Lentils porridge recipe how to cook dishes from red, green lentils

Lentils - a paradoxical culture. In the history of mankind, it is noted as a product of mass consumption of the most ancient civilizations. She was eaten in ancient Babylon and ancient Greece, she was respected in Russia in the Middle Ages. From it, rich in proteins, they were prepared for a simple table, and for a luxurious feast. She became the basis of porridge, stew, bread! Maintaining a leading position in the culinary of many countries of the world, she completely satisfied the nutritional needs during the fasting period.

And suddenly ... In the Soviet Union, it disappeared, although the climate of many regions of the country was perfectly suitable for its cultivation. Several generations grew up unfamiliar with the fruits of this bean plant. Therefore, today it is customary to talk about lentils as exotic grits. And the ability to cook it correctly becomes an indicator of the hostess's experience and ingenuity.

But this is with us, because in a number of countries lentils have preserved a place of honor on the daily table. For example, in China, where it is not inferior to rice in demand. Or in Australia, the reservations of North America, where indigenous peoples, like hundreds of years ago, consider it a national product.

The subtleties of cooking. How to cook porridge in a pressure cooker and slow cooker

Slow cooker Redmond, Panasonic and Polarisfacilitates the preparation of lentil porridge. It eliminates the burning of the product, makes it tasty and healthy to cook it under the active influence of steam. Thanks to this treatment, the protein of the culture does not fold, the grains are soft. But in what form your dish will be, depends on the variety of culture.

Here are a few more subtleties of cooking lentil porridge in a slow cooker.

• Soaking cereals is not necessary. The only exception is black lentils, which should be poured with water for 30 minutes.
• Kernels need to be sorted out. They may include specks that the wash will not remove.
• Rinse cereals in 3-4 waters. After that, she is ready for boiling.
• The proportion of water is 2: 1. For a green culture, they guarantee perfect consistency, softness and shape retention.
• Cooking in a slow cooker is necessary in the "Extinguishing" mode. This heat treatment provides optimal, uniform heating.
• Lentils are added last to the combined dish.. First, the preparation of other ingredients.
• Use preheated water to extinguish cereals. Lentils are characterized by high moisture absorption. Pouring boiling water over it, you let it cook evenly and not fall apart.
• Salt the dish at the end of cooking. 5 minutes before the signal, open the lid, add salt to the product, mix and leave until ready.

Simple recipe

It is not customary to cook lentils on their own, such as potatoes. It is always combined with vegetables, herbs or spices, which enhance the richness of its taste. Each such dish becomes a storehouse of nutrients, and in the post it can form the basis of the diet.You can use carrots and onions to make porridge. Such porridge can be cooked with minced meat and stew, it turns out very tasty and satisfying.

You will need:

• green lentils - 1 cup;
• water - 2 glasses;
• carrots and onions - 1 root crop;
• salt, spices.

Cooking

1. Peel and finely chop the onion.
2. Fry for 7 minutes in the "Fry" mode.
3. Peel, grate carrots.
4. Pour to the onion, fry for 5 minutes.
5. Pour the prepared lentils, pour boiling water.
6. Add spices.
7. Set the Extinguishing mode to 30 minutes.
8. Add salt after 25 minutes.

After the signal, you can immediately open the lid and serve the dish. To make its taste more expressive will allow spices. Celery and garlic, which must be added to vegetable frying, are ideally combined with this crop. You can add turmeric and cloves characteristic of Indian cuisine to the cereal itself, rosemary and bay leaf - elegant notes of the Mediterranean. The usual bay leaf plays good taste in this combination.

Hearty main courses

If the recipe for porridge from lentils in a slow cooker allows you to cook an excellent side dish, then the following options are full-fledged second courses. They combine cereals with meat, vegetables. Cooking with lamb refers us to the eastern cuisine, while chicken is traditional for our table. The combination with vegetables and aromatic herbs turns lentils into a delicious lean dish.

With lamb

In Caucasian cuisine, cooking lentil soup is popular. But we will try to cook with this cereal a magnificent second dish. Spicy notes of lamb meat accentuate the nutty flavor of legumes. Add spices, of course, Caucasian! A lot of greens, garlic, a spoonful of burning adjika (as in the photo). How much to cook this dish in a slow cooker, let's analyze in more detail.

You will need:

• lamb - 1 kg;
• lentils - 2 cups;
• onion - 3 heads;
• spices (parsley, cilantro, garlic, adjika);
• salt.

Cooking

1. Cut the lamb in portions.
2. Sauté slices until golden brown.
3. Pour in 0.5 liters of water, turn on the "Extinguishing" mode for 1 hour.
4. Fry the onion chopped in half rings in a pan. Put in a slow cooker.
5. Add lentils, pour 4 cups of boiling water (if the juice is preserved when stewing meat, you need to add less water).
6. Cook in the "Extinguishing" mode for 30 minutes.
7. Open the lid after 25 minutes, add salt, herbs, spices.
8. Stew until tender.

In a slow cooker, even the old mutton is well stewed and soft. But it has a specific taste and smell. In order not to “collide” with them, choose lamb meat under the age of 18 months or pre-soak it in milk for 2 hours.

With vegetables

The amount of vegetables in this recipe is so diverse that the dish is sumptuous. The flavors of sun-dried tomato in it are combined with the aromas of garlic, celery, parsley ... A great solution for a first acquaintance with lentil porridge and a good option for dietary, vegetarian food.

You will need:

• red lentils - 1 cup;
• sun-dried tomatoes - 100 g;
• garlic - 3 cloves;
• onion - 1 head;
• carrots - 2 root crops;
• Parmesan - 3 tbsp. spoons;
• celery - 2 stalks;
• parsley - 5 branches;
• olive oil - 2 tbsp. spoons;
• Italian herbs - 2 tsp;
• salt.

Cooking

1. Peel, chop finely vegetables.
2. Pour onion, carrots, celery, garlic into a pan. Fry in “Frying” mode for 10 minutes.
3. Grind sun-dried tomatoes, add to vegetables. Season with Italian herbs.
4. Pour the prepared lentils, pour 2 cups of boiling water. Cook for 30 minutes in the "Extinguishing" mode.
5. Add salt, parsley after 25 minutes.
6. Sprinkle with parmesan when serving.

In the post you can serve the dish without parmesan. The aroma of fresh herbs will be more saturated, to which you sprinkle lentils with vegetables already in plates.

Steamed chicken

The peculiarity of this dish is that we will steam the chicken. So we save time, because the products reach readiness at the same time. But we get an easy, dietary menu that is suitable for children.

You will need:

• chicken fillet - 500 g;
• green lentils - 1 cup;
• onions and carrots - 1 root crop;
• soy sauce - 2 tbsp. spoons;
• spices, salt.

Cooking

1. Cut the fillet into large pieces. Marinate in spices, soy sauce, vegetable oil.
2. Peel, chop finely onions, carrots.
3. Fry vegetables in the "Fry" mode.
4. Put prepared lentils for vegetables. Pour 4 cups boiling water.
5. Place the meat in the container of the double boiler.
6. Cook in steaming for 25 minutes.
7. Remove the meat container, salt the lentils, and if necessary add another glass of boiling water.
8. Bring to readiness.

The dish will get more calories and will be satisfying if you put out the chicken with vegetables, and then add the beans. But the steamed recipe is indispensable in dietary nutrition, it is light, tender meat is juicy, aromatic.

We suggest you cook lentil porridge with meat and vegetables. Try our recipes, and, perhaps, exotic croup, which has become modern Russia, will return as a full-fledged hostess of our table.

Other lentil recipes