How to cook lentils delicious?

How to cook lentils in order to diversify their food? Let's look at this in this article.

How to cook lentils: product description

If you are a vegetarian, fasting or just want to expand your culinary horizon, this plant of the legume family will do the best. In our country, lentils are now perceived as exotic. And in countries where Hinduism is prevalent, it is one of the main food products. The locals know thousands of answers to the question of how to cook lentils. In India it is an analog of our potatoes. But only in potatoes is not such a high protein content. In some varieties of lentils, it is even comparable to the protein content of meat. In addition to protein, it still has many useful minerals and fiber. In order to understand how to prepare lentils, you need to know its properties and characteristics.

The taste of dishes from it is comparable with the taste of dishes from rice, pasta. It fits perfectly with meat, it can serve as a filling for pies. And if you know how to cook lentils with vegetables, then you will be able to please your family not with one useful lunch meal. Pay attention to a few nuances, ignoring which will not allow you to make this product desired on your desk.

For soups, it is better to use orange small lentils - it will make the broth more saturated and quickly boil. And for all other dishes - a green large. It tends to keep the form in the form prepared. If you cook lentils with rice, then the latter needs to be pawned much later. Water will need twice as much as the product. First, lentils should be washed. In the process of boiling it is better not to salt, but add asafoetida, zir, ginger or cumin. Lentils have a unique feature to combine with most spices. After forty minutes, when most of the water is absorbed, you need to add olive oil, salt, stir and leave in a closed saucepan under the lid, turning off the fire. In ten minutes you can use lentils in dishes. Now go directly to the recipe.

How to cook green lentils?

Try to cook with her Kurdish pilaf. Boil the chicken in two liters of water with the addition of a cut onion and cinnamon sticks. Put the spices in a mortar (on a teaspoon of cloves buds, cardamom seeds, scented pepper, dried chili, coriander seeds), rastolkite, add salt. Three large carrots cut into small cubes, beat with boiling water, two onions cut into rings and all the prepared vegetables to fry. At the end of the frying, add a glass of green peas. Put into a saucepan with a thick bottom, made with a pair of layers of thin lavash, sprinkle half a mixture of spices. On top put half a kilo of raw green lentils, pour broth from the chicken, put it to boil. Meanwhile, fry the flakes of almonds in a frying pan, put raisins and chicken pieces. Transfer to almost ready-made pilaf, hold it a little more on the fire.