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Green lentils with pork

Green lentils with pork

For this weekend, after pampering ourselves with marinated chops, I said it was good and a bit more ... classic and I prepared a delicious lentil with pork. I used green lentils but it is done the same no matter what lentils you have. I once made red lentils and I noticed now doing this green one as well that it holds better after boiling, the red one seems to have crushed harder although I don't overcook the food if it's not the case.

  • I used:
  • 300-400 gr lean pork
  • 500 gr green lentils
  • 400 ml coconut milk
  • curry paste
  • a teaspoon and a half of paprika
  • 2 red onions
  • 3 cloves garlic
  • 4 thin and young sliced ​​carrots
  • o lingura sos teriaki
  • 3 bay leaves

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Green lentils with pork:

I finely chopped the onion and garlic and put them in a pan with hot oil and bay leaves, I left them until they softened a little, then I added the paprika and the sliced ​​carrot, and I left 2 more. minutes on the fire then I added the diced meat which I left for about 3 minutes after which I added curry paste, teriaki sauce and 400 ml coconut milk and let it simmer until the meat is soft. .

When the meat was more than half cooked, I added the lentils, I added some more water and I let everything boil until the lentils softened.

At the end I decorated with finely chopped green onion leaves and served with a tomato salad.

Great appetite!


11 recipes with lentils

Lentils are a healthy food, similar to peas, chickpeas, soybeans and beans, with many nutritional properties and suitable for both adults and children.

It should be noted that there are several varieties of lentils, but three are the main ones, the others being variations: red lentils (which is actually orange), green lentils and brown lentils.

The red lentils boil the fastest (in about 20 minutes), followed by the green ones (around 30 minutes), and the brown lentils boil the hardest (40-50 minutes).

Red lentils are most often used in cream soups, losing their texture by boiling, while green lentils, but also brown lentils, are used more often in "stews", they largely retain their shape in the process of heat treatment.

Lentils are high in protein and low in fiber. It is often used in Arabic cuisines, and not only.

Here are some recipes with lentils:

1. Red lentil recipe: cream soup

Ingredients red lentil cream soup

1.2 l water / meat soup (6 cups)

2-3 tablespoons olive oil

How to prepare red lentil cream soup

Bring water to a boil with the 2 cubes of soup.

In a bowl, fry the onion in a little hot oil, add the cumin seeds, bacon pieces and grated carrot… leave until slightly browned. Add turmeric powder, mix and pour the tomato juice. Bring to the boil and add the washed lentils and hot water.

Cover the pot with one end and simmer for 25-30 minutes *. Chew in the soup from time to time so that the lentils do not stick to the bottom of the bowl.

Beat together the cream, milk and egg yolks. Take a little juice from the soup with a polish and pour it into the yolk mixture… Then pour the grated mixture with the juice into the soup, while chewing lightly. Season with salt and pepper to taste.

Bring the soup to a boil and turn off the heat.

Add to the soup a few slices of hot pepper, chopped leaves, add 1-2 tablespoons of lemon juice to taste! … It depends on how much sourness is desired. Serve with bread croutons…

2. Green lentil recipe

- 3 tablespoons of sunflower oil

- 1 teaspoon of wine vinegar

- finely ground sea salt

How to prepare green lentils

- The lentils are carefully chosen, washed and soaked in lukewarm water for about an hour and a half (Sanda Marin's suggestion is to soak the green lentils in lukewarm water for two hours).

- Cut the lemon peel very thin, avoiding the white part which has a bitter taste.

- The lentils are boiled in cold water together with lemon peel. Boil on low heat for about 30 minutes.

- Boiled lentils drain the water using a large diameter sieve.

- Onions are cleaned, washed and cut into cubes (according to preference). Fry onions in oil until transparent. Add the paprika, then the flour "in the rain", stirring quickly with a wooden spoon.

Add 50 - 75 ml of warm water and continue to mix the composition until a homogeneous mixture is obtained. Add (optionally) cream and mix the composition obtained. Add the previously prepared boiled lentils, bay leaf (broken into a few pieces) and sugar.

Season as desired with salt and a mixture of white, green, black pepper. Leave the composition on the fire “to boil a few times. Remove the bay leaf.

3. Mujadarrah dry lentil recipe - rice with lentils, Lebanese recipe

Ingredients dried lentils Mujadarrah - rice with lentils, Lebanese recipe

2 cups red lentils (boils much faster) - soaked in water

* 1 cup rice - soaked in water

Preparation of dried lentils Mujadarrah - rice with lentils, Lebanese recipe

Leave the tamarind in water for 1 hour, drain and place in a mixer together with 2 diced tomatoes, cumin, black pepper, salt and a little masala for taste.

Open a can of tuna, add onion, garlic, chilli and salt and simmer for 1-2 minutes.

Fry the onion until it turns brown. Then add the pea, rice and lentils (which you drained after 30 minutes 1 hour in water). Add water to cover the rice and lentils and add the other ingredients.

Stir and simmer until lentils and rice become puree. When ready, add 1 tablespoon of butter and turn off the heat. Serve with tuna, tamarind sauce or yogurt on top.

4. Black lentil food recipe

Ingredients food black lentils

* 1 large onion, finely chopped

* 3 cloves of garlic, crushed

* 1 large piece of ginger root, peeled and finely chopped

* 1 teaspoon ground coriander

* 1/2 teaspoon ground cumin

* 2 teaspoons of garam masala

* 500 g lentils, soaked overnight

* 1 tablespoon of grated ginger root

* 1-2 tablespoons of ground coriander

How to prepare black lentil food

The lentils are left to soak overnight. Heat the butter in a large saucepan and fry the onion cubes over low heat until golden brown. Add the spices and harden, stirring constantly, until they have released all their flavor.

Put the drained lentils in the pan and mix with spices.

Add water and bring to a boil. Boil on low heat for 20-30 minutes.

Fresh creams are mixed with grated ginger and coriander and added to lentils. Season with salt and pepper. Cover and simmer for another 15 minutes.

5. Rice lentil recipe

Ingredients lentils with rice

2-3 diced tomatoes

salt, pepper, a little cumin (qumen)

How to prepare lentils with rice

Wash the lentils and bring to a boil, when the water boils, strain it and put more clean water, add the tomatoes, salt, pepper (vegetate a little). When the lentils are half ready, put them on

qumin, add the rice and a little more water, if needed, and bring to a boil. Fry in a pan

onion in hot oil and pour the onion and oil over the lentils and rice.

Serve hot. It can be made with any kind of meat.

6. Lentil soup with chicken recipe

Ingredients lentil soup with chicken

How to prepare lentil soup with chicken

Keep the lentils in water for 12 hours before preparing them. Then boil it with onion and parsnip. Bring to a boil, then drain. Boil it again with the diced chicken breast. After it boils, pass a quarter of lentils.

From the yolk and cream, prepare a cream with which you straighten the soup. Bring to a boil, then take the pot off the heat and add the whole lentils. Serve the soup with spinach leaves, very hot.

7. Smoked lentil food recipe

Ingredients smoked lentil food

very little dried marjoram

50 ml tomato juice (broth)

How to prepare smoked lentil food

I finely chopped the onion, carrot and garlic. I hardened them for 3-4 minutes. I added 1 l of water, lentils and cut into pieces. I seasoned with pepper salt and very little marjoram. I left it to boil for approx. 45 minutes, on low heat, with the lid on one side. I tasted the lentils to see if they were cooked. If I saw that it was soft, I added the broth. Until it boils, I mixed flour with a little water and got a composition like a thin cream. I poured it into the food, while I stirred it so as not to form donuts. I let it boil for another 2 minutes.

8. Lentil stew recipe

Ingredients lentil stew

2 tablespoons olive oil

How to prepare lentil stew

We prepare the ingredients like this - carrots, parsley, parsnips are cut into rounds, onion is finely chopped, garlic is chopped, peppers are cut into cubes. Put the oil in a saucepan and sauté the onion a little. Add the rest of the vegetables and stir a little (to soften). Add the drained boiled lentils, flour, paprika, tomato sauce and water. Stir constantly. When it boils, season and add the finely chopped parsley leaves.

9. Indian style lentil recipe

Ingredients lentils in Indian style

red, white and green onions (we know they "have" the colors…)

Indian style lentil preparation

First of all, soak the lentils (not more than an hour, if we put it in hot water and keep it at this temperature)

This hour will pass quickly because we have to clean the onions, potatoes, peppers, garlic, tomatoes, then to bite them as we go through our heads

Heat the oven, evaluate a comprehensive tray with your eyes and grease it well with plenty of oil. Drain the lentils in water soaked and together with all the above we pour it from a low height into the pan and cover with any kind of juice: the water soaked lentils, tomato juice, vegetable or meat soup or a combination of all this, including tap juice

Now having a kind of soup we can mix in the pan without the tomatoes becoming dusty and season with mint, curry, salt. Put it in the preheated oven and leave it for an hour (or until the juice drops significantly - we have a dish now and not a soup - then it's ready)

Serve in plates with wide edges that you cover with slices of tomatoes, peppers of all colors and red onions.

This food goes just as well with meat (chicken, pork) except that before you put the ingredients on top of the pile, flip the pieces of meat well.

10. Raw lentil pate recipe

Raw lentil pate ingredient

100 gr red lentils, soaked for 8 hours and germinated for 4 to 8 hours

1 tablespoon olive or sesame oil

1 vf. teaspoon coriander

1 vf. of a teaspoon of nutmeg

2 vf. teaspoon of cinnamon

How to prepare raw lentil pate

We made it with half a dehydrated potato (we were left with another dish) and half a raw one, but you can also use a whole raw potato. Red lentils, sweet potatoes, lemon juice, olive oil are mixed with a blender, along with water. Add enough water to make the blender work properly, the amount of water varies depending on how watery the lentils and potatoes are. Once you have made the desired pasta, add the spices.

Be careful, this is not a very easy preparation to make so that it is edible.

Lemon cuts off the unpleasant taste of lentils, so you have to insist with lemon. If it does not taste sweet then you have not put enough potatoes, or it was too small. The above amounts are approximate, because not all lemons are the same and neither potatoes nor lentils taste the same. Add a little of the spices and adjust until you like.

11. Indian recipe for lentils with vegetables

Indian lentil ingredients with vegetables

1 cup orange peeled peeled and split in half

1 piece of fresh ginger

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon ground coriander

1 teaspoon ground fennel

4 tablespoons sunflower or olive oil

Indian preparation of lentils with vegetables

Use peeled and split orange lentils.

Wash the lentils in 5-6 waters and boil them together with the carrot, capsicum, turmeric and salt. This lentils boil very quickly, in about 10-15 minutes, so it would be good to put the carrot cut into very thin slices or put on a grater to have time to boil.

Prepare the spices, ginger and leeks (clean, chop). Heat the oil in a small saucepan over low heat. When the oil is hot enough, throw the fennel and cumin seeds in it. Let them pop for 4-5 seconds, then add the leeks and ginger. After 4 minutes, add the coriander with the fennel powder. Stir. Extinguish the fire after another 1 minute.

When the lentils and vegetables have boiled, add the oil mixture with spices. Let it simmer for another 3-4 minutes, add the chopped dill and turn off the heat. Leave covered for another 10 minutes.


Green lentil salad with vegetables

He will say, the Holidays are over & # 8230 or not, I'm going to take them from the beginning in just a few days, starting with the Serbian Christmas. Well, during this time I set out to prepare properly for another round of fries and cakes (and my mother-in-law's, believe me, there are more but also more consistent than mine). What is & # 8222preparation? Look, for a few days we will give up high-calorie foods and try to eat as many raw foods as possible.

The lentil salad we prepared yesterday is perfect for our & # 8222program & # 8221: it contains a lot of raw vegetables, the lentil itself being boiled, of course, but very rich in fiber and antioxidants. We felt very good after eating this salad and in addition it was very tasty, so I wholeheartedly recommend it.

Preparation time: 00:10 hours
Cooking time: 00:25 hours
Total Time: 00:25 hours
Number of servings: 4
Degree of difficulty: low

Lentil Salad Ingredients with Vegetables:

  • 250 grams of green lentils
  • 1 bay leaf
  • 2 cloves of garlic
  • 2-3 sprigs of green onions
  • 1-2 kiwis (depending on size)
  • 1-2 carrots
  • 4-6 red radishes
  • 1-2 celery stalks (celery)
  • 1/2 pomegranate red berries
  • 1 bunch of green parsley
  • 2 teaspoons dijon mustard
  • 1 tablespoon good quality red wine vinegar
  • salt and pepper

Preparing Lentil Salad with Vegetables:

1. Wash the lentils well under a stream of cold water in a strainer. Put it to boil in cold water and when it boils, drain all the water and rinse well with cold water. Put again in a saucepan with 1 liter of cold water, 2 cloves whole garlic, 1 teaspoon grated salt and a bay leaf.

2. The lentils will boil in 20-25 minutes, during which time the carrots are cleaned and grated, the onion slices are cleaned and sliced, the pomegranate seeds are peeled, the kiwi and radishes are cleaned and sliced, they are chopped into small cubes. celery stalk, chop the green parsley.

3. After the lentils soften, drain the water in a strainer and rinse briefly with cold water. Put the lentils in a bowl and add all the prepared vegetables, keeping 1/2 of the pomegranate and parsley for sprinkling at the end. Add mustard, salt and pepper to taste and vinegar (you can be creative and add a flavored vinegar, one with raspberries & # 8211 for example & # 8211 I think would give a very elegant note to this salad). Homogenize the salad, taste it and add salt and pepper if necessary.

4. Sprinkle with preserved pomegranate seeds and parsley and taste immediately. There would be some crushed cheese on top, but, in my opinion, there was no need, it's a complete and even filling food.


1 cup lentils
500 g pork
500 g tomatoes
1 tablespoon broth
oil
salt
pepper
1 chopped onion
1 diced carrot
1 diced potato
1 bunch parsley
2 cups boiling water
1 cup peas

Leave the lentils in the water in the evening. In the morning, change the water and bring it to a boil. After it has softened, strain it and set it aside. Heat oil in a bowl and fry the pieces of meat, then take them out and fry the onion and carrot. Keep them until soft and add the diced potatoes, the broth and the peeled and diced tomatoes. Bring to a boil, season with salt and pepper, add the meat and a cup of boiling water. After the sauce has thickened, add the lentils and peas. Pour another cup of boiling water, season with salt and pepper to taste, and boil until the water drops. Turn off the heat and serve the lentil dish with finely chopped pork parsley, sprinkled with plenty.


7. Vegan meatball soup

Have you ever wondered if there is a vegan version for the famous meatball soup? Well, the answer is yes and this simple and healthy recipe will teach you how to make vegan meatball soup using red lentils and beets. The result is absolutely delicious and every time I serve this soup I remember my childhood!


Lentil food recipe for fasting or sausages

Lentil food recipe for fasting or with sausages. Lentils with vegetables and tomato sauce. A simple and healthy fasting food or a tasty garnish for fried or boiled sausages, meatballs or fried meats. Lentil recipes. Fasting food recipes. Sausage recipes.

How to cook lentils? How to cook dried green or orange lentils? A vegan vegetable recipe.

This lentil dish is really good! I make it with onions, garlic, carrots, peppers (optional) and tomato juice and I flavor it with cumin, in Transylvanian style. I also put a teaspoon of paprika (paprika) for extra color and flavors. Some people put bay leaves, it's not wrong either.

In Transylvania and Banat, lentil food is made for the New Year (New Year's Eve). It is a tradition taken from Catholics and evangelicals and it is said that lentils eaten on New Year's Eve bring abundance into the home. The Germans call it Linsen, the Italians lentils, the English lentils, the French lentils and the Hungarians lentils. The most famous is the green lentil of Puy (lentille vert du Puy) & # 8211 a region of France.

I've done one in the past lentil salad with raw green onions and pumpkin oil & # 8211 recipe here. It can be served both hot and cold as a stand-alone or as a garnish.

Most often I use dry green lentils but you can also choose the varieties of orange or black lentils (beluga lentils). To shorten the cooking time of this kind you can also use canned lentils from the market. They only contain lentils boiled in salted water. In the picture below you can see the lentil I used.

Be aware that lentils (unlike dried beans) boil very quickly and should not be soaked for hours in cold water. It is not even mandatory to boil it separately, especially if the recipe provides a certain amount of liquid (as in this case). For safety, you can still burn the lentils in salted water but do not boil them completely because they disintegrate.

From the quantities below we obtained approx. 4 servings of lentil food.


Lentil Ingredients:

  • 400 grams of lentils (I used green, organic lentils, but it doesn't matter which one is used)
  • 2 onions
  • 2 cloves garlic (large)
  • 2 carrots
  • 1 celery stalk (celery stalk)
  • 1 large tomato
  • 2 tablespoons concentrated tomato broth
  • 3 tablespoons olive oil
  • 3-4 bay leaves and pepper
  • chopped green parsley
  • optional: smoked or fresh sausages, about 2-3 servings
  • optional: 250 ml. of chicken soup

Lentil Food Preparation:

The lentils are washed well with cold water, drained and boiled in a pot of salted water to which was added 1 onion cut into quarters and 1 bay leaf. Foam and boil over medium heat until soft (may take 25 minutes to 40 minutes, depending on the range of lentils used). Drain the lentils in a strainer of water in which it boiled, remove the onion and bay leaf and rinse (in a strainer) with cold water.

While the lentils are boiling, clean, wash and chop the onion, carrot and celery, crush the 2 cloves of garlic and scald, peel and chop the tomato.

1. In a large, deep saucepan or skillet, heat the oil and fry the sausages until golden brown (picture 1) then set aside on a plate. I used my chicken sausages (click on the recipe link), if you want a fasting lentil dish, skip this and jump straight to step 2.

2. Add the onion, carrot and celery to the remaining fat in the pan, together with the crushed garlic (picture 2). Fry the vegetables, stirring often, until the onions are soft.

3. Add the lentils, mix and cook for 3-4 minutes (picture 3).

4. Add the sausages back to the pan (if used) and pour the chicken soup and enough hot water to cover the lentils for about 1-2 cm. If you are fasting, you can give up soup and simply use water. Add 1 teaspoon of salt, the remaining bay leaves and freshly ground pepper to taste (picture 4). Cover with a lid and simmer for 10 minutes over medium to low heat.

5. Finally, add the chopped tomato and broth (picture 5). Boil the food for another 2-3 minutes, cover and wait a few minutes for the liquid to be completely absorbed (the lentils will swell and the food will drop by itself).

Match the taste with salt and pepper, sprinkle with chopped green parsley and the food is ready.


Smoked lentil soup

A thick soup, with lots of meat, lots of vegetables, drizzled with plenty of cream. As a way of preparation, it brings a lot with the soup I told you about here. I gave up the cabbage juice (die) from the previous recipe, which means that you can embed it in all seasons, not only when you still have some supplies in the barrel of sauerkraut. I also replaced the beans with lentils. Also canned. But if you want, you can use dried lentils, which you can boil yourself. The result may be better (or not). From the quantities listed in the valley, about 8-10 healthy portions of top soup come out. They would have come out more if the pot had been more spacious.

What do you need?

  • 0.8 - 1 kg smoked pork chop (with bone)
  • ½ large celery (about 0.3 kg)
  • 4 suitable carrots (about 0.4 kg)
  • 2 parsley roots (about 0.2 kg)
  • 1 can of lentils (350 g)
  • 1 can of tomato paste 24% (75 g)
  • 0.5 L a little borscht
  • ½ kg fat cream (minimum 25% fat) for cooking
  • 1 teaspoon pepper mosaic berries
  • 2 - 3 bay leaves
  • 1 sprig of thyme
  • 1 teaspoon dried tarragon
  • ½ connection of green parsley
  • salt and freshly ground pepper - to taste.

How do you proceed?

  • Boil the ciolan in enough water to cover it, adding the peppercorns and bay leaves
  • After the first boil, discard the water in which the meat was boiled, add fresh water and continue boiling the meat over low heat for another 90 to 100 minutes, removing any foam that forms.
  • Meanwhile, peel the carrot, parsley and celery and cut them into cubes / slices about 1 cm
  • Add the chopped vegetables over the colander, fill with enough hot water to cover the meat and vegetables and continue cooking until the vegetables penetrate (about 20 minutes)
  • Drain the juice from the canned lentils, wash it with fresh water and add it to the soup pot.
  • Put the sprig of thyme in the pot and cook for another 10-15 minutes, after which you can (if you want) remove the thyme from the pot.
  • Add the tomato paste, dried tarragon and borscht, match the taste of salt and pepper, bring to a boil.
  • Add the cream, mix, bring to a boil and, if necessary, add more salt and / or pepper.

Take the pot off the heat, add the chopped green parsley and let it rest for 2-3 minutes. The pieces of meat should come off the bone on their own, possibly you can help them with a fork.

Have fun and see you healthy again!


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