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Why lentils before cooking should be poured with boiling water and how much should be kept on fire
Surprisingly, even many experienced housewives have never dealt with lentils – the most useful and oldest legume plant, which is mentioned even in the Bible. In ancient times, simple lentil dishes replaced poor people with meat and bread. But today, few people even know. How much to cook lentilsTo turn it into a delicious porridge.
And today's edition. "Site" more will tell about different types of lentils, and also tell about the intricacies of cooking, which will help to feel its real taste.
How much to cook lentils there are several varieties, and each is easy to determine by color. And if the usefulness of lentils is approximately the same, then prepare it in different ways.
Red lentils are characterized by the absence of a shell. It is prepared quickly, has an earthy aroma. It's best for mashed soups. It is noteworthy that after cooking it acquires a yellowish color.
Green lentils are either an immature product (also applicable in cooking), or a special French variety (such beans are covered with bluish dots). It boils for about an hour, while retaining its shape, does not boil.
Not surprisingly, cooks are more likely to use green lentils for salads and second courses. Before cooking, it is desirable to soak for 1.5-2 hours in cold water. After that, the liquid must be drained, the lentils washed, and only then proceed to cooking. It usually boils for more than an hour. Here you need to look at the desired consistency of the finished dish.
Brown lentils are great for soups, casseroles and stews. It also retains its shape well, but cooks faster - about half an hour. However, before cooking it should be soaked in cold water for 40-60 minutes.
Yellow lentils need not be soaked. From this type, you can cook both thick soups, and porridge or puree.
Before cooking, lentils (regardless of the species) must be tried, rid of garbage and thoroughly washed. Liquid for cooking should be taken 2 times more: a glass of legumes requires 2 glasses of water.
Salt should be at the end of cooking. If salted immediately, the lentils will cook longer. From time to time, you should stir so that nothing burns. And to diversify the taste of the dish, you should add spices, greens or vegetables to the lentils. We offer a recipe according to which it is not difficult to cook delicious lentils.
Lentils in Spanish Ingredients
Preparation
Lentils enjoyed popular love even in the most difficult times. And today, when there are many different ways of cooking, when various spices and sauces are available, this useful legume culture again takes its rightful place in the kitchen. And that's very right.
And today's edition. "Site" more will tell about different types of lentils, and also tell about the intricacies of cooking, which will help to feel its real taste.
How much to cook lentils there are several varieties, and each is easy to determine by color. And if the usefulness of lentils is approximately the same, then prepare it in different ways.
Red lentils are characterized by the absence of a shell. It is prepared quickly, has an earthy aroma. It's best for mashed soups. It is noteworthy that after cooking it acquires a yellowish color.
Green lentils are either an immature product (also applicable in cooking), or a special French variety (such beans are covered with bluish dots). It boils for about an hour, while retaining its shape, does not boil.
Not surprisingly, cooks are more likely to use green lentils for salads and second courses. Before cooking, it is desirable to soak for 1.5-2 hours in cold water. After that, the liquid must be drained, the lentils washed, and only then proceed to cooking. It usually boils for more than an hour. Here you need to look at the desired consistency of the finished dish.
Brown lentils are great for soups, casseroles and stews. It also retains its shape well, but cooks faster - about half an hour. However, before cooking it should be soaked in cold water for 40-60 minutes.
Yellow lentils need not be soaked. From this type, you can cook both thick soups, and porridge or puree.
Before cooking, lentils (regardless of the species) must be tried, rid of garbage and thoroughly washed. Liquid for cooking should be taken 2 times more: a glass of legumes requires 2 glasses of water.
Salt should be at the end of cooking. If salted immediately, the lentils will cook longer. From time to time, you should stir so that nothing burns. And to diversify the taste of the dish, you should add spices, greens or vegetables to the lentils. We offer a recipe according to which it is not difficult to cook delicious lentils.
Lentils in Spanish Ingredients
- 400g green lentils
- bowhead
- carrot
- garlic
- olive oil and salt to taste
Preparation
- Cut the onions, garlic and carrots finely. Roast vegetables in a pot with a thick bottom in olive oil.
- Add to this washed lentils and pour boiling water. So the dish will be cooked faster, and its taste will remain more saturated. Quickly boil and then reduce the fire to a minimum. Cover the lid (almost completely) and boil until ready for about 60 minutes after boiling. Don't forget to salt at the end.
- Turn off the fire, cover the pan with a lid. Let the dish stand on the stove for another 15 minutes. Done. Bon appetit!
Lentils enjoyed popular love even in the most difficult times. And today, when there are many different ways of cooking, when various spices and sauces are available, this useful legume culture again takes its rightful place in the kitchen. And that's very right.
