Are you wondering how to cook lentils? I advise you to put out the stew with lentils and chicken. This is a very tasty and satisfying dish, which, of course, cannot be done quickly, but it is worth it! Unlike beans and peas, which take quite a long time to boil, this legume will cook in about 50 minutes, so if you have time to wait with dinner, this recipe is for you. You will need thick-walled dishes with a tight lid - a cast-iron brazier or a saucepan with a thick bottom, thin metal pans are not suitable for this dish.

Instead of chicken, you can take any meat - pork or beef, choose lean pieces without fat, but with a bone.

The meat can be marinated the day before to speed up the cooking process.

• Preparation time: 30 minutes
• Cooking time: 1 hour 20 minutes
• Servings: 4

Ingredients for Lentil and Chicken Stew

• 250 g green lentils;
• 500 g chicken (thighs);
• 200 g carrots;
• 150 g white onion;
• chili pepper pod;
• shoots of young garlic;
• 1/2 lemon;
• tomato;
• olive oil for frying, salt.

For marinade:

• 50 g sour cream;
• 2 cloves of garlic;
• 2 tsp soy sauce;
• 1 tsp ground paprika.

How to cook stew with lentils and chicken

We soak the chicken thighs for half an hour in a sour-milk marinade: add sour cream, garlic passed through a press, soy sauce and ground paprika. Mix well and put in the fridge for 30 minutes.

We carefully sort out green lentils, since pebbles often come across in it, as in other legumes. Then rinse several times, fill with cold water, leave for 30 minutes.

Now let's get to the vegetables. We clean fresh carrots, cut into thick bars about 2 centimeters in size.

Chop sweet white onion. Young shoots or stalks of garlic are cut across the stalk into pieces of 0.5-1 centimeter. Cut the chili pepper into rings. For spicy lovers, I advise you not to remove the seeds and the membrane from the chili, but if you don’t like the “evil” pepper, then it’s better to clean it.

Cut half a lemon and a red tomato into thick slices. The thickness of the lemon slices is approximately 5 millimeters.

In a frying pan, which is closed with a tight lid, pour olive oil for frying. First, saute the garlic and chili so that the oil acquires a smell. Then add the onions, then the carrots. When the vegetables are soft, put the marinated chicken thighs.

We recline the lentils on a sieve, rinse with running water.

We level the lentils on top of vegetables and meat in an even layer, put slices of tomatoes and lemon on top.

Pour in about 400 ml of cold water or chicken broth. Add 2 teaspoons coarse salt. We send it to the stove, after the water boils, cover tightly. We reduce the fire to a minimum, cook for 50 minutes - 1 hour. During this time, the lentils will become soft, and the meat will easily separate from the bones.

When the dish is ready, cover the roasting pan with a thick towel and leave for 15-20 minutes, then serve hot to the table. A salad of fresh vegetables or a light sauce based on sour cream or yogurt is suitable for stew with lentils and chicken.

Ragout with lentils and chicken is ready. Bon appetit!

I can’t say that my family met this unusual dish with interest! Not everyone treats dishes of this consistency with enthusiasm and complete acceptance. Lentil stew with spinach is somewhat reminiscent of porridge, but more liquid. Or you can say that it is a very thick soup-puree. A very tender, interesting stew attracts with the nutritional value of lentils and the usefulness of spinach.

The most important thing in such a dish is to wash the spinach, since most often there is a lot of sand on it, and you can wash it only by completely immersing it in a large container of water, and then rinsing it under running water.

Take spices to your taste, whatever you like.

It is undesirable to cook a large portion. Ragout tastes better when freshly prepared.

Heat vegetable oil and spices in the bottom of the pan.

Add washed red lentils.

Pour in boiling water, add salt and cook for about 15 minutes from the moment of boiling, until the lentils are fully cooked.

Thoroughly washed and chopped spinach, add to the finished lentils, mix and after boiling, remove from heat. Let stand 5-7 minutes.

Ingredients:

Olive oil - 2 teaspoons;

Yellow onion - 2 heads;

Carrots - 4 pieces;

Garlic - 3 cloves;

Tomatoes in their own juice - 800 gr;

French green lentils - 200 gr;

Vegetable broth - 2 cups;

Red curry powder - 2 teaspoons;

Cumin leaves - 2 teaspoons;

Salt (large) - 2 teaspoons;

Freshly ground black pepper - 1/4 teaspoon;

Red wine vinegar - 1 tablespoon.

Today it's time to cook us a stew, but not a simple one. So, lovers of tasty and healthy food, take out pens and notepads, and write down the recipe.

Heat the olive oil in a deep frying pan. Onion mode in large pieces. Add chopped onions and carrots and fry them for about 8-10 minutes, until we see that the onion becomes soft and translucent. Stir with a wooden spoon, then add the minced garlic and fry for another 1 minute.

In the meantime, put the tomatoes together with the juice in a bowl and stir. Wash and sort the lentils well.

Add tomatoes, broth, curry, lentils, cumin, salt and pepper to the pan. Bring to a boil, reduce heat, cover and simmer for about 40 minutes until the lentils are soft. Remove from heat and leave covered for 10 minutes. Add vinegar and do not forget to salt. Serve hot.

Everything, the dish is ready, and we wish you bon appetit.

Dear our guests!

It's no secret that we all love to eat well, and one of our favorite dishes is Lentil and Tomato Stew. Therefore, many people, especially our beloved women, sooner or later ask themselves:. A simple recipe has been written especially for you, which briefly and clearly explains how to cook Lentil and Tomato Stew at home. Here, all the recipes are written in simple, understandable words, so even the most inept cook can easily cook. For this, special recipes have been created with detailed photographs and step-by-step descriptions of the cooking steps. Following the written recipe, you can easily prepare this delicious dish and feel its beneficial properties and impeccable taste. If you, dear readers, after viewing this material, did not understand, how to cook lentil and tomato ragout, then we invite you to look at our other recipes.

This vegetable stew with lentils is a real vitamin bomb! And it doesn't matter that some vegetables are used frozen, thanks to the quick freezing technology, they retain a maximum of vitamins and other useful substances. The dish is very simple to prepare, all the ingredients are available, but it turns out to be very satisfying, with a rich taste.
Lentils are undeservedly little used in our cuisine, while their close relatives - beans and peas - are very popular. But lentils are not only extremely useful, but also have a wonderful taste. For those who follow a vegetarian diet or are on a diet, it will be an excellent dish, and those who do not want to give up meat will enjoy cooking. You can even cook, and it will open up new facets of the taste of a familiar dish.

Servings: 6
Calories: medium calorie
Calories per serving: 170 kcal

To make vegetable stew with lentils, you will need:

green lentils - 100 g
carrots - 1 pc.
onion - 1 head
frozen green peas - 100 g
green beans (can be frozen) - 100 g
celery stalks - 1 pc.
cauliflower - 200 g
tomato paste - 2 tbsp.
tomato lecho - 100 g (can be replaced with canned peeled tomatoes)
water - 1 tbsp.
sea ​​salt - 1 tsp
ground black pepper - 0.5 tsp
hot red pepper - on the tip of a knife
ground red paprika - 0.5 tsp
sugar - a pinch
garlic - 2 cloves
parsley - 1 bunch
vegetable oil - for frying

Vegetable stew with lentils is prepared as follows:

1. Rinse the lentils in running water and boil until half cooked (about 20 minutes). Salt a little at the end of cooking.
2. Wash and peel the vegetables, cut the onion into half rings, and coarsely chop the carrots and celery.
3. Heat a little vegetable oil in a frying pan or baking dish and fry the onions, carrots and celery in it.
4. Rinse the frozen green beans and peas under running water and, without defrosting, lay them out to the vegetables.
5. Add boiled lentils and lecho or canned peeled tomatoes there. Salt, pepper, add spices and mix everything.
6. Dissolve the tomato paste in 1 cup of water, add a pinch of sugar and pour over the vegetables. Mix everything and put a couple of whole cloves of garlic on top.
7. Cover the broiler with a lid (a baking dish can be covered with foil) and place in an oven preheated to 200°C. Bake 30 minutes.
8. Remove the finished stew from the oven, remove the garlic, arrange on plates and sprinkle with finely chopped herbs.

You can cook all year round, adding seasonal vegetables to taste. The lentils and mushrooms in this recipe add an interesting taste and nutrition to this vegetable stew. I've never added lentils to a vegetable stew before, but lately I've become addicted to it and decided to experiment. It turned out very tasty and the usual dish acquired a certain zest without losing its merits. I suggest you experiment. In this recipe, I used green lentils, which do not lose their shape when cooked, but I think that it is quite safe to use red or golden lentils, which are boiled into mashed potatoes.

I will deliberately not write how many onions or potatoes I took, proceed from your preferences and the volume of dishes in which you cook.

• onion;
• carrot;
• leek;
• tomatoes;
• potato;
• lentils - about 1/3 cup;
• mushrooms;
• White cabbage;
• pepper, salt, favorite spices;
• vegetable oil.

1. We clean the onion and cut into half rings. Transfer to a heavy bottomed pan with preheated vegetable oil and lightly fry.
2. We clean the carrots from the skin and cut into rings or half rings. Add stew to the onion.
3. We cut off the leek, wash it under running water and cut into rings. Also send to the pan.
4. Wash the tomatoes and remove the skin from them. To do this, make a cross-shaped incision on top and pour boiling water over the tomatoes for about 1 minute, then drain the boiling water and pour cold water over it. Next, remove the skin, as with an orange. We cut the tomatoes into cubes and send them to the pan, cover it with a lid so that the juice does not evaporate.
5. Wash potatoes, peel, chop coarsely enough and add to the pan.
6. We wash the lentils and after 10-15 minutes, after putting the potatoes, add it to the pan. In principle, vegetables should give a lot of juice by this time, but if there is not enough liquid, then boiling water can be added. With water, the main thing is not to overdo it and not turn the vegetable stew into a thick soup. Don't worry, the lentils will cook through.
7. Immediately after the lentils, add the mushrooms, washed and cut into slices, if they are champignons, and if oyster mushrooms, then just into pieces. Mushrooms will also give a lot of juice, so do not add a lot of water at once.
8. At the moment when the potatoes are almost ready, add coarsely chopped cabbage to the pan.
9. We stew our stew until the potatoes are ready.
10. Pepper - salt, add your favorite spices, herbs, remove from heat, let it brew a little and serve a tasty, fragrant and healthy vegetable stew with lentils and mushrooms.

Enjoy your meal! - video recipe.