The lentil is considered one of the most ancient legumes that people have learned to cook and eat. Despite her “solid age”, on the territory of the former USSR, lentils began to be actively included in the diet recently. This is a useful and easy to prepare product from which you can make a variety of dishes, starting from side dish, ending with soups and even snacks. It is a pleasure to cook lentils in a slow cooker, especially since we have selected for you some successful recipes for every day.

Greener from lentils in a slow cooker

Prepare a garnish from lentils in a slow cooker for meat, poultry or vegetable dishes. Of course, one could just boil the lentils, but not everyone like such a treat. We offer you to make a hearty and fragrant garnish from lentils in a multicooker, which will enjoy even the most overwhelming gourmets.

What ingredients are needed to prepare a side dish from lentils in a slow cooker:

• green lentils - 1 cup;
• water - 2 cups;
• onions - 1 pc;
• garlic - 2 cloves;
• carrots - 1 pc;
• sweet pepper - 1 pc;
• sunflower oil - 2 tbsp. l.;
• salt, pepper - to taste.

To prepare a side dish, it is best to choose a green lentil for several reasons. Firstly, it is easier to find it, and it costs cheaper than other varieties. Secondly, the green lentil in the slow cooker does not turn into porridge, but swells and becomes fragrant. Thirdly, it does not need to be soaked.

Method of preparing lentils in a slow cooker:

1. Install the slow cooker in the "Baking" mode, heat sunflower oil in the bowl.
2. Peel the garlic, cut into large pieces and fry in oil so that it gives the whole aroma. Remove from the bowl and throw it away.
3. Fry finely chopped onions and carrots in a coarse grater in the same oil.
4. After 5 minutes, add sweet pepper chopped with thin strips.
5. While the vegetables are stewed, rinse the lentils to pure water.
6. Put the lentils in a slow cooker, pour the required amount of water.
7. Change the program to "buckwheat" and wait for the sound signal.

Such a sidefire from the lentil in the slow cooker is much more useful than pasta or potatoes, but is prepared as quickly. If you strive to reduce the daytime consumption of calories, lentils will help you quench hunger and do not leave extra centimeters on the hips.

Lentil cutlets in a slow cooker

Cutiles from lentils in a slow cooker will be a wonderful alternative to heavy meat dishes. This is an absolutely dietary treat that vegetarians and guardians of a slender figure will appeal.

To prepare lentil cutlets, take the following ingredients:

• lentils red - 1 cup;
• potatoes - 2 pcs;
• carrots - 1 pc;
• egg - 1 pc;
• salt, spices - to taste.

For such cutlets, a red lentil is suitable. In a slow cooker, it will swell and turn into a delicate mashed potatoes, from which neat cutlets will easily sculpt.

To make cutlets from lentils in a slow cooker, follow the instructions:

1. Rinse the lentil to transparent water, pour so that the water level is higher than the grains by 2 cm and leave for an hour. The red lentil absorbs water very quickly.
2. Drain the excess water, if any, and grind the swollen lentil with a submersible blender.
3. Clean the carrots and potatoes and grate on the middle grater or also chop in a blender. Add vegetables to the lentil mass, drive an egg, salt, season with your favorite spices. For completeness of taste, you can add grated garlic, coriander, red pepper. If you want to make a strictly vegetarian dish, you should not add an egg. Instead, so that the cutlets do not fall apart, add a couple of tablespoons of flour to the “minced meat”.
4. Mix until smooth and form neat cutlets.
5. Install the slow cooker in the "baking" mode, heat the oil in the bowl and fry the cutlets to a golden crust on each side.

Cutlets from lentils in a slow cooker are prepared very quickly. They successfully combine sharp and sweet and sour sauces, pickles and home blanks.

Red lentil soup in a slow cooker

From the red lentil in the slow cooker, marvelous aromatic soups are obtained. We will tell you the recipe for one of them now. Such a puree soup is light and hearty at the same time, so it can be served even for breakfast.

An interesting fact: lentils are rich in so -called slow carbohydrates, which give the body the maximum energy and do not leave extra centimeters on the waist. The lentil in the slow cooker literally gives a charge of vigor for the whole day!

Ingredients for soup-puree:

• lentils red - 1 cup;
• wheat flour - 1 tbsp. l.;
• butter - 50 g;
• sunflower oil - 3 tbsp. l.;
• tomato paste - 1 tbsp. l.;
• red pepper - to taste;
• salt - to taste;
• dry mint.

How to make soup from a red lentil in a slow cooker:

1. Rinse the lentils to clean water, transfer the multicooker into the bowl, pour two glasses of water. Establish the Buckwheat program and cook until readiness.
2. Put a boiled lentil into a separate bowl.
3. Heat the butter and sunflower oil in the bowl, add flour, slightly fry the resulting mass, add tomato paste, mint and pepper. Stir continuously so that the ingredients are prepared evenly.
4. Transfer lentils into a slow cooker, mix thoroughly and beat the ingredients with a blender.
5. Leave for 15 minutes in "heating" mode.

If the soup of the puree turned out to be too liquid, warm the lentil in the slow cooker in the "baking" mode until the excess fluid evaporates.

Dhansak-lentils in a multicooker in Indian

Dhansak is a traditional Indian dish of lentils. In a slow cooker, it will be easier to make it. As a meat ingredient, you can use lamb, chicken or shrimp. In our case, Dhansak will be with shrimp. Pay attention to a huge number of spices. This is a distinctive feature of most Indian dishes, so do not neglect the abundance of herbs and spices if you want to get a real exotic dish.

What ingredients will be needed for the preparation of lentils in a multicooker in Indian:

• red lentils - 350 g;
• shrimp - 700 g;
• tomatoes - 8 pcs;
• onions - 2 pcs;
• garlic - 4 cloves;
• green chili pepper - 3 pcs;
• pineapple - 1 pc;
• sunflower oil - 2 tbsp. l.;
• cardamomon boxes - 6 pcs;
• salt, pepper - to taste;
• mustard (seeds) - 3 tsp;
• turmeric - 2 tsp;
• chili (powder) - 2 tsp;
• ground cinnamon - 2 tsp;
• ginger root - 10 cm;
• cisisa - 1 tsp.

Method of preparing lentils in a slow cooker according to an old Indian recipe:

1. Rinse the lentils to clean water, put on the bottom of the bowl, salt, pepper and pour water (1 part of the lentils on 2 parts of water).
2. Set the “baking” mode, bring to a boil, change the mode to “extinguishing” and cook until the lentil in the slow cooker becomes soft.
3. Transfer lentils into a separate bowl.
4. Warm up the vegetable oil in the bowl, add all the spices (crush the cardamom, grate the ginger, let through the garlic through the press), warm, stirring intensively, 2 minutes.
5. Add finely chopped onions, chili pepper, cut into small pieces. Cook until the vegetables are soft.
6. Scalp the shrimp with boiling water and peel it. Add them to the multicooker bowl, change the mode for “baking” and cook, stirring, 5-7 minutes until they become pink.
7. Add pineapple, sliced \u200b\u200bby small cubes, lentils, grated tomatoes and a little boiling water. Lower the lid and simmer for 5 minutes.

Before serving, decorate the Indian lentil in a multicooker with a fresh cilantro.

Harira - Moroccan soup from lentils in a slow cooker

It has long been loved to cook lentils all over the world. We suggest you make a national Moroccan soup that will give a feeling of satiety and bring diversity into a everyday diet. You have not tried such a lentil in a slow cooker!

What ingredients will be needed:

• baranin without bone - 250 g;
• lentils red - 60 g;
• chickpeas - 75 g;
• tomato "Cream" - 450 g;
• butter - 30 g;
• turmeric - 0.5 tsp;
• cinnamon - 0.5 tsp;
• fresh cins - 1 bundle;
• parsley - 1 bundle;
• onions - 1 pc;
• water - 2 cups;
• onion-4 pcs;
• home noodles - 25 g;
• salt, pepper - to taste;
• lemon - 1 pc.

The chickpeas are pre -soak in the water for the night.

Method of preparing lentils in a multicooker in Moroccans:

1. Remove the skin from the tomato, pouring them with boiling water, cut into 4 parts, remove the seeds and grind the pulp.
2. Cut the lamb in small pieces and put in a multicooker bowl, mixing it with cinnamon, butter, finely chopped onions, parsley and turmeric.
3. Install the slow cooker in the "Baking" mode and cook for 5 minutes.
4. Add tomatoes to the bowl, mix and cook for another 10 minutes.
5. Rinse the lentil to clean water and shift to the meat.
6. Add chickpeas, pour two glasses of water, add salt and pepper to taste, bring to a boil.
7. When it boils, change the program to “extinguishing”, lower the lid and cook for 60 minutes.
8. After the specified period, add a whole onion and cook for another 30 minutes.
9. Lastly, put noodles in the soup and cook until it is ready.
10. Before serving, decorate the soup with lemon slices, cinnamon and fresh tale twigs.

Bulgarian soup with lentils in a slow cooker

Prepare for dinner a rich Bulgarian lentil soup in a multicooker, guided by a video receptor below: