Composition / ingredients
Step-by-step cooking
Step 1:
Prepare and measure the products.
Step 2:
Rinse the lentils well under cool running water, throw them on a sieve, leave to drain.
Step 3:
Pour water, put it to cook.
Step 4:
Bring to a boil, remove the formed foam.
Step 5:
Add salt, if desired, add spices, turn down the heat, cover with a lid.
Step 6:
Cook almost until the water evaporates completely. Turn off the heat and leave the pan for five minutes so that all the remaining water is absorbed.
Step 7:
Puree the lentils with a blender. You can use a regular potato masher. Or even with a spoon, because lentils boil well.
Step 8:
Add butter, stir. You can serve it on the table.
To make mashed potatoes, I used red lentils, if you take another one, take into account the characteristics of the variety, some require more time for cooking, more water, and black and brown will still have to soak for a while. If the lentils have already cooked and become soft, and there is still water left, then simply drain the excess. Hot pureed lentils are liquid, then they will noticeably thicken. If you fast or follow a diet, then butter can be replaced with any vegetable oil. A very tasty side dish is obtained if fried or stewed vegetables are added to cooked lentils, you can do with onions and carrots, or you can take zucchini, eggplant, pepper, and tomatoes. Cooled lentils are also added to salads. When cooking, the lentils lose a little color, when serving, decorate it with greens. Spices will suit any, to your taste. Turmeric, ginger and coriander will add Indian notes, cumin - oriental. Instead of water, you can cook lentils in broth.
Caloric content of the products possible in the composition of the dish
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Red lentils - 314 kcal/100g
