How to cook porridge from lentils: technique and useful properties

The culture belongs to grassy leguminous plants, common in Central and Asia Minor. At the same time, it is not an alien product for our kitchen. In Russia, croup appeared in the 10th century, and in the 15th century it already constituted the basis of the table for ordinary people and the rich. The first baked cakes from it, cooked a stew. In the second menu, she got, generously seasoned with oil, with vegetables and meat.

Lentils remained an important ingredient in Russian flesh cooking until the Bolshevik revolution. Then its production decreased, in the twentieth century came to naught. Its place was taken by simple, high-calorie and coarse potatoes, whose useful properties are far inferior to the effect on the body of legumes.

The benefits and harms of the product

Lentils are rich in vegetable protein (up to 60% of the weight of grains), which is well absorbed by the body. It is no coincidence that she is called the best choice of athletes, as she is able to quickly restore muscle tone and strength. The product contains other useful components.

• Vegetable fats. It contains valuable unsaturated fatty acids that the human body can only receive from food. Omega-3 and 6 are responsible for the health of blood vessels, improve skin condition.
• Vitamins. Lentils are especially rich in beta-carotene and vitamins B. The latter form the health of the nervous system. The property of cereals to calm nerves has been known since antiquity. For example, in ancient Greece, doctors recommended it to restore peace of mind.
• Trace elements. The amount of folic acid in it is 90% of the daily norm. The benefits of lentils are a large amount of potassium, which is responsible for the work of the heart, zinc, iodine. The record holder is also called it in terms of iron content. Therefore, the use is recommended for anemia.

Another important advantage of lentils is its environmental safety. The plant can grow even in contaminated areas, but does not accumulate harmful substances. Therefore, it is recommended to use it to everyone. Contraindications are only individual intolerance, which can be manifested by bloating. However, such an effect of lentils on the body is a more common myth than a confirmed fact.

The choice and subtleties of cooking

On the shelves of groats represented by types of bright colors. These are not different varieties of it, but the same food culture, only of different ripeness.

• Green - unripened grains, boil them should be up to 30 minutes. Suitable for cereals and salads, as they retain their shape, but become very soft inside.
• Brown - differ in pronounced nutty flavor. It is added to soups, salads. Boiling time - 40 minutes.
• Red - Prepares faster than other types of culture. Enough 15 minutes for it to crumble in mashed potatoes.

When choosing, you should pay attention to the grain size, the presence of impurities. High-quality lentils with a diameter of 5-6 mm, without debris, a uniform shade. The packaging must be airtight, as it absorbs moisture. Storage of grains is optimal in a tightly closed glass jar, in a dark place.

Top Questions

• How to cook porridge from lentils? Sort the grains and rinse, pour into boiling water, simmer over low heat until tender.
• How much water is required? The proportion for cereal with whole grains is 2 parts water to 1 part cereal.
• Do I need to soak? For most varieties, soaking is not required. The only exception is black lentils, which should be kept in water for 30 minutes, and then boiled. But on sale, it is extremely rare.
• When to salt? At the very end of cooking, otherwise the cooking time increases.
• What to combine a product with? Its optimal combination with vegetables, herbs. The finished dish is seasoned with oil, sauce.
• What spices to use? In the matter of how to cook lentil porridge, cloves, bay leaves, rosemary, sage, mint will help you.

Delicious recipes

We offer you several solutions for preparing this healthy cereal with vegetable ingredients. Use the popular varieties of red and green culture.

With tomato juice and vegetables

This dish combines all the ingredients that perfectly complement the rich taste of unripe lentils. A great recipe for the summer menu and a bright highlight of the diet table.

You will need:

• green lentils - 1.5 cups;
• tomato juice - 1 cup;
• water - 2 glasses;
• onions and carrots - 1 root crop;
• garlic - 2 cloves;
• celery (stalks) - 2 pcs.;
• coriander - ½ teaspoon;
• salt;
• greenery.

Cooking

1. Peel and finely chop vegetables, garlic and celery.
2. Fry in vegetable oil, season with coriander.
3. Pour the prepared lentils, pour in the water.
4. Wait for boiling, simmer for 15 minutes over low heat.
5. Pour in tomato juice.
6. Cook for 15 minutes.

For a lean or diet menu, the dish can be used as an independent. On a daily table, it goes well with fish and meat products.

With garlic and cilantro

This recipe for red lentil porridge refers us to oriental cuisine. But good for our table.

You will need:

• red lentils - 1 cup;
• onion - 2 large heads;
• cilantro - a bunch;
• garlic - 3 cloves;
• vegetable oil;
• salt.

Cooking

1. Peel onion, garlic, chop.
2. Sauté the onion, after 3 minutes add the garlic.
3. Wash the lentils, put in a pan, simmer for 1 minute.
4. Pour 2 cups boiling water, add pepper, salt.
5. Chop the cilantro, season the dish, simmer the lentils until soft.

If you overdo this dish on the fire, it will turn into mashed potatoes. To maintain the shape of the grains, 15 minutes of boiling are sufficient.

We hope these recipes, how to cook porridge from lentils, will help you get to know a valuable and tasty bean culture. And she - take pride of place in your daily menu.

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