Seasonings for lentils with vegetables. Green lentils stewed with vegetables

Step 1: prepare the lentils.

Step 2: prepare the vegetables.

Step 3: cook the lentils.

Step 4: stew the vegetables.

Step 5: Bring the dish to full readiness.

Step 6: Serve lentils with vegetables.

Bon appetit!

Lentils and vegetables can be stored in the refrigerator for no more than 3 days in an airtight container.

Instead of tomato paste you can use 1 fresh tomato, but before doing this, the tomato should be kept in boiling water for 30 - 40 seconds and the skin removed. Then cut the tomato into cubes and add it to the stewed vegetables along with salad pepper and garlic.

If desired, you can add any spices you like to this dish that are suitable for preparing vegetable dishes, for example black ground pepper, coriander, ground bay leaf and many others.

Instead of vegetable oil, you can use butter or animal fats.

Unlike legumes such as peas or beans, lentils are not a very common guest on the table in our area. But it is very useful and has no such side effects like bloating or gas. In addition, it goes well with other products, so you can prepare many different dishes from it, and you won’t get tired of it soon. At the same time, lentils with vegetables are nutritious, which is very important for those who are fasting, and do not contain fat, which is attractive for those watching their figure.

Lentils with pumpkin

There are other vegetables in this dish, but it contains the most pumpkin. 300 g of it should be cut into small pieces. 2 eggplants are also cut, salted and set aside for 20 minutes, after which the bitter liquid is drained from them. The carrots crumble, but not into strips or cubes, but into rings. If the root vegetable is thick, you can cut the circles in half. The onion is cut into half rings. First of all, pumpkin cubes with carrots and onions are fried. Once they are browned, add a glass of lentils and pour in the same amount of water. The dish will be stewed covered for a quarter of an hour, after which eggplants, four diced tomatoes, cloves of garlic and all the selected spices are added. The full lentils, stewed with vegetables, will spend another 10 minutes on the fire. And at the very end, the dish is sprinkled with herbs.

Lentils with vegetables

This dish is easy to prepare. But in order to successfully turn out such lentils with vegetables, the recipe requires separately boiling the beans (one and a half cups) until half cooked. The semi-finished porridge is covered with a lid and set aside. Carrots and onions are cut one at a time, pieces of two celery stalks are added to them, and all this is sautéed until soft, but not completely. With 3 leaves Chinese cabbage The thin parts are cut off, and the thick vein is chopped and added to the frying. A little later, chopped bell pepper and tomato are added. After a few minutes, add a spoonful of tomato paste. At the end there is a piece butter, and when it melts - beans. During the stewing process, the lentils and vegetables should be mixed several times. After 5 minutes of cooking together, the fire is turned off, and the dish is left for a while under the lid. They eat it hot and with a large number greenery

Vegetables, mushrooms and lentils

This recipe is interesting not only for the presence of champignons, but also for the small additions that give the dish a piquant and unusual taste. First, as usual, fry an onion, two carrots, two pieces of celery and three cloves of garlic. When the frying is golden, chopped mushrooms - 200 grams - are thrown into it, and a spoonful of vinegar is poured in. You need to fry for a couple of minutes so that the champignons brown, but their juice does not completely evaporate. Add 2 cups of lentils and 4 chopped tomatoes to the pan. After about five minutes, when the cereal has softened but is not yet ready, add two crumbled bell peppers, a little grated ginger, pepper and salt and cumin. Another 5 minutes later, the lentils with vegetables are supplemented with a glass of raisins and a teaspoon of cumin. And at the very end - spinach torn into pieces by hand. The dish will be ready when all the liquid from the pan has evaporated. Thanks to cumin, ginger and cumin, your lentils and vegetables will gain unearthly taste. And it harmonizes simply wonderful with meat or fish.

Mexican lentils in a slow cooker

Like all dishes of this country, lentils with vegetables should be extremely spicy. For this purpose, add 2 cups of chopped garlic clove to the dish, dessert spoon mustard, 2 large spoons of ground chili and half a teaspoon of regular black. If you don’t want excessive spiciness, reduce the amount of spices - the dish will not lose its taste. A cup of lentils, half a cup each of chopped carrots and celery, a cup of corn and chopped sweet pepper. All this is poured with broth (beef, one and a half glasses), flavored with seasonings, the stewing mode is set and the time is 9 hours. Yes, yes, lentils will cook for exactly that long! But in the morning fresh dish sprinkled with chopped herbs, grated eggs and cheese - and you can have breakfast with pleasure.

Lentil soup

For this you need to soak the beans for half an hour. cold water. In principle, lentils cook the fastest of all legumes, but if you soak them before adding them to the soup, the “peas” will remain intact and will not burst during cooking. On three-liter saucepan For a soup that contains lentils and vegetables, the recipe recommends using only half a cup of beans. But if you like the first one thicker, the quantity can be increased. After soaking, the water is drained, the lentils are filled with new ones and placed on the stove. When it boils, add three chopped potatoes. While the soup is cooking, finely chop the onion, grate the carrots (take one large piece of each) and cut two stalks of celery. All this is fried on vegetable oil. When it acquires an appetizing, rosy appearance, it is added to the pan, which is not removed from the heat for another five to ten minutes. If you don’t fast and like it with vegetables at the very end, you can flavor it with smoked ribs, huntsman sausages or just boiled chicken. However, even without meat components it turns out nourishing, aromatic and tasty.

To sum it up

Let's add finally that lentils can be cooked with almost all vegetables that can be found on store shelves. However, with any set it is recommended not to avoid celery - it gives it a more subtle taste.

One of the options hearty dinner– lentils with vegetables, step by step recipe the preparation of which is simple and straightforward. This cereal is well complemented by sour vegetables, garlic, onions and spices. People who comply Lent, such a dish will help you get enough useful substances and vitamins.

Stewed lentils with vegetables is satisfying and healthy

Ingredients

Green lentils 2 grams Zucchini 1 gram Carrot 1 piece(s) Onion 1 piece(s) Tomatoes 2 piece(s) Vegetable oil 60 grams Water 700 liters Garlic 1 clove Corn flour 1 gram Dried parsley 20 grams Red pepper 1 pinch

• Number of servings: 6

Lentils with vegetables

This dish is prepared simply and quickly. Unusual taste it is seasoned and dried herbs. The first step is to soak the lentils for 30 minutes. V warm water, so it will be softer and boiled. Pre-soak also saves time.

Cooking process:

1. Finely chop the onion, carrots, zucchini and tomatoes. If the zucchini is young, you don’t have to remove the skin.
2. Fry onions and carrots in vegetable oil. Add the remaining vegetables and mix well.
3. Add the soaked and swollen lentils. Fill with water and add spices.

Simmer over low heat for ¼ hour with the lid on, stirring the cereal occasionally so that it does not stick to the bottom. Add salt at the very end, otherwise the lentils will take a very long time to boil. Ready dish garnish with sprigs of fresh parsley. If desired, you can add sour cream or cream to the lentils before serving.

Lentils stewed with vegetables and mushrooms

The dish turns out satisfying and nutritious. Ingredients:

• lentils – 2 tbsp.;
• tomatoes – 4 pcs.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• raisins – 1 tbsp.;
• bell pepper – 2 pcs.;
• champignons – 300 g;
• garlic – 3 cloves;
• celery – 2 roots;
• spinach – bunch;
• water – 3 tbsp.;
• olive oil – 1 tbsp. l.;
• apple cider vinegar– 1 tbsp. l.;
• salt - to taste.

Cooking process:

1. Chop onion, garlic, celery, carrots and fry on olive oil until a golden crust forms.
2. Peel and finely chop the champignons and add to the vegetables. Mix everything. Pour in apple cider vinegar and fry for 5-7 minutes.
3. Add lentils and finely chopped tomatoes to the pan. Fill with water.
4. Remove the seeds from the bell pepper and cut it into small pieces. Add to the pan, sprinkle with salt and your favorite spices.
5. When the water has almost all evaporated, add raisins.
6. Finally add spinach leaves.

When the liquid has completely evaporated and the lentils become soft, the dish can be removed from the heat. Serve hot. The finished dish can be stored in the refrigerator for no more than 3 days in a hermetically sealed container.

Delicious red lentils with vegetables!

Have you ever tried red lentils? This is a bright orange-colored cereal, very crumbly (rich in starch), quickly boiled into a luxurious puree. This is one of the most delicious varieties of lentils. Which is perfectly complemented by sour vegetables (or citrus juices), garlic and onions, peppers and aromatic herbs.

If you don't know what red lentils taste like, but you love... pea puree, then you will definitely like this tasty, satisfying (albeit lean) dish. I recommend it.

Composition of the dish

per pan, approximately 2-2.5 liters or large deep frying pan

• Red chopped lentils – 1 cup;
• Water – 2 glasses;
• Leek (white part) – from 1 stalk (or regular leek – 1 head);
• Celery (stem and leaves) – 1 piece;
• Garlic – 1-2 cloves;
• Sweet pepper – 1 pod;
• Dill, basil - optional;
• Ground black pepper (red hot or allspice, you can use a mixture of peppers) – 1 teaspoon;
• Salt - to taste;
• Vegetable oil – 3 tablespoons.

How to cook

At the same time, put the lentils to boil and cook vegetable dressing. When the lentils are cooked (become soft), season them with vegetables and simmer them together for 5 minutes over low heat so that they exchange juices.

How to cook red lentils

• Rinse red lentils with cold water. Place in a saucepan, add cold water (proportion: 2 cups of water to 1 cup of lentils). Bring to a boil.
• When the water boils, reduce the heat and cook the lentils for 10-15 minutes until tender (checking periodically to see if the grains have stuck to the bottom - stir). DO NOT SALTY (if you salt lentils, peas, beans and other legumes at the beginning, they will take an infinitely long time to cook and soften).
• Salt the prepared (soft) lentils. Season with pepper.

Prepare vegetable dressing for lentils

• Cut the leeks into rings (if you have onions, into thin half rings); tomatoes and sweet peppers – small cubes; peel the celery stalk and chop it in small pieces; garlic - finely chopped. Chop the celery leaves and dill (but each herb separately, because celery is for the dressing, and dill is for the finished dish).
• Heat in a frying pan vegetable oil, put onion, celery stalk, sweet pepper in it. Fry vegetables over low heat until softened.
• Add garlic, tomatoes, celery greens. Mix. Add salt. Simmer everything together until the vegetables soften.

When all the vegetables are ready, combine them with the lentils and simmer together (for 5 minutes) over low heat.

To improve the taste, you can put dill and a little butter on each plate (unless, of course, you are fasting).

Bon appetit!

What you need for the dish: Persian red split lentils from Mistral Add pepper to the lentils. When cooked it lightens to yellow
Slicing vegetables for dressing red lentils Stewing vegetables for dressing red lentils Very tasty and satisfying!

A plate of lentils, seasoned with stewed vegetables and herbs. A simple and delicious dinner!

What red lentils look like and how to prepare them

Rinse the lentils, add water (about a glass) and set aside.
Peel the onion (can be replaced with regular onion) and cut into cubes. We do the same with celery - cut it into small cubes.
We also peel the carrots, and then as you wish - you can also cut them into fairly small cubes, or simply grate them. I prefer the latter option.

Now it's roasting. On hot frying pan add onion and celery with butter and fry for a couple of minutes. Next add garlic, cumin, coriander, ginger and red pepper. A wonderful aroma will immediately fill the kitchen! Fry for another minute and then add the carrots. Fry, stirring, for another minute, and then, turning the heat to minimum, close the lid tightly and simmer until the vegetables are almost done.

Drain any unabsorbed water from the lentils.
I buy tomatoes from own juice, which are already initially crushed. Therefore, all I can do is pour the contents of the jar into the frying pan. Which is what I do. Here's some lentils.

Add the broth, and if not, then water, a cinnamon stick, rosemary (better, of course, a sprig of fresh), lemon juice, salt everything and simmer under the lid until the lentils are ready. Red lentils, unlike all the others, cook very quickly, especially since they are already swollen. Therefore, 10 minutes is, I would say, the optimal maximum. Any more and it will turn into a homogeneous mess.
Adjust the taste, select cinnamon, stir again and serve.
Bon appetit everyone!