Before adding recipes from lentils to your personal cookbook, it does not hurt to understand its varieties. - Brown. It has a nutty taste. Soups, chowders and other first courses are cooked from such cereals. It must be soaked beforehand, other species do not need soaking. - Red. It is quickly cooked and boiled. Delicious mashed potatoes, stews, casseroles are obtained. - Green. Unripe grains, suitable for salads, side dishes, porridges. Black. Heat treatment takes a lot of time. Universal in application. The tricks of cooking lentil dishes 1) It is better to salt at the very end, so it will cook faster. 2) Pour twice as much water into a saucepan as the grains, after boiling add a spoonful of olive oil. 3) The duration of boiling varies from 15 minutes to an hour, depending on the variety, but it is better to digest this product than undercook it. 4) Suitable seasonings: onion, garlic, thyme, other spices to taste. What delicious and healthy things can be made from lentils? Filling for dolma, stew with vegetables, vegetarian cutlets, pate. As for foreign culinary traditions, lentils – one of the most consumed cereals in the world. This is the basis of Indian cuisine, pilaf is made from it in Iran, shorbu soup is made in Tunisia, and it is often found on German tables during the Christmas holidays.
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