Lentils with vegetables

Due to its high protein content, pleasant taste and relatively short cooking time, lentils are in great demand among vegetarians, fasting people, and those who adhere to the principles of healthy eating. To get a delicious side dish from this product, boil it with enough spices and herbs, but lentils with vegetables are a much more delicious dish. Such a dish can be used not only as a side dish, but also served to the table as an independent hot snack.

Cooking Features

The process of cooking lentils is not complicated, but to get a tasty dish of these beans and vegetables, you need to know some technological features.

Lentils are of several kinds. For second courses most often use green, which best of all keeps its shape. If you want the beans to be soft, yellow lentils can also be stewed with vegetables. Red lentils boil very quickly, it is usually used for cooking lentil-vegetable puree or mixed with already prepared or almost ready-made vegetables.
Lentils can be cooked without soaking, but if you want to avoid problems with digestion, the beans will not interfere with soaking for at least 2-3 hours in cool water. Cooking time due to this will be reduced by 5-10 minutes, that is, slightly, but then you will not experience unpleasant sensations that often occur after eating bean dishes.
The cooking time for lentils depends on its grade. Red lentils will be ready in 10-15 minutes, yellow or orange - in 20-25 minutes, green - in half an hour. In a slow cooker, lentils are usually cooked for 5-10 minutes longer than in a saucepan.
To get the expected result it is important to choose the right ratio of dry products and liquids. Usually, for the preparation of red and yellow lentils, liquids are taken 1, 5 times more than beans. For cooking green lentils use the ratio of 1: 2. If the composition of the dish a lot of juicy vegetables, water may require a little less.
To make the lentils boil better, it is advisable to salt them shortly before the readiness.

Lentils go well with almost all vegetables. The preparation time of both the beans themselves and the vegetables that make up the dish may be different. It depends on the method of heat treatment of products, and on what stage they are connected. There is no single technology for cooking dishes from lentils and vegetables. In order to avoid mistakes and get the expected result, you must follow the recommendations that accompany a specific recipe.

Red lentils with vegetables

Composition:

red lentils - 0, 2 kg;
water - 0, 3 l;
carrots - 100 g;
onions - 100 g;
Bulgarian pepper - 0, 4 kg;
tomatoes - 0, 2 kg;
garlic - 2 cloves;
fresh parsley - 30 g;
salt, black pepper - to taste;
refined vegetable oil - 40 ml.

Method of preparation:

Rinse lentils, put in a saucepan, cover with water. On medium heat, bring the contents of the pan to a boil, reduce the intensity of the flame and boil the lentils for about 10 minutes until there is almost no water left in the pan. Remove pan from heat.
Scrape, wash carrots. Drain it with a napkin, cut into thin strips or chop on a grater with large holes.
Free from onions peel, cut into thin half-rings.
Remove peppers from the peppers along with the stalks. Cut the pepper pulp into quarters of rings.
Cut the garlic into thin plates.
Wash, shake off water and finely chop the parsley with a knife.
Dip the tomatoes with boiling water, peel off. Cut into small cubes.
Heat oil in a deep frying pan, put onion and garlic in it. Fry them until a pronounced garlic smell.
Add carrots, fry them with onions and garlic for 3-4 minutes. Add pepper. After 5 minutes, enter the tomatoes. Stew the vegetables together for another 5 minutes.
Transfer lentils to the frying pan with vegetables, salt it and pepper. Stir the products and sweat them on low heat under the lid for 5 minutes.
Pour the chopped parsley to the vegetables and lentils, mix them and then steam over a slow fire for a couple more minutes.

Red lentils are well boiled soft. Cooked with vegetables for this recipe, it turns out soft, tender, juicy.

Green lentils with vegetables

Composition:

green lentils - 150 g;
water - 0, 3 l;
frozen vegetable mix (any) - 0, 2 kg;
garlic arrows (optional) - 20 g;
carrots - 100 g;
onions - 100 g;
refined vegetable oil - 20 ml;
salt, spices - to taste.

Method of preparation:

Put the washed lentils in a saucepan and cover with water. Put on medium heat, bring to a boil. Reduce the intensity of the flame, cook for 15 minutes.
Pour frozen vegetables onto lentils without thawing. Cover the pan with a lid. Continue cooking lentils with frozen vegetables for another 15 minutes.
Wash and peel the onions and carrots.
Cut the carrots into strips, the onions into thin half rings.
Wash the arrows of garlic, pat dry with a napkin, cut into 2 cm pieces.
Heat oil in a pan. Put garlic arrows in it and fry them for 5 minutes.
Add onions and carrots. Fry the vegetables all together until they are soft.
Place the fried vegetables in a pan with lentils. Add pepper and salt to it. Stir the dish and remove from the stove.

Allow the dish to sit under the lid for 15 minutes so that the products have time to exchange flavors, and serve.

Lentils Stewed with Vegetables

Composition:

yellow lentil - 0, 2 kg;
water - 0, 4 l;
olive oil - 40 ml;
onions - 100 g;
carrots - 0, 2 kg;
zucchini - 0, 2 kg;
cauliflower - 0, 2 kg;
tomato puree (from fresh ground tomatoes or canned) - 0, 2 l;
dried herbs - 10 g;
salt, paprika - to taste.

Method of preparation:

Zucchini wash, dry, cut into cubes about 1 cm in size.
Peel the carrots, cut them into circles or quarters of circles if the vegetables are large.
Peel the onion and cut into small cubes.
Disperse the cabbage into inflorescences, cut the large inflorescences into several pieces.
In a cauldron or in a saucepan with a high-quality non-stick coating, heat the oil. Put onions and carrots in it. Brown them for 5 minutes.
Mix tomato sauce with salt and pepper, dilute with water.
Fill the vegetables in the cauldron with tomato sauce. Add lentils. Stir and leave the food to simmer on low heat for 20 minutes.
Add zucchini and cauliflower. Continue to simmer the food for another 15-20 minutes.

Serve the dish along with the sauce in which the vegetables and lentils were stewed.