Lentils are different - brown, green and red. All types are low in fat and rich in protein. The latter is exactly twice as much in lentils than in meat. Red lentils are very popular in cooking. Its main advantage is that it boils down rather quickly, since it lacks a shell. It is used to make thick stews and mashed potatoes.
It is necessary
-
- For chicken lentil soup:
- 200 g red lentils;
- 1 chicken;
- 100 g onions;
- 600 g potatoes;
- 100 g carrots;
- ground pepper
- vegetable oil
- salt.
- For lentil cutlets:
- 250 g red lentils;
- 2 eggs;
- bulb;
- 20 g of vegetable oil;
- cumin seeds
- salt to taste;
- 100 g sour cream;
- lemon.
Instructions
Step 1
Wash the chicken and cut it into medium sized chunks. Boil in boiling salted water for an hour and then remove from broth. It is best to avoid using frozen chicken. Take chilled, because when freezing in poultry meat, the structure of the fibers is disturbed, as a result it becomes watery and tasteless, and of little use.
Step 2
Chop the onions and grate the carrots on a coarse grater. Heat vegetable oil in a saucepan or skillet. Fry finely chopped onions in it until soft, then add carrots.
Step 3
Peel the potatoes and cut them into cubes or wedges. Add to chicken broth and cook until boiling.
Step 4
Rinse and sort the lentils thoroughly. Add it to the broth, pepper and salt to taste. Cook for five minutes. There is no need to soak the red lentils beforehand; it will be enough to sort through them to get rid of small stones.
Step 5
Add the fried onion-carrot mixture to the soup and cook for another five minutes. The lentils should cook in total for about 10-15 minutes.
Step 6
Pour the lentil soup into bowls, add the chicken pieces, garnish with a sprig of herbs and serve.
Step 7
Prepare an original second dish from red lentils - cutlets. To do this, boil the lentils until tender, then cool and chop them with a blender. Add finely chopped onion and eggs to the lentil puree. Season with salt, season with ground cumin seeds and mix together.
Step 8
Form cutlets from the minced meat, fry in oil in a pan. The cutlets must be fried for about three minutes on each side, until they are well browned.
Step 9
Make sour cream sauce. Mix sour cream of any fat content with lemon juice, add chopped herbs. The sauce is ready.
Step 10
Serve the cutlets warm. They are perfect with vegetables. Their taste will be perfectly set off by sour cream sauce.
