How to cook lentils in order to diversify their nutrition? Let's look at this in this article.
How to Cook Lentils: Product Feature
If you are a vegetarian, fasting, or just want to expand your culinary horizons, then this bean family plant will do just fine. In our country, lentils are now perceived as exotic. And in countries where Hinduism is prevalent, it is one of the staple foods. Locals know thousands of answers to the question of how to cook lentils. In India, it is an analogue of our potatoes. But the potato does not have such a high protein content. In some varieties of lentils, it is even comparable to the protein content in meat. In addition to protein, it still has many useful minerals and fiber. In order to understand how to cook lentils, you need to know its properties and features.
The taste of dishes from it is comparable with the taste of rice dishes, pasta. It goes well with meat, can serve as a filling for pies. And if you know how to cook
lentils with vegetables, then you can please your family with more than one useful fasting dinner. Pay attention to several nuances, ignoring which will not allow you to make this product desired on your table.
For soups, it is better to use orange small lentils - it will make the broth more saturated and will boil faster. And for all other dishes - large green. It tends to keep its shape when cooked. If you cook lentils with rice, then you need to lay the latter 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, zira, ginger or caraway seeds. Lentils have the unique ability to combine with most spices. Forty minutes later, when most of the water is absorbed, you need to add olive oil, salt, stir and leave in a closed pan under the lid, turn off the heat. Ten minutes later, you can use lentils in dishes. Now let's go directly to the recipe.
How to cook green lentils?
Try cooking Kurdish pilaf with her. Boil the chicken in two liters of water with chopped onion and cinnamon sticks. Put spices in a mortar (on a teaspoon of clove buds, cardamom seeds, allspice, dried chili, coriander seeds), crush, add salt. Cut three large carrots into small cubes, pour over boiling water, cut two onions into rings and fry all prepared vegetables. At the end of the frying, add a glass of green peas. Put in a pan with a thick bottom, covered with a couple of layers of thin pita bread, sprinkle with half the mixture of spices. Put half a kilogram of raw green lentils on top, add chicken stock and put on a boil. Meanwhile, fry almonds in a pan, put raisins and pieces of chicken. Transfer to an almost ready pilaf, hold a little more on the fire.