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Lentil meal

Lentil meal

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We wash the meat and dry it with a kitchen towel, cut it into strips and put it in oil. Add the finely chopped onion, leave it for another 2-3 minutes, add the sliced ​​carrot, the washed lentils in more water, the baked pepper paste, water, a few sprigs of fresh thyme, bay leaves and let it simmer with the lid on. pus. When the lentils are almost cooked, add the tomato juice, and if necessary add a little more boiled water. After the lentils have boiled (the others boil faster), season with salt and pepper, remove the thyme sprigs and bay leaves, dissolve the water or starch in the tomato juice, and pour it over the food. Bring to the boil, turn off the heat and add finely chopped fresh parsley.

Serve with pickles. Good appetite!!!

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Lentil paste

I really like lentils, so I thought I'd show you how to make a delicious green lentil pate, which is only good for spreading on bread. Lentils are part of the legume family along with all types of beans and chickpeas. The benefits of eating lentils are numerous and it is one of the most popular legumes.

Lentil benefits

  • is one of the best sources of vegetable protein, consumed especially by those who are vegetarians, vegans, but also by people who fast
  • lentils are very rich in fiber, which helps digestion, gives a feeling of satiety very quickly
  • soluble fiber in lentils helps regulate blood sugar (especially recommended for diabetics)
  • lentils contain vitamins (A, B2, B3, B6 B12, folic acid)
  • contains minerals (iron, calcium, phosphorus, potassium, magnesium, zinc)
  • is low in calories (100 gr. lentils = 116 kcal)

Lentils are a food that I include quite often in my diet, especially during fasting when I give up animal protein and I need a pretty good substitute.

I don't know about you, but I like anything that can be spread, that is, any paste, cream, etc. In my fridge you can always find cream cheese, cream cheese, a hummus or an absolutely delicious guacamole. Ever since I discovered lentil pate, it also has a place of honor in the fridge, and when I make it I don't get tired of it, it's so good. I eat it either for breakfast or between meals on a piece of wholemeal bread, but it also goes to dinner with a salad next to it.

The green lentil pate recipe is very easy and quick to prepare, as I am well accustomed to all the recipes on this blog.

Without saying too much, let me show you how you can make a vegetarian lentil pate too, so that you don't have to go and buy the one in the store, which is full of other fake flavors and stabilizers.

For the lentil pate recipe you need:
500 gr. lentils (I used whole green lentils Sano Vita.)
1 chopped onion
3 cloves garlic (or to taste)
1 hand chopped parsley
5 tablespoons lemon juice
3-4 tablespoons olive oil
Spices: salt, pepper, dried basil, paprika, ground cumin, turmeric / turmeric (to taste)

Moisturize the lentils in water for 2-3 hours to make them easier to boil. Put 500 gr. lentils to boil in 1.5 liters of water for 45 minutes. If the water decreases along the way and the lentils are not boiled, add more water and let it boil until the lentils are soft.

Meanwhile, put olive oil in a pan and sauté the onion for 3-4 minutes on low heat until soft. Add the three finely chopped garlic cloves and sauté for another 1 minute, stirring frequently to keep from burning.

After boiling the lentils, strain it with water that is left over, but do not throw away the water.

Put the lentils back in the pot in which it boiled. Add fresh parsley, onion and hardened garlic, lemon juice, plus the spices listed above. Using a vertical (hand) blender, mix the whole composition until it becomes a creamy paste.

If the lentil pate is not creamy enough, add a little of the water in which you boiled and kept, depending on the texture you want the pate to have.

Put the pate in a bowl or container with a lid. Sprinkle a few parsley leaves on top and serve it on some pieces of bread or crakers.

It can be eaten at any of the 3 main meals of the day. You can also put it in the package with food for school / college or job, next to which you can put some crackers and some chopped vegetables.

Tag: Lebanese lentil soup

All three of us really like Lebanese food and weekly we make at least one recipe from their vegetarian menu. Today I prepared a delicious and overly fast lentil soup. At first glance it seems simplistic, but even if you are tempted, please do not add any other ingredients to the boil. Do this experiment and you will see how tasty this nutritious and healthy soup is!

Lentil cream soup

  • Servings: 4
  • Duration: 25 mins
  • Difficulty: easy


  • 300 g red lentils
  • 2 liters of filtered water
  • salt never tastes of ocna according to taste
  • 25 g spice mix
  • 10 g cumin seeds


Lentils would be ideal to be soaked in the evening and left to germinate for a day, but if you can't, you can also make dry lentils that do not require soaking. Put the lentils and water to boil for 10 minutes, necessarily over low heat or steam. Keep an eye on it because it swells quickly. After the foam has risen, turn off the heat and wait another 10 minutes. After the lentils are cooked, add them to a blender. Also, if it has absorbed most of the water from the pot, you can add cold water over it without any problems. Sprinkle the spices, salt, water in the blender if necessary and blend until everything becomes like a cream. As a spice I used a sachet of Kamis and even if it seems strange, it is called & # 8222steaks for steak & # 8221. It contains only vegetables and has no MSG (sodium glutamate or monosodium glutamate, the flavor enhancer so dangerous for the brain, found in all spice mixes, including Vegeta). For those who do not have the spice, it is a mix of the following: garlic, paprika, coriander, rosemary, black pepper, parsley leaves and bay leaves. This mixture can also be prepared at home, but you have to try several times until you find the quantities.

Consumption and storage:

It is consumed immediately and if it remains, you can reheat it only once. In general, we always prefer to make fresh food and very rarely do we have food left in the fridge (leftovers). I consider that only fresh food has a low content of nutrients, and what is refrigerated for many days and reheated ends up turning into a preparation without nutritional value.

We like it a lot and we always make various variations, such as the following:

Lentil stew with potatoes and carrots

Lentil stew with potatoes and carrots, with onion and garlic, seasoned with paprika, marjoram and thyme

Lentil stew

Lentil stew prepared with carrot and celery, seasoned with tarragon and bay leaf

Lentil salad

Lentil salad with green peppers, tomatoes and celery, flavored with dill or green parsley and garlic

Recipe (fasting): Lentil food

Lentils were the staple food in Dacian times. It was eaten as a stew with other cereals or vegetables (whole or crushed), possibly also meat, fats (animal or vegetable) and dairy products or as a soup. Lentils (scientifically called Culinary lenses) is a short, annual leguminous plant whose seeds are edible. Etymologically, the name of this plant means lens and comes from Latin lens, due to the convex and circular shape of the seeds.

Lentils are known to contain phytoestrogens or plant estrogens. They help regulate the menstrual cycle and remove the unpleasant symptoms caused by menopause.
Lentils contain iron, potassium, magnesium, selenium, calcium and folic acid. Restores the intestinal flora and reduces cholesterol levels.
Lentils also contain B-complex vitamins, which help stabilize blood pressure. It has an anti-inflammatory effect, being useful for people suffering from rheumatoid arthritis.
More recently, it is said that weekly consumption of lentils reduces the risk of breast cancer and uterine fibroids.

  • an onion
  • a carrot
  • a bell pepper
  • 3 cans of lentils, or a packet of lentils. If you use dry lentils, let it sit in cold water for at least a few hours
  • paprika
  • salt
  • pepper

Finely chop the vegetables. Put the onion to harden, and when it becomes glassy, ​​add the carrot and pepper. Leave it to harden for a while, then add a teaspoon of paprika. Put two cups of water and simmer for about 15 minutes.

Unwrap the cans, put the lentils in a sieve and leave them a little under a stream of water to wash them. Add over the vegetables and add more water. Let it boil for another 15, 20 minutes.

It matches the taste with salt and pepper and & # 8230 good appetite.


  1. Put olive oil, 2 tablespoons of water and finely chopped onion in the pan. Saute on low heat for 5 minutes, until soft.
  2. Add garlic, carrot, cumin, mustard seeds and chopped ginger. Leave on the fire for 5 minutes, stirring occasionally, until the carrot is cooked.
  3. The lentils are washed and boiled in 800ml of water with a little salt. Leave it on the fire for about 15-20 minutes.
  4. When the lentils are cooked, add the vegetables from the pan, the tomato paste and the other spices (turmeric, paprika and garnish the masala).
  5. Leave it on the fire for another 10-15 minutes, stirring so that it doesn't stick.
  6. Lentil food is served hot with chopped parsley or fresh coriander.

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Lentil cream

I have been thinking about cooking lentils for a long time and so far it has not been given to me. Other recipes always had priority, but in the end I ended up cooking lentil cream, which is a very nourishing cream, with a high caloric index, perfect for a fasting day.

& # 8211 500 gr lentils
& # 8211 a vegetable link for soup (3-4 carrots, parsley root and green)
& # 8211 o gulie
& # 8211 a big white onion
& # 8211 2 liters of water
& # 8211 2-3 tablespoons oil
& # 8211 salt, pepper, to taste

It is very important to keep the lentils soaked in cold water overnight. It will boil much faster, it's the same procedure we use for beans. In the morning we change the water on the lentils. Do not boil lentils in water overnight. While the lentils are cooling, clean all the vegetables and cut them into small pieces. Heat the oil and heat the onion a little. When the onion softens, add water and the rest of the vegetables. Let it cook for about an hour, until all the vegetables are cooked and the lentils are soft.

Now we move on to the heavy artillery: we put the vegetables in the blender and fill them with water, little by little, until we get the desired consistency for our cream.

You can make a thin cream, like a soup or a thicker one, like a puree. It can be served with croutons or a few slices of fried bacon (normally then there is no fasting). Also, if you choose the meaty version of lentil soup, you can replace water with chicken soup.

I apologize a lot for not having the picture with the final result, the cream passed very well and I forgot to do it, I admit, I simply forgot. But as I intend to do it again recently because I still have half a bag of lentils, I promise to put the pictures soon. Until another one, try lentil cream, you won't be sorry. You're welcome!


Lentils should not be soaked long before cooking, as is the case with beans. Lentils are picked from garbage, washed with plenty of water and boiled: 3 cups of water are added to each cup of lentils. For better boiling, the beans are added to the pot when the water boils. Then simmer for 30 minutes (green lentils) or 20 minutes (red lentils).

To get the most out of it, it's a good idea to include lentil foods in rice. Indians have a habit of preparing lentil and rice delicacies for a healthy diet.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Contraindicates lentils

Despite the beneficial effects of lentils, there are situations in which its consumption is not exactly indicated. It is about people who suffer from kidney disease, but also about people who have problems with bloating and flatulence. In these patients, the lens aggravates the ailments and symptoms we feel and should be avoided in healing.