Vegetarian and vegetarian second courses and filling for lean lentil baking: best recipes, photo

The article offers you recipes for cooking delicious and dietary dishes from lentils.

lentil is a legume crop that has gained popularity all over the world thanks to its unique qualities. It is known that dishes prepared from lentils are very useful for : they help to "start" the intestine in active mode, help get rid of toxins and accumulated toxins, saturate the body with useful vitamins and microelements.

The feature of lentils is also known to help people lose weight. This food is very nutritious and nourishing, has a mass of pleasant taste sensations, it has a lot of protein, which in its value can be compared only with animal protein. That is why

lentils are so appreciated by people who adhere to vegetarian diet and diets. Lentils makes it possible to prepare hundreds of delicious recipes: cereals, mashed potatoes, soups, salads, side dishes and even baking stuffs.

Lentil cutlets with mushrooms: recipe, photo

Lenten cutlets are delicious, nutritious food for those who adhere to the fast-food( diet-related) diet, the vegetarian menu. Cutlets turn out beautiful, similar to meat. They can be served in a garnish of potatoes, vegetables, pasta.

You will need:

• Lentil - 1 glass( you can use more seeds for more cutlets).
• Mushrooms - 300 g.( Fresh, best mushrooms)
• Bulb - 1 pc.(can be replaced with a white part of 1-2 leeks)
• Salt and pepper mixture
• Breadcrumbs - 1 pack
• Corn starch or flour - several st.l.

Cooking:

• Lentils should be cleaned and rinsed with running water, drain excess water.
• Boil the lentils until ready for about 15-20 minutes. It should be soft, but should not boil. Drain the water and allow the lentil to cool slightly.
• While the lentil cools, finely chop the mushrooms and fry them in a little butter with the onion.
• Lentils should be slightly pounded with the culinary crush of
• The resulting fried mushrooms can be ground with a blender, and can be left in this form. Mix mushrooms with boiled lentils. Stir thoroughly.
• Add a lot of salt and spices to the mass, a few tablespoons.starch or flour in order for the mass to become denser.
• In a frying pan, split the oil
• . From the mass, form the cutlets, roll them in breadcrumbs and send them to the oil. Fry such cutlets should be a few minutes on each side. Fire needs to be done moderately, make sure that the cutlets do not burn.

Lentil cutlets

Cutlets from buckwheat and lentils: recipe

Cutlets from buckwheat with lentils - it's tasty, satisfying and very useful. In such cutlets contains a lot of fiber necessary for good digestion and a large supply of energy for the whole day.

You will need:

• Lentil - 1 glass( preferably red)
• Buckwheat - 1 cup( jerry)
• Carrots - 1 pc.(medium or small)
• Bulb - 1 pc.(medium)
• Salt and mixture of peppers to taste
• Breadcrumbs - 1 package
• Flour - several st.l.

Cooking:

• Boil buckwheat and lentils separately. Buckwheat cooks until half cooked, and then left under the closed lid. Lentils cook until soft, from which excess water is drained.
• Buckwheat and lentils are sent to the bowl of the blender
• A toast from the onion and carrots is prepared
• The toast is sent to the groats and lentils
• . In the blender, the mass should be ground to uniformity
• Add a few tablespoonsflour in bulk, so that it was denser, mix thoroughly.
• Form the cutlets and roll them well in breadcrumbs, send them into the burning oil and fry for a few minutes on each side.

Lentil and buckwheat cutlets

Cutlets of lentils and rice: recipe

Cutlets from rice and lentils are slightly easier to prepare, since rice has a special sticky substance, fastening cutlets. The main thing is to choose a round rice, steamed and friable do not fit. If you do not eat chicken eggs, they can be excluded from the recipe.

You will need:

• Lentil - 1 glass( preferably red)
• Round rice - 1 cup( can be used long)
• Egg - 1 pc.(or do not add at all)
• Spices and mixture of peppers
• Breadcrumbs Breadcrumb
• Carrot - 1 pc.(medium)
• Bulb - 1 pc.(small)
• Flour - several st.l.

Cooking:

• Boil the lentils until cooked, and the rice until half cooked.
• Make the frying from the onion and carrots, add to the mass.
• Pour the croup and lentils into a blender bowl, beat until smooth.
• Kill the egg and add the spices, make the mass thicker with several st.l.flour.
• Form the cutlets and roll them in breadcrumbs.
• Send cutlets into hot oil and fry for 1-2 minutes on each side, but make sure that they do not burn.

Lentil Rice Cutlets

Lentils with mushrooms and vegetables, cutlets: recipe

You will need:

• Mushrooms - 300 g.( Any)
• Bulb - 1 pc.(small)
• Carrot - 1 pc.(medium)
• Garlic - multiple teeth
• Potatoes - several pcs.
• Lentil - 1 cup( preferably red)
• Fresh greens or green onion
• Breadcrumbs - 1 package
• Salt and pepper mix

Cooking:

• Fry finely chopped mushrooms with onions and carrots in oil until golden.
• Boil the lentils until soft, drain excess water, send the lentils into the blender.
• Add lentil, fresh greens, a few cloves of garlic, salt and pepper to the lentils.
• Boil the potatoes until soft, cut a little and send it to the blender.
• Grind the mass in the blender, you can add a little water in it, which was cooked potatoes, so it was not too "tight."
• Form cutlets, roll them in breadcrumbs and fry in hot oil until golden color on each side. Lentil croutons with mushrooms

  Pumpkin with lentils and rice: recipe

  The recipe has a very delicate aroma and a spicy taste. The dish is very satisfying, it tastes good. It is low-calorie and useful for losing weight.

  You will need:

  • Round rice - 1 glass( can be replaced with a long one, but not steamed).
  • Lentil red - 1 glass( can be replaced with green).
  • Pumpkin - 400-500 grams( pulp)
  • Garlic - several teeth to taste
  • Tomato or tomato paste - 2 tbsp.or 2 fetuses.
  • Sesame - 2-3 tbsp.(white or black)
  • Several lemon slices
  • Soy sauce - several st.l.
  • Broth of vegetable or meat - 0,5 glasses
  • Bulb - 1 pc.(medium or large)
  • Greens to taste

  Cooking:

  • Pumpkin should be divided into small pieces, salt them, add spices, sprinkle with lemon juice, overlap with slices.
  • Put aside the pumpkin, let it marinate. Pour the same pumpkin with soy sauce.
  • Boil the rice and lentils until half cooked, drain the water, leave it to swell under the lid.
  • Mix rice with lentils
  • In a frying pan fry onion until golden color
  • Choose for cooking cassocks with a thick bottom and walls
  • Send the onions and pumpkin to the cossacks, put a handful of garlic cloves and pour oil.
  • Tumble the pumpkin 5-10 minutes on a moderate fire under the lid, then add rice with lentils, tomato or tomato paste, mix everything thoroughly.
  • Keep the dish on fire for another 10-15 minutes, add sesame and greens, pour the whole with broth, cover and simmer for another 20 minutes over low heat.
  • After cooking, let the dish brew before serving, preferably before sprinkling with green onions or other fragrant greens.

  IMPORTANT: The dish sprinkled with grated Parmesan will be especially fragrant and tasty. You can also use any other cheese.

  Pumpkin with rice and lentils

  Recipe for lentil ragout with vegetables: recipe

  Stew with lentils is very fragrant and delicious, has a bouquet of flavors of all vegetables and satiety, thanks to beans.

  You will need:

  • Lentil - 1 glass( red or green)
  • Beans - 1 glass( large red)
  • Mushrooms - 300-400 g.( You can use absolutely any).
  • Potatoes - several pcs.
  • Eggplant - 1 pc.(medium size)
  • Marrow - 1 pc.(medium size)
  • Bulb - 1 pc.(large)
  • Carrot - 1 pc.(large)
  • Garlic - multiple teeth
  • Tomato - 2-3 pcs.(medium)
  • Fresh herbs and spices to taste

  Cooking:

  • Lentil rinse with running water
  • In a thick-bottomed casserole, pour in the oil and fry the onion, chopped cubes, with mushrooms.
  • Boil the beans until ready in advance.
  • The courgette should be cut into cubes, do the same with potatoes, carrots and peeled eggplant.
  • Stew the vegetables for 20 minutes, then send beans, lentils, diced tomatoes and a handful of garlic cloves to the mass.
  • Cover the kazanok with a lid and simmer for 15-20 minutes, turn off the fire and hold it for another 10-15 minutes. Before serving, sprinkle plenty of fresh greens.

  Lentil stew

  Lentils in tomato sauce: recipe

  You will need:

  • Lentil red - 100-120 g.( Can be replaced with green or any other).
  • Tomato - 3-4 pcs.(small size)
  • Bulb - 1 pc.(small or medium)
  • Tomato paste - 1-2 tbsp.(or tomato sauce)
  • Butter butter ( can be replaced with vegetable) - 40-50 g.
  • Several cloves of garlic - to taste
  • Greens to taste
  • Lemon juice - to taste

  Cooking:

  • Lentil cook in advance in salted wateruntil half-ready( approximately 10-15 minutes).In the boiling water, send salt and laurel leaves.
  • The tomato should be scalded and carefully peeled off the skin.
  • In a frying pan, split the oil and fry the onion finely chopped.
  • Add the chopped tomato and tomato paste to the onion, soak up to 5 minutes to allow the tomato to fully drain its juice.
  • Send lentils without water to a tomato. In the mass you can add garlic, pepper and other spices to taste.
  • Add 1-2 tablespoonsButter and simmer 5-10 minutes under the closed lid. Before serving, sprinkle abundantly with fresh herbs or green onions.

  Lentils in tomato sauce

  Lentils with tomatoes and garlic: recipe

  You will need:

  • Lentil red - 0,5 glasses
  • Lentil green - 0,5 glasses
  • Garlic head
  • Bulb - 1 pc.(small)
  • Tomatoes - 2-3 pcs.
  • Bay leaf - 1 pc.(large)
  • Mixture of peppers
  • Sprig of rosemary

  Cooking:

  • Lentils should be boiled to half ready( the grains should not boil, they should retain their elasticity, but become soft enough).
  • In a saucepan, fry the onion in oil, pour half-finished lentil to it.
  • Finely chop the flesh of tomatoes, send to the rest of the ingredients.
  • Add the spices, garlic wedges or half-lobules and bay leaf, a sprig of rosemary.
  • Tomite the dish under the lid for 15 minutes on low heat, then let it brew for 10 minutes under the closed lid.
  • Sprinkle with sprinkled greens before serving.

  Lentils with tomato and garlic

  Salad with lentils and tomatoes: recipe

  In this recipe, you can use any lentil, but a much more intense taste of fresh salad will emphasize the germinating culture( how to germinate lentils you will learn here).

  You will need:

  • Lentils germinated - 100 g( you can use the boiled culture of those varieties that are not boiled).
  • Tomato - 1-2 pcs.(depending on the size of the fruit)
  • Salad "Iceberg" - 80-100 g of leaves( can be replaced with any other salad).
  • Sesame oil( or any other) - several st.l.
  • Apple cider vinegar - 1-2 tbsp.
  • Avocado - 1 ripe fruit
  • Sesame seeds or greens for dish decor
  • Salt, pepper to taste

  Cooking:

  • Salad leaves in a dish
  • Avocados should be cleaned and removed, cut, slices.
  • Pour the salad with oil and vinegar, mix
  • The tomato pulp should be peeled off the skin and seed, send to salad.
  • Add the lentils, stir a little and season with spices, decorate with sesame seeds.

  Lentil Salad

  Lentil pie filling for pies and pie from lentils: recipe

  You will need:

  • Lentil - 75-100 g.( Red or green)
  • Egg - 3-4 pcs.(boil)
  • Bulb - 1 pc.(large)
  • Garlic - several teeth to taste
  • Potatoes - 1 pc.(large)
  • Fresh herbs to taste

  Cooking:

  • Lentil cook until ready, drain the water
  • Lentils should be crushed by tolka
  • Boil eggs, finely chop them
  • Bulb fry in oil, you can add carrots
  • Boil the potatoes, add to lentils, shake
  • In the bowl of the blender, you can mix or chop all the ingredients( you can also do it manually, but the mass will not be uniform).
  • Add salt and finely chopped greens

  Video: "Lentils with vegetables"