The lentils are kept in cold water for a few hours (2-3 hours). I boiled it in salted water, bay leaves and a few sprigs of thyme.
Vegetables are cleaned, washed.
Cut the onion into small pieces, as well as the peppers, the carrots and the parsnips into semi-slices, the mushrooms into quarters.
Heat the oil, fry the onion and then add the carrots and parsnips.
Season with thyme, mint, delicacy, pepper and salt.
Add half a glass of sweet white wine and simmer until the carrots are slightly boiled.
Then add the mushrooms, peppers and hot peppers.
Saute for a few minutes (3-4 minutes), then add the strained lentils.
Keep everything on low heat for about 7-8 minutes.
I like the vegetables to stay a little "al dente".
It's not very good looking, give it gustooosss !!!
Lentil stew - this lentil dish is the delight of any meal. From the day you cooked it and tasted it, you will want it on the days when it is not fasting.
- 250 g dried lentils
- 2 onions
- table vinegar
- 6 grated lemon peel
- 1 teaspoon mustard
- 2 bay leaves
Let the lentils soak in cold water the night before. The next day we drain the water in which it stood and boil it in cold water with salt, and we take the foam that is formed with the foamer. While the lentils are boiling, put 4 tablespoons of oil in a pan and sauté a finely chopped onion. Over it add 1 tablespoon of flour. Stir until smooth. We take the rantas from the fire and add 2 drams of paprika and a clove of crushed garlic. Add 0.5 dl of cold water over this composition and mix. The frying is poured over the boiling lentils, together with two bay leaves. Leave it on the fire for a while and then add salt, sugar, mustard, grated lemon peel and a little vinegar.
Fasting, with lentils and mushrooms
Fasting, with lentils and mushrooms it is a more than appropriate recipe during fasting periods or days during the year.
It can be served especially at a table with many guests. And if you have guests, they will not notice that the food you are urging them with is fasting.
Fasting with lentils with mushrooms: 8photo & # 8211 www.freepik.com
Drobul is usually prepared with meat and eggs, which bind the composition. This time, the binder in the recipe below consists of oats, psyllium and walnuts or almonds. They are ground and used as a substitute for flour or egg.
Lentils are very filling. So are mushrooms and oats. That's because they contain protein and fiber. All the ingredients in this recipe are healthy and nutritious. You can give up spinach if you don't like it.
Lentil food with mushrooms
Lentil food with mushrooms from: lentils, carrots, onions, oil, mushrooms, salt, pepper, thyme, dill, garlic, white wine.
- 100 g red lentils
- 1 canned lentils
- 1 carrot
- 1 onion
- 2 tablespoons oil
- 400 g fresh mushrooms
- ground pepper
- dried thyme
- 1 bay leaf
- 150 ml vegetable soup
- green dill
- 100 ml dry white wine
Method of preparation:
Chop the julienned onion, and the carrot is washed, cleaned and grated on a large grater. Wash the red lentils well and drain. Drain the lentils from the can, rinse it, then drain it again. Put the onion and carrot in a frying pan with a tablespoon of olive oil.
When they start to soften, add the garlic, which boils until it also leaves its flavor, then quench with warm wine and vegetable soup. Put the already drained red lentils, bay leaf, thyme, salt and pepper and simmer for 10 minutes.
Add the canned lentils and let it boil until the juice drops enough. Meanwhile, clean the mushrooms and put them to harden in the rest of the oil.
Put the lid on for 2-3 minutes, then take the lid off and let it drop, stirring occasionally.
When ready, sprinkle with salt, ground pepper and finely chopped dill. Place the lentils on the plates first, then put the mushrooms.
Lasagna with mushrooms and lentils
Fasting is true, it's true. Simple ingredients with simple ingredients. But it can mean, especially on Sundays, the most unusual combinations, maybe even ingredients that are rarely used in our country.
For white sauce
- 100 g f & # 259in & # 259
- 2-3 tablespoons oil
- white pepper
- pu & # 539in & # 259 nuc & # 537oar & # 259 ras & # 259 (op & # 539ional)
For mushroom sauce
- 300 g mushrooms
- 200 g red lentils
- 1 carrot
- 2 onions
- 1 & # 539elin & # 259 mic & # 259
- 2 cloves of garlic
- aromatic herbs (oregano, basil)
- 250 ml ro & # 537ii sauce
- 1 box of chopped tomatoes
Method of preparation
Bring the lentils to a boil in boiling water with a pinch of salt. Cut the mushrooms into slices, drizzle the carrots on the grater, chop the onion, crush the garlic, crush the garlic.
Put the onion in two tablespoons of hot oil and a pinch of salt, in a frying pan. When the onion has softened, add the mushrooms, garlic, carrot and celery and leave it on the right heat until it drops enough.
When the lentil is ready (about 15 minutes), strain it aside. Add over the mushrooms, chopped tomatoes, salt and pepper to taste and let it simmer over low heat, stirring occasionally.
Prepare the white sauce: put 2-3 tablespoons of oil in a saucepan and let it dry. Add the flour and mix vigorously. As it begins to change color a little, I gradually add warm water, mix quickly so that no lumps form (like in ciulama), as it grows. a sauce not too thick.
Add salt, pepper and walnuts just to taste and let simmer for 5 minutes on low heat. In the meantime, the ragu is ready, so you can add the lentils and mix.
Mix the tomato sauce with the herbs, then whip up the lasagna. Pour a layer of tomato sauce on the bottom of a heat-resistant tray, put sheets, rags, sheets, white sauce, rags, leaves and so on (the last layer should be a sheet).
Pour the rest of the tomato juice into the preheated oven at 180 degrees for 30-35 minutes.
Chop the lentils, mushrooms, onions and garlic in a food processor or blender.
Transfer them to a bowl, add the oil, breadcrumbs (3 tablespoons to begin with), salt, pepper and chopped parsley. Mix well to mix the composition. If it is too soft, add the other tablespoon of breadcrumbs.
With your hands moistened with water, form 12 meatballs. Heat the pan and place the meatballs. Leave them on each side for 10-12 minutes, until they brown nicely. The fire should be small-medium.
Eat them hot with a mixed salad, pan-fried vegetables or even a piece of grilled meat. Enjoy!
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First we prepare the ingredients - we cut the vegetables into small pieces: onions, leeks, carrots, celery. We pass the garlic through the press, drain the lentils and wash it in cold water, in 2-3 waters.
In a large saucepan, heat the olive oil. Heat the onion and garlic until the onion becomes glassy. Add carrots, leeks, celery. Calm for 1-2 minutes.
Meanwhile, clean the mushrooms and cut them into cubes. We put them over vegetables. We heat them for 2-3 minutes.
Extinguish everything with wine, leave on the fire for 1-2 minutes on high heat.
Add the lentils and tomato sauce. Mix very well, season to taste with salt, pepper and herbs. We also add 200ml of water.
Let the lentil stew boil over medium to low heat, with a lid, for 30 minutes or until the vegetables are cooked.
Lentils are not a fairly used ingredient in Romanian cuisine, but they are delicious. Here's how to make a tasty lentil soup!
1. Peel and finely chop all the vegetables and then put them in the cooking pot together with the lentils and 1.5 liters of water. Season with salt and pepper and bring to a boil.
2. After the lentils have boiled, add the crushed garlic, oil, thyme and chopped parsley.
3. Extinguish the fire and leave it like this for 10 minutes before bringing the soup to the table accompanied by a quarter of a lemon, with the help of which each one will sour his soup.0 / 5 - 1 Review (s)
I would like if you can recipe for cheese croquettes, thank you!
I have this recipe and I use two or three types of cheese, you can use only one type
Grate the cheese on a small grater, I know it's harder, but it comes out finer & # 8230For every 100 grams of cheese add 1 egg and a tablespoon of flour, so if you make croquettes from 1 kg of cheese, you automatically need 10 eggs and 10 tablespoons of flour. Knead, season with salt and pepper, usually white pepper, and & # 8230 here you must do this & # 8230 must leave the dough overnight in the refrigerator. So if you need them in the one day, the dough must be made the night before. If you don't do this step, I don't know if they will come out properly.
The next day, if you find the dough too soft, you can add 1-2 tablespoons of flour, BUT NOT MORE.
Balls are formed, of small size, because they double their volume when fried. If they stick to your hands, you can help yourself with a little hot water or even oil.
They are fried in an oil bath, I fry them in the fryer. When they are ready, they rise to the surface. They are served as an appetizer, hot or cold.
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Fasting recipe from Laura Cosoi. Lentils, mushrooms, spinach and a surprise ingredient
We have been in Easter Lent for more than a month, considered the longest and harshest of all the fasts over the year. You're out of ideas, you don't know what to cook? Laura Cosoi gives you an idea.
Laura Cosoi (39 years old) recommends a delicious fasting recipe with lentils, to which she adds a special ingredient: cashews.
ingredients What you need are: 2 tablespoons olive oil, baby spinach, half an onion, half a red pepper, a little celery, 2 cloves of garlic, a cup and a half of mushrooms, a teaspoon of thyme, a cup of lentils boiled green.
"The lentils are soaked for a few hours, preferably the night before, and boiled for about an hour. I also use 2-3 teaspoons of balsamic vinegar, salt and pepper, half a cup of cashews. Put a pan on the fire with a tablespoon of olive oil, add the spinach, which we leave for about two minutes, until soft. Remove from the heat, and in another pan brown the grated celery, diced peppers, mushrooms and garlic. Add salt and pepper, then add the lentils. At the end, we add the spinach and the chopped cashews ", explains the star on blog They.
Spreadable tofu paste with lentils and mushrooms
Spreadable tofu paste with lentils and mushrooms is ideal for a snack or appetizer.
An easy and practical recipe, without preservatives and food additives. It is tastier and more flavorful than the commercial variants. And in addition, because it is made in our own kitchen we know exactly what ingredients we put and we can vary the taste, we can make it more spicy (adding more pepper or hot pepper paste), or with a strong smoky taste (smoked paprika and sauce soy), or we can replace the onion with a few cloves of garlic.
If you want, you can replace the lentils with soybeans. And tofu can be of any kind, as I said in yesterday's recipe, it is a food that borrows from the taste of the other ingredients.
Tofu paste with lentils and mushrooms is a filling and nutritious snack, but at the same time very tasty. Here's how we prepare it:
- 200 g of tofu
- 100 g lentils
- 100 g mushrooms
- celery (about 2 nuts)
- 10-15 olives
- 2 tablespoons inactive yeast
- smoked paprika
- tablespoon soy sauce
- lemon juice
- 1 green onion
- salt pepper
METHOD OF PREPARATION:
1. Boil the lentils, and in the last 10 minutes add the sliced mushrooms, strain them and let them cool.
2. Put all the ingredients in a food processor: lentils and mushrooms, tofu, chopped celery, pitted olives and green onions. Mix, add 1 tablespoon soy sauce, 1 tablespoon lemon juice and inactive yeast. If the mixture is too thick we can add 2-3 tablespoons of water and mix until we reach the desired consistency). At the end, season to taste with smoked pepper, salt and pepper. Mix and see if anything needs to be added.
Season the spread of tofu, lentils and mushrooms with green parsley and serve with fresh homemade bread, or stickers and seasonal vegetables!