Lentils combination with products. Basic rules for food combinations

Lentils belong to the legume family and are consumed both hulled - orange in color, and unpeeled - brown.

There are also different varieties of lentils, larger or smaller.

There is no need to talk about the benefits of lentils - this is an obvious fact, but I will write in more detail about what products to use them with.

Traditional dishes are prepared from lentils in Egypt.

Red lentils are used to make soup.

This is either just a thick soup in broth, which is cooked with onions, garlic and spices (sometimes it is broken up with a blender) or lentil soup with vegetables.

In this case, during cooking, when the lentils themselves are ready, diced carrots, potatoes, zucchini, and green peas are added to the soup. green beans (either all together or by choice).

There is also a recipe for making rice with red adsem - lentils.

But a separate winter soup is prepared from brown lentils; it is boiled with onions, tomatoes, garlic, and spices. Then the onions etc. are taken out.

Pour lentils with broth, a little olive oil, cumin, pepper and salt into a plate.

If you mean a dietary combination, that is, what is it useful to eat lentils with, then it is better to take vegetables and. Lentils do not go well with fruits, as well as with carbohydrates. And it is not recommended to eat lentils with fatty foods.

Lentils are nutritious and satisfying foods, so you can eat them without meat, add seasoning to taste, onions, carrots, and tomato dressing. Or a salad of fresh vegetables. If you want something heartier, you can cook additional lamb or pork, even beef or chicken.

Try this salad:

boiled lentils - 0.5 cups,

1 carrot

Fry onions and carrots in sunflower oil, add lentils and finely chopped cucumber. You can season it with mayonnaise, or you can leave it like that (there is oil there).

Lentils are very nutritious and rich in protein; they can be an excellent independent dish or side dish. E can be cooked both in water and in meat and mushroom broths. It is good in vegetable dishes and in combination with meat. Among vegetables, fried carrots, tomatoes, and garlic are ideal for it. It can be used as an additional dressing for soups, including those with potatoes and cabbage. It also goes well with other legumes - beans and peas. Lentils cooked with mushrooms are very tasty. The best meats for lentils are pork, lamb and veal.

Seasonings and spices you can use include black pepper, turmeric, curry, basil, celery root, bay leaf, vegetable oil, including olive oil, and fresh herbs.

Dishes with lentils should be salted at the end of cooking, because they cook longer in salted water.

I really love lentils! I cook it like this: I cook the lentils for 20 minutes, at this time I fry a medium carrot and onion for about 5 minutes, then I add the boiled lentils, pour 1.5 cups of water so that it is thin, otherwise it will burn, salt, pepper and add a couple of tablespoons tomato paste and cook over low heat for another 20-30 minutes. If you add more water, it will turn out like soup.

This is not just a plant, but a whole legend. According to the biblical story, one brother, Esau, sold his birthright (and therefore a large share of the inheritance) to another, Jacob, for a bowl of lentil soup. What kind of dish was this supposed to be?

Lentils are a truly legendary and very ancient plant. It was consumed as food back in the Bronze Age. However, despite the venerable age of lentils, today they are a rare guest among Russian housewives. Beans are also much more popular among legumes, and potatoes, rice and pasta are more often used as side dishes. But it was not always so. Moreover, in the Middle Ages, Russia was the main supplier of lentils. Many dishes were made from it and even bread was baked. But later lentils were replaced by other crops, the same one, which was completely undeserved.

Now lentils are gradually regaining their place on our tables, but as something exotic. And this despite the fact that it is sold in all stores, and the price of the “curiosity” is low. And it’s very worthwhile to buy lentils - they are easy to prepare, tasty and extremely healthy. Even a small portion is enough to snack with appetite and keep you feeling full for a long time.

Dietary product

Lentils are a legume plant, which means they have a lot of protein (from 25 to 35% by weight), which makes them especially attractive for those who limit themselves to meat and dairy products - vegetarians and fasting. In addition, lentils are environmentally friendly - they do not accumulate nitrates, toxic elements, or radionuclides.

In a sense, lentils are an antidepressant. It is believed that constant consumption of it calms the nerves, gives peace of mind and balance. At the same time, lentils improve tone and improve immunity. The consumption of lentils is especially recommended for diseases such as heart disorders, digestive problems, and diabetes. Lentils contain a lot of healthy dietary fiber and have virtually no fat, which makes them an indispensable dietary product.

Cooking secrets

Protein-rich foods often require lengthy cooking and sometimes soaking. But not lentils. Moreover, it cooks the fastest of all legumes - from 10 to 15 minutes.

You can prepare many dishes from lentils - chowder and soup, mashed potatoes, salads and side dishes, cutlets and meatballs, filling for pies. Lentils are especially good with additives such as onions, garlic, tomatoes, and carrots. Both classic spices and herbs, as well as more “exotic” ones - oregano, cumin, are suitable as seasonings.

In soups and main courses, lentils are often combined with meat and chicken, including using broth as a base. If you don't have much time to cook, you can buy lentils in special cooking bags, in which case you don't need to wash them and measure out portions. You can also buy lentils canned, in jars, then they are completely ready for use.

Before cooking, lentils should be rinsed with cold water. It is best to do this in a colander with small holes so that the extraneous inclusions go away and the lentils remain. For cooking you need to take 1.5-2 times more water than for beans. Lentils should be thrown into already boiling water. Then wait until the water boils again and reduce the heat. Cover the pan with a lid and cook, depending on the variety, for 10-40 minutes, stirring occasionally and carefully tasting to check for doneness. It is recommended to salt the lentils at the end of cooking - this way they cook faster.

Sometimes the weight of lentils in ready-made dishes is indicated in grams, which is not always convenient, especially for those who do not have kitchen scales. Then the following data will help: the weight of a full faceted glass of lentils is 210 grams, a regular 200-gram glass is 170-180. Lentil fruits are usually small and flat. The color depends on the variety. By the way, there are not so many varieties of these legumes, and not all are represented in Russia.

Red lentils (aka red, orange, Egyptian)

The most “odious” variety - it was from it that the famous biblical stew was cooked, so Esau, who “bought” the miracle soup, began to be called Edom (Edom), which means red. Red lentils are widely used in Asian cuisine. It is peeled, so it boils faster than all other varieties, almost immediately. In addition to stews, it is used to make purees, fillings for pies, porridges, salads and stews.

By the way, this variety is simply ideal for purees - thanks to its rapid softening, but if you need to maintain the shape of the golden “beads”, for example, to decorate a salad, you will have to very carefully monitor the cooking time so that the lentils do not turn into mush. And keep in mind that when cooked, the color of lentils turns from red or orange to golden, that is, they fade a little.

Recipe. Lentil soup

Traditionally, the stew is prepared from red lentils, but you can try using other varieties by increasing the cooking time. There are many recipes for this dish, some of which involve adding celery, carrots, potatoes, parsley root, rosemary and cilantro. In some versions of the soup (for example, French), sour cream is added to the finished soup. The recipe given here is remarkable for its simplicity and availability of ingredients.

Ingredients: 200 g lentils, 5 tomatoes, 1 onion, 4 cloves of garlic, 2 tablespoons of vegetable oil, 1.5 liters of water, 2 tablespoons of lemon juice, salt, pepper, spices, herbs - to taste.

Preparation. Sort and rinse the lentils. Fry the diced onion until soft. Add lentils and simmer for 2 minutes. Transfer to a saucepan, add water and cook until the lentils soften (about 20 minutes). Cut the tomatoes into cubes, garlic into pieces, add to the stew. Salt, pepper, sprinkle with spices. Bring to a boil and cook for a couple more minutes. Remove from heat and add lemon juice if desired. Before serving, decorate with herbs.

Green lentils

This variety is harvested unripe when the fruits are still green, hence the name. Like red lentils, these lentils are good in salads. It goes well with mushrooms and meat (chicken), even with long cooking it does not turn into puree, and retains the shape of peas.

Recipe. Lentil cutlets

These cutlets are suitable for snacks, they are ideal for strict vegetarians and during fasting.

Ingredients: 1 cup green lentils, 6 onions, vegetable oil (for frying), salt, spices, breadcrumbs.

Preparation. Pour the lentils, washed and freed from foreign matter, with water and leave overnight. Cut the onion into pieces, add spices and fry in oil until it turns golden. Place the lentils in a sieve or colander to drain off excess moisture, and grind together with the onions in a meat grinder or food processor. Add salt and pepper. Knead the minced meat. Form cutlets out of it, rolling them in breading. Fry on both sides until a characteristic “crust” occurs, close with a lid and simmer for another 5 minutes. The total frying time is from 15 minutes.

Brown lentils

Brown lentils are harvested when fully ripe. This variety is the only one that needs to be soaked - from half an hour. However, it cooks wonderfully and can be made into purees. Of all the varieties, brown lentils have the strongest nutty (and sometimes mushroom) flavor.

Recipe. Zucchini stuffed with lentils

Ingredients: 1 cup brown lentils, 2 medium-sized zucchini (preferably zucchini), 1 onion, 3 cloves of garlic, 6 tomatoes, 1 chili pepper, a bunch of parsley, 2 tablespoons Parmesan cheese, vegetable oil, 100 ml water, salt, herbs taste.

Preparation. Prepare lentils according to package directions. Form zucchini into “boats” by dividing into halves and cutting out the core. Grease a baking sheet with oil and place the zucchini cut side down on it. Place in the oven preheated to 180°C for 10 minutes. Turn the zucchini over and leave for another 10 minutes.

Hello, dear readers of my blog! While studying information about proper nutrition, I repeatedly came across the concept of “Food compatibility chart for proper nutrition.” I decided to familiarize myself with the basics of separate nutrition, understand food groups and learn how to combine them.

The main ideologist of the compatibility (incompatibility) of products is Herbert Shelton. He conducted research for several years and identified the enzymes involved in the digestion of food. This allowed him to think through and implement the concept of separate nutrition according to Shelton. Its basics are perfectly demonstrated by the product compatibility table.

Combination of foods for proper nutrition table

So, what is a table and how to use it? Seventeen cells horizontally, seventeen vertically. The most popular products are listed here. For convenience, they are numbered. Each number has a corresponding column.

A certain color at the intersection of a row and a column indicates the level of compatibility:

Yellow– are combined at an acceptable level;
Green– fit well;
Red- do not fit well.

So that you finally understand the principle of working with a table, I will give an example. Bread and meat - can they be served on one dish and consumed in one meal? Bread - number 7. Meat - number 1. Let's see what color is at the intersection of row No. 7 and column No. 1 - red. Consequently, they do not combine well, which means a lot of time will be spent on digesting them.

For convenience, I recommend that you print out the product compatibility table and place it in a visible place. This way you won’t go wrong with the right selection of ingredients for breakfast, lunch or dinner. Look at the “color” of compatibility and adjust the menu.

Products from the table

I won't tell you about products such as eggs or vegetable oil. Everything is clear here. But let’s call them generalized groups, which consist of several products at once; I propose to talk separately.

Meat, fish, poultry- These are proteins of animal origin and a group of the most difficult to digest foods. It is better to cook them without fat. They go well with green and non-starchy vegetables. Worse with starchy foods, incompatible with bread, cereals, potatoes. Let me remind you that you cannot drink alcohol with animal proteins.

Sample menu:

Baked chicken with stewed carrot and cauliflower puree
Fish cutlets with salad of iceberg leaves, arugula, radish
Veal soup with celery, leeks, carrots

Pulses– this includes lentils, beans, beans, peas, soybeans. But this does not include green peas and green beans. Pulses are capricious and are well compatible with herbs and vegetables (starchy and non-starchy).

Sample menu:

Chickpea salad with steamed pumpkin, carrots, pumpkin seed oil dressing
Lentil cutlets with white cabbage salad, dill, olive oil dressing
Beans stewed with cauliflower, carrots, celery

Bread, cereals, potatoes– oats, wheat, rye, buckwheat, rice, millet. Of course, potatoes, bread. Pairs well with herbs and vegetables.

Sample menu:

Potatoes stewed with eggplants, bell peppers, carrots, onions
Toasts with aromatic green butter (for this you need to mix butter with a fat content of at least 80% with basil, chili pepper, parsley)
Green buckwheat with baked beet salad, garlic, sesame oil dressing

Sour fruits, tomatoes– these are grapefruits, tangerines, oranges, lemons, pineapple, cranberries, pomegranates, grapes, sour apples. Plus tomatoes, so beloved by many gourmets. They combine most successfully with vegetables, cheese, and nuts.

Sample menu:

Smoothie made from green apples, spinach, lemon juice
Baked apples with nuts and cinnamon
Caprese salad

Semi-acidic fruits– raspberries, strawberries, blueberries, wild strawberries, sweet apples, apricots, plums, peaches, cherries.

Sample menu:

Freshly squeezed grapefruit and orange juice
Fruit salad of apples, strawberries, blueberries
Ice cream made from frozen berries, flavored with cinnamon and a dash of honey.

Sweet fruits, dried fruits– bananas, persimmons, figs, dates, raisins.

Sample menu:

Banana, date, almond milk smoothie
Prunes stuffed with hazelnuts and honey
Dried fruits compote

Vegetables are green and non-starchy– parsley, celery, dill, beet tops, radishes, lettuce. This also includes white cabbage, onions, green onions, eggplants, cucumbers, garlic, bell peppers, and green peas.

Sample menu:

Salad of radishes, cucumbers, dill, white cabbage with sunflower oil dressing
Eggplant baked with tomatoes, cheese, garnished with basil
Soup from cabbage, celery, carrots, garlic, bell pepper

Starchy vegetables– carrots, beets, zucchini, horseradish, squash, pumpkin, cauliflower, celery root, parsley. This group of products also includes turnips, radishes, radishes, and rutabaga.

Sample menu:

Oven-baked carrots with pumpkin, seasoned with pumpkin seeds, olive oil
Zucchini spaghetti with pesto sauce
Cauliflower puree soup

I would also like to say something about melon. It doesn't go with anything. It must be eaten separately, as an independent dish.

Separate meals for weight loss

Compatibility of products for proper nutrition is also very important for losing weight. This is not a diet, it is a special approach that takes into account how one product combines with another. See how the real inhabitants of nature - animals - behave. They do not combine different foods. They don’t fry it or process it. Only a person carries out a lot of manipulations with food before it enters his stomach. This can cause bloating, heartburn or nausea. The problem is that the products are not digested. But they are not assimilated because they do not fit together. The simpler the food, the less processed it is, the fewer different components it contains, the easier it is for the body. When there are no such problems, the excess weight goes away by itself.

Therefore, all you have to do is be more vigilant about cooking and eat only compatible foods at one meal.

Lentils are not just a plant, but a whole legend. According to the biblical story, one brother, Esau, sold his birthright (and therefore a large share of the inheritance) to another, Jacob, for a bowl of lentil soup. What kind of dish was this supposed to be?

Lentils are a truly legendary and very ancient plant. It was consumed as food back in the Bronze Age. However, despite the venerable age of lentils, today they are a rare guest among Russian housewives. Among the legumes, peas and beans are much more popular, and potatoes, rice and pasta are more often used as side dishes. But it was not always so. Moreover, in the Middle Ages, Russia was the main supplier of lentils. Many dishes were made from it and even bread was baked. But later lentils were replaced by other crops, like potatoes, which is completely undeserved.

Dietary product

Lentils are also useful for pregnant women - it is believed that they have a beneficial effect on the development of the fetus. It contains large amounts of iron and folic acid, which are so necessary during this period.

Cooking secrets

Protein-rich foods often require lengthy cooking and sometimes soaking. But not lentils. Moreover, it cooks the fastest of all legumes - from 10 to 15 minutes.

You can prepare many dishes from lentils - chowder and soup, mashed potatoes and stews, salads and side dishes, cutlets and meatballs, filling for pies. Lentils are especially good with additives such as onions, garlic, tomatoes, and carrots. Both classic spices and herbs, as well as more “exotic” ones - mint, oregano, cumin, are suitable as seasonings.

Red lentils (aka red, orange, Egyptian)

Recipe. Lentil soup

Ingredients: 200 g lentils, 5 tomatoes, 1 onion, 4 cloves of garlic, 2 tablespoons of vegetable oil, 1.5 liters of water, 2 tablespoons of lemon juice, salt, pepper, spices, herbs - to taste.

Green lentils

It tastes somewhat like buckwheat with a slight nutty flavor. It will also make a delicious soup if you add onions, garlic, herbs and vegetables to it. For a step-by-step recipe for making lentil puree soup, see.

Recipe. Lentil cutlets

These cutlets are suitable for snacks, they are ideal for strict vegetarians and during fasting.

Ingredients: 1 cup green lentils, 6 onions, vegetable oil (for frying), salt, spices, breadcrumbs.

Brown lentils

Recipe. Zucchini stuffed with lentils

Chop the onion and garlic, fry in oil until transparent. Pour boiling water over the tomatoes, remove the skins and cut into cubes. Chop the chili and parsley. Combine all the vegetables and lentils, add water, stir. Boil. Fill the zucchini with minced meat and sprinkle with cheese. Place them tightly next to each other. Place in the oven for another 15 minutes.

Note. Serve hot, garnished with herbs.

The following two varieties of lentils are less commonly found on our shelves, but nevertheless, they deserve attention, so if you suddenly come across such “fossils”, it’s worth purchasing them - at least trying them!

Puy, puy (French green)

This lentil was bred in the French town of de Puy. Grown in the center and south of France, in the community of Le Puy-en-Velay. It is easy to distinguish this variety from the usual green variety by its color. The color of such lentils is black-green, speckled, with a “marble” structure. This variety is the most fragrant and tender. The taste is bright, spicy, with notes of pepper; when cooked, small Puy lentils remain elastic and do not lose their shape. Great for salads.

Lentils "Beluga"

Small shiny “beads” of this variety are similar to caviar - just as black and round. It cooks for about 20 minutes. These lentils are very tasty, even if you simply cook them without adding spices and serve them as an independent dish. Works great in stews, as a side dish for meat, and even in sandwiches.

Every time I come to the market for groceries and habitually buy my favorite green lentils, my neighbors take turns, watching with interest, bombarding me with questions: “what do you do with it?”, “Is it tasty?” And almost always you have to conduct a short educational program, talk about how healthy and tasty lentils are, that their protein content is not inferior to meat, and that they contain large amounts of iron, zinc, phosphorus and vitamins B and PP. Why is lentil so undeservedly overlooked by the general public? After all, the beneficial properties of this product are so high that they simply cannot be neglected. Suffice it to say that lentils and their numerous relatives are used by a third of the population of our planet as the main source of protein. In India, lentil soups or main courses with vegetables are a staple and daily meal. The frightening unknown and mistrust of an unusual product dissipate very quickly after the first cooking experience, and the unique taste and confident ability of lentils to saturate, but not fill up, will be appreciated in any family - you just have to start.

Like spelled (wheat wheat), barley and onions, lentils were cultivated at the dawn of humanity back in the Neolithic era, at a time when ceramics were even unknown to humanity. According to one version, lentils “came down into the world” from the Himalayas, and its divine origin in this case is very important for Asian cultures. According to another version, lentils appeared a little further south, in the area of modern eastern India and Bangladesh. Even in Switzerland, sites of ancient people were found where traces of cooking lentils were found. Lentils are mentioned many times in the Old Testament. On the tomb of Ramses III in Thebes, a baker is depicted with two baskets filled with lentils. The Egyptians placed lentil bread in tombs, believing that this food would help them overcome the long path to the kingdom of the dead. In ancient Greece, lentils served as a common everyday food for ordinary people. Doctors of Ancient Rome believed that regular consumption of lentils makes a person balanced and full of patience. Many ancient peoples considered lentils a medicinal plant and used it to treat stomach and nervous ailments.

Having quickly spread throughout the Mediterranean, lentils became popular in Europe, and by the 11th-12th centuries they came to Russia under the name sochevitsa and were appreciated by the monks of the Kiev Pechersk Lavra, and then other monasteries, as an excellent nutritional support during Lent. Lentils will remain a traditional monastic food until the 20th century. Outside its homeland, lentils were considered too simple a food and unworthy of noble gentlemen, but the monks, who consciously led an ascetic lifestyle, had a different opinion about it. Lentils helped keep the body normal, despite the exhausting fasts, which created a good basis for working on oneself in the spiritual sphere. This property of lentils is even reflected in the English language: in English the word “lentil” - lentil - also means fasting. In many Catholic countries it is included in the obligatory diet of fasting people. The only exception is Germany, where a festive dish of lentils is prepared on Christmas Eve and they believe that a dish with lentils on the festive table will bring prosperity in the new year.

Until 1917, Russia was the world's main supplier of lentils. Now it is grown mainly in warm countries and southern regions of Europe. Most lentils are grown in Egypt, Canada and Australia, followed by India, China, Ethiopia, Algeria, Chile, Tunisia, Pakistan, Afghanistan, Iran, Spain, Turkey, Romania, USA, Russia and the Czech Republic.

Lentils rank third among plant foods in terms of protein content, second only to soybeans and hemp seeds, the likelihood of which appears on our tables is close to zero. In terms of the efficiency of assimilation of plant proteins, lentils can compete with the leaders. Lentils contain from 24% to 35% protein, from 49% to 52% carbohydrates, only 0.6-2% fat and 2.2-4.5% minerals.

Lentils are a clear leader in several respects. It is rich in vitamins B1 (thiamine) and PP (nicotinic acid), and sprouted - vitamin C. Nicotinic acid is usually the element that vegetarians lack. Since a person receives most of the vitamin PP from meat foods, a lack or refusal of meat can lead to a deficiency of the necessary element, which in some cases is the cause of dementia and other terrible diseases. Eating lentils completely eliminates vitamin PP deficiency, helping to maintain health and not compromise on principles. PP is one of the few vitamins that is not destroyed at high temperatures. Vitamin B1 or thiamine is equally important. It is necessary for normal growth, helps maintain normal functioning of the digestive and nervous systems, as well as heart function. With a lack of thiamine, a person may experience symptoms of damage to the nervous system, and with prolonged “vitamin starvation”, hospitalization may even be required due to severe damage to nerve endings. Lentils are also rich in antioxidants, the same ones found in grapes or cranberries, which help prevent cardiovascular disease and reduce the risk of cancer. Lentils are rich in easily digestible amino acids and complex carbohydrates, with a low amount of fat and a high protein content. Lentils are super satiating, but this satiety does not threaten you with excess weight. Calorie content of lentils - 310 kcal per 100 g.

Lentils have another very valuable property in the modern world - they do not accumulate toxic elements, nitrates, radionuclides and other substances undesirable in food. Thanks to this ability, lentils can remain environmentally friendly even in areas unfavorable for growing food.

There are quite a few types of lentils, but given that in Russia most of the varieties typical for warm countries will be rare exotics, it is worth focusing on the types of lentils that are usually found on the shelves of Russian stores.

Green lentils

Seeds of different sizes with a characteristic green color. These are unripe lentils, do not require soaking, retain their structure and do not become overcooked. The taste is dense with nutty, less often mushroom notes. After cooking it remains crumbly, suitable for side dishes.

Brown lentils

These are mature lentil seeds. Requires soaking for 30-40 minutes. It boils well and can be used for puree soups. The taste of brown lentils can be nutty or mushroomy.

Red lentils

These are classic small lentils, the so-called main ones. Does not require soaking, boils very well (10-12 minutes), which is why it is often used in Indian cooking for dal puree soups and for making pates. When finished, it takes on a golden hue.

Yellow lentils

These are polished green lentils. It boils well due to the absence of a top layer. Does not require soaking. Suitable for purees, pates and soups.

Pardina

This variety is grown in southern Europe and is very popular in Spain. The variety does not require soaking; it is cooked until tender for 20-30 minutes. It does not boil over and retains its shape well. The taste is islandy with a nutty tint. Pardina can be used as a side dish without the use of additional spices.

Cooking lentils is very easy. It is enough to sort it well and soak it if required. You need to sort through any lentils, since the peculiarities of growing and harvesting cannot exclude small pebbles found among the seeds. While not all lentils require soaking, all lentils should be rinsed well in cold water. The next stage is to measure out the correct proportions of water. Lentils absorb water well, and the amount of water depends on what result you want to achieve. If you need lentils that are dense and crumbly, then you need to take 2 times more water in volume than seeds. If you need to get boiled lentils, or you plan to make puree, then you can use 3 parts of water. Green-brown varieties require slightly more water than red varieties. Place the washed lentils only in very boiling water, quickly bring to a boil and turn the heat to low. The lentils may bubble quite a lot - skim off any foam and keep the lid on the pan until the foam disappears.

Lentils go perfectly with fried onions, fried or stewed vegetables. It can be added to vegetable stews as a hearty filler or used separately as a side dish. Lentils contain a lot of protein and can be a main dish, accompanied by fresh or stewed vegetables and herbs. Lentils pair well with most seasonings. The famous Indian spice mixtures curry or garam masala go very well with it. Carrots go very well with lentils, creating a successful composition with the pungent and spicy aroma of lentils and the sweet taste of carrots. A very famous Indian soup is dal made from red lentils, carrots, a mixture of garam masala, coconut milk and tomatoes. Lentils can be cooked not only in water, but also in broths, for example, mushroom broth. Cooked lentils go very well with mint mashed with olive oil. Among the usual dressing options, you can use pesto sauce (basil, nuts, olive oil), lightly fried onions and olive oil. It is best to salt lentils at the end of cooking. With this method, the seeds are boiled better.

Lentil Recipes

Lentils with cabbage

Ingredients:
200 g lentils,
200 g cabbage,
1 carrot,
3 tomatoes,
3 cloves of garlic,
1 onion head,
a bunch of fresh coriander (cilantro),
paprika,
ginger,
turmeric,
black pepper,
salt to taste.

Preparation:
Sort the lentils and rinse. Let it cook (throw the lentils into boiling water). Cook for 20-25 minutes until soft. Add some salt. Chop the cabbage and grate the carrots on a coarse grater. Add to the lentils and simmer over low heat. Chop the onion into small pieces. Peel the tomatoes by pouring boiling water over them and cut into medium-sized pieces. Add to the pan along with the garlic. Season with spices, salt and simmer, stirring.

Lentils with mushrooms

Ingredients:
1 cup lentils,
300 g champignons,
2 onions,
2 cloves of garlic,
2 carrots,
dill and parsley,
black pepper,
salt.

Preparation:
Sort and wash the lentils. Place in boiling water (2.5-3 cups of water per cup of lentils), bring to a boil, reduce heat and leave to simmer (about 20 minutes). Add salt 5 minutes before the end of cooking. Unabsorbed liquid can be drained. Finely chop the onion and chop the garlic. Grate the carrots on a coarse grater. Wash the mushrooms and cut into medium-sized pieces. Heat vegetable oil in a frying pan and fry the onion and garlic in it. Add carrots and fry, stirring continuously for 3-5 minutes. Add the mushrooms and continue to fry for about 10 minutes, stirring continuously. Add some salt. Add lentils to the pan, stir, simmer for about 5 minutes, add spices and leave covered for a couple of minutes. When serving, garnish with herbs.

Lentils combination with products. Basic rules for food combinations

Combination of foods for proper nutrition table

Products from the table

Separate meals for weight loss

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