Lentils are a paradoxical culture. In the history of mankind, it is noted as a product of mass consumption of the most ancient civilizations. She was eaten in ancient Babylon and ancient Greece, she was respected in Russia in the Middle Ages. From it, rich in proteins, was prepared for both a simple table and a luxurious feast. She became the basis of porridge, stew, bread! Maintaining a leading position in the culinary arts of many countries of the world, she fully satisfied the nutritional needs during the fasting period.

And suddenly ... In the Soviet Union, it disappeared, although the climate of many regions of the country was perfect for its cultivation. Several generations have grown up unfamiliar with the fruits of this leguminous plant. Therefore, today it is customary to talk about lentils as exotic cereals. And the ability to cook it correctly becomes an indicator of the experience and ingenuity of the hostess.

But this is with us, because in a number of countries lentils have kept an honorable place on the everyday table. For example, in China, where it is not inferior in demand to rice. Or in Australia, the reservations of North America, where indigenous peoples, like hundreds of years ago, consider it a national product.

The subtleties of cooking. How to cook porridge in a pressure cooker and multicooker

Multicooker redmond, Panasonic and Polarismakes it easier to cook lentil porridge. It eliminates the burning of the product, allows you to cook it tasty and healthy under the active action of steam. Thanks to this processing, the protein of the culture does not fold, the grains are soft. But in what form your dish will be, depends on the type of culture.

If you want to get porridge with whole kernels, use green or French lentils. During the cooking process, it becomes soft inside, but retains its shape. The time to bring it "to condition" in a multicooker is 30 minutes. Red lentils or Egyptian lentils work well to obtain a homogeneous puree. It boils down completely, crumbling into grains after 20 minutes.

Here are a few more subtleties of cooking lentil porridge in a slow cooker.

• You do not need to soak cereals... The only exception is black lentils, which should be covered with water for 30 minutes.
• The kernels need to be sorted out... They may contain specks that will not be removed by washing.
• Rinse the groats in 3-4 waters... After that, it is ready for boiling.
• The proportions of water are 2: 1... For green crops, they guarantee perfect consistency, softness and shape retention.
• It is necessary to cook in a multicooker in the "Stew" mode... This heat treatment provides optimal, uniform heating.
• Lentils are added to the combined dish last... The other ingredients are cooked first.
• Use preheated water to stew cereals... Lentils are characterized by high moisture absorption. Pouring boiling water over it will allow it to cook evenly and not fall apart.
• Salt the dish at the end of cooking... 5 minutes before the signal, open the lid, add salt, stir and leave to cook.

Simple recipe

It is not customary to cook lentils yourself, like, for example, potatoes. It is always combined with vegetables, herbs or spices that enhance the richness of its taste. Each such dish becomes a storehouse of nutrients, and during fasting it can form the basis of the diet. You can use carrots and onions to make porridge. Such porridge can be cooked with minced meat and stew, it turns out very tasty and satisfying.

You will need:

• green lentils - 1 glass;
• water - 2 glasses;
• carrots and onions - 1 root vegetable each;
• salt, spices.

Preparation

1. Peel and finely chop the onion.
2. Fry for 7 minutes in Browning mode.
3. Peel, grate the carrots.
4. Pour into the onion, fry for 5 minutes.
5. Pour in the prepared lentils, pour in boiling water.
6. Add spices.
7. Set the "Extinguishing" mode for 30 minutes.
8. Add salt after 25 minutes.

After the signal, you can immediately open the lid and serve the dish. Spices will make its taste more expressive. Celery and garlic are ideally combined with this culture, which must be added to vegetable frying. In the cereal itself, you can add turmeric and cloves, typical of Indian cuisine, rosemary and bay leaf - elegant notes of the Mediterranean. The usual bay leaf plays well with taste in this combination.

Hearty main courses

If the recipe for lentil porridge in a slow cooker allows you to prepare an excellent side dish, then the following options are full-fledged main courses. They combine cereal with meat and vegetables. Cooking with lamb brings us to the oriental cuisine, while chicken is traditional for our table. The combination with vegetables and aromatic herbs makes lentils an exquisite lean dish.

With lamb

Lentil soup is popular in Caucasian cuisine. But we will try to prepare a luxurious second dish with this cereal. Spicy notes of lamb meat will emphasize the nutty flavor of legumes. Add spices, of course, Caucasian! More greens, garlic, a spoonful of hot adjika (as in the photo). How much to cook this dish in a multicooker, let's take a closer look.

You will need:

• lamb - 1 kg;
• lentils - 2 cups;
• onion - 3 heads;
• spices (parsley, cilantro, garlic, azhika);
• salt.

Preparation

1. Cut the lamb into portions.
2. Fry the slices in "Browning" mode until golden brown.
3. Pour in 0.5 l of water, turn on the "Extinguishing" mode for 1 hour.
4. Fry the onion, chopped in half rings, in a skillet. Put in a multicooker.
5. Add lentils, pour in 4 cups boiling water (if the juice is preserved during stewing meat, add less water).
6. Cook on Braised for 30 minutes.
7. Open the lid after 25 minutes, add salt, herbs, spices.
8. Simmer until tender.

In a slow cooker, even old lamb will stew well and become soft. But it has a specific taste and smell. In order not to "run into" them, choose lamb meat up to 18 months old or pre-soak it in milk for 2 hours.

With vegetables

The amount of vegetables in this recipe is so varied that the dish is sumptuous. The flavors of sun-dried tomatoes are combined with the aromas of garlic, celery, parsley ... An excellent solution for the first acquaintance with lentil porridge and a good option for dietary, vegetarian food.

You will need:

• red lentils - 1 glass;
• sun-dried tomatoes - 100 g;
• garlic - 3 cloves;
• bow - 1 head;
• carrots - 2 roots;
• parmesan - 3 tbsp spoons;
• celery - 2 stalks;
• parsley - 5 branches;
• olive oil - 2 tbsp. spoons;
• italian herbs - 2 tsp;
• salt.

Preparation

1. Peel, chop the vegetables finely.
2. Add onions, carrots, celery, garlic to a saucepan. Fry in the "Browning" mode for 10 minutes.
3. Chop sun-dried tomatoes, add to vegetables. Season with Italian herbs.
4. Pour in the prepared lentils, pour in 2 cups of boiling water. Cook for 30 minutes on Braze mode.
5. Add salt and parsley after 25 minutes.
6. Sprinkle with Parmesan cheese when serving.

In fasting, you can serve the dish without parmesan. The aroma of fresh herbs, which you sprinkle with lentils with vegetables already in the plates, will be more intense.

With steamed chicken

The peculiarity of this dish is that we will steam the chicken. This way we save time, because the products are ready at the same time. But we get a light, dietary menu that is also suitable for children.

You will need:

• chicken fillet - 500 g;
• green lentils - 1 glass;
• onions and carrots - 1 root vegetable each;
• soy sauce - 2 tbsp spoons;
• spices, salt.

Preparation

1. Cut the fillets into large pieces. Marinate in spices, soy sauce, vegetable oil.
2. Peel, chop finely onions, carrots.
3. Sear the vegetables using the Browning mode.
4. Place prepared lentils with vegetables. Pour 4 cups boiling water over.
5. Place the meat in the steamer container.
6. Cook on Steam for 25 minutes.
7. Remove the container with meat, salt the lentils, add another glass of boiling water if necessary.
8. Bring it to readiness.

The dish will get more calories and will be filling if you stew the chicken with vegetables and then add the beans. But the steamed recipe is indispensable in dietary nutrition, it is light, tender meat turns out to be juicy, aromatic.

We suggest you cook lentil porridge with meat and vegetables. Try our recipes, and, perhaps, the exotic groats that have become in modern Russia will return as a full-fledged hostess of our table.

Lentils differ from other legumes not only by the variety of varieties, but also by their taste, speed of preparation, and a set of useful substances.

It cooks much faster, dishes made from it are very tasty and popular.

Easily and simply, they can be cooked in a multicooker.

Let's try?

Lentils in a slow cooker - general cooking principles

In a slow cooker, soups, cereals, stews are most often prepared from lentils. But you can use a kitchen helper to boil the beans to be used in other dishes. Lentils do not usually need to be soaked in water. But if this is indicated in the recipe, then the beans are poured for the specified time. The water should be cold.

In general, the time to cook the beans until soft depends on the type of lentil. On average, you can adhere to the following norms:

Red varieties 16-18 minutes;

Brown 22 minutes;

Yellow varieties 20 minutes;

Black 20 minutes;

Green 3 from 30 to 40 minutes.

Of course, these are average data. Time may vary slightly depending on ripeness and moisture content of the product. Additional ingredients also affect the time, for example, beans in tomato boil much longer.

What lentils are cooked with:

Meat, poultry;

Dried fruits, nuts;

You can add various spices, seasonings, sauces, aromatic additives to dishes. Basically, the following programs are used for cooking: stewing, pilaf (buckwheat), soup. If you need to pre-fry the ingredients, then “Baking” will do the job perfectly.

Multicooker lentils: recipe with vegetables

The easiest way to cook lentils in a slow cooker, the recipe is suitable for fasting and vegetarians. The color and grade of the main product does not matter.

Ingredients

Onion head;

A glass of lentils;

A clove of garlic;

1-2 carrots;

3 tablespoons of oil;

4 glasses of water.

Preparation

We pour any oil into a multicooker, you can take a sunflower or an olive. We set the baking mode.

Add the chopped onion, then throw in the carrot. We fry vegetables for about five minutes.

Add bell pepper, chop the pod at random. Fry and throw in the garlic.

We wash the lentils, sort out. The beans do not need to be soaked. If you know that your product takes a long time to cook, then you can hold it in cold water for a while.

We throw it into a slow cooker, fill it with four glasses of salted water.

We close, turn on the "Buckwheat" mode and wait for the ready signal.

We open and enjoy a fragrant, healthy and lean dish. These lentils can be used as a side dish.

Multicooker lentil soup: first course recipe

The recipe for a fragrant and healthy lentil soup in a slow cooker, which is prepared with veal. But you can always shorten and simplify the recipe by making a meatless vegetarian option.

Ingredients

0.4 kg of veal;

3 tablespoons of oil;

A glass of yellow lentils;

Onion head;

Three potatoes;

Salt, paprika;

Carrot;

Several sprigs of parsley.

Preparation

1. Cut the veal into cubes, as for goulash. Sprinkle with sweet paprika, salt and let sit for an hour, let the product marinate for a while.

2. Peel and chop all prescription vegetables. The size of the pieces, as well as the shape, we make at our discretion.

3. Fry the meat in the baking mode for about a quarter of an hour, add the oil immediately, it is better to cover the lid. Periodically we make sure that the product does not burn.

4. Add the onion and carrot, fry for another five minutes.

5. Add the washed lentils, a glass of water and cook on the stewing program for a quarter of an hour.

6. We rearrange the programs to the soup mode.

7. Add potato tubers, pour in boiling water to the desired level, adjust the density of the soup yourself, salt.

8. We continue to cook on the stewing program for another half hour.

9. Season the finished dish with parsley. You can add garlic, laurel, and other seasonings.

Lentils in a slow cooker: a recipe with chicken fillet

A variant of a lentil with chicken dish that is simple and easy to prepare in a slow cooker. It is somewhat reminiscent of pilaf, but only rice is replaced by beans. A wonderful recipe for dinner or lunch. Chicken fillet is used.

Ingredients

1.5 cups lentils

3 glasses of water;

0.5-0.7 kg fillet;

1 tomato or some pasta;

1 sweet pepper;

0.2 kg of carrots;

40 ml of oil;

Dill, spices;

2 onions.

Preparation

1. Cut carrots and onions into large strips. Optionally, you can cook without onions, but put a lot of carrots.

2. We put vegetables together with oil and fry in the baking mode until half cooked.

3. Add the chopped fillets and continue to fry.

4. As soon as the chicken pieces become light on all sides, throw in the chopped pepper with grated tomato, and after another couple of minutes, the washed lentils.

5. Salt the recipe water a little, you can add any seasonings directly to it.

6. Fill the food, close our assistant and prepare the dish on the pilaf mode. Delicious and simple!

Lentils in a slow cooker: a recipe with minced meat

Another recipe for lentil porridge, this time it is prepared with minced meat. Its composition can be anything, the type of meat does not matter.

Ingredients

A glass of lentils;

2 cups boiling water;

180 grams of minced meat;

2 onion heads;

1 carrot;

Oil, spices.

Preparation

1. Pour a few tablespoons of oil into the bowl, throw in the chopped onion, fry for two minutes.

2. Add carrots, followed by minced meat. You do not need to fry for a long time, until a slight color change.

3. Launch the washed and sorted lentils. You don't need to soak the beans first.

4. Pour in prescription boiling water until salt and spices are added.

5. Install the pilaf program, cook for 15 minutes.

6. Open, add salt and other seasonings.

7. Close and wait for the end of cooking signal.

Multicooker lentils: tomato soup recipe

An amazing version of lentil soup in a slow cooker, for which it is advisable to soak the product a little. Dish without meat, but you can always add meat broth.

Ingredients

5 tomatoes;

A glass of lentils;

2 onion heads;

1 carrot;

0.8 liters of broth or water;

Salt pepper;

2 tablespoons of oil;

Greens, garlic.

Preparation

1. Soak lentils for fifteen minutes.

2. Turn on the baking mode, add butter.

3. Throw in onions and carrots, cut vegetables into any pieces. We fry for ten minutes.

4. While the vegetables are being prepared, rub the tomatoes, immediately get rid of the skin.

5. Add lentils to a slow cooker, pour in a glass of broth and cook on a simmering program for 10 minutes.

6. Pour the tomato, salt and pepper, add the remaining broth and cook for another half hour.

7. Put herbs, garlic in the soup, serve with croutons and sour cream.

Lentils in a slow cooker: a recipe for a dish with mushrooms

Another lean, but very satisfying recipe for lentils in a slow cooker. Such porridge can be cooked with absolutely any mushrooms. According to this recipe, champignons are used.

Ingredients

0.3 kg of champignons;

2 onion heads;

1 cup lentils

2 glasses of water;

1 spoonful of tomato optional;

Seasonings;

Sweet pepper;

50 grams of butter.

Preparation

1. We wash fresh mushrooms. If the mushrooms are frozen, then thaw in advance and squeeze out all the water. We cut the product into arbitrary pieces.

2. Pour oil into the multicooker, you can add a little less. We start the mushrooms and fry until all the water has evaporated in the baking program.

3. As soon as the product starts to fry and all moisture is gone, start the diced onion.

4. Let the lentils stand in the water while the mushrooms are cooking.

5. Add pepper and tomato paste to the multicooker.

6. After another couple of minutes, lay out the lentils.

7. Fill with boiling water, salt and pepper.

8. Cooking pilaf on the program until the signal. At the end, you can add more salt, any seasonings and bring the dish to the desired taste.

Lentils in a slow cooker: a recipe for a fragrant dish with eggplant

A variant of a very tasty and easy-to-prepare lentil dish in a slow cooker. Recipe with eggplant and prunes. The dish requires pre-soaking the beans to cook faster.

Ingredients

0.5 cups lentils;

3 eggplants;

15 prunes;

50 grams of nuts;

3 cloves of garlic;

2 tsp lemon juice;

The pepper is different;

A little oil;

Mustard, ginger.

Preparation

1. Fill lentils with cold water, leave to swell for about an hour, maybe a little longer.

2. Cut the eggplants into cubes. If the vegetable is bitter, then you can pre-soak it. But then you need to squeeze well.

3. Pour a little oil, put the eggplants in a slow cooker and fry, but not for long, just a little.

4. Add the swollen lentils, pour in enough boiling water to cover the food.

5. We set the extinguishing program, cook for a quarter of an hour.

6. Add the washed prunes.

7. We throw walnuts. You can fry the kernels a little before that, it will be tastier.

8. Add salt, different types of pepper, put a small spoonful of mustard, lemon juice and a little ginger. Stir everything well and smooth the surface with a spoon.

9. Just stick the cloves of garlic into the dish.

10. Cover and cook for another 10-15 minutes using the same program.

11. This dish can be served both cold and hot.

If you add a little vegetable oil when cooking lentils, it will boil down better and turn out much tastier.

In order for the beans to cook faster and retain all the useful substances in themselves, they should be poured only with boiling water.

If you add salt to the lentils right away, then it will cook for a long time and remain firm. It is advisable to add any spices at the end of cooking or in the second part.

Orange lentils work best for soup. Green and brown beans are best used for main courses.

An incredibly healthy and protein-rich product (in some varieties, the content reaches 26%) - lentils - was domesticated by humans along with wheat, peas and barley. This is evidenced by archaeological excavations in the East and in Egypt. Even in the tombs of the pharaohs, such a nourishing product was found, rich in vitamins and micro-minerals.

The peculiarity of the culture is that it has different varieties that differ in size and color. In the markets of the world, you can find white to black lentils. There have been many interesting events in history that are directly related to this culture. Thus, Esau, the son of Isaac and Rebekah, sold his birthright to his brother Jacob for a stew of red lentils.

And in World War II, all soldiers of the United States were encouraged to eat boiled lentils because of their nutritional value and low cost. Recipes for cooking various dishes were adopted by all the peoples of the world, the French, of course, especially succeeded in this matter. But our chefs will be able to cook the culture in such a way that you will lick your fingers.

How long does it take to cook?

Much depends on the variety. So, red lentils are cooked in only 25-30 minutes. You need to cook the green one a little longer - 40 minutes, but the brown one is cooked the fastest - 20-25 minutes.

How to cook lentils?

In a saucepan

The recipe for a hearty dish is simple:

1. Sort the product before cooking, rinse with cold water.
2. For 1 glass of lentils, add 2 glasses of water. Water is poured into the pan.
3. Add the product to cold water, put the saucepan on low heat.
4. The water is brought to a boil.
5. For softness of the product, you can add a spoonful of olive oil to the boiling jam.
6. Cook over medium heat for 20-40 minutes, stirring occasionally.
7. The salt is added 5 minutes before the end of cooking.
8. It is best to serve lentil porridge, crushed with herbs.

In a multicooker

To prepare the dish, the home chef will use the following ingredients:

• 2.5 glasses of hot water;
• 1.5 cups red lentils
• 1 medium onion;
• 1 carrot;
• 4 tablespoons of homemade adjika;
• Salt and pepper on your own, plus 2 cloves of garlic.

Preparing lentil porridge in a slow cooker like this:

1. Finely dice the onion.
2. Cut the carrots into thin strips.
3. Set the "Baking" mode in a multicooker for 20 minutes.
4. Onions and carrots are fried for 10 minutes, after which finely chopped garlic is added to them for another 10 minutes. Close the lid and leave the multicooker until the end of the program.
5. Lentils are washed thoroughly several times, after which they can be added to foods fried in a multicooker.
6. Add water to food, salt and pepper to taste.
7. After that, you can add homemade adjika (some chefs exchange it for tomato juice).
8. On the "Porridge" or "Rice", "Pilaf" or "Buckwheat" mode in a multicooker, the cooking time is set to 50 minutes.

In the microwave

The beauty of this recipe is that red lentils cooked in a microwave oven become soft, tender and tasty.

For cooking, you need to stock up:

• Water (it should completely cover the lentils);
• Salt (to taste);
• Red lentils - 0.5 cups.

The recipe is as follows:

1. Red lentils are poured into a special dish;
2. Filled with hot water and salted.
3. On the strongest setting, the dishes are placed in the microwave oven, no lid is needed. You can also cook using the Vegetables setting.
4. It takes a short time to cook the product - only 7-10 minutes.
5. If you want to get tender and juicy lentils, add a little more water, and cover the dishes with a lid. The cooking time will also increase to 10-15 minutes.

• Before cooking, you need to rinse the product well, remove debris from it.
• Salt before the end of cooking, otherwise the cooking time will increase.
• Add 1.5-2.5 cups of water to 1 glass of lentils.
• Red lentils keep their shape better than other varieties, which is important if it is decided to cook not just porridge, but a dish with the addition of ready-made lentils.

Lentil Puree Soup Recipe

• Lentils - 150 grams;
• Bow - 1 medium head;
• Carrots - 2 pcs.;
• Cream - 20 ml;
• Green onions, parsley, dill;
• Ground black pepper and salt to taste.

The soup is brewed according to the following recipe:

1. You need to use a 4 liter saucepan, 3 liters of water are poured into it.
2. Salt and pepper are added to the water at once.
3. The carrots are peeled, cut lengthwise into 4 pieces, and added to the water.
4. The onion is peeled, cut into slices, added to water.
5. Onions and carrots are boiled.
6. Lentils are added only after cooking the carrots and onions, after which you need to add seasonings to taste.
7. Boil the culture for 25 minutes.
8. After cooking all the ingredients, all the products are ground in a saucepan using a blender.
9. Cream is added, the mixture is stirred, brought to a boil. The soup is ready!

How to cook lentils in a slow cooker video recipe - step by step

Below you will find a step-by-step video recipe that will help you with cooking.

Recipes from this selection will help you cook lentils in a slow cooker. Dishes for every occasion: with vegetables, mushrooms - for dinner, lentil porridge - breakfast, and delicious soup for lunch!

to make the lentils both soft and crumbly, it is better to cook them in a slow cooker. Green lentils with vegetables in a slow cooker are prepared very simply, and the taste is excellent, try it!

• carrots - 1 pc.
• lentils - 1 multi-glass
• onion - 1 pc.
• vegetable oil - 1 tbsp.
• water - 4 multi-glasses

Take a small onion, peel it and cut it into cubes or half rings. Put in a multicooker bowl, remembering to add a spoonful of vegetable oil. Cook the onions on the Fry setting with the lid open, stirring with a wooden spatula.

Peel one medium carrot and cut into small strips (you can also grate with coarse teeth). Add the carrots to the fried onions and continue the cooking process in the same mode for another five minutes, remembering to stir the vegetables from time to time.

While vegetables are being prepared, let's start preparing lentils, which need to be inspected for spoiled grains, and then rinsed several times with water.

Put prepared lentils in a bowl with vegetables, add salt and spices.

Mix everything thoroughly.

Fill with clean water. After closing the lid, set the "Buckwheat" or "Rice" mode, the dish will cook for 40 minutes.

Please note, if the lentils were pre-soaked in water, then the amount of water added to the multicooker should be halved, and the cooking time is set to no more than 20 minutes.

After finishing cooking, the multicooker will beep. Lentils with vegetables in a slow cooker are ready!

The dish can be laid out hot on portioned plates and served for lunch or dinner. Bon Appetit!

Recipe 2: how to cook delicious lentils in a slow cooker

• Lentils 300 gr
• Smoked brisket 100 gr
• Sweet red pepper 150 gr
• Bulb onion 100 gr
• Garlic 10 gr
• Parsley (greens) 10 gr
• Olive oil 40 ml
• White bread 50 gr
• Parmesan cheese 20 gr
• Dry red wine 100 ml
• Thyme 5 gr
• Salt to taste
• Ground black pepper to taste

Rinse green lentils and soak twice in cold water for 20 minutes.

Peel and chop the onions and garlic.

Turn on the "Fry" mode in the multicooker, heat the bowl and pour olive oil into it. Simmer onion with garlic until soft and transparent, for 7-8 minutes.

Peel and dice the red bell pepper.

Dice the smoked bacon or brisket too.

Add pepper and brisket to the onion.

Throw the lentils in a colander and put with vegetables. Pour in 100 ml. dry white wine (optional) and switch the multicooker to the "Jam" mode, time 1 hour. Pour 200 ml into lentils. boiling water, salt and pepper and cook until the end of the program. Put chopped parsley and half of the grated Parmesan into the finished lentils.

Separately prepare the ciabatta croutons in the oven and sprinkle them with thyme ... Grate the remaining Parmesan and croutons into a plate of hot lentils and serve immediately.

Recipe 3: multicooker lentil soup

Delicious and hearty lentil soup with chicken broth, cooked in a slow cooker.

• Chicken leg - 2 pcs;
• Carrots - 1 pc;
• Bulb onions - 1 pc;
• Lentils - 200 g;
• Potatoes - 4-5 pieces;
• Water (hot) - 1.7 l;
• Salt to taste;
• Black pepper (ground) - to taste;
• Bay leaf - 1-2 pcs;
• Tomato - 1 pc;
• Greens to taste;
• Vegetable oil - 2 tablespoons

Chop the onion, grate the carrots. Switch on the Frying program, add vegetable oil to the bowl, heat up. Add chopped vegetables and fry.

Cut the chicken legs into two parts. Add to vegetables, fry.

Add hot water. Switch on the Multipovar program, time 10 minutes. Let it boil.

Then turn on the Soup program, time 1.5 hours and cook for 30 minutes.

Add lentils. Cook for 30 minutes.

Then chopped potatoes. Salt.

5 minutes before the end of the program, add the grated tomato, bay leaf and pepper.

Before serving, add chopped greens to a bowl of soup Bon appetit!

Recipe 4: how to cook red lentil soup in a slow cooker

This light veggie soup is very easy to prepare. Delicious, aromatic and very healthy. Red lentils are high in protein, vitamins, and trace elements.

• red lentils - 100 grams;
• water - 1.5 liters;
• potatoes - 2-3 pieces;
• onion - 1 piece;
• carrots - 1 piece;
• spices to taste

To make this soup, take one medium-sized onion and chop it finely.

Grate one large carrot on a coarse grater.

Pour one tablespoon of sunflower or olive oil into the multicooker bowl and fry the carrots and onions for about five minutes in the Bake program.

Up to a light golden color.

Sometimes I do not fry the carrots with onions so that the soup is less fatty and more healthy. Rinse red lentils well until clean water. I measure out lentils with a measuring cup from a multicooker. 100 grams of lentils is about 130 ml.

Place the washed lentils in a multicooker bowl.

Add water, salt, bay leaf. And turn on the "Steam cooking" mode for 15 minutes.

At this time, chop the potatoes into small pieces. Add it to the soup about 5 minutes after you start cooking.

Add spices to taste 1-2 minutes before cooking. I like to add ground coriander, black pepper and fresh basil to this soup.

Usually the soup is a little unsalted. But I don't add more salt during the cooking process. I add the soup already in the bowl with iodized sea salt. Delicious and healthy soup is ready!

You can let it stand for a while in the slow cooker. Or immediately pour into plates.

Recipe 5, step by step: red lentils - porridge with meat

The recipe is written based on the Panasonic multicooker - 10.

Red lentils boil faster than other lentil varieties, so they are best suited for cereals, 10-15 minutes and you are already enjoying a hot aromatic dish. And if you also add meat, you get a very nutritious porridge.

• 300g meat
• 2 multi-cups lentils (mine is red)
• carrot
• 200g vegetables (you can ice cream)
• vegetable oil
• salt, spices
• 4 multi-glasses of water

Fry onions, carrots and meat in vegetable oil in the "Baking" mode for 10-20 minutes

Add any chopped vegetables (I have a frozen mixture)

Then add the washed lentils.

Fill with 4 multi-glasses of water. Salt, add spices as desired.

Cooking in the "Pilaf" mode

The lentils were boiled with mashed potatoes and the porridge turned out to be very tender and tasty. Bon Appetit!

Recipe 6: lentils with mushrooms in a slow cooker (step by step photos)

This dish will help out a lot on fast days. This culture acts as a rich source of protein, which is a building material for the body for all organs and tissues.

• 1 tbsp. green or brown lentils;
• 10 pieces. large champignons;
• 1 onion head;
• 1-2 garlic cloves;
• 2-3 tbsp corn oil;
• 0.5 tsp. suneli hops and salt.

Peel the onion and garlic. Cut the onion into small cubes, and chop the garlic with a knife, but much smaller.

Rinse the champignons under a stream of cold water, scrape the cut of the leg, clean the cap from the thin skin, which comes off very easily. We cut the large mushrooms into slices, and the small ones are simply cut in half. Instead of champignons, you can use any other fresh or dried mushrooms.

Now we pour corn (you can sunflower) oil into the multicooker. We warm it up by turning on the "Fry" mode, put the onion and garlic first. Fry vegetables, stirring occasionally, until they become transparent and slightly softened, but do not fry until golden brown. Next, lay the chopped mushrooms, salt, add your favorite seasonings, mix and fry together with the onion for a couple of minutes.

We carefully sort out the lentils, discarding all the garbage and spoiled grains. Then fill the grain with cold water, rinse thoroughly (change the water several times). After the last rinsing, pour into a colander, let the water drain.

When the mushrooms have started up the juice, put the lentils, fill them with hot water, salt to taste, mix.

For cooking lentils, a 1: 2 ratio is always used, i.e. 1 part legumes to 2 parts warm or hot water. If you pour cold water on lentils, then quickly absorbing some of the water, it will turn out to be watery and tasteless.

We transfer the device to the extinguishing mode, cook for exactly an hour before the sound signal. After that, do not turn off the multicooker, but leave it on automatic heating for another half hour without opening the lid. The dish is ready. Bon appetit, everyone!

Recipe 7: lean lentils in a slow cooker with tomatoes

• Lentils 1 multi-glass or about 170 ml
• Half tomato
• Bell pepper half
• Salt ½ tsp
• Curry ½ tsp
• Coriander ½ tsp
• Water 350 ml

Season with salt, add spices: curry and coriander. Mix. The coriander will help the lentils digest better, and the curry will add flavor to the dish.

Cut half the bell pepper into strips. Add vegetables to a slow cooker. Vegetables can be taken both fresh and frozen (frozen in the photo). If frozen, they do not need to be defrosted first.

The dish is cooked on the buckwheat mode for 35-40 minutes. The dish will be juicier if there is a little liquid soaked in spices and vegetables, so it is better not to wait until the multicooker goes into heating mode, but turn it off yourself.

You can serve the dish with herbs and slices of fresh vegetables. On non-fasting days, it is good to season the dish with a piece of butter.

Recipe 8: green lentils with chicken in a slow cooker (with photo)

The lentils in the slow cooker can be cooked in different modes, but I chose the "Rice" mode. So, lentils with meat and vegetables are a great choice for a hearty, but not high-calorie lunch.

• green lentils - 3 multi cups;
• chicken breast - 1 pc.;
• carrots - 2-3 pcs.;
• onions - 1 pc .;
• garlic 2-3 cloves;
• tomato paste, ketchup or any other tomato sauce - 2 tbsp. l .;
• water - 700 g;
• paprika - 1 tbsp. l .;
• vegetable oil -2 tbsp. l .;
• salt to taste;
• ground black pepper - to taste.

Peel, wash and grate the carrots. Peel the onions, wash and cut into cubes, chop the garlic into small cubes or strips.

Wash the chicken fillet, cut off the films, excess fat and cut into large pieces.

Pour a little sunflower or olive oil into the multicooker bowl (I have a Dex dmc 60 model). Place the onions and carrots. Set the "Baking" mode and for 5 minutes bake vegetables a little, add chicken meat to them, add a little salt and pepper. Cook everything together for 7-8 minutes, stirring occasionally.

Dilute ketchup, tomato paste or tomato juice with a little warm water and pour into the multicooker bowl.

Sort the lentils and rinse thoroughly until clear water. Add clean lentils to the rest of the ingredients. Distribute everything evenly.

Add remaining water, salt, paprika, or any other favorite seasoning.

Set the cooking mode "Rice" in other models of multicooker, this mode can also be called "Pilaf", cook for - 40 minutes, the multicooker will turn itself off as soon as all the water boils away. Green lentils will swell and absorb all the water, but there are different varieties and therefore even after 40 minutes the signal about the end of cooking may not sound.

Lentils in a multicooker can also be cooked in the "Heat" mode for 10-20 minutes. Lentil porridge with chicken may change color, but this will not affect its taste at all.

Serve hot with your favorite vegetable salad. Bon Appetit!

Recipe 9: Simple Multicooker Soup with Chicken and Lentils

Lentil soup, like other legumes, is nutritious, healthy and delicious. And since lentils are cooked quite quickly, it is not difficult to cook from them.

• Lentils - 1 glass
• chicken wings - 5-6 pcs,
• onion - 1,
• carrots - 1-2 pcs,
• potatoes - 2-3 pcs,
• tomato - 1,
• bulgarian pepper - 1,
• greens.

Wash lentils and fill with water for 30 minutes.

Chop the onion and carrots and fry in the "Fry" mode.

My wings, cut in the joints and fry for 10 minutes.

Finely chop the pepper and tomato.

My katrofel, we cut it.

After the wings are a little fried, pour tomatoes and peppers into the pan.

Salt lentils and potatoes, add seasoning to taste.

Fill with water. We set the "Soup" mode for 1 hour.

After the time has passed, add the herbs and leave for 10 minutes.

Recipe 10: lentils with hare and mushrooms in a slow cooker

If you don't have hare, you can safely replace this meat with a rabbit or chicken. But, lentils go well with hare.

• 2 cups red lentils
• 400 g hare
• 1 onion
• 1 carrot
• 6 glasses of water
• 1 cup tomato sauce or 3 tablespoons tomato puree
• a few tablespoons of mushrooms fried with onions (I have champignons)
• 1 tbsp salt
• ground black pepper to taste
• favorite spices at will
• vegetable oil for frying

We wash the lentils and put them in the multicooker bowl.

Fry portions of hare in a frying pan with a little vegetable oil and add to the lentils.

In vegetable oil, fry until soft the onion cubes and carrots, which are pre-peeled and rubbed on a coarse grater.

Pour in tomato sauce (I have homemade) and water. Salt and pepper the lentils to taste.

We send the bowl to the multicooker and turn on the "Rice" program for 1.5 hours (or the "Multipovar" program for 1.5 hours with a temperature of 110 degrees).

Serve the finished lentils warm. Add a portion of hare and a spoonful of fried mushrooms to each plate. In this recipe, we will not consider the process of frying mushrooms, since each hostess has her own version of their preparation. It doesn't matter.

Any mushrooms will do. You can fry forest mushrooms with onions, or you can get by with champignons from the supermarket. You can add a little garlic and dill to the mushrooms. In general, everything is to your taste. Bon Appetit!

This article will tell you how to cook lentils and what dishes can be made from them.

Do I need to soak lentils before cooking?

Lentils are a legume with a pleasant nutty flavor and incredible health benefits. There are several main types of lentils and each of them is unique in its own way. It should be borne in mind that lentils are prepared in different ways and it all depends on the variety. It is not necessary to soak lentils before cooking. This is required only for those varieties that have a tighter coat (black, brown, beluga).

Lentil varieties and their cooking

When to salt lentils when cooking?

Lentils are a legume culture, which means that in cooking it is important to adhere to one important rule: the dish should be salted at the end of cooking. If you cook lentils in salted water, it will extend the cooking time of the culture and you will not be able to accurately determine whether the dish is ready or not.

You may not need to add salt to the dish at all to avoid adding too much and spoiling the lentils. You can always season a ready-made dish, so it will be healthier, and the salt will not lose its beneficial minerals during heat treatment. But it is very possible to add a bay leaf to water or a chive at the initial stage of cooking - the lentils will turn out to be fragrant and piquant.

How many grams of lentils are in a tablespoon?

Cooking a dish with lentils requires adherence to all proportions exactly. This way you can know for sure that the soup will not be thick, and the puree will not run thin. Lentils differ depending on the species in size, but their weight is approximately the same.

Measuring table:

Thick lentil soup

What is the ratio of lentil to water when cooking?

The ratio of lentils during cooking should be strictly 2: 1. That is, if you cook 1 glass of lentils (any), then you will need to fill it with 2 glasses of water. If you add less water, you run the risk of not cooking the lentils, and if too much, then it turns into a liquid mass of puree.

How and for how long to cook green, red, brown, yellow, orange lentils for garnish without soaking?

How to cook lentils:

• Red, yellow lentils - they should not be soaked, as they are soft enough, easy and quick to cook. It should simply be rinsed with running water to remove excess debris and spoiled grains. Pour the washed lentils with clean water and put on fire. After boiling, the lentils should be boiled for no longer than 10-15 minutes. After that, drain off excess water, season the lentils with oil and salt, cover and let stand for another 5-10 before drinking. Long boiling and soaking of the lentils will turn the beans into a thin, gray puree.
• Green Lentils - Similar in taste and preparation to red lentils. This is a slightly immature culture, which is what its color owes. Cook green lentils for a little longer, from 20 to 25 minutes. After the time has elapsed, you need to drain the excess water from the saucepan, fill the porridge with oil and salt, and let it steam for 5-7 minutes before use.
• Yellow and black lentils, brown - this culture has a denser shell and that is why it should be pre-soaked in water. It is best to leave the lentils in the water overnight (minimum 6 hours). After soaking, fill the lentils with clean water and put on fire. This culture should be boiled for about 20-30 minutes. Taste the lentils, if they become soft, drain, add spices, salt and oil.

IMPORTANT: In order for the garnish to be crumbly and not runny, the lentils should be cooked until tender (taste for softness and taste), drain off excess water and leave to swell under the lid.

How to cook lentils for a side dish?

How to properly and deliciously cook a side dish of lentils?

Lentil garnish is not only satisfying, but also delicious. Lentils have a rich nutty flavor and a pleasant aroma that successfully enhances the flavor of vegetables, fresh salads, stews and other beans.

A simple lentil side dish:

• Lentils, red or green - 1 cup (205-210 g).
• Onion - 1 pc. (medium silt of small size).
• Carrots - 1 pc. (medium or small size).
• Any vegetable oil
• Bay leaf
• Pepper mix to taste and salt

Preparation:

• Rinse the lentils, fill it with clean water in strict proportions, add a bay leaf to the saucepan.
• Boil the lentils for 15-20 minutes (depending on the variety), be sure to drain off excess water and cover the saucepan with a lid, leaving the lentils to swell.
• While the lentils are in a saucepan, fry finely chopped onions and grated carrots in vegetable oil, bring until golden brown.
• Mix the stir-fry with the cooked lentils and season to taste.
• You can also add butter or oak of garlic to taste for flavor.

Delicious Lentil Garnish

Delicious lentil puree: recipe

Making delicious lentil puree is easy with a kitchen blender. This way you will be able to get a homogeneous mass without lumps and lentils overcooking. Use red lentils for puree (preferred).

You will need:

• Lentils - 1 cup (205-210 g)
• Bay leaf - 1 pc.
• Salt and spices to taste
• Vegetable or butter - 1-2 tablespoons

• Boil a glass of lentils in water, in a strict ratio of 1: 2.
• Drain, cover the saucepan and let the beans swell a little.
• Add salt and spices, a little oil.
• Use a blender to grind the porridge in mashed potatoes and let the mashed potatoes cool slightly, the cooled puree is denser.

Lentil puree

Lentil porridge: simple and tasty recipes

By its consistency, lentil porridge is thicker than mashed potatoes, but not as crumbly as a side dish.

You will need:

• Lentils (any) - 1 glass
• Water or broth - 2-2.5 cups
• Salt and pepper mix (to taste)
• Bay leaf or chive
• Fresh herbs to decorate the dish

• Boil the lentils for a little longer than the allowed time (10 minutes).
• Stir the lentils all the time so that the mass does not burn, and the grains become soft.
• Add 1 bay leaf and 1 clove of garlic to the pot at the beginning of cooking.
• If there is a lot of excess water, drain after turning off the fire.
• Let the porridge brew under the lid for 10-15 minutes, sprinkle with herbs and add oil before serving.

Delicious lentil porridge

Lentil porridge: recipe in a slow cooker

Cooking porridge in a slow cooker is much easier. You can also make mashed potatoes or a side dish from dark varieties of culture.

You will need:

• Lentils - 1 glass (any)
• Water or broth - 2 cups
• Bay leaf or nutmeg - taste
• Salt and spices to taste
• Butter or vegetable oil

• Pour the washed lentils into a bowl blender
• Send spices and salt to the grains
• Cover lentils with water or broth
• Turn on the "porridge" or "cooking" mode for 20 minutes
• Stir the porridge thoroughly twice during cooking, season with oil before the end of cooking.

Video: "Lentil Garnish"

heaclub.ru

How to cook lentils in a slow cooker correctly and with taste

Not everyone knows that lentils, wherever they are grown, are considered an environmentally friendly product. This is because it does not accumulate toxic elements in itself. To delight yourself and your loved ones with wholesome and healthy food, it is important to know how to cook lentils in a slow cooker correctly.

The most common is brown lentils; they are used for making soups and must be soaked beforehand. Green lentils do not require soaking and are suitable for salads and meat dishes.

There is also red lentils, the grains of which are peeled and boiled very quickly. And the most delicious is French green lentils. It does not lose its shape and has a delicate aroma.

There are many recipes for making this cereal, first, remember how to cook lentils in a slow cooker without additives.

Lentil puree

Preparation

Put the thoroughly washed lentils in a multicooker bowl and fill with water, for one glass of cereal, two glasses of water. Salt to taste and set the "Stew" mode for 1 hour.

Mix the lentils well 15 minutes before the end of cooking and leave until tender under a closed lid.

Majadra or Majadara is the most common lentil dish in the East. There are many variations of this dish, it can be Lebanese, Syrian or Iraqi. But it is always a mixture of rice with this grain and spices.

This mixture provides the body with complete protein, which is why the Arabs call the majadra meat for the poor. However, no meat will give you so many vitamins and minerals, and how to cook lentils in a slow cooker for this dish, read the recipe for its preparation.

Majadra with Adyghe cheese

It will take

• lentils 1 cup;
• rice 1 glass;
• carrots 1 pc .;
• adyghe cheese 100-150 g;
• turmeric 0.5 teaspoon;
• spices (cloves, cardamom, coriander, cumin, bay leaves, nutmeg, black pepper) to taste;
• water 2.5 cups;
• salt to taste.

Preparation

In the "Frying" or "Baking" mode, fry turmeric, grated carrots, potatoes and cheese, diced on a coarse grater in vegetable oil.

After 10 minutes salt, add rice, lentils and the remaining spices. We set the mode "Rice" or "Pilaf" for 50 minutes.

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How to cook lentils properly. How much to cook lentils

An incredibly healthy and protein-rich product (in some varieties, the content reaches 26%) - lentils - was domesticated by humans along with wheat, peas and barley. This is evidenced by archaeological excavations in the East and in Egypt. Even in the tombs of the pharaohs, such a nourishing product was found, rich in vitamins and micro-minerals.

The peculiarity of the culture is that it has different varieties that differ in size and color. In the markets of the world, you can find white to black lentils. There have been many interesting events in history that are directly related to this culture. Thus, Esau, the son of Isaac and Rebekah, sold his birthright to his brother Jacob for a stew of red lentils.

And in World War II, all soldiers of the United States were encouraged to eat boiled lentils because of their nutritional value and low cost. Recipes for cooking various dishes were adopted by all the peoples of the world, the French, of course, especially succeeded in this matter. But our chefs will be able to cook the culture in such a way that you will lick your fingers.

How long does it take to cook?

Much depends on the variety. So, red lentils are cooked in only 25-30 minutes. You need to cook the green one a little longer - 40 minutes, but the brown one is cooked the fastest - 20-25 minutes.

How to cook lentils?

In a saucepan

The recipe for a hearty dish is simple:

1. Sort the product before cooking, rinse with cold water.
2. For 1 glass of lentils, add 2 glasses of water. Water is poured into the pan.
3. Add the product to cold water, put the saucepan on low heat.
4. The water is brought to a boil.
5. For softness of the product, you can add a spoonful of olive oil to the boiling jam.
6. Cook over medium heat for 20-40 minutes, stirring occasionally.
7. The salt is added 5 minutes before the end of cooking.
8. It is best to serve lentil porridge, crushed with herbs.

In a multicooker

To prepare the dish, the home chef will use the following ingredients:

• 2.5 glasses of hot water;
• 1.5 cups red lentils
• 1 medium onion;
• 1 carrot;
• 4 tablespoons of homemade adjika;
• Salt and pepper on your own, plus 2 cloves of garlic.

Preparing lentil porridge in a slow cooker like this:

1. Finely dice the onion.
2. Cut the carrots into thin strips.
3. Set the "Baking" mode in a multicooker for 20 minutes.
4. Onions and carrots are fried for 10 minutes, after which finely chopped garlic is added to them for another 10 minutes. Close the lid and leave the multicooker until the end of the program.
5. Lentils are washed thoroughly several times, after which they can be added to foods fried in a multicooker.
6. Add water to food, salt and pepper to taste.
7. After that, you can add homemade adjika (some chefs exchange it for tomato juice).
8. On the "Porridge" or "Rice", "Pilaf" or "Buckwheat" mode in a multicooker, the cooking time is set to 50 minutes.

In the microwave

The beauty of this recipe is that red lentils cooked in a microwave oven become soft, tender and tasty.

For cooking, you need to stock up:

• Water (it should completely cover the lentils);
• Salt (to taste);
• Red lentils - 0.5 cups.

The cooking recipe is as follows:

1. Red lentils are poured into a special dish;
2. Filled with hot water and salted.
3. On the strongest setting, the dishes are placed in the microwave oven, no lid is needed. You can also cook using the Vegetables setting.
4. It takes a short time to cook the product - only 7-10 minutes.
5. If you want to get tender and juicy lentils, add a little more water, and cover the dishes with a lid. The cooking time will also increase to 10-15 minutes.

• Before cooking, you need to rinse the product well, remove debris from it.
• Salt before the end of cooking, otherwise the cooking time will increase.
• Add 1.5-2.5 cups of water to 1 glass of lentils.
• Red lentils keep their shape better than other varieties, which is important if it is decided to cook not just porridge, but a dish with the addition of ready-made lentils.

Lentil Puree Soup Recipe

Ingredients:

• Lentils - 150 grams;
• Bow - 1 medium head;
• Carrots - 2 pcs.;
• Cream - 20 ml;
• Green onions, parsley, dill;
• Ground black pepper and salt to taste.

The soup is brewed according to the following recipe:

1. You need to use a 4 liter saucepan, 3 liters of water are poured into it.
2. Salt and pepper are added to the water at once.
3. The carrots are peeled, cut lengthwise into 4 pieces, and added to the water.
4. The onion is peeled, cut into slices, added to water.
5. Onions and carrots are boiled.
6. Lentils are added only after cooking the carrots and onions, after which you need to add seasonings to taste.
7. Boil the culture for 25 minutes.
8. After cooking all the ingredients, all the products are ground in a saucepan using a blender.
9. Cream is added, the mixture is stirred, brought to a boil. The soup is ready!