Popular in its time in Russia, lentils with the advent of potatoes have absolutely not deservedly lost its fame. But in terms of useful and nutritional properties, this sort of legumes can even replace meat. A properly cooked garnish of lentils is not only useful, but also very tasty dish.
There are three kinds of lentils, each of which we will prepare today for garnish in our recipes and tell how to make the dish incredibly tasty and fragrant.
How to cook lentils for garnish?
Ingredients:
- lentils brown - 200 g;
- purified water - 450 ml;
- onion - 85 g;
- carrots - 85 g;
- refined vegetable oil;
- ground black pepper - to taste;
- salt - to taste.
Preparation
Lentils are washed thoroughly, brewed with steep boiling water and leave for one hour. Then pour new water, add some salt, put on fire and stand under the lid with a slow boil from fifteen to twenty-five minutes.
While the lentils are brewed, prepare the vegetable fry. To do this, clean, shinky onion, put it in a frying pan with warmed refined vegetable oil and passer for five minutes. Next, add the peeled and grated carrots on a medium grater and fry the vegetables together for the same time.
On readiness we merge the remaining water from the lentils, throwing it into a colander, letting it drain, and mixed with the vegetable fry. The brown lentil garnish is ready, you can serve.
Red Lentil Garnish
Ingredients:
- red lentils - 160 g;
- broth vegetable or meat - 120 ml;
- fresh tomatoes - 220 g;
- carrots - 90 g;
- onion - 90 g;
- garlic - 1-2 teeth;
- vegetable oil - 35 ml;
- twigs of thyme - 2 pcs .;
- ground black pepper - to taste;
- ground red paprika - to taste;
- turmeric - to taste;
- chili pepper powder - to taste;
- salt - to taste.
Preparation
Semirings of onions and thin straws of carrots we pass in refined oil until golden, stirring. Rinse the red lentils and pour water for five minutes. Tomatoes are washed, we make cruciform incisions from above, we dip them for a couple of minutes into boiling water, remove the skin, and cut the flesh into small cubes. Add the crushed tomatoes to the browned vegetables, brawn for three minutes, stirring, laying red lentils, pouring in broth, seasoning with salt and letting on moderate heat for a couple of minutes. Now throw the pre-cleaned and squeezed garlic, thyme greens (only leaves), turmeric, ground paprika, chili and black ground, stir and blanch for another seven minutes or until the softness of the lentil beans.
Similarly, you can prepare a side dish of green lentils, increasing the amount of broth to five hundred milliliters. The cooking time of this variety is more than the previous one, so we will keep the dish on fire for twenty-five to thirty minutes longer.
How correctly to cook lentils for garnish in a multivariate?
Ingredients:
- green lentils - 160 g;
- purified water - 450 ml;
- garlic - 2 teeth;
- onion - 75 g;
- carrots - 75 g;
- refined vegetable oil - 35 ml;
- sweet Bulgarian pepper - 90 g;
- ground black pepper - to taste;
- salt - to taste.
Preparation
Peeled and crushed garlic fry in a multicast in the "Baking" mode in vegetable oil before browning, then take it out and throw it away. In a bowl of garlic butter we put on the chopped onion, carrots, sweet pepper, wess the vegetables to softness, add the washed lentils, pour in water, switch the device to the "Buckwheat" mode and prepare it until the end of the program.