Recipe for lentil soup with green and meat. How to cook lentil soup. Lentil soup - the best recipes.

Lentils are ideal for soups, stews, or salads, curry is good and goes well with meat, which gives it a spicy flavor. Unlike other legumes, it does not need to be soaked before cooking, because it dries the water quickly. Depending on the type or freshness of lentils, cooking can take from 10 minutes to an hour. The ideal proportions for cooking grain are two glasses of water per glass of lentils. However, we must remember that lentils are easy to cook, so you need to check whether it is soft.

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Soy, added to cooked lentils, makes the grain harder. Well, just eat them until late when they get ready. Foods that contain acids, such as wine or tomatoes, prolong the cooking time for lentils. It is worth adding them only when the seeds are good. If you want lentils to retain their shape after cooking, choose a brown variety that is not cut. Sweet tastewhich you get from red, orange and yellow lentils, which are best suited for soups and stews, as well as thanks to the quick and easy preparation of cream or the consistency of mashed potatoes.

The most expensive and fragrant is French lentils, which after cooking retains its shape. Lentils are also the “base” for other products. From the ground you eat. This lake is popular mainly in Asian countries, where it is prepared, in particular. bread. Meat meal is rich in protein, healthy and ideal for a good ecological nutrition. In the kitchen we also use lentils rich in folic acid. Lentils are also available on the market, such as tomato sauce   or curry, but the healthiest thing ever will be fresh.

Useful transformation: from one cup of dry lentils after cooking, you will receive from 2 to 5 cups of grains. Half a kilo of dry lentils, and the other - 5 cups. Over time, the color of lentils may change, but its many properties and taste do not change. However, the optimal storage time is one year. Lentils should be stored in sealed containers in a dry place, away from moisture. Ready lentils can also be stored in freezer   for up to five years, but can be crushed during defrosting.

Half a cup of chopped walnuts. Wash lentils, add water and add bay leaf. Bring water to a boil, reduce heat and cook until lentils are soft but not digested. Then heat the oil in a saucepan, toss the chopped shallots, pressed Prague. Lentils, like other legumes, are annuals of the canola family. Despite the high nutritional value   in our country, still not very popular. It is related mainly as a component of vegetarian and vegetarian dishesand it’s a pity because lentils are a treasure trove of vitamins, minerals, also low in calories and have a low glycemic index.

Lentils, or one of its species, have been cultivated for about 10,000 years. In the wild, growing in the Mediterranean, from the Canary Islands to Central Asia, industrially grown in Europe, Asia, America, Africa and Australia. In Poland, lentils are grown very rarely due to a capricious climate. The edible part of lentils is its seeds.

In the shops we will find different varieties of lentils. Each of them is characterized by slightly different properties. The most popular varieties are lentils: red, green and yellow, but we also have others. Red lentils - green lentils - yellow lentils - brown lentils - black lentils.

Red lentils apply to all types of this most popular plant. Probably because its preparation is very convenient - you do not need to absorb it, and its grains are quickly prepared. Green lentils do not overheat, but remain free - this is her character. If we want to make pasta or cream from it, we have to get it. In the free form we can use it, for example, as an additive to the salad. Green lentils are soaked, pre-cooked, for at least 30 minutes, and boil it for about 40 minutes.

Lentils are yellow, as green, have a very mild flavor. Prepares as quickly as possible, so you can quickly prepare creams, soups and pastes. Brown lentil has a very excellent taste and aroma. It is most often used for cooking vegetarian pies, chops, stews, etc. it's the hardest thing, so he cooks the longest - we absorb for 30 minutes, and then cook for about 50 minutes. Since lentils are very absorbent, it should be poured twice as much as lentils.

Black lentils look like caviar before cooking. Ideal for oriental salads, soups and all kinds of appetizers, and the perfect duo creates with boiled rice. It cooks about 25 minutes and you do not need to absorb it. Remember that every lentil can make homemade flour - just splash its grains, for example, in a coffee grinder.

Video: Green Lentil Soup

The cooking and holding time depends on the type of lentil we choose. However, the two principles associated with its preparation are always the same. First, to make a glass of lentils, we need two glasses of water. Sometimes it even happens that you have to make up for deficiencies during cooking in order to replenish. In addition, salted lentils are at the end of cooking, not at the beginning. Due to this, the grain does not harden. Also worth knowing that cooked lentils can be stored in the refrigerator for a week.

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Lentils - nutritional and medicinal properties. Lentils, due to their low sodium content and high potassium content, prevent excessive pressure. In addition, it reduces the risk of stroke and heart disease and reduces the level of bad cholesterol in the blood.

It works well as a diet to combat anemia. They should also eat pregnant women. Because lentils provide a large number of   magnesium, it supports the fight against stress, prevents muscle spasms, sleep problems. In addition, lentils, as a rich source of dietary fiber, promotes intestinal peristalsis and prevents constipation, thereby reducing the risk of colon and rectal cancer. In addition, it is very saturated, so they are hungry for a long time.

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It is also worth noting that lentils contain tannins, which are compounds that have a huge impact on reducing the risk of various types of cancer. Lentils are a rich source of protein, which is 85% assimilated. Therefore, it should be eaten regularly by vegetarians and vegans who may not have protein in their diet. Because vegetable protein is incomplete, i.e. not composed of all exogenous amino acids, lentils should be eaten together with products from grain crops in order to increase the amount of amino acids delivered with this food into the body.

Regularly consumed lentils have a good effect on the complexion, improves digestion and metabolism, promotes weight loss and reduces cholesterol. Unlike beans, it is easy to digest. Moreover, they will be calories that will provide you with great nutritional value.

Calories and the nutritional value lentils. → Store lentils in a cool and dry place. One Indian proverb says: “Rice is good, but you can't live without lentils” → The largest lentil producers in the world are: Canada, India, Australia, Turkey, the United States and Nepal. → In Greek and Roman cuisine, lentils were considered the dish of the poor, in the Jewish - for food.

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Edible lentils are a variety of one-year-old or two-year-old plants with beans. It comes from Asia, exactly its central west. This plant, also in Poland, is usually included in legumes. Some call him the humorous cousin of beans. There are very rare wild ephemerophytes. The name "lentils" comes from the Latin lens, which denotes a lens, perhaps the shape of a seed.

It was the basis of food in ancient Egypt, Greece and Rome, although it was eaten in these countries for food for the poor. In Europe, the cultivation of lentils reaches the Neolithic. In Europe, the largest area of ​​cultivation of this species is in Spain, and the highest yields are in France. In Poland, lentils are not widely grown bean because of unstable yields, but Polish scientists from the center in Lublin boast local varieties of lentils with pleasant names: Tina, Anita and Suit.

Lentils - not very beautiful plant with mossy stem, growing up to 75 cm in height. It has bluish, hanging, clumsy flowers. In the longitudinal pods of lentils there are 1-3 rather large round, flattened seeds. The size and appearance of lentils depends on the variety. The most common varieties of brown-green grains with a very distinct taste. Variations of yellow or red grain are certainly more delicate. The skin may be slightly dull or covered with fine spots. Especially in the Middle Eastern countries - a variety of black lentils, found in Beluga.

Lentil seeds are a great source of protein and protein. The total protein content in seeds ranges from 28 to 33%, depending on the cultivation conditions and genotype. Among the exogenous amino acids the most common are: arginine, leucine, lysine, phenylalanine and valine. The fat content in the seeds is 1-2%, carbohydrates - from 48 to 55%, starch prevails. The share of oligosaccharides is about 5, 5%, and simple sugars vary from 1 to 3%.

Since lentils have a low glycemic index, they can be eaten during various diets, as well as diabetes. Fiber lowers cholesterol and glucose, while high levels of iron and folic acid support the production of red blood cells and regulate the nervous system. Properly cooked lentil seeds have a meat-like taste and give a feeling of fullness. Also sprouted lentils, having a spicy aftertaste, are low calorie and tasty way   provide the body with vitamins and trace elements.