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Lentils with pasta

Lentils with pasta

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Servings: 3

Preparation time: less than 30 minutes


Wash the lentils and boil them with the grated carrot and onion. Mix from time to time and add the spices. When it is cooked, add the fine paste and leave it for another 8 minutes (add more water if necessary) then put the butter and Parmesan cheese. Remove from the heat and serve with grated Parmesan cheese on top. It's a good garnish for chicken.

Quick lentil recipe with chorizo ​​for a food processor

Of course, if you don't have a food processor, you can also make this recipe in a pot. You just have to follow the same steps knowing that the ideal cooking temperature is 120 degrees. The disadvantage of making it in a pot is that you will have to mix the pot by hand during the 20 minutes of cooking..

In the same way, you can always add other ingredients such as sausages or sausages. You can do without meat and add other vegetables, such as beans, to make a quick line.

We hope this recipe has helped you prepare lentils in a simple way. Categorical, This is one of our favorite types of spoon!

How to prepare low lentils

Everyone loves lentils in a different way & # 8211 someone prefers other low lentil soup & # 8211 choose the right amount of this legume.

1. Rinse the lentils well and cook in a pot of water. In addition to lentils, add whole onions, sunflower oil, a few bay leaves and a few balls of allspice. Bay leaves and allspice can be put in a special bag of spices.

2. When the lentils begin to soften, add salt, add some freshly ground black pepper and sour cream.

3. Boil for a few minutes and add a mixture of vinegar (2 tablespoons) and crystal sugar (1 tablespoon), which adds a pleasant sour aroma.

4. No need to add potatoes, you can also serve with pastries - ideally fresh. However, if you decide to add them, cut a piece of potato into smaller pieces, which will nicely thicken the lentils.

5. Finally, add the chopped sausages to the wheels and cook for 10 minutes. Good appetite.

Lentil Recipe New Year's Eve Dinner Recipe

Frying the lentils was prepared with corizo, which is an ingredient that should not be missing from the flavor it brings to lentil stew or any other vegetable stew that we prepare with the same recipe.

On other occasions we have also replaced the chorizo ​​with Serrano ham, it is another option and they are also very tasty and allow us to change the recipe for lentil stew.

  • 500 gr. of Lanzarote or pardina type lentils.
  • 200 chorizos in taquitos or wheels.
  • 2 carrots cut into pieces.
  • A large onion cut into pieces.
  • A little green pepper in taquitos.
  • 3 cloves of garlic without skin and chopped.
  • Extra virgin olive oil
  • A teaspoon of sweet paprika
  • A teaspoon of ground cumin.
  • A pinch of ground black pepper.
  • Shawl.
  • The water.
  1. In a cauldron I put a small pot of olive oil to heat to fry the onion on low heat. When the onion is close, add the bell pepper and garlic cloves and a little brown next to the onion.
  2. When the pepper is golden brown, add the sweet paprika, cumin, pepper, chorizo ​​taquitos and mix everything well.
  3. Then add lentils, chopped carrots, a little salt and water in sufficient quantities to cover.
  4. Cook lentils with minimal heat until soft, stirring frequently so that they do not fall down and stick.
  5. We control the amount of water and add more water, if necessary. We will give the lentils the point we like the most or with a light or thicker sauce.
  6. Once the lentils are tender, let them simmer. We have a lentil stew in a cake or a deep plate and we take them to the table to taste them hot.

We hope you like this simple and rich recipe and that tradition says it will bring you luck next year.

From NatureVia Happy New Year to everyone! Christmas topics Christmas Recipes

4 recipes with lentils, ideal for New Year's Eve

Spoon of stew

Lentil dishes are a teaspoon dish and a hot dish, ideal for the cold days that pass through this time of year, at Christmas.

Who doesn't want a hot plate of lentils and a good piece of bread?


  • 350 grams of lemon, Castilian lentils or lanzarotes.
  • 2 onions or a small piece of leek.
  • 2 cloves of garlic without skin and slices.
  • A piece of pumpkin, about 300 grams, cut into pieces.
  • 2 carrots without skin and cut into pieces.
  • 250 grams of potatoes peeled and cut into pieces.
  • A medium sweet yellow potato peeled and cut into pieces.
  • A chorus on wheels.
  • A piece of ham in taquitos.
  • Extra virgin olive oil
  • A teaspoon of ground cumin.
  • Shawl.
  • The water.
  • Some saffron threads.
  • A pinch of turmeric.
  • A teaspoon of sweet paprika
  1. In a cauldron I put some virgin olive oil to fry the onion with minimal heat.
  2. Once it starts to fry, we add the garlic cloves. When the garlic cloves are golden add cumin, sweet paprika and mix to mix well.
  3. Add lentils, curry, bacon and cook for another 5 minutes on low heat. Then add the carrots, pumpkin, potatoes, sweet potatoes, a little salt and add water to cover.
  4. Cook over medium heat until boiling.
  5. Once it starts to boil, reduce the heat to low and add a few saffron beans and a little turmeric.
  6. Cook the lentil stew with a minimum of heat until the potatoes and lentils are tender, check if the salt is good or if you need more water.
  7. Once the potatoes and line are tender, turn off the heat. We put the lentil pot in a tour or fountain and we take it to the table to eat it hot.

Lentil salad

Lentil salad is another way to taste this healthy vegetable.

It is a cold dish that we can serve as a starter or as a first course at New Year's dinner and so we can say that we have followed the tradition of eating a few lentils to attract luck for the New Year.

Lentil salad can be made with lentils already cooked to reach the market or to prepare our lemon, it all depends on the time we have.

  • 250 grams of Castilian, Pardina or Lanzarote lentils.
  • 150 grams of arrocole.
  • An onion cut into cubes.
  • A small red pepper cut into cubes.
  • 2 carrots without skin and in pieces.
  • 2 chopped boiled eggs.
  • The water.
  • A bay leaf.
  • Extra virgin olive oil
  • Vinegar from Modena.
  • Shawl.
  1. In a pot, let the spoons and carrots cook and cover them with water.
  2. Add a little salt, a cream of olive oil and a bay leaf.
  3. Cook the lemons over moderate heat until they start to boil.
  4. Once it starts to boil, reduce the heat to low and cook until the lemons are tender but firm, do not let them be destroyed.
  5. When the lemon is at their point, turn off the heat and add lentils and carrots. The lenses cool.
  6. When the spoons and carrots are cold, we put them in a salad bowl or a fountain to make the salad.
  7. Add the chopped onion, red pepper, boiled eggs, rocket, a pinch of salt, a little extra virgin olive oil and a few drops of Modena vinegar.
  8. Remove the salad well to mix all the ingredients and to make it well dressed. We take the salad to the table and serve it on individual plates.

Easy and quick recipes for lentils

This lentil recipe indicates that its name is very easy to make and in a short time we have some rich lentils that we can then accompany the taste, well with golden potatoes in small squares, which accompany a fillet of meat or cooked vegetables or with fried eggs which They are also very rich.

  • 250 grams of lentils.
  • A chopped onion or chives.
  • 2 bay leaves.
  • A pinch of ground black pepper.
  • A cumin tip.
  • Extra virgin olive oil
  • The water.
  • salt
  1. In a pot I put a little olive oil to heat to fry the onion.
  2. When chopping onions, add lentils, bay leaves, ground black pepper, cumin, just cover with water and a pinch of salt.
  3. Cook the lentils on low heat until they start to boil.
  4. Once they start to boil, reduce the heat to a minimum and cook until the lemons are tender but firm, we must be careful not to destroy them.
  5. The lens must be dry without broth.
  6. Once they are ready, we turn off the heat and put the lemons in a bowl or tray to eat and eat just like that or what we like best.

Eggs mixed with lentils

To prepare the mixed lemon, we can use pre-cooked lentils that we can get on the market or cook the lemon for the mixed eggs.

The amount of lentils to be scrambled will depend on the number of meals.

We can make a large mixture and then serve on individual plates or make a mixture for each dinner.

Mixed lentils are another way to prepare and consume lentils, they are very rich and are made in a short time.

  • 250 grams of lentils.
  • A chopped onion.
  • 3 beaten eggs.
  • 3 freshly chopped parsley roots.
  • Extra virgin olive oil
  • A pinch of ground black pepper.
  • Shawl.
  • The water.
  • A bay leaf.
  1. If we bought the already cooked lemon, we open the pot and put them in a gutter to pass them through abundant cold water.
  2. If we are cooking the lemon, we will put the lemon in a pot of water that covers them, a little salt and a bay leaf. Cook over medium heat until boiling.
  3. When it starts to boil, we reduce the heat to a minimum and cook the lemons until they are tender.
  4. Drain the lemon if we leave water and remove the bay leaf. Put a little oil in a pan to heat and fry the onion.
  5. When the onion is cut, add the lemon, ground black pepper, chopped parsley and beaten eggs. Mix well and continuously so that the mixture is cooked.
  6. Once the mixed egg is ready with the cooked egg, I put out the fire.
  7. Put the mixed egg in a pan or tray and take it to the table to serve in individual plates, accompanied by what we like best, mashed potatoes, a vegetable sauce, white rice, meat or fish.

As you can see, there are many recipes that we can prepare with lentils and we taste that special night such as New Year's Eve and who knows that it can bring us luck for the New Year that is beginning.

From NatureVia we wish everyone a Happy New Year! Christmas topics Christmas Recipes

Lentils with assorted macaroni

ingredients 300 g lentils, 250 g assorted macaroni, 150 g carrots, 1 onion, 1 red pepper, 250 g skimmed cottage cheese, 100 g fresh cream, 2 eggs, salt, spices (thyme).

Method of preparation The lentils are soaked from evening to morning. Then pour the water and boil in boiling water. Boil in 30 minutes. meanwhile, prepare the other ingredients. Boil the macaroni in salted water and rinse with cold water. Preheat the oven to 180 degrees. Peel the onion and carrots and cut them into cubes. The pepper is washed and cut into slices. Simmer all in water and oil, over which the lentils are boiled and drained. Grease a pan and add the prepared ingredients, ie macaroni mixed with lentils and vegetables. Separately, the cheese, cream and eggs are mixed with salt and a little thyme. Pour this mixture over the pasta and lentils and bake for about 20 minutes.

How to prepare sea bream fillet with green lentils

Start cooking the onion in a non-stick pan, with a tablespoon of butter and two tablespoons of oil, over low heat, until it becomes translucent. Add the stock of vegetables, if you have, if not, celery and carrots, cut into large cubes, bay leaves and two cups of warm water. Meanwhile, wash the lentils thoroughly in a strainer under running water. Drain and put in the pan. Simmer for about 20 minutes, preferably with a lid, until the lentils reach the desired texture. Season with salt and pepper to taste. Stir gently from time to time and check that it does not run out of liquid. If necessary, add a little warm water.

Wash, wipe the fish fillets with paper towels, cut the skin, season with salt, pepper and olive oil.

Put two tablespoons of oil in a pan, garlic cloves and fish, skin down, over medium heat. Press the fish lightly for a few seconds so that it does not bend. It is ready in 4-5 minutes, when the meat on top turns white. Remove to a plate.

Put the lentils on plates (without the pieces of carrots and celery), place two pieces of fish on top, half a lemon next to it and a few lettuce leaves for decoration. Season everything with sea salt, pepper and olive oil. Enjoy!

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  • 400 g lentils
  • 1 onion
  • 1 pepper
  • garlic
  • 250 ml tomato juice
  • salt pepper
  • curry
  • olive oil

Method of preparation

  1. Wash the lentils and boil them in 2 liters of water with a little salt for 20 minutes.
  2. Separately, finely chop the onion and pepper and fry them in olive oil. When the onion starts to turn slightly brown, add the tomato juice and simmer.
  3. When the lentils are almost cooked, add it together with the water in which it boiled, mix and let everything boil for another 15-20 minutes.
  4. At the end add the crushed garlic, salt and pepper to taste and half a teaspoon of curry.

Lentil food is served hot, depending on preference, with a teaspoon of sour cream. Good appetite!

Red lentil hummus with cashew paste

If we are still fasting and because we did and homemade sesame paste, I was looking forward to making this red lentil hummus with cashew paste.

It is delicious, especially served with homemade sticks, and the cashew paste has completely ennobled it!

How can it not be good with such healthy ingredients from Sano Vita, which I already adore!

Lentils are known to be an important source of antioxidants, minerals such as phosphorus, iron, zinc and magnesium.

It is rich in both soluble and insoluble fiber and has a high content of vitamins, especially B vitamins.

All these contribute to the health of the body: to the prevention of cardiovascular diseases, to the maintenance of healthy bones and teeth, but also to the proper functioning of the nervous system and the immune system.

The cashew paste turned out so tasty that I barely refrained from serving it plain.

Cashew nuts complement both the taste of red lentil hummus and the benefits listed above.

These benefits include: preventing the formation of gallstones, are beneficial against irritation and skin aging, beneficial in preventing cancer, fighting insomnia and, being lower in calories (553 kcal / 100 grams of nuts), helps you control body weight.

They can be served between meals, being tasty and especially filling.

And I sprinkled some flax seeds on top of the hummus, to be something crunchy, but also because they help the intestinal transit.

Lentil with artichokes and mushrooms

A few different lentils so that the kitchen does not bore you.

  • Mayra Fernandez Joglar
  • Recipe type: vegetables
  • Calories: 325
  • Gates: 4
  • Cooking time: 50M
  • Total time: 50M


  • 80 g onions
  • 80 g leek
  • 80 g green pepper
  • Garlic cloves 1
  • 200 g sea lentils
  • 600 g of water
  • 2 artichokes
  • 100 g of seasonal mushrooms
  • 180 g of zucchini
  • 150 g potatoes
  • 20 g of olive oil
  • 1 tablespoon vegetable concentrate (see recipe)
  • Shawl
  • pepper
  • Chopped parsley


We clean and peel onions, leeks, green peppers and garlic cloves. We chop it big and put it in the glass. We bite over time 3 seconds, speed 5. We lower the pieces to the blades.

Pour the oil and poach over time 5 minutes, 120º, speed 1.

Then add the lentils, water and vegetable concentrate. Season and program 15 minutes, 100º, spoon speed, turn left.

We take the opportunity to clean, wash and cut potatoes, zucchini, artichokes and mushrooms into medium pieces.

After a while, we add them to the glass. Adjust the salt and pepper and continue to cook for 30 minutes, 100º, spoon speed, turn left.

Distribute in deep bowls or plates, making sure that each plate carries all kinds of vegetables and mushrooms. Sprinkle a little chopped parsley.