Surely many housewives had to cook various dishes from lentils. There are several varieties of lentils, but in our area it is customary to use red or green lentils. Moreover, the preparation of red lentils will take only 10 minutes, and green lentils are cooked for 40 minutes.
We list some dishes based on lentils. From red lentils you can cook a variety of soups, mashed potatoes and even pilaf. Lentils, like other legumes, perfectly replace meat for the human body, as it contains a lot of protein. That is why lentil recipes are perfect for fasting. For example, or.
Well, if you strive for diversity, then evaluate which are presented on our culinary site. But now let's make lentil lobio. This is a very simple, healthy and tasty dish. Usually beans are used for lobio, but I decided to replace them with lentils. So let's get started...

To make lentil lobio, you will need:

lentils - 1 tbsp.
onion - 1 pc.
garlic - 2 teeth
walnuts - 2 handfuls
vegetable oil - 2 tbsp.
vinegar - 1 tsp
ground red hot pepper - at the tip of a teaspoon
a mixture of ground coriander and suneli hops - 0.5 tsp
parsley, cilantro - to taste

How to cook lentil lobio.

1. We wash the grains of lentils under running water and put them in a saucepan. Fill it with cold water (as a rule, 1 part of lentils accounts for 2 parts of water).
2. Let the water boil and cook until fully cooked over low heat. Lentils usually take about 20 minutes to cook, but it's best to judge the doneness of the lentils based on your own taste.
3. Now grind the walnuts with a blender. In the meantime, the lentils are being cooked, cut the onion into small pieces and sauté it in a pan with the addition of vegetable oil until golden brown. Also finely chop the parsley and cilantro.
4. When the lentils are cooked, add golden browned onions, chopped walnuts, finely chopped greens to it, and also squeeze the garlic through the garlic press. In addition, add ground bitter red pepper and salt to taste. For lovers of all kinds of spices, we add a mixture of ground coriander and suneli hops, but you can do without them. It all depends on your taste.
5. Mix everything well and simmer in a saucepan over low heat for about 5 minutes. At the end of cooking, add vinegar and mix all the ingredients thoroughly again.

Translated from Georgian, “lobio” is simply “beans” (I note that beans are of a special variety, with a soft, tender shell). Here is a basic, basic and very tasty lobio recipe with spices crushed in a mortar. There are as many options for preparing branded Georgian lobio as there are regions in Georgia.

What you need to know about cooking lobio

Beans

• How to handle beans. If the beans are old, be sure to soak overnight or at least 3-4 hours. Drain the water, add new cold water and put on fire. If the beans are fresh, seasonal, none of this is needed. Just fill with water and boil.
• Beans are cooked for 2.5-4 hours, depending on the variety and age. After the water boils, drain all the liquid and pour the same amount of boiling water from the kettle (this is “dietary” advice - it will be easier for the intestines).
• The ratio of beans and water is 1 to 4. The fire after boiling water is slow. From time to time, the beans should be stirred, as they can burn. In addition, there should be a kettle with boiling water nearby to add water if it evaporates more than necessary. What is the correct consistency of lobio? Mushy.
• About the condition of the beans: You can consider them ready if the skin of most of the beans is torn. Use a wooden spoon or masher to mash the beans, but without mashing them. We are not preparing bean cream, but lobio - it should be “pressed down”, but large. After that, put the beans for a while (no more than 15 minutes) on the fire.

condiments

• The lobio recipe lists the main seasonings. However, it should be borne in mind that their amount must be controlled, especially for people who are not accustomed to rich or spicy tastes.
• Savory (Georgian “Kondari”) is not added in all regions of Georgia, but as for utskho-suneli, this is an essential ingredient in almost all lobio recipes. Utskho suneli is nothing more than blue fenugreek, a herb that is actively used in Mediterranean and Caucasian cuisines, and, unfortunately, is not well known in our country. You can buy it on the market from spice merchants (already in dry form).
• Vinegar in the lobio recipe does not have to be balsamic, you can use red wine. It just needs to be natural.

How to Serve Bean Lobio

Lobio is served both hot - then it will be the main course, and cold - as an appetizer. If you cook a very spicy lobio or lobio with walnuts, then it can be served as a dip sauce, dipping pieces of bread or thick corn porridge into it. "Bread" is or.

Ingredients for lobio recipe

To make classic red bean lobio, you will need:

• red beans - 600 g
• onion or red onion - 400 g
• garlic - 2 cloves
• savory, coriander, ucho suneli - 0.5-1 tsp each.
• hot red pepper, black pepper - to taste
• fresh cilantro - 1 bunch (50-60 g)
• balsamic vinegar or tkemali
• vegetable oil - for frying
• salt, 3 bay leaves

How to cook red bean lobio

1. Pour the beans with cold water, add bay leaf, salt a little and cook for 2.5-3 hours, stirring occasionally, until the beans are soft.

2. 10-15 minutes before the end of cooking, remove the lobio from the heat, drain the liquid, and crush the beans, knead. If you get a dry mass, add a little juice of the beans (the water in which they were boiled). Then put it on the fire again to sweat.

3. Spasser the chopped onion in vegetable oil. Chop fresh cilantro. Use for this not the whole bunch, but a part (the other part will go to serving). When they are ready, add dry seasonings and mix everything.

4. Put fresh and dry cilantro, ucho suneli, savory, pepper, garlic and a pinch of salt into the mortar. Rub them properly with a pestle.

5. When the lobio is ready, add the roast, vinegar or tkemali and the ingredients crushed in a mortar to it. Return to the fire for another 5-1 minutes. Salt if necessary. If you want to serve in clay pots (traditional Georgian serving), it's time to transfer the food from the pan there and put it in the oven for 5-7 minutes.

6. Serve the lobio topped with fresh cilantro (or parsley) and onion half circles.

lobio recipe with ham

• beans - 700 g
• ham - 400 g
• pork fat - 100 g
• garlic - 5 cloves
• onion - 3 pcs.
• coriander - 2-3 bunches
• pepper, salt
• tkemali
• dry basil

Prepare the beans: wash them, soak overnight in lightly salted water. Drain the water in the morning.

Place the beans in a crock pot (if you're cooking in a pot in the oven) or a heavy-bottomed pot. Pour clean boiled water (it should cover about 3 cm of the contents of the pan) and add the following ingredients: ham slices, bay leaf, red pepper, savory, basil. Put to cook (bake) on low heat.

Note. If you cook with basturma or other dry meat, then it must also be soaked for several hours separately from the beans.

When the beans and meat are cooked (it will take 2-3 hours), mash with a wooden spoon and add a little boiled water if you want to get a lobio thinner. It remains to fill it.

Separately saute onion and garlic in pork fat. Mix with lobio. Add tkemali and fresh cilantro to it. Salt and pepper if necessary.

Lobio with mushrooms

Lobio can be prepared in many different ways. Delicious, original version of lobio includes, for example, walnuts. Or mushrooms. In Georgia, there are recipes for lobio with oyster mushrooms, but we will cook with champignons.

• dry beans - 200 grams
• champignons - 200 grams
• walnuts - 1/2 cup
• onion - 1 large
• garlic - 1 clove
• grape vinegar - 2 tbsp. l.
• suneli hops - 1 tsp
• salt - to taste
• vegetable oil for frying

Let's prepare a dish that is perfect for losing weight - lentil lobio. Since raw beans are poisonous, we take sprouted lentils instead.

We soak it for 5-6 hours in water (you can leave it overnight), rinse it in a colander and leave it in a dark place at room temperature until sprouts appear (about a day), washing it a couple of times with water.

Recipe:
1. Add squeezed tomato pulp to sprouted lentils

2. Cut cilantro, parsley and arugula, mix with lentils. Grind a large clove of garlic, add to the lobio. Finely chop the chili pepper, put in the lobio

3. Add salt and olive oil, stir with your hands

For germination, it is better to take black lentils (beluga variety).

In the evening, pour it into a saucepan, rinse several times, fill with water (two fingers deep) and leave overnight, without a lid. In the morning, rinse in a colander and leave to germinate for a day in a dark place at room temperature (for example, in a buffet) with a slightly ajar lid so that the lentils breathe.

Rinse with water 1-2 more times during the day, but do not leave water in the pot with lentils.

The next morning you will have sprouted lentils)

What is useful:

Lentils stimulate digestion and prolong the feeling of fullness, help to avoid sudden spikes in blood sugar.

The main thing in cooking lobio according to the classic recipe is the right kind of beans. Red or variegated cream beans from the current year's harvest are best - they will have enough starch and at the same time they will not be too dry.

Place the beans in a large bowl and cover with water. Water is cold.
If some beans float to the surface, feel them with your fingers, they may be empty in the middle. Those beans should be thrown away.
Leave the red beans to swell for 6-8 hours.

Then drain the water, put the beans in a deep saucepan and pour fresh water so that the water completely covers the beans. Set the pot over high heat to bring it to a boil.
As soon as the water boils, you need to get rid of it - pour it out and pour cold water again (the ideal ratio is 1: 4). Cook over medium or low heat, stirring occasionally, for 50 minutes - an hour and a half. The beans should become soft.

Mash some beans with a fork right in the pan. Just do not overdo it, there should be a lot of whole beans in the dish.

Sort out the nut kernels from the husks and shells. Nuts should not be rotten or spoiled.

Grind them in an accessible and convenient way for you - using a blender or meat grinder.

For lobio according to the classic recipe, take two large onions weighing about 180-190 grams or three medium-sized onions. It is necessary to remove the husk from them and cut into a not very small cube. The onion in the dish should be felt and seen.

Prepare a frying pan (preferably large in diameter with high sides) - heat it up, pour in vegetable oil.
Spread the onion in an even layer and fry it on a small stove burner until it is transparent, with a slight gold in color.

Blanch fresh tomatoes. First, wash the tomatoes well, make cross-shaped shallow cuts near the stem and on the opposite side with a sharp knife, and, lowering the tomatoes into boiling water, count to ten. It is not worth keeping vegetables in boiling water for more than 10 seconds. If there is a bowl of ice nearby, then you can instantly cool the tomatoes in it, if there is no ice, hold it under running cold water. Pry off the skin with the blade of a knife and remove it without much effort. That's it, our tomatoes are blanched.

Cut a bunch of cilantro with a knife. Grind the greens should not be very fine. Finely chop the garlic cloves into cubes. You can grind them through a press, but chopping with a knife will still be more correct.

This dish is the visiting card of the Georgian feast. It is prepared differently in different parts of Georgia.

© Holly "sa Herbivore

Basically, lobio differ in bean varieties, its size, shape, color, coloring (monochrome, spotted, dotted, striped). They also differ in the degree of bean cooking and, most importantly, seasonings.

Beans are either boiled so that their grains remain intact, or boiled into a shapeless mass like porridge. In modern Georgian cuisine, whole grains are preferred.

To speed up cooking, beans are almost always (except for fresh ones) soaked in cold boiled water for 6 to 24 hours (preferably at least 12 hours).

Soaking (and boiling) beans in raw water makes them hard, glassy due to the presence of calcium salts in the water. When water is boiled, calcium salts of temporary hardness are removed from it and precipitate (scale).

Soaking beans in distilled water gives good results.

It is even better to soak beans for real lobio in good beer - this gives the dish a special pleasant spicy taste. In addition, water for beer undergoes special softening. Beans are also boiled in the same beer (i.e., after soaking, beer is not drained and is not replaced with fresh beans). Of course, there is no alcohol left after brewing.

Soaking should be carried out in the refrigerator, which eliminates the possibility of souring. If soaking is carried out at room temperature (especially in summer), you should change the water 1-2 times so that it does not sour.

After soaking, the beans are sorted out again, since in the swollen form, all damage to the beans is easier to detect.

When boiling, the beans are slowly brought to a boil and cooked on the lowest heat - 2-3 minutes of vigorous boiling will make the beans hard.

The most common and constant among the seasonings for lobio are onion, vegetable oil and wine vinegar. To the main trio, tomatoes, walnuts, hard-boiled eggs, Imeretian cheese, tklapi can be added.

As the most commonly used spices, parsley, cilantro, celery, leek, mint, savory, basil are introduced into lobio, but not all at the same time, but 3-4 for each type of dish.

In addition, dry spices are also added: black or red pepper, cinnamon, cloves, coriander (cilantro), saffron, crushed garlic or grated celery root.

5 Georgian lobio recipes

Lobio (classic recipe)

Ingredients:

500 g beans of one color
onion
vegetable oil
1 tsp spice mixtures (dry cloves, black or red pepper, cinnamon, coriander, suneli, Imeretian saffron)
1 bunch cilantro
1 bunch of parsley
1 bunch celery
1 bunch of leeks
1 bunch mint
1 bunch of savory
1 bunch basil
1 bunch dill
salt

Cooking:

1. Sort the beans, wash them. To cook faster, soak in cold water overnight or from morning to evening. It is good if during this time you manage to change the water 1-2 times. Drain the water and sort the beans again. Rinse again.

2. Put in the pot in which you will cook, pour cold water so that it slightly covers the beans. Boil over low heat with the lid closed. As it boils, you need to gradually add boiling water. Do not salt.

3. Drain the remaining water from the finished beans and transfer them to a saucepan with stewed onions, which should be cooked while the beans are cooking: peel the onion, cut into cubes, stew with vegetable oil.

4. Only now salt the beans and onions and let stand so that the beans are saturated with oil.

5. Then transfer the beans with onions to porcelain or enameled dishes, add spices, finely chopped greens and serve.

Ingredients:

300 g beans
2 onions
2 garlic cloves
cilantro
savory
mint
capsicum
water
salt to taste

Cooking:

1. Sort the beans, rinse, pour into a kotani (clay pouring pot), pour water and put to boil. As the water boils, add boiling water.

2. Put chopped onion into boiling beans.

3. When the beans are boiled, pour crushed garlic, finely chopped greens (cilantro, parsley, celery, savory, mint), crushed capsicum and salt into the kotani. You can add finely chopped leek.

4. Then carefully knead the finished beans with a spoon (preferably wooden) and, after boiling for another 2-3 minutes, remove from heat.

5. If desired, you can add Tkemali sauce, pomegranate juice or wine vinegar to the mass at the end of cooking.

Caucasian bean dumplings

Ingredients:

700 g beans
50 ml vegetable oil
1 cup shelled walnuts
2 large onions
2 garlic cloves
parsley and cilantro
ground black pepper
salt to taste

Cooking

1. Crush nuts, salt and garlic, gradually adding vegetable oil.

2. Squeeze out the oil from this mass, and mix it with ground black pepper, finely chopped cilantro and onions.

3. Grind the sauce with boiled beans.

4. From the resulting mass, form quenelles the size of a small apple and put them on a plate.

5. Serve the dish sprinkled with parsley and drizzled with squeezed nut butter.

Green beans (lobio) stewed with tomatoes

Ingredients:

1 kg bean pods
0.6 l water
600-700 g tomatoes
5 bulbs
2-3 tbsp. tablespoons of vegetable oil
4 garlic cloves
wine vinegar
cilantro
basil
savory
dill
parsley
capsicum
salt to taste

Cooking:

1. Boil the prepared bean pods in salted water so that they do not boil too much. Drain the broth (1/4 cup) and add some vegetable oil.

2. Separately, saute finely chopped onion in vegetable oil and add it to the boiled beans.

3. In the pan where the onions were fried, put the sliced ​​​​tomatoes (after removing the skin from them and removing the seeds) and stew them.

4. Dilute crushed capsicum, cilantro, garlic and salt with bean broth and wine vinegar.

5. Transfer the resulting product to a pan with beans. Add prepared tomatoes, mix, close the lid and simmer for 5 minutes.

6. Then add finely chopped basil, savory, parsley, dill, cilantro.

7. Mix everything and simmer over low heat for 3-5 minutes.

Red bean pkhali

Ingredients:

500 g red beans
200 g onion
200 g butter
4 eggs
30 shelled walnuts
150 g crackers
25 g of mint and dill greens
100 g wine vinegar
a pinch of pepper
salt to taste

Cooking:

1. Rub the beans boiled in salted water until tender with a spoon through a sieve.

2. Add the sautéed chopped onion, salt, pepper, egg yolks to the vegetable puree. Mix everything well.

3. From the resulting mass, cut balls the size of a walnut. Dip them in egg whites, coat in breadcrumbs and fry in hot oil.

4. Prepare the gravy: dilute crushed nuts with bean broth. Add salt, pepper, pomegranate juice, herbs. Bring everything together to a boil and cool.

P.S. And remember, just by changing your consumption, we are changing the world together! © econet