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Lentils: cooking secrets + 2 the amazing recipe
For all its virtues, lentils are not the most easy to digest product. Today sharing the secrets of cooking lentils and original recipes.
A good dish of lentils is always a place at the table in summer and winter. This amazingly rich view of bean protein content is almost on a par with meat, and the taste is superior to many side dishes are the basics.
However, it is important to remember that like other legumes, cereals and seeds, lentils remains difficult to digest the product with the incorrect preparation can affect the organs of the gastrointestinal tract and cause bloating. Are there ways to avoid such unpleasant consequences?
Answer: Yes, and many people intuitively use them all the time. Tell in today's review, the secrets of cooking easy to digest lentils, and share 3 delicious lentil recipes to practice the skill.
How to prepare lentils
As we just said, in unprepared, the lentils are like a challenge to the digestion. The fact is that in absolutely all legumes contain special substances — inhibitors, which do not allow the grains to germinate without enough moisture and literally block our enzymes, thus slowing down digestion. This is what every time happens when we boil the dry lentils. Of course, a good digestion, this process may go unnoticed. However, if you got a sensitive digestive tract or lentils with enviable regularity gets to your table, you should think about "workarounds" cooking.
This method is pre-soaking the lentils for a few hours in the water, which in fact simulates the grain falls into the wet soil and neutralize the inhibitors, converting all the nutrients in a more bioavailable form. Rinse the beans, pour them with water and leave them in the saucepan under a lid.
According to various sources, lentils it is better to soak for 3-7 hours or even overnight — that's how much is required to neutralize inhibitors. Also, experts suggest soaking the lentils in warm place — so the process will go even faster. After soaking pour water out, rinse the lentils and move to the selected method of preparation.
How to cook lentils: tips
Note on spices
Pick up in company to the lentils spices which have a positive effect on the digestion of legumes: asafoetida, turmeric, coriander, black pepper, fresh and dried ginger.
Choose the type of lentils
Different varieties of lentils according to their characteristics are better suited for different dishes. For example, French green, "marble" lentils practically fall apart, so cooks often use it to add to salads. Orange lentils are the perfect base for a hearty soup, but brown lentils are well suited for the garnish and as a main ingredient and a main dish with meat.
Note the time
The varieties of lentils also vary and cooking time. Red cook for 25-30 minutes, brown will be is ready in 20-25 minutes, but for the elastic green will need all 40 minutes. It is important to note that lentils are not recommended to cook in salted water, as this only increases the cooking time — just add salt at the end.
Soup of red lentils and carrots
Easy, nutritious and quick to prepare soup is a great diet lunch option for all occasions.
Ingredients:
Cumin 2 tsp.
Flakes red partisapate
Olive масло2 tbsp
Grated морковь600 g
Red чечевица140 g
Vegetable бульон1 l
Молоко125 ml
Method of preparation:
Soak the lentils overnight. Drain and rinse it.
Heat on a dry pan cumin and pepper flakes to the disclosure of flavor.
Half of the spices will transfer from the pan to the plate, and to the remainder add oil and add the carrots, lentils, broth and milk. Bring to the boil and cook for 15 minutes until soft.
Skip the soup in a blender until a homogeneous or a more textured consistency.
Serve hot with Indian flat bread and garnish the soup with the remaining portion of the spices.
2. Salad with green lentils and red onion
Bright vitamin salad that can brighten even the holiday table. For this dish I advise you to take a tight class of green lentils "De Puy", which will retain their shape when cooked.
Ingredients:
Soak overnight the lentils and boil according to package instructions.
Mix the citrus juice, vinegar or wine with a pinch of salt, then add the sliced onions and marinade it for a few minutes until soft.
In a separate bowl, mix the oil, cumin, mashed garlic, and the selected gas station.
Add the onion rings and combine with the remaining ingredients.
Serve garnished with fresh coriander. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: kitchenmag.ru/posts/2334-kak-vkusno-prigotovit-chechevitsu-3-retsepta
A good dish of lentils is always a place at the table in summer and winter. This amazingly rich view of bean protein content is almost on a par with meat, and the taste is superior to many side dishes are the basics.
However, it is important to remember that like other legumes, cereals and seeds, lentils remains difficult to digest the product with the incorrect preparation can affect the organs of the gastrointestinal tract and cause bloating. Are there ways to avoid such unpleasant consequences?
Answer: Yes, and many people intuitively use them all the time. Tell in today's review, the secrets of cooking easy to digest lentils, and share 3 delicious lentil recipes to practice the skill.
How to prepare lentils
As we just said, in unprepared, the lentils are like a challenge to the digestion. The fact is that in absolutely all legumes contain special substances — inhibitors, which do not allow the grains to germinate without enough moisture and literally block our enzymes, thus slowing down digestion. This is what every time happens when we boil the dry lentils. Of course, a good digestion, this process may go unnoticed. However, if you got a sensitive digestive tract or lentils with enviable regularity gets to your table, you should think about "workarounds" cooking.
This method is pre-soaking the lentils for a few hours in the water, which in fact simulates the grain falls into the wet soil and neutralize the inhibitors, converting all the nutrients in a more bioavailable form. Rinse the beans, pour them with water and leave them in the saucepan under a lid.
According to various sources, lentils it is better to soak for 3-7 hours or even overnight — that's how much is required to neutralize inhibitors. Also, experts suggest soaking the lentils in warm place — so the process will go even faster. After soaking pour water out, rinse the lentils and move to the selected method of preparation.
How to cook lentils: tips
Note on spices
Pick up in company to the lentils spices which have a positive effect on the digestion of legumes: asafoetida, turmeric, coriander, black pepper, fresh and dried ginger.
Choose the type of lentils
Different varieties of lentils according to their characteristics are better suited for different dishes. For example, French green, "marble" lentils practically fall apart, so cooks often use it to add to salads. Orange lentils are the perfect base for a hearty soup, but brown lentils are well suited for the garnish and as a main ingredient and a main dish with meat.
Note the time
The varieties of lentils also vary and cooking time. Red cook for 25-30 minutes, brown will be is ready in 20-25 minutes, but for the elastic green will need all 40 minutes. It is important to note that lentils are not recommended to cook in salted water, as this only increases the cooking time — just add salt at the end.
Soup of red lentils and carrots
Easy, nutritious and quick to prepare soup is a great diet lunch option for all occasions.
Ingredients:
Cumin 2 tsp.
Flakes red partisapate
Olive масло2 tbsp
Grated морковь600 g
Red чечевица140 g
Vegetable бульон1 l
Молоко125 ml
Method of preparation:
Soak the lentils overnight. Drain and rinse it.
Heat on a dry pan cumin and pepper flakes to the disclosure of flavor.
Half of the spices will transfer from the pan to the plate, and to the remainder add oil and add the carrots, lentils, broth and milk. Bring to the boil and cook for 15 minutes until soft.
Skip the soup in a blender until a homogeneous or a more textured consistency.
Serve hot with Indian flat bread and garnish the soup with the remaining portion of the spices.
2. Salad with green lentils and red onion
Bright vitamin salad that can brighten even the holiday table. For this dish I advise you to take a tight class of green lentils "De Puy", which will retain their shape when cooked.
Ingredients:
- Green lentils "De Puy" 250 g
- The juice of half a lemon
- The juice of half a lime
- White wine or Apple cider vinegar 1 tbsp.
- Red лук1 PCs.
- Olive oil 2 tbsp
- Ground cumin 1 tsp.
- Чеснок1 clove
- Sauce with mango dressing, or to taste 2 tbsp.
- Kinderarzt
- Cherry tomatoes 250 g
- Spinach 85g
Soak overnight the lentils and boil according to package instructions.
Mix the citrus juice, vinegar or wine with a pinch of salt, then add the sliced onions and marinade it for a few minutes until soft.
In a separate bowl, mix the oil, cumin, mashed garlic, and the selected gas station.
Add the onion rings and combine with the remaining ingredients.
Serve garnished with fresh coriander. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: kitchenmag.ru/posts/2334-kak-vkusno-prigotovit-chechevitsu-3-retsepta
