The lentil diet is a real salvation for those who cannot give up a huge variety of delicious dishes in favor of losing weight. The menu for this weight loss technique is quite balanced and not monotonous.
Benefits of lentils
Lentils are rich in protein, fiber, essential amino acids, vitamins A, B1, B2, PP, potassium, calcium, iron and other useful microelements. In addition, this product is capable of accumulating harmful substances and radionuclides. The duration of the lentil diet is 7 days, during which you can lose about 3-5 kilograms of excess weight. You can repeat it only after 1 month.
Lentil diet menu
Breakfast: 150 milliliters of yogurt, 50 grams of muesli, 1 teaspoon of honey and 1 pear. Lunch: a dish of lentils. Dinner: a dish of lentils, a slice of bread, 50 grams of cheese and radishes. As a snack, kefir, tomato juice or fruits are perfect, with the exception of bananas.
Drink unsweetened tea and still mineral water throughout the day.
Lentil Diet Recipes
To make lentil tortillas, you will need 200 grams of canned lentils, 1 onion, 1 egg, 1 tablespoon flour, and salt.
Mash the lentils, add finely chopped onions and the rest of the ingredients. Form cakes from the resulting mass and bake in an oven preheated to 220 ° C for 20 minutes.
Serve diet cottage cheese with tortillas, adding a small amount of caraway seeds and ground pepper.
For lentil soup, take 200 grams of canned lentils, 100 grams of carrots, 150 grams of potatoes, 50 grams of leeks, 500 milliliters of broth, 200 grams of chicken fillet, 1 tablespoon of vegetable oil, 1 tablespoon of low-fat sour cream, thyme, ground pepper and salt.
Chop all vegetables, except 50 grams of potatoes, and pour broth with lentils and cook for 45 minutes, then add the rest of the potatoes grated on a grater and meat fried in vegetable oil. Season the soup with spices and serve with sour cream.
Vegetables with lentils are very tasty. Take 200 grams of soup roots, 100 milliliters of broth, 20 grams of butter, 300 grams of canned lentils, 10 grams of dried tomatoes, 2 teaspoons of vegetable oil, 2 eggs and salt.
Chop the peeled roots, cover with broth, add oil, bring to a boil and discard on a sieve. Put lentils chopped in a blender into the resulting broth, salt, cook for 10 minutes, then add the dried tomatoes. Serve with scrambled eggs or steamed omelet.
