Preparation of lentils in a slow cooker

The lentils have long been known not only for her unique taste qualities, but also to healing properties.

To date, the choice of lentils is not limited to one species, the different color scheme of this product: green, yellow, red, brown lentil, combined with other cereals, meat reveals a wide range of taste qualities. If you need to cook something in haste, it is better to give preference to the red and brown lentils-it is boiled quickly, in 10-15 minutes; If you want to cook dishes with a hearty thick broth, it is better to choose a green lentil, a fat in such a soup can replace the meat broth in usefulness. The yellow lentil is good in dishes served to the side dish due to a warm shade and preserving the shape of the grains even after cooking.

It is believed that the sprouts of the sprouted lentil contains an increased content of protein and protein - building material for cells as a source of rejuvenation of the body.

Not a single lean menu does not do without this product. In addition to the fact that ready -made dishes become more satisfying, they are saturated with amino acids that replace animal protein, which is very important for the body during fasting. Having enriched your diet with dishes of lentils, even pregnant women can adhere to a post without fear that they will not receive protein.

The first dishes, porridge, side dishes, stew, pies, desserts made of lentil flour are a variety of dishes that can be prepared from lentils in a slow cooker.

The principles of proper nutrition claim that lentils contain slowly splitting carbohydrates, so it is recommended to use this product in the first half of the day to provide herself with energy and not experience hunger for a long time.

The article selects the most delicious recipes for lentil dishes in a slow cooker.

The first dishes of lentils in a slow cooker

Cheese soup on chicken broth with lentils and a spider web

Ingredients:

• chicken broth - 2 l;
• lentils - 150 g;
• potatoes - 2 pcs.;
• onion - 2 pcs.;
• carrots - 1 pc.;
• vERMIREL-WATINK-100 g;
• sunflower oil - 2 tbsp. L.;
• the cheese was melted - 2 pcs.

Seasoning: salt, black pepper, Mayran - to taste.

Complex of cooking:just

Calorie content: 200 ml (1 portion) 363 kcal

Cooking time: 30 minutes

Preparation technology. A cheese soup is good for autumn and winter colds, it is best to cook from a green lentil, at least cook it longer, but the broth will be more rich and thick.

A pre -welded chicken broth with lentils will significantly save the preparation time of the finished dish. If you do not like thick navars, you can also cook the lentils separately and add to the dish at the end of cooking.

First, it is recommended to make a frying, for this, peel the onions and carrots from the peel, rinse under running water, cut into cubes. If desired, you can grate the carrots and not pass, but added raw at the end of cooking. In parallel with this, we turn on the slow cooker for the "baking" mode. I have a multicooker "Panasonic 10". Pour into the bowl 2 tbsp. l. Sunflower oil, and then finely chopped vegetables, mix them, close the lid and let it sweat for 10 minutes. After the program pricks the ending, turn on the “soup” mode, add 2 cups of chicken broth to the multicooker bowl, fall asleep a thin vermichel with cubes and cubes chopped potatoes, while stirring the contents at the same time.

Close the lid for 7-10 minutes. After that, pour the remaining part of the broth and a flooded cheese into the bowl into the bowl. Soup is ready! In order to feel the creamy taste of the dish, it is recommended to let it brew for 15-20 minutes.

Boister with lentils multicooker

Ingredients: 

• beef broth - 2 l;
• lentils - 150 g;
• onion - 2 pcs.;
• carrots - 1 pc.;
• salted cucumbers - 3 pcs.;
• tomato paste - 3 tbsp. L.;
• potatoes - 3 pcs.;
• sunflower oil - 2 tbsp. L.;
• garlic - 3 slices;
• seasoning: salt, black pepper, cloves, hop-sunels-to taste.

Complex of cooking: Average

Calorie content:200 ml (1 portion) 389 kcal

Cooking time: 50 min.

Preparation technology. For this dish, it is recommended to purchase a red lentil - this is how the time of cooking a rather difficult dish will be reduced and will give bright colors in the plate.

Turn on the slow cooker for the "meat" mode for 25 minutes. Cut the beef cut into equal portioned pieces in the bowl, first adding 2 tbsp. l. sunflower oil. I like to fry the already cooked beef: firstly, brewed meat gives a rich broth, and secondly, you can not be afraid that it will be hard and damp. Then, add carrots and onions chopped into the meat bowl to the meat with cubes with the addition of tomato paste in the "meat" mode for another 10 minutes. Then we open the multicooker lid, add chopped potatoes and pre -washed lentils, pour the finished broth. Turn on the "soup" mode for 15 minutes. After that, we pour the sobed cucumbers, seasonings, garlic and salt sophisticated from cubes and squeezed from excess moisture. The dish is ready.

Pumpkin cream-soup with lentils in a slow cooker

Ingredients: 

• chicken broth - 2 l;
• yellow lentils - 250 g;
• raw pumpkin - 500 g;
• onion - 2 pcs.;
• carrots - 1 pc.;
• cream - 100 g;
• butter - 20 g.;
• hard Dutch cheese - 150 g;
• seasonings: salt, cardamom, cinnamon - to taste.

The difficulty of cooking: Simple

Calorie content: 200 ml (1 portion) 240 kcal

Cooking time: 50 min.

Preparation technology:such a low -calorie French soup can be a reason to collect guests. An unusual creamy-tone dish with lentils is suitable for a lean and diet menu.

The soup can be prepared both on the chicken broth and simply on the water, from this its taste will not change, and the calorie content will decrease significantly. If you can’t refuse meat, it is recommended to cook chicken broth in advance.

We turn on the multicooker for the “baking” mode for 20 minutes, add 20 g of butter, finely chopped onions, carrots and grated pumpkin to the bowl. After that, lentils and 2 liters of finished broth or simple water are added to the bowl, put the slow cooker on the “Extinguishing” mode for 15 minutes. Ready! Now such a soup must be given 15 minutes to cool, otherwise at a high temperature of the cream can be curled up. Then three on a fine grater cheese, mix it with cream and desired seasonings, salt to taste and pour such a sauce to our dish. Mix until a homogeneous consistency and ground using a blender to a state of puree.

Serve such soup with a spoon of sour cream or cream.

Fish soup with lentils in a slow cooker

Ingredients: 

• white and red fish fillet - 200 g.;
• red lentils - 100 g;
• potatoes - 3 pcs.;
• large carrots - 1 pc.;
• bulgarian pepper - 1 pc.;
• ripe tomatoes - 3 pcs.;
• sunflower oil - 2 tbsp. L.;
• seasoning: salt, black and red pepper, lemon to taste.

Complex of cooking: Average

Calorie content: 200 ml (1 portion) 240 kcal

Cooking time:55 min.

Preparation technology. It is best to cook soup from red fish or combining white and red fish.

We take a fish fillet from the freezer so that it is slightly melted in the sink. It is best to cut the fish into pieces of slightly frozen form.

We prepare tomatoes - we dive them with boiling water, then cut them into slices - thus, it is easier to get rid of the peel.

Turn on the slow cooker for the "baking" mode, add 2 tbsp to the bowl. l. sunflower oil, carrots, onions, bell pepper and tomatoes sliced \u200b\u200bin cubes. After the program pricks the ending, cut the fish fillet into the bar, add to the bowl and turn on the “extinguishing” mode for 20 minutes. Then we cut the potatoes with cubes, wash the lentils and add to the prepared dish. Pour 2 liters of boiling water. Close the multicooker lid and set the "soup" mode for 20 minutes. After cooking, we salt, pepper to taste, add a lemon - so that the dish does not grieve.
Such fish soup will perfectly refresh in the summer and warm it on cold evenings.

Serve such a soup delicious with freshly redesigned black bread - as a variant of the crouton.

Second dishes from lentils in a slow cooker

Stuffed peppers to lentils, bulgur, mushrooms and minced meat

Ingredients: 

• bulgarian pepper fresh or frozen -7 pcs.;
• lentils - 100 g;
• bulgur - 100 g.;
• kurin minced meat - 200 g.;
• champignons or oyster mushrooms - 100 g.;
• large carrots - 1 pc.;
• onions - 2 pcs.;
• garlic - 3 cloves;
• tomato paste - 3 tbsp. L.;
• sour cream - 200 g;
• sunflower oil - 2 tbsp. L.;
• seasoning: salt, Mayran, hop-sunels-to taste.

Complex of cooking:average

Calorie content: in 1 finished pepper - 150 kcal

Cooking time:1 h 10 min.

Preparation technology. We prepare the filling for our peppers. To begin with, in the "baking" mode we make a roast: add 2 tbsp to the multicooker bowl. l. Sunflower oil, chopped onions, grated carrots, garlic, mushrooms cut into pieces and tomato paste. After the program saturated the end of the cooking, we transfer the roasting to another container, wash the bowl after cooling under the running water. Mix the resulting roasting with chicken minced meat, salt and pepper to taste.

In parallel with this, we clean the peppers from the core or defrost frozen.

Pre -washed underwater chichevitsa and bulgur are folded into the multicooker bowl, pour water and salt. Turn on the "porridge" mode for 20 minutes. After the mixture is prepared, cool it and mix it with a roast. We start peppers with this mixture, lay in a pre -washed multicooker bowl, pour the peppers with sour cream and turn on the “Extinguishing” mode for 30 minutes. It turns out such a dish from the lentils in the slow cooker should be shown in the photo.

Lentil cutlets in a multicooker

Ingredients:

• lentils - 300 g;
• milk - 200 ml;
• bread - 200 g;
• water 1.2 l;
• chicken eggs - 4 pcs.;
• onions - 2 pcs.;
• garlic - 2 cloves;
• sunflower oil - 4 tbsp. L.;
• breadcrumbs - 50 g;
• seasoning: salt, hop-sunels-to taste.

Complex of cooking:average

Calorie content: in 100 g of the finished product - 198 kcal

Cooking time:1 h 10 min.

Preparation technology. First, we prepare the lentils according to the recipe "Porridge from the lentils classic." We make minced meat for cutlets: add raw eggs, soaked in milk bread, 2 raw grated bulbs, garlic, salt and pepper to tasting in milk to taste. We form cutlets from minced meat, rolling them in panning crackers.

In parallel, we turn on the slow cooker in the "Frying" mode. Add 4 tbsp to the bowl. l. sunflower oil and fry cutlets on both sides. We fry one side of the cutlet with a closed multicooker lid for 5 minutes, then turn over and with an open lid we volume another 5 minutes.

Bitches from lentils in a slow cooker

Ingredients: 

• lentils - 300 g;
• water 1.2 l;
• chicken eggs - 4 pcs.;
• onions - 2 pcs.;
• garlic - 2 cloves;
• sunflower oil - 4 tbsp. L.;
• seasoning: salt, black pepper, cloves, Mayran to taste.

Complex of cooking:average

Calorie content:in 100 g of the finished product - 121 kcal

Cooking time: 1 h.

Preparation technology. We prepare lentils according to the recipe "porridge from lentils classic." We make minced meat: add raw eggs, 2 raw grated bulbs, garlic, salt and pepper to the tasting to the cool porridge. From minced meat, we form round or oblong tags.

In parallel, we turn on the slow cooker in the "steam" mode. Add 1 cup of water to the bowl, and lay out the sticks to the upper bowl. We set the time - 30 minutes.

Stew with lentils in a slow cooker

Vegetable stew with lentils

Ingredients:

• lentils - 200 g;
• champignons - 100 g.;
• white cabbage - 300 g;
• large carrots - 1 pc.;
• bulgarian pepper - 1 pc.;
• onions - 2 pcs.;
• garlic - 3 cloves;
• tomato paste - 3 tbsp. L.;
• sour cream - 200 g;
• sunflower oil - 2 tbsp. L.;
• seasoning: salt, Mayran, hop-sunels-to taste.

Complex of cooking:just

Calorie content: in 100 g of the finished product - 92 kcal

Cooking time: 55 min.

Preparation technology. Turn on the slow cooker for the "Baking" mode. Pre -washed and cleaned vegetables: carrots, onions, garlic, Bulgarian pepper, champignons cut into medium -sized cubes and spread in a multicooker bowl, previously lubricated with sunflower oil. After 15 minutes, when the roast is ready, add 1.5 cups of water to it, finely chopped white cabbage, lentils. We also put sour cream and tomato paste, mix everything. We set the multicooker mode "Extinguishing" for 40 minutes.

Eggplant stewed with lentils and asparagus

Ingredients: 

• lentils - 200 g;
• eggplant - 400 g;
• asparagus - 300 g;
• large carrots - 3 pcs.;
• bulgarian pepper - 4 pcs.;
• onions - 2 pcs.;
• garlic - 3 cloves;
• tomato paste - 3 tbsp. L.;
• sunflower oil - 2 tbsp. L.;
• seasoning: salt, Mayran, hop-sunels-to taste.

Complex of cooking: Just

Calorie content: in 100 g of the finished product - 103 kcal

Cooking time:45 min.

Preparation technology. Turn on the slow cooker for the "Baking" mode. Pre -washed and cleaned vegetables: carrots, onions, garlic, Bulgarian pepper, asparagus, champignons cut into medium -sized cubes and put in a multicooker bowl, previously lubricated with sunflower oil. After 15 minutes, when the roast is ready, add 1.5 cups of water to it, sliced \u200b\u200beggplant circles, lentils. We also add tomato paste, mix everything. We set the “Extinguishing” mode for 30 minutes.

Pies, casseroles, pizza with lentils

Pizza made of lentils

Lentic flour is perfect for preparing the base of the pizza. Making it is quite simple: 200 g of lentils we grind with a blender to a powder state.

We will make the dough without adding yeast. You can choose any filling - at your discretion. We will prepare classic: chicken, mushrooms, bell pepper and olives.

It should be borne in mind that pizza is designed for 3 portions, so you can bake at home 3 pizza with various fillings and arrange a master class with tasting close to loved ones.

Ingredients: 

• lentils - 200 g;
• sour cream - 200 g;
• butter - 100 g.

For the filling: 

• boiled chicken fillet - 100 g;
• mushrooms of champignons - 50 g;
• bulgarian pepper - ½ pcs.;
• ketchup - 20 g;
• mayonnaise - 20 g;
• maslin - 8 pcs.;
• hard cheese - 80 g;
• greens and spices - to taste.

Complex of cooking: Just

Calorie content:in 100 g of the finished product - 162 kcal

Cooking time:55 min.

Preparation technology. Mix lentil flour with softened butter and sour cream. We put the resulting dough in a plastic bag and hide in the refrigerator for 40 minutes. In the meantime, we prepare the ingredients for the filling: we wash with water and clean the mushrooms from the dark peel, cut the boiled chicken with stripes, clean and cut into slices the bell pepper, finely chop the greens.

Take the dough from the refrigerator. Divide it into 3 parts. We leave 1/3, the rest is also hidden in the refrigerator.

Sprinkle the bottom of the multicooker bowl with flour, lay out the dough and knead it with your fingers, giving the shape of a cake. The basis of our future pizza is lubricated with ketchup and mayonnaise. We spread on top pieces of chicken fillet, mushrooms, pepper, cut into oral circles. Sprinkle pizza grated on a coarse grater with hard cheese on top. Close the multicooker lid and set the "baking" mode for 45 minutes. Pizza is perfectly removed from the bottom of the bowl. Transfer to a pre -prepared flat plate, sprinkle with herbs.

Puff -up vegetable with lentils

Ingredients: 

• lentils - 200 g;
• zucchini - 400 g;
• large carrots - 3 pcs.;
• flour - 60 g.

For the filling: 

• hard Dutch cheese - 150 g;
• 2 tomatoes of medium size;
• 5 chicken eggs;
• milk - 200 ml;
• seasoning: salt, greens, dill - to taste.

Complex of cooking: Just

Calorie content:in 100 g of the finished product - 126 kcal

Cooking time: 1 h 25 minutes.

Preparation technology. Grate the zucchini on a coarse grater, salted, leave for 10-15 minutes, then squeeze excess moisture from them.  Also do with carrots.

Add flour, boiled lentils to mixed zucchini and carrots, 1 tbsp. l olive oil, mix everything thoroughly.
We put the resulting mass in the multicooker bowl and prepare for 40 minutes in the “baking” mode.

While the base is baked, we make the filling: beat the eggs with milk, salt, cut tomatoes on neat circles, rub cheese on a coarse grater.

When the base is ready to lay out the circles of tomatoes on top, decorate with herbs and fill it with all the egg-milk mixture. We put in a slow cooker to the "baking" mode for 30 minutes. The dish is ready!

Bon appetit!