Chechevitsa dishes for Vegeters

6 recipes

A delicious and original paste can actually be prepared from anything - not only from the liver or meat. Therefore, I like to experiment with a wide variety of ingredients, because the essence is more likely in the consistency. I offer a paste of lentils!

LEARNING SALATE WITH

Such an unusual salad could be called a side dish, but still he is too self-sufficient for this. The combination of Kinoa with lentils is very unexpected, but at the same time interesting. And spinach and carrots are added to the dishes.

Cinema salad and beans

Oriental cuisine is visual evidence of how well Kinoa is combined with legumes. In this salad, I recommend using not only beans, but also something else-for example, chickpeas or lentils. And for piquancy, add grass and sharp pepper.

Salad with beans and chickpeas

Legal salads are very popular among vegetarians. And among those who monitor food, controls the amount of protein and, in the end, just love beans. Catch one of my favorite recipes with several types of beans and chickpeas!

Human humus from lentils

The classic basis for Humus is chickpeas, but nothing prevents us from experimenting with different legumes. For example, my family liked such a humus from the lentils. Especially if you supplement it with fragrant spices.

Lentil salad with tomatoes

This is a classic oriental salad recipe for every day. In order not to spend a lot of time, boil the lentils in advance according to the instructions. The duration of cooking depends on the type, so pay attention to the packaging. It remains only to add tomatoes and herbs.

Vegetry dishes from lentils - recipes with photos (step -by -step)

Among all legumes in the honorary first places, dishes from lentils will be guaranteed to be guaranteed. This ancient culture was known even in the time of the Neolithic, and its new wave of popularity indicates only the cyclicity of fashion. From lentils always made cakes, porridge, thick soups and stew, and now nothing has changed. Only her varieties became even more! The most common is brown, and it is best suited for lentils.

Green is unripe, and it is not boiled in preparation. The black is very small and holds the shape perfectly, the yellow is purified green. And if you need to quickly cook a dish of lentils - choose red. The lentil is a valuable source of protein, and her unusual taste differs from peas and beans. In some species there is even its own severity, for example, in marble.

The terms of cooking vary from 15 minutes to an hour, depending on the variety and size. The dishes of lentils are good hot and cold, so this is a fragrant side dish and a crumbly snack. For the wealth of shades, season porridge with oil with lemon, spices and spicy herbs!