Buckwheat porridge with lentils

Category: Culinary recipes
Buckwheat porridge with lentils

Ingredients

Buckwheat 1 st
Fast-digesting lentils 0.5 st
Salt 0.5 h l
Water 3 st
Flavored olive oil

Cooking method

  • I'm not a fan of mixing cereals, but this option won me over. Lentils give buckwheat a very interesting nutty flavor.
  • Very important: lentils must be quick-digesting. I had the Mistral.
  • So, pour 0.5 cups of lentils with water and simmer over moderate heat for 10 minutes. Add buckwheat and salt. We are waiting for it to boil. We reduce the temperature to a minimum. I have an induction cooker and I cooked on the unit. The porridge barely boiled. Close the lid and leave to steam until tender. Serve with a drizzle of flavored olive oil. I used basil. Bon Appetit!


sweetka
I poke lentils into any dish, yeah. but I did not think of buckwheat. ah, thanks !!! (I think that mung bean will also be here by the way with its nutty notes).
Babushka
sweetka, I'm a lentil lover too!
lega
Hello! I came with questions. Fast-digesting lentils - what is it? I have four types of lentils. One says Red, actually brown, the largest in size. There is another one that also says Red, but it is orange and smaller. There is also Turkish yellow chipped, the color matches. And there is also a very small green one.
I grabbed lentils out of interest, and now I don't really know what to do with them. I took the green one for the mistletoe candies, but for some reason the dates always ran out before I was going to make these candies. Red, which is brown, added a couple of times to the soup.
Following Svetka I came to this topic ... Aha! Got you? You both love lentils, now I will torture you terribly. What should I do with my lentil wealth now? I've already tried to cook your porridge (half dose). I didn't have flavored butter, I put in the butter. I took the Turkish yellow lentils. It is written that fast-cooking is needed, but in Turkish it is written - chipped. The lentils are boiled into an absolute single mass, to the taste of pure peas. Porridge has so far made an incomprehensible impression - edible, but without delight. Hence the question ... Maybe with brown it would be better? or with red-orange? Maybe you don't need to boil it in mashed potatoes? About the cooking time - I definitely did not notice it, but it did not cook for very long.
And what's the best way to apply the rest of the lentils? Any simple favorite recipes? I'm still going to convert the green one into candy.
sweetka
Galyunya, lentils are joy! I make the first, second and compote dessert!
there are a lot of species and varieties of it. All have a base note of bean, but differ in nuances of nutty as an additional note. I already wrote somewhere that the most nutty is the black Beluga. then the taste becomes rougher red-yellow-green-brown. the beauty of lentils is that it boils quickly and does not need to be soaked. red, as you might have noticed, is boiled down into trash. green and brown remain peas, but cook very quickly in soups and main courses (unlike peas).
the most common dish is rice with lentils - KICHARI. there are still all sorts of spices are added. very useful and tasty thing.
by the way, in the photo there is buckwheat with brown lentils. maybe it's really better with her, since she doesn't boil down into trash. I only use red in pureed soups.but in kichari - either green or brown.
Galyus, how do you generally feel about legumes?
lega
Svetik, merci!

How do you feel about legumes in general?
I do not belong to them. Not a fan, I perceive it normally. Bean soup, pea soup, with lentils - not often, but I cook it. Nute even liked it, for the most unexpected. So I will try again. Do you ever eat lentils with low-carbohydrate vegetables?
Babushka
Galina, Thank you for your interest! Sveta wrote great about the varieties of lentils. She's absolutely right. From my experience: as a rule, I use orange, yellow and green for soups. But, small varieties. As a rule, they are very quick-digesting. I really like Turkish and Bulgarian lentil soups. I fell in love with them after adding savory. Before that, I did not feel much delight. If I cook buckwheat, then add brown lentils. It does not boil down into trash, but it also does not boil for a very long time. Large green lentils are usually long cooked. This is my experience. I would like it to be written on the packages, but only on the imported one they write the cooking time.
Babushka
Svetka, wonderful perception of lentils and amazing infa! I immediately wanted to cook!
sweetka
Quote: Babushka

I really like Turkish and Bulgarian lentil soups. I fell in love with them after adding savory.
Taaaaaaaaaaan! But from this place, you can learn more? I love savory and thyme, and I also add them to everything. But I don't know about Bulgarian soups. Tell me, eh!
Babushka
sweetka
Well, I just made an orphan seven-bucket plate of buckwheat with lentils. I can hardly move, so I poke at the keyboard with one finger. but this very one finger stubbornly wants to convey to readers information of the following kind:
1. it's delicious! but delicious for those who, like Tanya and I, are in love with lentils forever and ever. If you do not belong to this category, then either you need to get used to it, or reduce the amount of lentils in buckwheat at your own discretion.
2.This dish is soooooooooooo filling. for me it is from the category of winter. when you come running from the freezing cold right up to the appendix and you want to screw a glass a plate of something very hot and satisfying, so that t. s. restore heat exchange in the body. and if also on meat broth ... yes with adjichka ... I can live on this for the winter!
3. made in cartoon with brown lentils. I didn't bother at all: I sprinkled a glass of buckwheat, lentils, added salt and water, turned on the Buckwheat mode (at mnu Panas) and left. came to lunch - everything is ready.
4. base - buckwheat + lentils. and then - a lot of options! with broth, butter, onion frying, spices and herbs. in short, who loves what. this duo is very difficult to screw up. unless you try hard.
5. and it's also mega-useful. buckwheat by itself, lentil by itself. and together they are just the elixir of longevity. especially recommended for children and vegetarians.
6. The only very serious drawback of the dish is that in our family, cash-eaters leave catastrophically quickly.
Tanyusha, thanks again!
lega
Quote: sweetka
1. it's delicious! but delicious for those who, like Tanya and I, are in love with lentils forever and ever.

Today I tried yesterday's porridge - it flew like that normally! And although I'm far from in love with lentils, I can confirm that it is quite tasty. For a change, you can even cook. After a while I will try again, this time with brown, and immediately cook together so that the lentils do not turn into mashed potatoes.
sweetka
Galyun, cook light cream soup with red lentils. Then you will immediately understand both about the nutty note and about the other. it is in such a soup that the taste of lentils is revealed with might and main.
Babushka
Svetka, Galina, thanks for taking the risk and cooking!

The dish is really winter. It got colder on that day ...
sweetka
But I’m all the buckwheat with lentils :)
Babushka
Svetka, to your health!
Late to answer. I haven't visited the forum here for a while.
sweetka
So I haven't been there for a long time. But this winter, once a week, buckwheat with lentils was definitely there! and the second time - rice with lentils. she registered as my own!
Babushka
Svetka, well! I also made large wheat. Delicious too!
sweetka
wheat with lentils? hmm ... option!
yildirimka
An interesting option. I love both buckwheat and lentils. Let's see what happens.

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