Leftover lentils around? Then check out 8 creative recipes with wheat

Lentil is a very famous and traditional legume in the Brazilian diet. And both its flavor and health benefits make this grain a perfect ingredient to be included in the diet, being fsource of protein, vitamins and minerals such as calcium and iron.

Besides being versatile, lentils also make delicious recipes. Therefore, the Cooking Guide has separated 8 different and tasty options for you to try as soon as possible. Just take a look:

lentil farofa

Lentil Farofa – Photo: Guia da Cozinha

Time: 20 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 3 tablespoons of butter
• 1 chopped onion
• 1 piece of chopped Calabrian sausage
• 1 cup cooked (cooked) lentils
• 3 cups cassava flour (tea)
• Salt and chopped parsley to taste

Method of preparation:

1. Heat a pan with the butter over medium heat and saute the onion and peppers until golden brown.
2. Add the lentils and sauté for 2 minutes.
3. Add the flour, salt, green perfume, mix and turn off the heat.
4. Transfer to a plate and serve with the meat of your choice.

lentil muffin

Lentil pie- Photo: Guia da Cozinha

Time: 50min (+30min fridge)

Performance: 30 units

Difficulty: easy

Ingredients:

• 3 cups lentils (cooked)
• 3 eggs
• 1 1/2 cups (tea) mashed cottage cheese
• 2 crushed garlic cloves
• 1 grated carrot
• 1 cup breadcrumbs (tea)
• Salt, black pepper and chopped parsley to taste
• margarine for greasing

Method of preparation:

1. In a food processor, lightly beat the lentils so they break up a bit.
2. Transfer to a bowl and mix with the rest of the ingredients.
3. Refrigerate for 30 minutes.
4. Shape the polka dots and place them next to each other in a greased shape.
5. Bake in a preheated medium oven for 20 minutes, turning halfway through cooking.
6. Leave to cool and serve after.

lentil pancake

Lentil Pancakes – Photo: Guia da Cozinha

Time: 3:00

Performance: 15 units

Difficulty: average

Ingredients:

• 1 cup cooked (cooked) lentils
• 2 eggs
• 3 1/2 cups (tea) milk
• 1/2 cup (tea) of oil
• salt to taste
• 3 cups wheat flour (tea)
• Sauce of choice to serve

Filling

• 2 cups bacon fried, broken up and drained
• 2 cups of grated mozzarella

Method of preparation:

1. In a blender, beat the dough ingredients and fry in small portions in a frying pan, on both sides, until evenly browned.
2. In a bowl, mix the ingredients for the filling, stuff the pasta and roll it up like a rocambole.
3. Place in the refractory, cover with the sauce of your choice, bake, preheated, for 20 minutes and then serve.

Dried meat and lentil stew

Dried meat and lentil stew – Photo: Guia da Cozinha

Time: 1h30min (+6h of fridge)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 500 g of lentils
• 500 g of diced dry meat
• 1 bay leaf
• 1/4 cup olive oil (tea)
• 100 g of chopped smoked bacon
• 1 sliced ​​Calabrian sausage
• 1 chopped onion
• 3 minced garlic cloves
• 1/4 cup green odor (tea).
• 2 tablespoons of salt
• 1 tablespoon pepper sauce

Method of preparation:

1. Soak the lentils for 2 hours.
2. Cook in boiling water until soft. Soak the jerky for 6 hours in the fridge, changing the water twice.
3. Drain the water.
4. Put the dried meat and bay leaf in a pressure cooker, add water to cover and cook for 30 minutes.
5. In a frying pan, heat the olive oil and fry the pancetta, peppers, onion, garlic and green perfume.
6. Add the beef jerky, lentils, salt and pepper to the stew and cook for 15 minutes.
7. Then serve accompanied by white rice.

Pork ribs with lentils

Pork ribs with lentils – Photo: Guia da Cozinha

Time: 1h30min

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1/2 kg of lentils
• 3 bacon bouillon cubes
• 4 cups boiling water (tea)
• 1 medium onion chopped
• 1/2 kg of pork ribs
• 4 tablespoons of olive oil
• 1/2 glass of dry white wine
• 2 carrots cut into cubes
• 2 skinless and seedless tomatoes

Method of preparation:

1. In a pressure cooker, cook the lentils with 2 bacon bouillon cubes dissolved in boiling water for 20 minutes. Reserve.
2. Give the onion and cutlet in olive oil.
3. Add the remaining bacon broth, wine, carrots, chopped tomatoes and cook over low heat until the ribs are tender.
4. Add the reserved lentils and cook for another 10 minutes.

Thigh and thigh with baked lentils and peppers

Leg and thigh with lentils and baked peppers – Photo: Guia da Cozinha

Time: 1h55min

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 cup (tea) of lentils
• 2 1/2 cups boiling water
• 700 g of chicken leg and thigh
• KNORR® Onion Garlic Seasoning
• 1 sliced ​​sausage with peppers (200 g)

Method of preparation:

1. Place the lentils in a bowl and cover with boiling water.
2. Book for 1 hour.
3. Preheat the oven to medium temperature (180°C).
4. Open the top of the KNORR® My Roasted Chicken Garlic Onion Seasoning package and remove the plastic bag.
5. Place the legs and thighs inside the bag, add the lentils with the soaking water and the sausage.
6. Open the bottom of the My Roasted Chicken KNORR® Garlic Onion Seasoning package and place the seasoning inside the bag.
7. Gently mix the contents until all ingredients are covered by the dressing.
8. Place the package in a 35cm x 22cm refractory and cook for 40 minutes.
9. Remove from the oven and carefully cut the plastic bag.
10. Put on a plate and serve immediately.

tomato lentils

Lentils with tomato – Photo: Guia da Cozinha

Time: 20min (+30min soak) (+20min rest)

Performance: 8 units

Difficulty: easy

Ingredients:

• 1 1/2 cups (tea) lentils
• 3 cups of water (tea)
• 1 clove of garlic
• 8 ripe tomatoes
• 1 onion cut into 4 parts
• 1 bay leaf
• 3 tablespoons of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon sugar
• Salt and black pepper to taste
• 1 sprig of fresh oregano, chopped
• 3 sprigs of chopped parsley
• 1/4 cup olive oil (for dressing)
• 2 stalks of chopped chives

Method of preparation:

1. Put the lentils in a bowl with the water, the wine, the garlic, the onion and the bay leaf.
2. Cover and leave to soak for 30 minutes.
3. Meanwhile, cut off the tops of the tomatoes and remove the seeds.
4. Pass the mixture of salt and sugar inside each one.
5. Flip the tomatoes and let them rest for 20 minutes.
6. Pour the lentil mixture into a saucepan, put over a low heat and cook al dente, still a little firm.
7. Season with salt, pepper, olive oil, oregano and 1 sprig of parsley.
8. Place the tomatoes in a mold and drizzle each with olive oil and drizzle with the remaining parsley and chives.
9. Stuff with the lentils and place in a medium preheated oven for 10 minutes.

Stewed lentils with vegetables

Sauteed lentils with vegetables – Photo: Guia da Cozinha

Time: 20 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 4 slices of bacon, chopped
• 2 tablespoons of oil
• 1 chopped onion
• 2 crushed garlic cloves
• 1 stalk of celery chopped
• 1 chopped carrot
• 1/2 chopped red pepper
• 3 cups lentils, washed and drained
• 2 cubes of vegetable broth
• 5 cups of water (tea)
• 2 chopped potatoes
• 1 chopped chayote
• 1 medium cut zucchini
• 1/4 cup green odor (tea).
• Grated Parmesan to taste

Method of preparation:

1. In a large frying pan, brown the bacon in the oil, add the onion, garlic, celery, carrot, pepper and brown for 3 minutes.
2. Add the lentils, vegetable stock, potatoes and cook covered for 5 minutes or until the potato starts to get soft.
3. Add the chayote and zucchini and cook for another 5 minutes until all vegetables are tender.
4. Turn off the heat, spread the green scent and serve hot in bowls with Parmesan cheese.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.