Foodstuffs and spices secrets

Lentil wild species most common in the Mediterranean countries of the Balkan Peninsula, Asia Minor and Iran. Lens diet used in olden times, and it was distributed to food. For example, in ancient Greece there was a saying “a wise man is always well prepared their own lenses.” Lenses in antiquity was also seen as the cure, which treated the stomach and nervous diseases. Lens Leus Latin name derived from the word Leute, which means “slow.” Roman doctors confirmed that regular consumption of human lens make a calm and patient.

Lenses are both food and feed plant. Feed additives commonly used varieties, as well as straw, husks and green mass. It is on the lens used in England for the first time they came 16th century.

Lenses is high in protein (24g 100g lens), carbohydrate (50g 100g lenses), as well as the valuable minerals such as phosphorus, potassium and B vitamins. Lenses can be used in porridge, soups, additives and various other dishes.
Cooking Tips

With a pleasant taste stand out dark green lenses.

Stewing vegetables in a small amount of liquid, it is desirable to put a little butter to improve vegetable, especially lentil flavor.

Lens raping faster, and the human body is used more than other vegetables and legumes.
Lenses soaked in cold water is not recommended to shorten the cooking time. Without pre-soaking the lentils cook for about one hour. Cooked lentils easily compressible between the toes.
Like other legumes, lentils advised to boil over a low heat in a closed container.
Cook 1 kg of lentils, they pour 2 liters of water.
Preparing lentils with tomato sauce, it is desirable to put a little crushed garlic and salt.

Lentil Salad
Ingredients:
400g lens
100g vegetable oil
Juice of 1 lemon
2 onions
Salt and ground black pepper to taste

Boil the lentils without salt, drained off the screen, covered with cold water, add salt and vegetable oil, lemon juice, chopped onions and ground black pepper.

Lentil cream soup of meat broth
Ingredients:
250g lens
1 liter beef broth
1 tbsp buttery
2 tbsp wheat flour
Salt to taste

Meat broth thrown into the lens. When its cooked, add salt, but with the lens sieving. Soup cooked in butter, add flour. Serve with croutons.

Lentils with ham mustard sauce
Ingredients:
400g lens
250g ham
1 cup water
Sauce:
2 tbsp mustard
2 tbsp buttery
2 tbsp wheat flour
1.5 cups of water
6pcs. sugar grain
1/2 lemon juice
6 egg yolks

Lentil stew with small pieces of sliced ​​ham in a little water. Prepared lentils, salt and mustard sauce. It is made up as follows – in hot water dilutes mustard, butter, flour, add sugar and lemon juice and bring to the boil. Then remove from the heat and add the beaten egg yolks.