We are searching data for your request:
Upon completion, a link will appear to access the found materials.
A snack ... tasty;) and where else do you put it as healthy.
- 200 g dry lentils,
- 40-50 g oil,
- 1 tablespoon lemon juice,
- 1-2 cloves of garlic,
- 1 tablespoon sour cream,
- ground cumin
Preparation time: less than 30 minutes
RECIPE PREPARATION Lentil paste:
The lentils are soaked in water until they swell. Boil, then drain well. Strain with a blender and gradually mix with oil, lemon juice, cream, crushed garlic. Cumin, salt and pepper are added to taste. If the mixture is too thick, thin it with cream.
The dough obtained is served on slices of toast.
What is ajvar and what does it contain?
Ajvar (pronounced "Aivar", with emphasis on the first syllable) is a traditional Balkan dish. Resembles Mashed vegetables but it is not. It is present in kitchens in Serbia, Croatia, Macedonia, Bosnia and Herzegovina but also in Bulgaria. There is no original ajvar recipe and each household prepares it according to family traditions. The main ingredient of red ajvar is roasted pepper on the grill or on the stove. The simplest variant of ajvar is composed exclusively of baked red peppers, hot peppers, salt and oil. Additions of ripe eggplant, vinegar, sugar, garlic or tomatoes are accepted. You realize that each element added completely changes the final taste and aroma of the preparation, but it is not wrong to test these combinations as well. You can read more here.
I recently received a jar of Macedonian ajvar from "his mother" for tasting and I was very pleasantly surprised by the intense aromas of smoke, the creaminess of the dish and the very balanced taste (slightly spicy). I read the label carefully and decided to reproduce the recipe at home.
The recipe was given in percentages: from 100% final preparation (not raw vegetables!) 80% were baked peppers, 10% ripe eggplant, 8% oil and 2% salt. It had no vinegar, tomatoes or sugar. I studied several recipes for Macedonian ajvar and saw that the ratio of baked pepper / eggplant varies & # 8211 some recipes had more than 15-20% eggplant. They give creaminess to the final preparation. Remember that raw peppers and raw eggplants fall by half (or even more) after baking, cleaning and draining! I will give you both quantities because you can prepare ajvar and winter from baked peppers and frozen eggplants.
Hot peppers are optional because the ajvar can be sweet, medium spicy or very spicy. The degree of speed is adjusted according to everyone's taste. The typical peppers for ajvar are from the sharp red ones (kapia type) but it is not wrong if you also use sweet and meaty donuts.
If a little garlic is added to this baked pepper paste with eggplant then we are talking about pindjur & # 8211 a typical Bulgarian, Serbian or Macedonian dish. If we use only baked peppers, tomatoes and garlic we get lutenite or ljutenica & # 8211 another great Balkan dish (recipe here).
From the quantities below it results approx. 1 kg of ajvar but you can multiply the ingredients at any time. The salt seems a lot (although I did not put 2%, ie 20 g but only 15 g) but it is necessary for preservation. Ajvar is usually well salted and consumed in small quantities, not like zacusca. I leave you at the end with several ideas for using this pepper paste.
LENTIL PATE with WALNUT core (video recipe)
Pulses in legumes - soy, chickpeas, peas, lentils, beans - are very tasty and easy to prepare indoors. can successfully replace commercial pâtés, full of E's, salt and fat saturated, harmful to health.
I used red lentils for this pate, but you can choose any other assortment. Lentils boil very quickly and has a generous content of protein, fiber, minerals (molybdenum, copper, phosphorus, manganese, iron, zinc, potassium) and vitamins, especially those in complex B (B1, B5, B6, B9).
Lentil pate with walnuts & # 8211 recipe
• 500 g of red lentils (or other variety)
• 1 carrot
• 1 bell pepper
• 1 small piece of celery
• 2 onions
• 2 cloves of garlic
• 1 tablespoon tomato paste / sauce / broth
• 100 g of walnut kernels
• ½ teaspoon of turmeric (optional, for more color)
• oil, salt and pepper or hot pepper to taste
• optional: 2 tablespoons of yeast flakes
Wash the lentils and soak them in the evening until morning or a few hours. In a separate bowl, place the soaked walnut kernels in a bowl of water.
Peel and finely chop the onion and fry in a little oil. Add the peeled and diced carrot and celery and the chopped pepper.
After a few minutes, add the lentils and enough water to cover it. Leave to boil until the vegetables are well softened.
Wait for it to cool and then put it in the bowl of a blender (you can also use a manual blender to pass the composition).
Add the walnut kernel, turmeric, peeled garlic, salt, spices and a few tablespoons of olive oil. Now add the yeast flakes, if using. They have a delicate cheese taste. Mix for a few minutes, until you get a fine, homogeneous paste.
It can be served on bread, crackers, strips or slices of vegetables (cucumbers, squash, carrots, bell peppers) or on lettuce or spinach leaves. Store in a saucepan or in a refrigerator.
To give the pate a better taste, you can brown the walnut kernel a little before using it in the recipe. We chose hydration in water because this process helps to activate the beneficial nutrients in nuts.
If you want the pate to keep its vibrant orange color, do not add tomato paste because it will change its shade (it will darken in color).
Source: The World & # 8217s Healthiest Foods, Lenses: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Simple Indian curry recipe with lentils
Indian style lentil curry excellent and healthy. Taste the flavors of distant Asia at home and prepare this tasty curry with lentils and brown rice. This one healthy recipe with lentils it's really easy to prepare.
Lentils are often used in Indian cuisine, so there are countless ideas and recipes that come from this area. This recipe shows you a combination of lentils, milk, tomato paste and curry powder, which seems exotic at first glance. Lentils are very fragrant, and together with brown rice, they give rise to a nutritionally valuable foods, rich in protein and fiber. Moreover, it is quite filling, contains little fat and few calories. These characteristics make this vegetarian lentil dish ideal for almost any diet and diet.
Indian curry is ready in just 40 minutes and it will please the whole family. It is excellent for lunch, but you can also eat it as a hot dinner. Don't forget the garam masala spice - it is a mixture of spices from South Asia that enriches the food with exotic flavors. Try this recipe with lentils and tell me if you liked it.
A nutrient-rich variant
The ingredients used make these vegetarian lentil burger recipes rich in phosphorus, zinc, calcium, selenium, molybdenum, iron, magnesium, potassium and copper. Also, vegetarian burgers is a source of vitamins A, B, C, K, E and folic acid.
Vegetables can help prevent cardiovascular disease and prostate cancer. It also helps us to maintain a proper blood sugar level and, due to its high fiber content, to fight constipation.
Chicken Stock Recipe for Slow Cooker 5.6L Digital TimeSelect Crock-Pot by Papa Bun Recipes
Cabbage and smoked sarmale recipe for Slow Cooker 5.6L Digital TimeSelect Crock-Pot by Laura's Sweets
Slow Cooker 5.6L Digital TimeSelect Crock-Pot by Laura's Sweets
Rosemary vegetable meatballs at Slow Cooker 5.6L Digital TimeSelect Crock-Pot
Red lentil hummus with cashew paste
If we are still fasting and because we did and homemade sesame paste, I was looking forward to making this red lentil hummus with cashew paste.
It is delicious, especially served with homemade sticks, and the cashew paste has completely ennobled it!
How could it not be good with such healthy ingredients from Sano Vita, which I already adore!
Lentils are known to be an important source of antioxidants, minerals such as phosphorus, iron, zinc and magnesium.
It is rich in both soluble and insoluble fiber and has a high content of vitamins, especially B vitamins.
All these contribute to the health of the body: to the prevention of cardiovascular diseases, to the maintenance of healthy bones and teeth, but also to the proper functioning of the nervous system and the immune system.
The cashew paste turned out so tasty that I barely refrained from serving it plain.
Cashew nuts complement both the taste of red lentil hummus and the benefits listed above.
These benefits include: preventing the formation of gallstones, are beneficial against irritation and skin aging, beneficial in preventing cancer, fighting insomnia and, being lower in calories (553 kcal / 100 grams of nuts), helps you control body weight.
They can be served between meals, being tasty and especially filling.
And I sprinkled some flax seeds on top of the hummus, to be something crunchy, but also because they help the intestinal transit.
Lentil paste and chickpeas
Chickpeas and lentils were stars in the diet of Romanians years ago, but today it seems that their star is almost gone. Fortunately (and I say "fortunately" because both are good for the health of the digestive tract), our Oriental friends who have opened small or large pubs in Romania, are getting used to these two wonders.
I like to use them separately or together, in supper-cream or in pasta similar to hummus or to mix them in different dishes. I usually use canned food, because I don't have time to waste soaking and boiling them.
This food is easy and fairly quick to make. It is enough to put the chickpeas and lentils, from which you drained the juice, in a pan with a little oil. Next to them, a clove of garlic cut into large pieces and a few parsley leaves. Put the pan on the fire and keep it there just enough to heat everything, which helps to transfer the flavors from one ingredient to another. Squeeze lemon juice (about a tablespoon) over everything in the pan, mix well and sprinkle a little salt, a little pepper and some ground cumin. Make the paste with a blender and if you find it too thick for your taste, you can lengthen it with cold water or a little yogurt.
I usually sprinkle sunflower and pumpkin seeds on creams like this, I feel I enrich them. If I put a tablespoon of extra virgin olive oil on top, I don't need anything else for a healthy and tasty snack.
& Icirc & # 539i must:
250 g lentils
500 g potatoes
1 c & # 259p & # 259 & # 539 & acircn & # 259 of garlic
2 tablespoons of mustard
ground white pepper
Optionally, finely ground cumin, paprika, coriander or dried oregano m & # 259run & # 539it
Preg & # 259te & # 537ti a & # 537a:
Put the lentils to soak in cold water for at least 4 hours or in the evening until morning. Boil the lentils for about 30 minutes, if you prepare green lentils, and for 20 minutes, if you need red lentils. Be sure to add more water, if needed. Meanwhile, wash the boiled potatoes and peel them. Drain the boiled potatoes, and when they have cooled, peel them. Pass the lentils and potatoes through the mincer. Mix the pasta with the mustard, crushed garlic, salt and pepper to taste. With the mixer, add a little of the sour cream that boiled the lentils, until you get a paste of consistency. You can eat pasta at breakfast, on fasting days, with raw vegetables or fill tomatoes and use them at a festive meal.
If you like more spicy dishes, add pasta, cumin, finely ground coriander, dried oregano or ground cumin seeds.
Tip: With red lentils, the paste comes out finer and the beans boil faster, even if they are softened beforehand.
Boil the green lentils and the soup (or water) in a saucepan over high heat. Bring the liquid to a boil. Reduce the heat and simmer for 30 minutes, without covering the pot, until the lentils are soft but not like porridge.
Drain the lentils in a sieve and put the beans back in the pan. Allow them to cool completely for about 20 minutes.
Put the boiled lentils, garlic, olive oil, tahini paste, lemon juice, salt and cumin (if using) in the bowl of a food processor with a blade. Mix until the humus composition is homogeneous and from time to time clean the walls of the pot.
Put the hummus in a bowl and sprinkle with olive oil. Serve with Lebanese stick, crackers or vegetables.
Video: Lentil Hummus, Dips, and Spreads (January 2023).