The article offers you a lot of recipes for delicious dishes using lentils: side dishes, stewed second dishes, stew, casseroles.

Contents

Salad with lentils and mushrooms: recipe
Lentil salad with chicken: recipe
Cutlets with lentils and minced meat: recipe
Pilaf from lentils and rice: recipe
Pilaf from lentils with chicken: recipe
Stewed lentils with vegetables in the multivarquet:recipe

Lentil with chicken in the multivariate: recipe
- Lentils with mushrooms: recipe in the multivariate
- Lentil pate: recipe
- Lentils with onions and carrots: recipe in the multivariate
- Lapel falafel: recipe
- Lentil casserole in the ovenDo multivarka: recipe
- Dumplings with lentil veggie: prescription
- lamb with lentils: a recipe
- Pork multivarka with lentils: a recipe
- Lentils in cream sauce: recipe multivarka
- Meatballs of lentils: a recipe
- Meatballs of lentils: a recipe
- stew of lentilswith and without meat: recipe
- Stewed cabbage with lentils: recipe
- Lentils with brisket: recipe
- Lentils with eggplants: recipe for stew
- Roasted lentils in a multivariate: recipe
- Layered pie with cheese andegg, lentil: recipe
- Video: "Delicious lentils"

Salad with lentils and mushrooms: recipe

Lentils is not only nutritious and useful, but also very tasty. From boiled, fried, soaked and even sprouted lentils, you can cook a huge amount of delicious dishes. Moreover, lentils have a small amount of calories and high nutritional value. It helps to regulate the intestine and lose weight. That is why grains of lentils should be present as often as possible on the daily and festive tables of modern people.

Salad with mushrooms and lentils, it will be required:

Oyster mushrooms or mushrooms - 300( can be substituted for any forest mushrooms).
Green or red lentils - 100-150 g.( According to preferences).
Potatoes - 2 pcs.(medium or large size)
Carrots - 1 pc.(large)
Mayonnaise - several st.l.(home or store high fat content).
Bow - 1 pc.(large)
Fresh herbs and spices to taste

Cooking:

Boil the potatoes in the peel and carrots, leave to cool.
Cut the mushrooms in large cubes and fry in oil with onions.
Boil the lentils in salted water until soft, but not until boiling.
In a salad bowl cut potatoes and carrots, add fried mushrooms with onions and cooked lentils.
Mix everything thoroughly, with mayonnaise and seasoning with spices.
Before serving, sprinkle plenty of fresh herbs.

Lentil salad with chicken: recipe

Lentil salad has one big advantage - it can be cold or warm. It depends on what ingredients you supplement it with. Lentil is perfectly combined with meat and vegetables.

You will need:

Chicken meat( red) - 300-400 g( you can use fillets as well).
Quail Egg - 8-10 pcs.(can be replaced with chicken eggs, 2-3 pieces).Canned green peas - 100-150( to taste).
Lentils green - 100 g( can be replaced with red).
Mayonnaise of high fat content - several st.l.
Soy sauce - several st.l.
Spices to taste
Garlic - 1- tooth
Several green onion feathers for decoration

Cooking:

The meat should be cut into pieces and fried in vegetable oil with the added garlic pressed, let the meat cool down.
Boil the lentils until soft, but do not boil them.
In a salad bowl, sprinkle peas, lentils, finely chop chicken with a knife, pour to the legumes.
Season the salad with soy sauce and mayonnaise, mix thoroughly.
If using chicken eggs, cut them into slices. Quail boiled eggs are cut in half and laid out yolk up on the surface of the salad. Decorate the salad with green onions.

Cutlets with lentils and stuffing: recipe

Such cutlets are especially delicious and useful. They are much better than cutlets from fat pork, because lentils perfectly fights cholesterol and improves the digestion of heavy food. For cooking, you can use any minced meat, but the juiciest and lightest is chicken.

You will need:

Minced meat from any meat - 500 g( you can combine several kinds of meat).
Lentil red - 200-300 g( you can use the same green).
Egg - 1 pc.
Starch - 1-2 tbsp.(in order to give the density of stuffing).
Flour - several st.l.(by eye, look according to the consistency)
Breadcrumbs - for chopping cutlets before frying
Garlic - 1-2 teeth
Spices to taste

Cooking:

Stuffing stuffing into deep dishes, season with spices and salt, squeeze out the garlic and mix thoroughly.
Boil the lentils in advance, do not boil it hard. Drain the water, cool it and chop it into the mashed potatoes.
Cool the mashed potatoes to the stuffing. Drum 1 egg and mix thoroughly until smooth.
Gradually add starch and flour to make the dough thicker and denser.
Chop the oil in a frying pan. Form a mass of cutlets, roll them in breadcrumbs and send in butter. Cook for a few minutes on each side.

Pilaf from lentils and rice: recipe

You can add to the recipe of the usual plov by adding lentils. This will give the dish a delicate nutty flavor, richness and original flavor. If you choose a culture that does not boil, the pilaf will turn loose and friable. Such pilaf can be cooked with or without meat.

You will need:

Long rice - 1 glass( or any other grade)
Lentil green - 1 glass( can take any other)
Bulb - 1 pc.(small)
Sweet pepper - 1 pc.(red color)
Carrot - 1 pc.(medium)
Garlic - several teeth to taste

Cooking:

Rice and lentils separately boil to half-cooked
Then combine rice with lentils in one saucepan
Prepare the frying from the onion, carrot and pepper, send it to a saucepan.
Add whole garlic cloves, spices to taste and lava leaf.
Pour 2/3 cups of water or vegetable broth
Simmer the pilaf over low heat for 20 minutes under a closed lid and carefully stir all this time, let it brew after cooking.

Pilaf from lentils with chicken: recipe

Pilaf, cooked only from lentils, of course, differs from the dish in the original. Nevertheless, it is tasty and useful, and just as simple! For cooking, take two varieties of lentils to make the dish look aesthetically pleasing. Give preference to those varieties of lentils that are poorly boiled.

You will need:

Round-grained rice - 1 glass( 240-250 g).
Lentils and - 1 cup( 245-250 g), choose one that does not boil too much.
Meat( any) - 250-300 g.
Bulb - 1 pc.(small)
Carrot - 1 pc.(medium)
Garlic - 1 small head
Spices to taste, bay leaf

Cooking:

Cook separately rice and lentils until half cooked.
In a frying pan make a toast from finely chopped onions with carrots, when the vegetables will find a golden hue, add the meat, cut into pieces.
In one saucepan pour rice, lentils and meat, add whole cloves of garlic and spices, laurel leaf.
Send the frying pan to a saucepan and pour very little water( 2/3 cup).
Gently mix the mass and simmer it on low heat for about 2 minutes, then cover with a lid and leave to infuse for 10-15 minutes.
When serving, you can decorate the dish with fresh chopped greens.

Stewed lentils with vegetables in the multi-bowl: recipe

The multivark is a kitchen technique that allows you to cook any dish with comfort and without unnecessary processes. Frying, cooking and quenching occurs in one bowl. Stewed lentils in the multivariate are especially juicy and tasty.

You will need:

Lentil red - 1 glass
Lentil green - 1 glass
Pepper sweet - 2 pcs.(different colors)
Bulb - 1 pc.(large)
Carrot - 1 pc.(large)
Garlic - 1 small head
Tomato - 1 piece.(can be replaced with tomato paste).
Eggplant - 1 pc.(small or medium)
Spices to taste, bay leaf

Cooking:

Pour a small amount of oil into the bowl of the multivark and warm it up.
Finely chop the onion and grate the carrot, pour into a bowl and fry for 10 minutes.
After 10 minutes, add eggplant and pepper, cut into cubes. Roast for 10-15 minutes under the closed lid.
Add two kinds of lentils, pre-soaked for 30-40 minutes in cold water.
Add water in such a quantity that it slightly covers the layer of lentil. Mix the mixture and simmer for 20 minutes in the "Hot" mode.
After this time, mix the mass well and leave in "Quenching" mode for another 5 minutes. Then turn off the multivarker and let the food stand.

Lentil with chicken in the multivariate: recipe

Stewed lentils with meat soaked in all the chicken juice, in one dish you can combine several varieties of lentils to make it colorful and fragrant.

You will need:

Lentil red - 1 glass
Lentil green - 1 glass
Chicken meat( any part, preferably without bones) - 300-400 g.( Can be replaced with turkey).
Bulb - 1 pc.(small)
Carrot - 1 pc.(medium)
Garlic - several teeth to taste
Sweet pepper - 1 pc.(any color)
Spices and bay leaf
Fresh greens - for dish decor
- Cooking:
  - Pour oil into bowl and split it
  - Finely chop carrots and chop onion, send vegetables into butter and fry them 5-7 minutes before goldencolors.
  - Add the pepper with slices or straws, fry for 1-2 minutes.
  - Add spices, laurel leaf, garlic with whole teeth.
  - Chicken meat cut into small cubes or pieces, send to butter and fry for 15-20 minutes under a closed lid.
  - Pour a little water and send the lentils into the blender bowl.
  - Tomite lentils with meat in the "Quenching" mode for 20-30 minutes, then mix the mass and add water. Continue to simmer for another 10-15 minutes.
  - Close the lid, turn off the multivarker and let the dish steep for 10-15 minutes before use. Sprinkle with greens before serving.
  Lentils with chicken in a multivariate
  
  Lentils with mushrooms: recipe in a multivariate
  
  Lentils with mushrooms are a delicious lean and vegetarian dish that has a rich woody aroma and pleasant nutty taste.
  
  You will need:
  - Mushrooms - 350-400 g.( Any, you can forest)
  - Lentils green - 300-400 g( you can use any other).
  - Bulb - 1 pc.(large)
  - Garlic - a few teeth to taste
  - Fresh parsley or dill grease
  Cooking:
  - In the bowl of the multivarker melt the oil
  - Chop the onion and send it to the burning oil
  - Bring the onion to the golden color
  - Cut the mushrooms into cubes of medium size,onion
  - Tomite mushrooms with onions 15 minutes under the closed lid
  - Then pour 3-4 glasses of water
  - Pour the lentils of one or two varieties of
  - In the "fry" or "cooking" cooking dish for 20 minutes
  - Then turn on the "ushenie "and hold a dish for another 5-10 minutes, mix thoroughly.
  - Fresh dish must be sprinkled with greens
  Stewed lentils with mushrooms
  
  Lentil pate: recipe
  
  Lentil pate can be used for different purposes: for spreading on bread and toast, stuffing them with waffle baskets and boiled eggs.
  
  How to cook:
  - Boil in the meat or vegetable broth the necessary amount of lentils.
  - It is important not to digest lentils, but to bring it almost to the ready.
  - Drain excess water, it's good to do through the colander
  - . Put the lentils in the blender bowl, add butter to it( determine the proportions yourself, based on your taste).
  - For saturated fatty taste, you can add egg yolks to the mass.
  - Salt and spices add to taste
  - Paste should be cooled in the refrigerator to become thicker.
  Lentils with onions and carrots: recipe in multivariate
  
  Lentil with toast is the simplest dish from this legume, but no less delicious than those prepared with meat, mushrooms and other ingredients.
  
  To cook such lentils is very simple:
  - In the bowl of multivarkers in the "Hot" mode, split the oil.
  - Scrub the carrots and chop the onion, send into butter.
  - Bring the toast to the golden color
  - Pour 4 cups of water, it should lightly coat the grains.
  - Add 2 cups of rinsed lentil
  - Turn on cooking mode and simmer lentils for 30 minutes.
  - Stir lentils and leave to infuse for 5-10 minutes before use.
  - Sprinkle with fresh herbs before serving
  Felafel made of lentils: recipe
  
  Falefel is a tasty dish in the form of cutlets fried in oil, deep-fried or baked in the oven. In the original, falafel is made from turkey peas "chickpeas", but lentils are also very suitable for this, since it belongs to the same family of legumes.
  
  You will need:
  - Lentil - 400 g.( Any grade)
  - Bulb - 1 pc.(plain or blue)
  - Garlic - several pcs. Tooth to taste
  - Wholemeal flour or fiber - 2-3 tbsp.
  - Bunch of any fresh herbs - on the eye
  - Salt to taste and favorite spices
  Preparation:
  - Boil the lentils until half-ready, drain excess water through a colander.
  - Pour the lentils into the blender bowl, add crushed garlic, spices and salt.
  - Chop the greens, add half of the greens to the total mass.
  - With flour, thicken the mass, mix thoroughly
  - Heat the oil in a frying pan with high sides, a saucepan or simply oil the ovens.
  - Roll a cake of lentils in flour or breaded.
  - Felafel should be fried for about 2 minutes on each side, make sure that it does not burn.
  - In the oven falafel baked for about 25-30 minutes at a temperature of 160-170 degrees.
  Lapel falafel
  
  Lentil casserole in oven or multivark: recipe
  
  Lentil casserole can be prepared in a multivariate or oven. It's important to keep the proportions exactly, to make it really delicious.
  
  You will need:
  - Lentil - 1 glass( red)
  - Carrot - 2 pcs.(medium)
  - Pumpkin flesh - 250 g.( fresh or frozen)
  - Garlic - 1-2 tooth
  - Wheat bran - 2 tbsp.
  - Manka - 2-3 tbsp.
  - Paprika - 0.5-1 tsp.
  - Curry - 5 tsp.
  - Salt and other spices to taste
  Cooking:
  - Boil the lentils until half cooked, drain excess water
  - Boil the carrots and pumpkin( this can easily be done in a microwave oven).
  - Grind the soft vegetables with a blender, then do the same with the lentils. Connect the two masses.
  - Squeeze garlic in puree, add spices
  - Pour in flour, fiber, bran and mango( that select).
  - Thoroughly mix
  - Baking dish or blender bowl with plenty of oil.
  - Pour the dough for the casserole and turn on the "Baking" mode for 30-40 minutes.
  - In an oven to bake a dish follows 35-40 minutes at temperatures of 170-180 minutes.
  - After this time, turn off the oven and hold the mold for another 15 minutes in the cooling cabinet.
  Delicious lentil casserole
  
  Lentil dumplings with vegetarian lentils: recipe
  
  Dumplings with lentils are a very unusual dish, but tasty for those who eat lean and vegetarian food.
  
  Prepare the dough:
  - Mix flour with water, salt and water
  - Add vegetable oil to make the dough elastic.
  - You can add 1-2 raw eggs and spices to the dough
  - . Determine the amount of the test yourself
  Prepare the filling:
  - Fry a finely chopped onion with finely grated carrots in vegetable oil.
  - Add spices and
  - salt to the spice and boil the red lentils until half cooked, the cooking can be stopped if the beans have reached softness.
  - Drain excess water from lentils
  - Grind the lentils with a tolstooth or blender, add the fry, greens and crushed garlic, spices and salt.
  - Start the dough in the usual way and shape it into small curly dumplings.
  - Boil the usual way of dumplings in water with a laurel leaf.
  Lentil dumplings with lentils
  
  Lamb with lentils: recipe
  
  Lamb has a very rich taste and high fat content. It can be combined with lentils in stewed dishes not only to balance the taste, but also in order to simplify the digestion process. Oily mutton along with lentils is much easier and easier to digest. You can prepare a dish in a multivark or in a kettle with a thick bottom.
  
  You will need:
  - Meat lamb - 300-400 g.( From any part, choose the one that has the least fatty veins).
  - Garlic - 1 head( the amount of garlic is adjusted to taste).
  - Bulb - 1 large
  - Carrots - 1 large
  - Lentils - 2 cups( can be used in different varieties)
  - Fresh greens for decorating dishes
  - Hops-Suneli - 1 tsp.and salt to taste, bay leaf
  Cooking:
  - Preheat kazanok, send into it finely chopped lamb meat. Lamb is fat enough so you do not need oil.
  - Wait for the mutton to let the fat in, send it a finely chopped onion and carrots, cut into small cubes.
  - Tomite vegetables with meat for 20-25 minutes. Send a whole head of garlic or lobules to the cauliflower.
  - Salt, pepper the dish, add hops-suneli, mix thoroughly.
  - Send to the mass of two glasses washed and soaked for 20-30 minutes of lentils.
  - Add a little water( it should not exceed the level of lentils in the cauliflower), mix everything and simmer under the closed lid on a slow fire for 30-40 minutes.
  - After extinguishing, cover with a lid of kazanok, turn off the fire and keep the dish in such condition for another 20 minutes.
  Braised mutton with lentils
  
  Pork in a multivarque with lentils: recipe
  
  You will need:
  - Pork( tenderloin or pulp) - 300-500 g( as you prefer).
  - Lentil - 2 cups( one or two varieties)
  - Bulb - 1 pc.(medium)
  - Carrot - 1 pc.(medium)
  - Garlic - several teeth to taste
  - Fresh greens for decorating dishes, spices to taste and salt.
  Cooking:
  - In a hot oil in a multivariate, fry finely chopped onions and grated carrots.
  - Send meat to fry, and simmer it for 20-30 minutes in "frying" mode, until it becomes soft.
  - Pour the soaked and washed lentils( half an hour soaking) into the meat frying pan.
  - Add 1-2 cups of water and a few cloves of garlic
  - Stew lentils with meat for 30-40 minutes, stirring occasionally, you can add water.
  - Ready dish should be decorated with greens
  Lentils in creamy sauce: recipe in the multivariate
  
  You will need:
  - Lentil - 1 glass( red)
  - Bulb - 1 pc.(small)
  - Mushrooms( any) - 100-150 g.
  - Fresh greens( dill is preferable)
  - Cream of 20% - 100 ml.
  - Flour - 1-2 tbsp.
  Cooking:
  - Boil the lentils until half-ready, drain the water and leave it infused under the lid.
  - In the oil fry the onion, chopped very finely with mushrooms, bring to the ready.
  - In the roasted mass pour the cream, bring the cream to a boil, mix the flour and mix everything thoroughly.
  - Lentils can be ground in a mashed potatoes or left in the form in which it will remain.
  - Portionally place the lentils on a plate and fill it with a creamy sauce.
  Lentil tablecloths: recipe
  
  You need:
  - Round rice - 1 glass
  - Lentil - 2 cups( red or green)
  - Garlic - multiple teeth
  - Bulb - 1 pc.(medium)
  - Carrot - 1 pc.(medium)
  - Salt and spices to taste
  - Tomato sauce or tomato juice
  Preparation:
  - Boil rice until half cooked, it is important not to boil it in large quantities of water and preserve the whole rice jelly that is released during cooking. Cover the rice with a lid and leave it to swell.
  - Make a toast from onions and carrots in vegetable oil. Fry the roast to the rice and mix everything thoroughly.
  - Boil the lentils until half cooked, drain the water, chop the crusty or blender, but not very finely. If the mass is liquid, add the bran.
  - Pour the lentils to the rice and mix everything thoroughly, form the meatballs.
  - Chop the oil in a frying pan and fry the meatballs from all sides, gently fold them into a saucepan.
  - Pour the meatballs with tomato sauce, diluted in water. Stew meatballs for 15-20 minutes over low heat.
  Lentil tablecloths
  
  Lentil meatballs: recipe
  
  You will need:
  - Round rice - 1/3 cup
  - Lentil - 0,5( red or green)
  - Garlic - 1 tooth
  - Salt and spices to taste
  Preparation:
  - Boil the rice until half cooked. Cover the rice with a lid and leave it to swell.
  - Boil the lentils until half cooked, drain the water, chop with a crush or blender.
  - Pour the lentils to the rice and mix everything thoroughly, form the meatcups.
  - One by one cut the meatballs into the soup
  Lentil stew with or without meat: recipe
  
  You will need:
  - Lentils red or green - 2 cups( two kinds are possible).Sweet pepper - 2 pcs.(different colors)
  - Bulb - 1 pc.(large)
  - Carrot - 1 pc.(large)
  - Garlic - 1 small head
  - Tomato - 1 piece.(can be replaced with tomato paste).
  - Eggplant - 1 pc.(small or medium)
  - Meat( any) - 300 g( can be more)
  - Spices to taste, bay leaf
  Cooking:
  - Pour a small amount of oil into the cup of the multivark and warm it up.
  - Finely chop the onions and grate the carrots, pour into a bowl and fry for 10 minutes.
  - Add meat to fry, cut into small pieces, simmer 20 minutes under the closed lid.
  - After 10 minutes, add eggplant and pepper, diced. Roast for 10-15 minutes under the closed lid.
  - Add two kinds of lentils, pre-soaked for 30-40 minutes in cold water.
  - Add water in such a quantity that it slightly covers the layer of lentil. Mix the mixture and simmer for 20 minutes in the "Hot" mode.
  - After this time, mix the mass well and leave in the "Quenching" mode for another 5 minutes. Then turn off the multivarker and let the food stand.
  Stew with lentils
  
  Stewed cabbage with lentils: recipe
  
  You will need:
  - Cabbage white - 400-500 g.
  - Bulb - 1 pc.(large or 2 pcs in the middle)
  - Carrot - 1 pc.(large or 2 pieces averages)
  - Sprouted lentils - 1-1,5 glasses
  - Salt and spices to taste
  Cooking:
  - In the oil, fry the chopped onion and grated carrots, bring to a golden color.
  - Shred cabbage, send to fry, simmer under the closed lid for 20-30 minutes.
  - Add the sprouted lentils, stir and simmer for another 10-15 minutes. Season to taste.
  Lentils with brisket: recipe
  
  You will need:
  - Chicken breast - 2 pcs.(you can replace the turkey with 1 pc).
  - Bulb - 1 pc.(medium)
  - Lentils - 1-1,5 cups( a variety that does not boil well).
  - Bay leaf and spices to taste
  - Several garlic cloves
  Cooking:
  - Lentils beforehand soak for the night, drain the water
  - In a small amount of oil, chop the finely chopped onion, bring to a golden color.
  - Add the brisket, cut into small cubes, fry for 10-15 minutes.
  - Reduce heat and add cloves of garlic
  - . Send the lentils into a frying pan and cover with a lid, simmer for 10-15 minutes, then mix everything. If the lentils are not ready, add more water and put it out for another 10 minutes.
  Lentils with eggplants: a recipe for a stew
  
  You will need:
  - Lentil - 1,5-2 cups( of any variety or mixture of varieties).
  - Eggplant - 2 pcs.
  - Bulb - 1 pc.(large)
  - Carrots - 1 pc.(large)
  - Garlic - several teeth
  - Salt and spices, bay leaf
  Cooking:
  - Make a toast from onions and carrots in vegetable oil.
  - Lentils should be soaked in advance( dark varieties overnight, red or green for half an hour).
  - Eggplants peel, cut into cubes, send to roast.
  - Add a few cloves of garlic
  - Pour lentils, simmer the dish on high heat for 5-7 minutes, add water and simmer for 15-20 minutes. Garnish with greens when serving.
  Roasted lentils in the multivariate: recipe
  
  You will need:
  - Lentils( any, but preferably varieties that are not easily brewed) - 2 glasses
  - Bulb - 1 pc.(medium)
  - Vegetable oil
  - Salt and spices to taste
  Preparation:
  - Soak lentils overnight in water
  - In the morning, drain through a colander and dry as far as possible.
  - Chop the oil in the bowl of the
  - multivarker Fry the finely chopped onion in
  - butter. Add the lentils
  - Actively stir and fry the lentils for 15 minutes, season and season with the lentils.
  Fried Lentil
  
  Layered pie with cheese and egg, lentil: recipe
  
  You will need:
  - Puff pastry - 400 g.
  - Cottage cheese - 500 g.( Any fat content)
  - Garlic - 1-2 tooth
  - Salt to taste
  - Egg boiled - 3-4 pieces.(can be replaced with quail eggs).
  - Egg raw - 1 piece.
  - Fresh greens - on the eye
  - Lentils - 2 cups( boiled, brought to half-preparedness).
  Cooking:
  - Cook the lentils until half cooked, remember the tempest.
  - Cottage cheese grind through a sieve
  - Mix cottage cheese with lentil puree, chopped greens
  - Boil the eggs and finely cut into small cubes
  - Mix all the stuffing
  - Roll out the puff pastry, spread the shape over it.
  - Inside, put the filling, cover with a new layer of dough
  - Lubricate the cake with an egg, make holes with a fork
  - Bake 30 minutes at a temperature of 170-180 degrees, then let it stand inside the oven until it cools.
  Video: "Delicious lentils"