How to cook lentils: tips and recipe for unusual cutlets from Yevhen Klopotenko

Lentils are one of the most affordable and tasty cereals, which contain many vitamins and minerals. It has a particularly favorable effect on the gastrointestinal tract. It is worth noting that it can be used to make many healthy, tasty, and nutritious dishes, such as cutlets, soups, hummus, and added to pies. Boiled lentils with butter will be an ideal side dish for meat and fish dishes.

Culinary expert Yevhen Klopotenko shared useful tips on his website on how to cook lentils properly and deliciously.

Types of lentils

There are 5 types of lentils: red, green, black, yellow, and brown. It is worth noting that each is cooked differently, for example, red lentils are cooked for no more than 15 minutes, it's well cooked. It makes a great cream soup, as well as delicious mashed potatoes and casserole.

Green, brown, and black lentils should be cooked for about 20 minutes.

How to cook lentils

Klopotenko advises that before cooking, be sure to wash the lentils well, cover them with cold water in a 1:3 ratio, and bring them to a boil.

"As soon as it boils, reduce the heat to low and do not cover. Foam will appear on top and that's normal," the chef recommends.

Spices for lentils

Salt will be enough for these cereals, and you can add 1-2 star anise for flavor.

Lentil cutlets

Ingredients:

• lentils (green) - 150 g
• frozen green peas - 150 g

• potatoes - 300 g
• onion - 1 pc.

• carrots - 1 pc.
• breadcrumbs - 3-4 tbsp.
• ground cumin - a pinch
• salt, pepper - to taste

Sauce:

• natural yogurt - 150 g
• olive oil - 1 tbsp.
• garlic - 1 clove.

Method of preparation:

1. Wash and soak the lentils overnight, then boil in salted water for 15-20 minutes.

2. Boil the frozen peas in boiling water for 10 minutes.

3. Boil the potatoes, add the peas and mash them.

4. Peel and finely chop the onion and grate the carrots on a coarse grater.

5. Heat a frying pan and fry the vegetables with the oil until the onions are transparent.

6. Add the boiled lentils, stir, and simmer for 2-3 minutes.

7. Transfer the mixture to a saucepan and grind with an immersion blender until smooth.

8. In a separate bowl, mix the mashed peas and potatoes with the vegetable fry, pepper, salt and ground cumin.

9. Form small cutlets with your hands, roll them in breadcrumbs, and fry in a frying pan with oil until golden brown.

10. Sauce: mix yogurt, chopped garlic and olive oil.

Serve the finished cutlets with the sauce.