It is a pity that pharmaceuticals are actively advertised in our country, but we should promote the principles of healthy and nutritious nutrition. Lentils are one of the most impressive in terms of their useful properties, all types of which are rich in chemical composition and nutritional value. This plant product has no analogues either in the world of flora or in the world of food in terms of its nutritional and healing characteristics.

Lentil bean dishes can be found in all national cuisines of Europe, Asia and America, which only confirms the fact that the common lentil plant is a legume crop of centuries-old cultivation. It was cultivated long before the writing of the Old Testament, its traces were found in prehistoric settlements in Europe, found in the Egyptian pyramids.

The main uniqueness of lentils is its absolute ecological purity, in whatever part of our planet this culture is not cultivated.

Lentil beans do not accumulate in their fibers any substances dangerous to humans, such as radioactive nuclides, pesticides, nitrates, etc. Add to this unique trait the impressive chemical composition, the usefulness of this legume culture, its universal gastronomic qualities, and you will get phenomenal healthy food product!

Lentil seeds are shaped like round convex lenses. What a lentil looks like is reflected in its Latin name - lens, i.e. these are flat (flattened) beans up to 5-7 mm in diameter, similar to optical lenses.

Common lentils are divided into many varieties, although only a few food types are actively cultivated - with special gastronomic qualities, which we will dwell on a little later. In the meantime, we list all types of lentils, each of which has its own beneficial properties - due to some differences in the nutrients they contain.

Beluga black lentils are the most expensive type of this legume.

The pigment that stains the cereals black is endowed with high antioxidant properties. Therefore, beluga should be preferred on the menu to slow down aging, prevent cardiovascular and malignant diseases.

Red lentils are a lentil species with a high content of iron and potassium compounds. It is also called "Egyptian".

The benefits of red lentils for treating anemia and anemia are obvious. Its healing powers, with the systematic consumption of grains in food, also improve memory and increase concentration, i.e. help to normalize the nervous system.

Green lentils or French lentils are considered to be the most medicinal species as they are nothing more than unripe beans.

Its healthfulness lies in the amount of plant fiber perceptible for intestinal health, therefore, this type is indicated for people with digestive disorders, especially if the intestines are disrupted. Also, the green species is saturated with such an amino acid as tryptophan, which, when it enters the human body, synthesizes serotonin. And serotonin, as you know, excellently relieves depressive states and heals depression.

Yellow lentils are the polished grains of the green variety. Those. these are green lentils without a shell! Is this variety useful? Of course, its benefits are as high as those of green beans.

Brown lentils are the most popular culinary variety. These are ripe beans, unlike green ones yet. A versatile bean product that has absorbed the best qualities of its fellows.

For more than one millennium, lentil seeds have served as a supplier of high-quality, albeit vegetable, protein. Compared to other members of the legume family, lentil species of the family contain up to 1/3 of protein compounds - amino acids. Therefore, from time immemorial, flatbread and lentil bread replaced the people with meat and fish.

In addition to proteins, lentil crops contain carbohydrates, fats, dietary fiber (fiber), mineral salts and vitamins in a sufficiently balanced amount to take their rightful place in the diet of people who monitor their nutrition and health.

For clarity, we have compiled a plate for you, in which we have entered the main chemical elements that affect the useful properties of the product, and the calorie content of different types of lentils.

After analyzing the plate, we can say with confidence that our legume product contains the most essential nutrients for the body, and they are in a bioactive form, which allows them to be fully absorbed.

Iron

Vitamins

B vitamins contribute to the efficient functioning of the central nervous system, improve memory and cerebral circulation, and increase efficiency.

In tandem with the amino acid tryptophan, which is abundant in lentils, you can cope with depression and feelings of incomprehensible anxiety - after all, tryptophan stimulates the production of serotonin. No wonder the most popular dish in the East consists of lentils and rice, which is also a supplier of tryptophan for the body.

Phytoestrogens

Lentil beans are also rich in isoflavones, plant substances belonging to the group of phytoestrogens that are similar in structure to estrogens. And although they are less active than the hormone produced by the female hormonal system, eating lentils is effective in severe climacteric syndrome in women, accompanied by hot flushes, excessive sweating and osteoporosis.

Also, the inclusion of lentil foods prevents the appearance and development of malignant neoplasms in the female breast. So, the benefits of lentils for women are obvious!

Isoflavones also improve metabolism and have pronounced anticarcinogenic properties, they noticeably rejuvenate the skin and improve the cardiovascular system of the body. Surprisingly, phytoestrogens retain their properties when cooked, and boiled or canned lentils are just as healthy as dry lentils. In general, boiled lentil beans retain most of their chemical composition.

Regular consumption of lentil soups, cereals and salads helps to normalize blood sugar in people with diabetes. A gentle lentil seed puree is beneficial for many digestive disorders and ailments such as ulcers (both stomach and duodenal ulcers) and colitis.

The harm of any legumes is the formation of gas in the intestines and discomfort in the stomach. But this phenomenon can be mitigated by adhering to the principles of product compatibility.

By the way, the question often arises: lentils - protein or carbohydrate? It just depends on its compatibility with other products. Traditionally, nuts are added to lentil dishes, consuming this tandem as a protein food. And it doesn't matter how much protein is in lentils, but with what to combine it!

If you do not eat lentil porridges or stews with bread or cereals, but only with green vegetables, then no gases will be formed or they will be minimal.

Contraindications are valid for systemic diseases of the joints (i.e., with their extensive lesions), urolithiasis or dyskinesia of the urinary tract, diseases of the genitourinary system. You will also harm yourself if you overuse lentil foods for kidney disease, since the purine compounds in lentil seeds contribute to the formation of stones in them.

The benefits and harms of lentils are relative concepts. The product brings benefits with regular use, and harm when abused. It's hard to argue with that, isn't it?

How many calories are in lentils, you can see in the table above. The product contains almost no fat, and carbohydrates only give a pleasant feeling of fullness. The calories of finished lentils are not stored on the sides or stomach if we combine the ingredients of the dish correctly.

Lentil beans are so easy to digest that there is even a weight loss diet with this product! Yet it is a vegetable protein that is involved in strengthening our muscle mass and, if used correctly, can only bring benefits!

With an average calorie content of 300 kcal per 100 g of dry product, boiled lentils have a calorie content of only 100 calories. The low glycemic index (29) is also a positive point, which makes it a safe product for the figure.

And although each type of lentil has individual flavoring characteristics, any of them is able to enrich the taste of even the most complex and sophisticated dish. Based on this, the same dish may taste different, depending on the type of lentil component.

Lentils can be used to bake bread and tortillas, cook mashed potatoes and soups (the famous lentil stews), cereals and cutlets, puddings and casseroles. Any vegetable salad will be healthier if you add boiled lentils to it.

Sprouted lentils, especially black lentils, are especially useful for the body. Sprouts, along with beans, are added to salads, bread, or as a vitamin supplement. Seeds are germinated using the same technology as cereals, up to a sprout height of 3-4 cm.

Let's take a look at the cooking features of different types of lentils and their best use as a main ingredient. It should be noted that lentils are more malleable when cooked - they do not need to be soaked like other legumes and they cook for a maximum of 25 minutes!

Black

Black "beluga" is the fastest boiling variety, since its grain size does not exceed 3 mm in diameter. Used in salads, vegetable dishes, salads and stews.

The maximum cooking time is 15 minutes.

Retains its shape. When boiled in water, it loses its juicy black color, but steaming the beluga allows you to preserve its "caviar" color and decorate any salad or meat dish.

Yellow

Yellow lentils - polished look, boiled down for 10-15 minutes until puree. It is used in the recipe of sauces and dishes from pasta, pies and casseroles, cereals and stews.

Red

The red variety has no shell and is used for mashed garnishes, for making mashed soups and as a component of vegetable stews.

Brown

Brown lentils are the most capricious, although highly prized for their delicate nutty flavor! Since it is as ripe as possible, it cooks very quickly and is easy to digest.

It is most often used in soups, casseroles and sauces, as it has a delicate creamy consistency when finished.

Green

Green, like unripe, is ideal for salads and meat dishes, since it reliably retains its shape, but it also cooks longer than other types (20-25 minutes). It has a spicy aroma and a rather pungent taste.

Before cooking, be sure to rinse the beans under running water, put them only in boiling purified water, cook until cooked over minimal heat, and salt only a few minutes before cooking. Lentils are cooked in the following proportion: 1 part of cereal - 2 parts of water.

Ideal with onions, garlic, herbs and spices.

Choose a product based on your planned meal.

As far as quality is concerned, make sure that the beans are the same color and size, without debris or damage (chips, holes and similar flaws). Do not buy a product in an opaque package.

You should also buy legumes from the country where they are grown. Those. the packaging must indicate the manufacturer and the packer from the same region. The most powerful producer of these legumes is Canada. If you see their manufacturer on the packaging - feel free to buy!

Following Canada, India is the largest supplier of lentil products. Large areas are occupied by this crop in Turkey, Australia and the USA.

Lentil beans are stored in a dry, ventilated place, preferably in a paper or canvas bag. They quickly absorb moisture and decay processes begin. Shelf life is maximum 1 year. Look at retail packaging!

The beneficial properties of lentils should encourage you to actively include them in your diet, thereby diversifying the menu and showing off your creativity. Moreover, the taste and aroma of this legume allows you to combine it with any products.

As follows from scientific works, people ate lentils in the Neolithic era. In ancient Greek and Roman cuisine, it was considered a cheap and satisfying food for the poor; among the Jews, in combination with wheat, it was a memorial dish. Vegetarians are her most passionate fans today. However, due to its ability to positively influence health and the variety of uses, this variety of legumes deserves close attention and all other categories of consumers.

Lentil varieties

Red - brownish grains without husks. Its absence facilitates the assimilation of the product. It is very easy to boil, which means it is great for soups. Another advantage of the red variety is that it does not need to be soaked before heat treatment.

Brown - its expressive taste deserves high marks. But this variety should not be eaten by everyone who has any problems with digestion. Such lentils are great for vegetarian dishes - pates and pastries, cutlets, goulash, stews.

Green - differs in delicacy of taste, after boiling it does not fall apart, but keeps its shape. It is very good for making pasta for sandwiches and sandwiches, filling for croquettes, pies, etc. Can serve as a base for nutritious salads.

Yellow - similar to green in the delicacy of taste, and to red in that it is easy to boil during cooking or after it. This makes it a suitable ingredient for soups.

Black - differently called "beluga" and looks like caviar. Delicious with fried onions in the company of grilled seasonal vegetables. It also makes a delicious and very interesting pasta for sandwiches.

You can also buy lentils in health food stores. coral, which is pink, and orange. These types should be used for soups or mashed potatoes because they cook quickly.

For culinary experiments, French du Puy variety... It is dark green, fragrant, does not lose its shape after boiling, but, unfortunately, does not belong to the cheapest products.

What can be found in lentils

Delicious prevention of atherosclerosis and hypertension

Lentils contain little sodium, but a lot of potassium: 100 g of boiled legumes contain up to 369 mg of a substance that is very useful at high pressure, including for preventing its rise. In addition, they contain a lot (about 8 mg per 100 g) of fiber, and it also, albeit indirectly, helps control blood pressure and reduces the likelihood of atherosclerosis.

Lentils and nutrition for diabetes

This type of legumes is quite high in calories: about 350 kcal per 100 g. Carbohydrates have a great influence on this, most of which are easily digestible starch. However, lentils are low in fat and, as mentioned, high in fiber - saturating and reducing the cravings for sweet snacks. These legumes have a low glycemic index and are therefore recommended for people with diabetes.

Lentils for vegetarians and pregnant women

Lentils are often associated with a vegetarian and vegan diet that avoids meat. And this is not surprising, because it is able to become an excellent substitute for animal proteins. But for a balanced diet, it is necessary to combine it with foods rich in essential amino acids, for example, potatoes, cereals. Lentils are also worth eating for expectant mothers. For women of childbearing age, it is advisable to consume 400 mcg of folic acid per day. 100 g of boiled grains supplies 181 μg of the much needed vitamin to the body, i.e. almost half of the daily requirement for it.

Delicacy is not for everyone

Lentils are among the healthiest legumes. However, it should be eaten in very moderation for those with stomach problems as it leads to bloating and excessive fermentation in the intestines. This is explained by the presence of oligosaccharides in its composition. They are not digested and lead to the production of more gases in the large intestine, other unpleasant phenomena in the digestive tract occur.

How lentils are cooked

Different varieties differ in hardness, which means that they need to be cooked in different ways. The least troublesome are the red and yellow varieties. Both of them do not need pre-soaking, and the boil takes only 15 minutes. It is more difficult to deal with the green look. These lentils should be soaked for at least half an hour and then cooked for 45 minutes. Black and brown lentils are harder than others - they should be soaked for at least 30 minutes, and boiled for an hour.

In the process of cooking, lentils, regardless of the variety, take in water, its volume doubles - accordingly, it is important to choose a capacious container for it. The water is salted at the end of cooking, about 10 minutes before the end of the process, so that the protein is not lost and the legumes do not become hard. Boiled lentils can be kept in the refrigerator for a week.

There are many useful plants in the world that have been popular for a long time, but are now forgotten. Take healthy lentils, for example. It is loved in Italy, but in Russia, the demand for this legume is low.

Lentil dishes today are more exotic than ordinary food, and yet they have useful properties, some of which have no analogues among the variety of food of plant origin.

There are several varieties: green, red, black (or French) brown and yellow.

• Red (or Egyptian) uncoated, cooks very quickly and is ideal for making purees and soups.
• Green (or French) - not quite ripe product. It takes longer to cook and has a good ability to keep its shape, does not boil over. It is used as an addition to salads and various meat dishes. Green "coins" can be used to prepare dietary meals for people suffering from ulcers, hepatitis, pyelonephritis, cholecystitis, hypertension, rheumatism, etc.
• Brown - fully ripe, it cooks much faster and has a light nutty flavor. Suitable for casseroles and soups.

Green lentils can be eaten raw (pre-soaked in water), added to salads, and mature lentils - only after heat treatment. Lentils of white, red, orange and yellow shades are obtained by removing the upper shell.

The nutritional value

100 g of lentils contain 14 g of water, 25 g of vegetable proteins, about 54 g of complex carbohydrates and only 1 g of fat.

You can get enough of a small portion of lentils, while receiving a sufficient proportion of vegetable protein, which is quickly absorbed by the body, and carbohydrates, which will be broken down gradually, while maintaining a person's feeling of fullness.

The minimum fat content makes lentils indispensable in the preparation of dietary meals.

This legume contains less fat, for example, compared to peas, and is a good source of iron.

High in soluble fiber, which can help improve digestion and prevent rectal cancer.

The benefits of lentils are dictated by the high content of vitamins and microelements: potassium, calcium, phosphorus and iron, copper, manganese, boron, iodine, zinc, cobalt, fatty acids, vitamins A and B. A significant amount of vitamin C is observed in sprouted lentil grains.

The body needs magnesium for the nervous system and heart to function. For better absorption of iron, this is especially important for people suffering from anemia, lentils should be consumed along with fresh vegetables.

Such an important useful property of lentils, as the prevention of depression and increase in stress resistance, can be explained by the large amount of tryptophan, which is converted into serotonin in the human body. The right amount of serotonin prevents depression, anxiety and bad mood.

Due to the presence of plant isoflavones, lentils are able to prevent the development of breast cancers. A sufficiently high amount of potassium has a positive effect on the work of the heart muscle.

Medical food product

Regular inclusion of this legume in food not only contributes to the receipt of necessary vitamins and minerals, but also helps with some diseases. Here are just some of the health benefits of lentils:

• with diabetes mellitus, lentils should be consumed at least 2 times a week, it helps to lower blood sugar levels;
• lentil puree for healing patients with stomach ulcers, duodenal ulcers and colitis;
• the broth is useful in the treatment and prevention of urolithiasis;
• normalizes metabolism, the functioning of the genitourinary system and improves immunity;
• effective for nervous disorders, cardiovascular diseases, promotes hematopoiesis.
• isoflavones (not destroyed during heat treatment) in lentils are recommended for pregnant women, since they have a positive effect on fetal development.

One of the valuable qualities of lentils is its ecological purity. This legume culture is simply unable to accumulate radionuclides, nitrates and toxic substances.

For more than a decade, lentils have been sold in grocery stores in Russia. But until now, many people simply do not pay attention to it, mistakenly believing that it is the food of the poor. Unflattering literary references to "lentil stew" are to blame for this.

However, do not forget that "onion stew" is also "food for poor students" if you read French novels ...

In fact, this legendary plant from the legume family has always been a revered product among all segments of the population in those countries where it is known. And often lentils replaced, and unknown even in ancient times in the Old World.

It was first cultivated in ancient Egypt. It was widespread in ancient Greece, Rome and Babylon. In Russia, before the appearance of potatoes, which the Russians learned to consume only 150–160 years ago, it was the main product.

Before that, cakes, all kinds of cereals, stews were made from it, boiled, used in salads and okroshka, lentil flour was used as the main component of bread. Since the middle of the 19th century, tsarist Russia ranked 1st in the export of lentils, which clearly indicates the popularity of this universal product in Russia.

And it is very strange that lentils today have become not only some kind of exoticism on our table - after all, they can always be bought in Russian stores, but even causes some concern among citizens who are too "concerned" about their own health.

Although there are sufficient grounds to consider it a product to which the human digestive system has adapted at the genetic level for many millennia, it cannot in any way be dangerous to humans.

The composition and useful properties of lentils

The Latin name for lentils is Lens culinaris. It is from this word that the word "lens" comes from, for the lens has a lenticular shape. The word culinaris is understandable without translation. This is a legume plant. And like any legumes, it is high in calories. Despite this, it is considered a dietary product.

With a poorer amino acid composition in it, there is more protein and essential amino acids than in:

• It is incredibly rich in microelements and vitamins of groups A, B, PP, folic and nicotinic acid, and in terms of iron content - 12 mg, exceeds all known edible plants.
• It is also important that carbohydrates, of which about 50% in its grains in the human body, are not able to turn into fats and are used immediately as a source of energy for the body. A significant amount in their composition contains fats of the Omega-6 and Omega-3 groups.
• In addition, the isoflavones found in lentil grains are a fairly potent anticancer drug. They are able to suppress the growth of malignant neoplasms, and also work as a prophylactic agent. And this plant has one more interesting property.
• Lentils grown in almost any soil invariably turn out to be the most environmentally friendly of all plants, because they do not have the property of accumulating harmful and toxic elements such as nitrates and radionuclides.
• One of its important properties is also the fact that during cooking or canning, more than 50% of all vitamins and microelements are preserved in it. Thus, of all legumes, this plant is the most beneficial for health products, ahead of soybeans and green peas.

For several millennia of cultivation, mankind has created many varieties of this universal plant.

All of them differ in composition within the following limits:

• 24–35% protein;
• 46-52% carbohydrates;
• 0.5-2% fatty acids;
• 2-4.5% trace elements and minerals.

The energy value of lentils is considered to be 295 kcal per 100 g.

Types of lentils: photo of red, black, green and brown cereals

Different varieties have their own consistency, taste and aroma from delicate nutty to mushroom. All of them, to one degree or another, are capable of lowering blood sugar levels.

Depending on the variety, the grains can have a fairly large palette of colors, which is sometimes important for decorating the table and creating a festive look for dishes.

The following colored varieties of lentils are best known:

• brown - the most common and largest type, requires 30–40 minutes of soaking before cooking, suitable for vegetable soups, cereals and salads, cooks for about 30 minutes;

For the recipe for Pardin's lentil soup, this particular type of cereal is used:

• green - unripe brown, cooks for about 10 minutes, bursts during digestion, therefore, it is necessary to follow this process during cooking, used for soups and original salads;

• red - cooks for about 15 minutes, does not have a shell, when boiled it acquires a golden hue, good for mashed potatoes and soups, when boiled, it turns out a good side dish;

• white - cooks for about 25 minutes, the taste is neutral, good as a minor addition to soups and salads, is often used to make flour;
• dark green or Puy - French lentils, not boiled soft, used for salads, has a pronounced taste and spicy smell;
• disc-shaped - most suitable for diabetics;
• black, or "Beluga" - small fruits similar to beluga caviar, you can cook without soaking for about 20 minutes.

Lentil stew

According to legend, it was a red dish, that is, from a small red variety. To make a "sellable" stew, you first need to create a vegetable broth, consisting of a chopped onion, half and several pieces or a root.

It takes about 20 minutes to cook the broth in a 2–3 liter saucepan. All this time, a couple of glasses of lentils are soaked in warm water and then, after rinsing with cold water, they are poured with the resulting broth without vegetables.

• Cook until tender, but constantly monitor the process, because the cooking time for the same variety is very different, and it can be digested in literally a minute, in addition, foam may form during cooking, which must be removed.
• At this time, you need to grate the remaining half of the carrots and fresh celery on a fine grater, beat in a blender with half a teaspoon and load all this into the boiling broth about the middle of cooking.
• Carrots and celery, sweat and onions are loaded first. Previously cooked vegetables are also loaded there.
• After the broth boils again, after 10 minutes, you can attend to and. Suitable for this

  In the future, we will definitely post a step-by-step recipe in our

Lentils - what are they? You will receive the answer to this question from the materials of this article. We will also tell you about what is remarkable about this product and how it is used in cooking.

General product / plant information

Lentils - what are they? It is a herbaceous plant belonging to the legume family.

This is one of the oldest agricultural crops. It is widely cultivated not only as food, but also as a fodder plant. Occasionally, it can be found in the form of a weed.

Distribution in the world

Lentils - what are they and where are they distributed? The homeland of this plant is Western Asia and Southern Europe. In these places it has been cultivated since the Neolithic era. The culture in question is mentioned in the Old Testament, and its remains were found on the territory of prehistoric Switzerland and in the Egyptian pyramids.

This plant grows wild in Central and Asia Minor, as well as in Southeast Europe.

Today, the largest areas of lentil cultivation are located in India, Turkey, Canada, Iran and Nepal. As for Central Europe, it is bred there in small quantities.

Use of the product / plant in practice

Lentils - what is and how is this culture applied in practice? For many peoples of Asia, the fruits of this plant are the most important source of protein, which in its nutritional properties can replace bread, cereals and even meat products.

The cultivation process for this crop is the same as for peas. However, it should be noted that such a plant is more thermophilic. It suffers quickly from frosts, but it tolerates dry seasons much easier.

Delicious, or rather, from its fruits, are very popular not only in our country, but also in other states. Side dishes are made from such a product, soups are cooked, salads and even cutlets are prepared. It is especially popular among vegetarians.

It should also be noted that since ancient times, lentils have been valued as a very effective medicinal plant. It was used to treat nervous disorders and stomach ailments. Healers used an infusion of lentils for smallpox. As for the liquid broth, it helped well to cope with constipation. Also, this tool was actively used for liver diseases and kidney stones.

The composition of the product

Lentil puree, as well as other dishes, are not very high in calories and at the same time very satisfying. What is the reason for this? The fact is that such a product contains a huge amount of nutrients. Let's list them right now: proteins, tryptophan, carbohydrates, vitamin B12, fiber, calcium, vitamin B6, phosphorus, potassium, vitamin C, iron, fats, beta-carotene, vitamin B2, niacin, vitamin B1.

How are lentils used in cooking? Simple recipes

It will not take you long to prepare the product in question. Moreover, from it you can make a very satisfying and tasty dish that will not leave indifferent any member of your family.

Let's take a look at how lentil puree is made together. For such a side dish, we need the following components:

• green or red lentils (according to your taste) - 1 full glass;
• fresh and juicy carrots - 1 medium piece;
• olive oil (can be taken with a characteristic aroma) - 1 large spoon;
• processed hard cheese - 20 g;
• thyme - apply to your liking;
• ground black pepper - apply to your liking;
• sea \u200b\u200bsalt - add at your discretion.

Main product preparation process

How a delicious puree is prepared can involve the use of both green and red bean products. It should be especially noted that such an ingredient is prepared in exactly the same way as regular peas.

The lentils are sorted out, cleaned of delicate elements, and then laid out in a sieve and thoroughly washed, first in hot and then in cold water.

As soon as all the dirt is gone from the product, it is placed in a deep bowl. Having filled the lentils with ordinary water, it is left in this form for 12 hours. This is necessary in order for it to swell properly. Only in this case will you get a delicate and tasty puree.

Heat treatment process on a plate

After the lentils are infused in water and swell, they begin to cook it. To do this, put the product in a saucepan and then fill it with water. The liquid should cover the lentils by 2-3 cm. Pieces of fresh carrots, thyme and a little salt are also added to it. In this composition, the ingredients are brought to a boil and cooked for about half an hour (or longer). During this time, the lentils and carrot pieces should be fully cooked.

The final stage in cooking

After the described actions, all excess liquid is removed from the pan (if it has not evaporated), and then cooled slightly. Next, a submersible blender is introduced into the dishes. Thanks to simple manipulations, the finished bean product must be completely crushed, forming a homogeneous and very tasty puree.

Having tasted the dish, it is additionally pepper and salt (if necessary). Then add a little olive oil and finely grated cheese to it.

Serving the dish for dinner

Serve the lentil puree to the table, preferably hot. Poultry meat, beef goulash or any kind of sausage are ideal for such a side dish. You can also serve cutlets or fried fish with mashed potatoes.

Making Lentil Salad

Lentils with chicken are a great combination that is used not only in the preparation of main courses and first courses, but also to create a light salad. To make it at home, it is recommended to germinate the bean product first. How exactly to do this, we will tell you below.

So, to make a salad with lentils, we need:

• fresh chicken fillet - 400 g;
• aromatic crackers - 50 g;
• lettuce leaves - 20 g;
• sprouted lentils - 30 g;
• lemon juice - 2 small spoons;
• olive oil, salt - to your liking.

Germinating a legume product

Chicken salad lentils are very easy to prepare. But this takes a long time.

To germinate the bean product, it is thoroughly washed in hot water, and then put in a not very deep plate. Then it is poured with a small amount of water (so as not to cover up). In this form, the lentils are left at room temperature for 2 or 3 days. After a while, it should become as soft as possible and sprout. It is in this form that the product should be used to create a salad.

Processing of the main components

To prepare the snack in question, fresh chicken fillet is boiled in salted water. Then it is cooled and chopped into cubes. They also wash lettuce leaves separately and tear them by hand in a chaotic manner.

Forming process and serving

After processing all the components, the chicken fillet is laid out in a deep bowl, where torn lettuce leaves and aromatic crackers are added. After mixing the ingredients, they are sprinkled with lemon juice and seasoned with natural olive oil.

It should be especially noted that it is necessary to form such a salad only before serving it to the invited guests. This is done so that the croutons that are part of the appetizer do not get wet and ruin the whole dish.

If you want to get a more high-calorie dish, then you can season it not with olive or any other vegetable oil, but with sour cream or, for example, mayonnaise. However, in this case, the benefits of such a snack will be minimal.