for the filling of various vegetables.
Here is a recipe with brown lentils:
Brown lentils with curry
Boil 300 g of brown lentils with spices such as thyme, parsley, bay leaf, cloves, celery, rosemary, savory and more. Mix natural yogurt with 2 chopped onions, 2 peeled tomatoes, 2 cloves garlic, 1 tablespoon curry and 2 tablespoons oil. Add salt and red pepper. Pour over the lentils and mix. Then garnish with onions.
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How To Cook Red Lentils
The red lentils, which until recently were not so familiar to the Bulgarian hosts, are now swirling calmly in our cuisine. In addition to having an attractive color, it is very tasty and is quick and easy to prepare. It is rich in fiber, antioxidants, folic acid, potassium, phosphorus and magnesium, which ranks it among the healthiest foods.
How To Prepare Red Lentils?
Until recently the red lens perceived by many as too exotic and unfamiliar to us, it can now be found in many local stores. But what to do with it and how it is prepared , we suggest you learn from the following lines. 1. Red lentils are actually peeled lentils, and in addition to washing them very well, you do not need to throw away the first or second water during cooking - a typical action when cooking with green or brown lentils.
Storage And Canning Of Beans, Peas And Lentils
Ripe beans and lentils Ripe beans and lentils can be stored in a cool, dark place in a closed container. In this way you will keep the products edible for about a year. If you want to preserve lentils and ripe beans, they must be pre-cooked.
Red-Turkish Or Orange Lentils - What Are The Differences
Lentils refer to protein products of plant origin. One serving of ready-to-eat lentils contains as much protein as a serving of meat. In addition, it contains many complex carbohydrates, mineral salts and fiber. All this makes lentils a very nutritious and useful product.
Red Lentils Are Ideal For Puree, Brown Is Combined With Meat
Lentils are a forgotten product, although for many years they were among the main dishes of the Slavic peoples. It is valuable because of its high levels of protein, carbohydrates and minerals. In addition to being delicious, lentils also have healing properties.
