Lentils are an energy-rich foods with high quality protein and carbohydrates. Has a high iron content to the Super animal flesh and eggs! Furthermore, it can be prepared dishes of all kinds, from the traditional lentil soup until gelatin! Dishes with lentils are recommended for pregnant, anemic individuals, children and women in period.
LENTILS WITH WALNUTS croquettes
1 cup lentils - 1 cup crushed walnuts
• • 1 leek
breadcrumbs for salt
• • 1 egg
. Cook lentils in water until they are 20 min tender, drain and cool.
2. Passing by the blender, mix with nuts, chopped leek chiquitito and salt. 3
. Beat the egg and mix with the above form and smooth balls, place the croquettes in the oven tray and heat for 10 minutes. Can be mixed with a tomato sauce to go with rice or pasta. Crisp and delicious
Potaje OF LENTILS AND VEGETABLES WITH TOFU
- 2 cups of lentils.
- A green pepper without seeds.
- A whole tomato red.
- 2 small potatoes and tender.
- A head of garlic.
- A sprig of celery.
- a carrot.
- A piece of crumbled tofu.
. Put the lentils in a pot with cold water (one liters approx.) Add the whole peppers, tomatoes, whole, whole onion. Then, add the roasted head of garlic, tofu, the green sprig of celery, potatoes, carrots and eggplant. Finally all this very well chopped.
2. Add a pinch of saffron, ground cumin, some black peppercorns, a cube of vegetable or chicken broth, salt to taste and a dash of virgin olive oil. 3
. Braise Express in the pot 20 minutes after the valve begins to turn. Uncover and remove peppers, onions and tomatoes in the blender with step and then by-pass puree. Add to broth and cook a few more minutes.
- 1 cup of lentils (soaked in water to make the night before)
2 cloves garlic - 1 / 2 tsp Cumin
3 eggs - salt to taste
- VERY chopped parsley
- 1 medium onion
- Oil for frying
. Lentils then add chopped garlic, chopped parsley, cumin salt, onion and eggs. Mix everything very well with a spoon and then take a little of the dough, shape the meatballs and fry in hot oil.
WARM SALAD OF LENTILS
- crude oil of garlic 25 gr.
- Peeled garlic, 100 gr.
- Virgin olive oil.
- Oil, parsley, 25 gr.
- Leaves of parsley, 100 gr.
- Virgin olive oil
- crispy bacon, 4 slices.
- Nephrops, 8 samples.
- Lentils stewed 200 gr.
- 2 carrots.
- 1 / 2 onion.
- 1 head of garlic.
- 1 aromatic bouquet.
- One cup of vegetarian ham finely chopped.
- 1 liter of mineral water.
- Salt and pepper grains.
CRUDE OIL GARLIC:
1. Crush lightly with the blade of the knife and add garlic to oil. Let stand at least 24 hours. OIL parsley chopped parsley with the oil and allow to stand before casting at least 20 minutes. Book. Place bacon slices Crisp bacon, best Italian type is round, on a silicone mat and sprinkle lightly with sugar. Cover with another table and bake at 180 º monitor constantly until crisp. Book on absorbent paper. 2
. CIGALES Peel the lobster tails and book slightly smeared in garlic oil. Save the heads without tweezers. With tweezers and a Fumet shells. LENTILS Estofados To stew all the ingredients in cold on a very low heat until the lentils are cooked but still "al dente". Turn off and leave the temple. 3
. Introduction: With a ring at the center of the dish to serve two tablespoons of lentils to cover the bottom of the rim. Remove the ring and cover with a layer of bacon cruijiente, on which we will put 1 / 2 tablespoon of lentils. Place over these two lobster tails. Finish staining the plate with a string of oil with parsley and a leg to recover and clean nephrops.
- 4 slices of fresh cod, 3 cm thick + / - 200 gr. c / u,
- 200 gr. or green lentils which are,
- a pint of mussels,
- 2 dl of dry white wine,
- 1 teaspoon of cumin tea rasa,
- 6 cloves cardamom
- 2 shallots or onions 2 girls
- not too thick 2 slices of bacon, smoked salt is not dry,
- 2 booklets of saffron,
- 3 / 4 liters of bottom fish, prepared with a little vegetable
- (carrots, celery, leek, parsley, bay leaves) and fish heads and scrape,
- Extra virgin olive oil,
- salt and pepper.
. Peel and chop the shallots finite well, put in a sauté pan lightly with a little olive oil. Once translucent add the clean mussels sprinkled with white wine, and salpimentaremos fire to climb up a pot lid. 2
. Wait 2 or 3 minutes zangoloteando pot a couple of times to all open bugs well. Pass through a sieve, reserving the mussels are covered for warm and regain its stock to be filtered to remove impurities and grit. Lentils have spent the time needed to soak. The'll cook in the stock / fund for fish and mussel broth. Add cumin, cardamom and salpimentaremos comfortable. In about 30 minutes should be. A few minutes before completion add the saffron. Murmur While lentils cook in a pan of bacon antiadhesive auctions without any added fat. 3
. When the golden diced small reserve. Remove the mussels from their shells - if a singer (a) follows the recipe, to forgive, and I keep them covered valves for dry or not cool. Salpimentar slices of cod fry in pan with little olive oil, no need to swim in it. 3 minutes on each side are sufficient. Prepare dishes with a backdrop of lentils over the slice of cod covered with squares of bacon. Mussels adorn the crown of lentils.
lentils (especially for babies)
- 50 gr
lentils - 600 ml chicken broth
1 carrot - 1
potatoes - half small onion
- half of the white part of leek
- 1 tablespoon olive oil
. Leave the lentils to soak overnight (unless they are quick cooking). Peel and cut carrots, potatoes and onions, and wash and cut the leek into small pieces. 2
. Fry the onion and leek in oil until it ablandezcan and then add the pieces of carrot and potato. Continues sautéing for 5 minutes.
3. He joined the broth and lentils, and once it breaks a boil, lowering heat to medium heat and leave 40 minutes
4. ; It happens all the garbage to make puree. 5
. Tip: When the baby is a little older you can just stomp with a fork before serving and is getting used to new textures.