Lentils in finished form are somewhat similar to pea puree, but have a richer aroma and taste.
Lentil recipes with meat quite a lot.
The taste of the dish depends on your imagination.
This dish is prepared with vegetables, herbs, herbs and spices.
Lentils with meat - the basic principles of cooking
Lentils with meat are cooked in the oven, multi-cooker or stewed in a cauldron. Any meat is suitable for this dish.
Legumes are sorted, washed and boiled. Depending on the variety, you can pre-soak for several hours. Meat is washed, cut into portions and fried in a frying pan, or stewed with vegetables in a cauldron. Then everything is laid out in the form and baked in the oven.
Another way of cooking is stewing in a cauldron. In this case, fry the meat, add onions and vegetables and stew for a while. Then add lentils, pour broth or water and cook with the lid closed until done.
The finished dish is laid out on plates and served with pickles or a salad of fresh vegetables.
Recipe 1. Lentils with meat
Ingredients
pork pulp - half a kilo;
a glass of lentils;
large onion;
Art. spoon of tomato paste;
60 ml of vegetable oil;
glass and st. spoon of broth;
on a pinch of salt and black pepper.
Method of preparation
1. Take a piece of fresh pork pulp, rinse under cold water and dry with a paper napkin. Put on the board and with a sharp knife cut off the fat, films and veinlets. Then cut the meat into portions and place them in a deep bowl, salt and pepper and mix with your hands. Leave the meat soaked in spices for 20 minutes.
2. Pour the lentils on a board or countertop, sort out, remove the garbage, fold it in a colander and rinse. Leave in the sink to glass the water.
3. Peel the onion, rinse it and chop into half rings.
4. Place a deep cauldron on a small fire and pour some vegetable oil into it. Dip the pieces of meat into the heated butter and fry for a quarter of an hour until half cooked. Then add the shredded onions, and stirring constantly, fry it with the meat for five minutes. 5. Add in a cauldron on a tablespoon of broth and tomato paste. Stir and hold on the fire for a couple of minutes. Add the lentils to the pork and pour in the rest of the broth. Mix everything thoroughly and season with spices. Wait until the liquid boils, and twist the fire to a minimum. Cover and cook without stirring for about an hour. Put the prepared lentil in portions on plates and serve to the table.
Recipe 2. Stewed lentils with meat and vegetables
Ingredients
Half a kilo of beef pulp;
250 g of lentils;
large carrots and onions;
three bell peppers of different colors;
a few cloves of garlic;
two medium tomatoes;
50 ml of olive oil;
pepper, spices and salt.
Method of preparation
1. Rinse the meat, free from films and grease and cut into chunks. Peel the vegetables, wash and dice. Tomatoes boiling water and remove the skin. Garlic free from the skin and finely chop with a knife. Sort through the lentils and rinse.
2. Put the pan on the stove, pour the oil into it and fry the meat in it until golden brown. Put the fried meat in a deep cauldron. In the same pan, where the meat was fried, pass carrots and onions, then add the pepper, chopped garlic and tomatoes. Salt, season with spices, mix, soak in the pan for a couple of minutes and send the vegetable mixture to the meat. Top up with some water and put it all out on low heat for half an hour. Pour the lentils, add water, extinguish the fire and close the lid for about an hour.
3. Put the lentils with meat on the plates, tuck in the chopped greens and serve hot on the table.
Recipe 3. Lentils with Chicken
Ingredients
Half a kilo of chicken meat;
350 grams of lentils;
small onion;
on a pinch of seasonings “Provencal herbs”, for meat and a mixture of peppers;
40 g butter;
lean oil;
salt.
Method of preparation
1. Put boiled and washed lentils in boiling water and cook for half an hour.
2. If you use non-chicken fillet, then separate the meat from the bones and remove the skin and fat. Put the pan on the fire, pour in the oil and lay out the chicken meat. Fry for a while and pour glasses of water. 3. Clean the onions, rinse and finely chop. When the water in the pan evaporates, add another glass of water. Add tomato paste and chopped onion. We continue to simmer under the lid for half an hour.
4. Add boiled lentils to the pan and stew with meat for 10 minutes. Put another spoonful of tomato paste and butter, season with spices, mix and turn off the stove. Serve ready lentils with vegetables or pickles.
Recipe 4. Green lentils with chicken
Ingredients
400 g green lentils;
Chicken fillet - half a kilo;
three red onions;
carrot;
garlic - three cloves;
vegetable oil;
ground black and red pepper, salt, ground coriander and bay leaf.
Method of preparation
1. Peel, rinse and chop onions, carrots and garlic into small cubes. Chicken fillet washed, dried, removed film and cut into small pieces.
2. Pour the lentils on the board, sort out and rinse well. Put in a saucepan, add water and put on fire. As soon as it boils, remove the foam and set the medium fire. Boil the beans for half an hour, a few minutes before the end of cooking, add bay leaf and salt. From the finished lentil drain the water.
3. Put the pan on the fire, pour the butter and fry the minced garlic in it. Arrange chicken fillet with garlic and fry until golden. Add vegetables, mix well, season with pepper, coriander and salt. Fry a lot until vegetables soften for about 10 minutes. Pour into a mixture of vegetables and meat lentils, mix, reduce heat and heat a couple of minutes.
Recipe 5. Lentils with chicken thighs and smoked sausage
Ingredients
1.7 Art. lentils;
on a pinch of dried thyme and black pepper;
bay leaf;
vegetable oil;
220 g salami sausage;
bulb;
two cloves of garlic;
Bulgarian pepper;
four chicken thighs;
incomplete cup of chicken broth;
40 ml of lemon juice;
bunch of greens.
Method of preparation
1. Bean to sort, remove the garbage and rinse. Pour the lentils into a saucepan, add water, add thyme, bay leaf and salt. Put on the fire. As soon as the water boils, twist the fire, and cook with the lid closed, about twenty-five minutes. 2. Heat the butter in a pan. Cut the sausage into thin slices and fry for five minutes over medium heat. Put the fried sausage in a plate, and onion and sweet pepper, chopped garlic finely chopped in half rings, in a frying pan. Pass, stirring constantly, until the vegetables are soft. Stir-fried vegetables, sausage and lentil combine.
3. Pour oil into a separate pan. Chicken budra salt, season with pepper and fry on both sides, 10 minutes each. Pour liquid from roasting meat into lentils, add lemon juice and chopped parsley. Top with meat, cover and leave to infuse for five minutes. Put the meat with lentils on a wide dish and serve hot.
Recipe 6. Lentils with Pork
Ingredients
250 g of lentils;
four onions;
two cloves of garlic;
two glasses of apple cider or natural juice;
bunch of parsley;
half a kilo of pork tenderloin;
salt, butter and black pepper.
Method of preparation
1. Free garlic and onion from the husk. Onion cut into 8 pieces, and finely chop the garlic with a knife. Enumerated legumes are well washed. Rinse the parsley, shake off excess moisture and finely chop.
2. The oven is heated to 180 degrees. Onion and garlic mix and put in a baking dish, sprinkle lentils, level, pour half of apple cider and sprinkle with parsley. Salt and season with pepper.
3. A piece of pork pulp wash, dry them with a napkin, remove the film and fat. Use a sharp knife to make a few shallow cuts, salt, pepper and lay the meat on the lentils. Sprinkle with pepper and bake. An hour later, we take out a form with lentils, pour in the rest of the cider and send it to the oven for another 45 minutes. To prevent the meat from burning, cover it with foil. Spread lentils on a dish, cut the meat into thin slices and spread on top, sprinkle with herbs and serve to the table.
Recipe 7. Stewed lentils with meat and pumpkin in a slow cooker
Ingredients
200 grams of minced meat;
a glass of lentils;
1 pc. carrots and parsnips;
100 g pumpkin;
60 ml of vegetable oil;
water - half a liter; on a pinch of salt and Italian herbs;
bunch of dill.
Method of preparation
1. Peel and wash vegetables. Grind pumpkin and carrot on a small grater segment. Pasternak leave entirely. Bean to sort and rinse well.
2. We pour oil into the bowl of the multicooker, put it on the “Frying” mode, and lightly fry the minced meat, then put the vegetables to it and fry for another couple of minutes.
3. Pour the lentils into the bowl, add salt, season with Italian herbs, pour warm water and set the “Porridge” mode for an hour. Sprinkle the finished porridge with chopped dill and leave for a quarter of an hour.
Recipe 8. Lentils with meat in a slow cooker
Ingredients
300 g pork pulp;
a glass of lentils;
carrot;
50 g sour cream and ketchup;
a pinch of salt, spices and pepper.
Method of preparation
1. Peel carrots and cut into thin strips. We scoop the lentils, rinse under a stream of water, leave in a colander to glass the water. Pork pulp is washed, dried with napkins, remove the film and fat and cut into small pieces.
2. Put the slices of meat and carrots in the crock-pot, add ketchup and sour cream, salt, season with spices and mix. Pour hot broth in the ratio of 1: 2.
3. We send the bowl to the slow cooker, set the “Extinguishing” mode for one and a half hours. Put the prepared lentils on a dish and decorate with chopped greens.
Recipe 9. Lentil casserole with chicken meat
Ingredients
100 g of red and black lentils;
200 g boiled chicken meat;
150 grams of cheese;
25 g of flour;
30 g plums. oils;
a glass of cream or milk;
100 ml chicken broth;
on a pinch of pepper and salt.
Method of preparation
1. To sort and wash black and red lentils. Black, cook according to the instructions on the pack. Boiled chicken meat disassembled into fibers. Cheese grate on a small segment of the grater.
2. Boil the lentils back in a colander, let excess liquid drain if it remains.
3. Put the frying pan on the fire, fry a spoonful of flour in a dry frying pan and add butter. Mix well to avoid lumps, and pour in milk in a thin stream, stirring constantly. Remove thickened sauce from heat, its consistency should be like liquid sour cream. Salt it and season with pepper. 4. Mix raw red lentils with half the cheese. Grease the baking pan with butter, pour in a mixture of lentils and cheese. The next layer to lay the chicken. All pour bechamel sauce. Top boiled black lentils mixed with the rest of the cheese. Pour chicken broth, and send in a preheated 180 degree oven for a quarter of an hour. Cool the casserole slightly, cut into portions and serve.
Lentils with meat - tips and tricks from the chef
- Red lentils boil well and quickly. It is used for mashed potatoes, side dishes, pies and sauces.
- To make the lentils cook faster, add a small amount of soda during cooking.
- Soak the lentils for no more than a quarter of an hour, otherwise it will turn into porridge.
- If there are vegetables in the recipe, it is advisable to boil them or fry them. Fry the meat with spices too, and only then combine the lentils with meat and vegetables, in which case the lentils are better soaked in their aromas and flavors.
- It is advisable to lentil, after soaking rub in the palms, so you can quickly get rid of the husk. If it is not removed immediately, it will begin to float during the cooking process. This of course will not spoil the dish, but will cause some inconvenience.
- Serve lentils with meat with fresh or stewed vegetables, as well as with pickles.
