Our kitchen.  The queen of lentils.  From Virgil to Brodsky

Our kitchen. The queen of lentils. From Virgil to Brodsky

We cook the Persian and Azerbaijan pilaf, Indian dal and Turkish lentil soup, written by the ancient Roman poet Virgil and found in Joseph Brodsky’s poems. Recipes of all times and peoples from our recipe columnist Daria Otavina

“In the village, God does not live in a corner,
But everywhere, as ridiculers think.
He sanctifies the roof and the plates
And he honestly pays half the door.

It is abundant in the countryside. In iron
Boils lentils on Saturday,
Lying on the fire and dancing,
It shakes my eyes like an eyewitness

– Written by Joseph Brodskin in 1964 and, as always, not in red. Until the 19th century, lentils were the staple food of the villagers, and were first mentioned in the Bible. Who among us does not know the meaning of “lentil stew”? In the Old Testament, Esau sold his birthright to his brother Jacob. Another cultural reference is found in 1 Kings – one of King David’s battles in the field of lentils. Nowadays, lentils were sung in ancient Egypt, making bread out of flour, and selling the produce to ancient Greece and Rome.

“Many saves start before the screen is entered.
It was sad to hear the plain corn.
If you start sowing veggies with fodder beans
And you do not forbid the labor of the Peleusian lentils.

Virgil, Bukoliki.

Pelvic lentils are no longer available, but other varieties are available. There are five main types of colors: red, white, yellow, brown, and green, shades derived from them. Beluga lentils, named after the Russian royal caviar, are becoming more and more popular in modern cuisine because of their similarity in shape and color.

LentilsPhoto: Snowbelle / Shutterstock.com

Note: Brown and black lentils have an almond scent and flavor. Add to salads, stews, mushrooms and cheese casseroles. Green lentils contain high levels of iron and folic acid. It is considered to be very environmentally friendly as it does not absorb toxins from the soil and air. Yellow lentils are good for soups, meats, porridge and supplements. It, as well as red and orange lentils, is mostly eaten by people in India and Central Asia. Especially in the dish “Dal” and when baking vegetarian bread and cake.

Indian dal (lentil curry)

He was able toPhoto: JoannaTkaczuk / Shutterstock.com

Inputs drop-

1 cup washed red lentils, 1 tbsp. L. Vegetable oil, ½ teaspoon. Cumin seeds, 1 cinnamon, 1 onion, 1 tomato, 1 green fresh pepper (serano or jalapeno), 4 garlic, 1 tbsp. L. Roasted ginger root, ማንኪያ teaspoon. Pepper, ½ teaspoon ground caramel, ½ teaspoon. Sweet paprika, 2/3 teaspoon. Non-iodine salt, half a lemon or lemon juice, fresh cilantro.

Method def-

Pour the washed lentils into three cups of water and cook over medium heat for 15-20 minutes. In parallel, heat the vegetable oil in a frying pan, add the cumin seeds and cinnamon sticks. Cook for 60-90 seconds until a strong odor appears. Then add finely chopped onion, hot pepper, garlic and ginger and cook over medium heat for 4-5 minutes. Add chopped tomatoes, salt and all other spices. Grease the tomatoes until done. Take out the cinnamon stick.

Add the mixture to the prepared lentils, pour over lemon juice, mix, add salt and pepper, simmer for five minutes, sprinkle with fresh cilantro and serve with flatbread or boiled rice.

Lent in Russia appeared around the 14th century, and the first mention of it dates to the 15th-century Kiev Chronicle, which tells of the life of Theodosius, who was eaten by the monks of the Pechersk monastery. Before she was called the Queen of Lent, she had many names: Sochevitsa, Crane, Vichka, Lishta. It was eaten with bread until the end of the 19th century. The peninsula is the largest producer of lentils, and Russia was once the world’s largest producer and supplier. And he is not even included in the top ten today.

Turkish lentil soup

LentilsPhoto: Bonchan / Shutterstock.com

Lentils are one of the oldest plants in the world. The grain was discovered by archaeologists in modern-day Switzerland, dating back to the Bronze Age. The scenes of cooking lentil soup have been on Egyptian images since the time of Ramses II. The ancient Greek philosophers also ate it. This practice was not limited to Roman patriarchal food.

In Germany, lentils are treated with respect and are always served at the New Year’s table, interfering with financial security, and in Turkey lentil soup is one of the national dishes.

Inputs drop-

1 cup red lentils, 2 tbsp. L. Olive oil, 1 finely chopped onion, 1 carrot, 1 tbsp. L. Packet of tomatoes, 2 tsp. Cumin, 1 tsp crushed sweet paprika, ማንኪያ teaspoon. Dried mint, ½ tsp. thyme or oregano, ¼ tsp. Black pepper, ¼ tsp. Fresh pepper (especially Turkish Pool Beer), 4 cups water, 4 cups vegetable broth (can be made into cubes), ማንኪያ teaspoon. Sea salt.

Oil-soaked soup: 3 tbsp. L. Olive oil, ማንኪያ teaspoon. Sweet paprika, ¼ teaspoon. Fresh red pepper.

Method def-

Rinse the beans thoroughly with cold water, then pour into a bowl. Grease the onion in vegetable oil with a pinch of salt in a saucepan. After three minutes, add the carrots and cook more. Then add the tomato paste, mix and cook, stirring for 1-2 minutes. Add dry spices, cook for at least a minute. Pour lentils, pour water and broth, bring to a boil.

Reduce the heat to medium and cook in a half-open pan for 15-20 minutes until the lentils are fully cooked and the carrots are cooked through. Mixing or blending Spy. Salt and pepper to taste.

In a small saucepan, whisk together the butter with the sweetener and paprika. Turn off immediately before serving and add a little to the soup. A few drops of this dressing will make your lentil soup unique and authentic. Place another slice of lemon on the edge of the plate, sprinkle with fresh cinnamon and toss into two hot chili rings if you like more spice!

And it is good to make pilaf from green lentils.

Azerbaijan lentil pilaf

LentilsPhoto: eagle_marat / Shutterstock.com

Inputs drop-

500 g veal or veal, 1 large carrot, 2 onions, ½ cup washed rice, ½ cup washed lentils, 1.5 cups water, ½ cup chopped tomatoes in their own juice, ማንኪያ teaspoon. Turmeric, 1 tsp zira (cumin), 1 tsp corridor, 4 garlic cloves, 2 tbsp. L. Favorite greens, pomegranates (optional) to taste, serve with vegetable oil, salt and pepper.

Method def-

Heat the vegetable oil in a saucepan and sauté the chopped carrots, onions and two garlic cloves. We then lower the small lamb pieces and sauté until golden brown. We introduce washed rice and lentils, tomatoes, water and spices. Bring to a boil, reduce heat, cover with lid and cook the ingredients for about 20 minutes without stirring. When the liquid is completely absorbed, add the greens and the remaining garlic. Let the pilaf stand under the cover for an additional ten minutes. Then mix, season with salt and pepper and serve with pomegranate seeds.

Persian sweet plow “new polo”

LentilsPhoto: Fanfo / Shutterstock.com

This delicious lentil pilaf is served with raisins and dates in any Iranian restaurant (“fresh” lentils, and “polo” pilaf). The dish is a bit of a problem as all the ingredients are prepared separately, but the result is amazing.

Basic ingredients:

Basmati rice and green lentils in equal proportions, dried fruit (refined or olive oil) oil, dates and raisins in equal proportions, orange peel, a little lemon juice, dried figs and almonds (optional), two dried cloves. , A little cinnamon, cardamom and chopped nutmeg, salt, white pepper, saffron or turmeric (optional).

Method def-

Wash, dry and store the dried fruits of your choice. Cut the dried figs, cut the dates in half. It is better to use multi-colored raisins. Sprinkle all the dried fruit with melted butter, a pinch of cinnamon, crushed cloves, cardamom and white pepper on the tip of a knife. Finally, sprinkle with lemon juice (during heat treatment all the spices come to life and give off as much aroma as possible, and the dried fruits become soft and juicy).

Grease green, black, brown or yellow lentils (red – boiled, does not work) until ripe, check for packaging if necessary.

Separately, boil the rice in salted water until half cooked. You can add a little turmeric to the water for color, or better yet – to taste saffron.

Now we gather the pilaf in a pot. Substrate (kazmakh) is a mixture of boiled, discarded rice and lentils with thinly sliced ​​caramelized orange peel or any vinegar. Place the dried fruits on top. Add a little water, close the lid and cook until the liquid is completely evaporated.

Mix gently, try a balance of salt and spices. We add chopped nutmeg to the tip of a knife, to balance and compensate for chopped and dried fried pistachios, and peeled almonds.

Fresh can be served with mint leaves and fermented milk. Such a delicious pilaf is great with green tea, especially on long cold nights with jasmine. To make it even more fun, run for lentils, because …

Some interesting facts

Leprosy of any color and type is the best natural anti-anxiety! I would never recommend that anyone treat themselves, but with a little blue (and not chronic depression), she can be happy by balancing the chemical balance in her body.

In terms of protein content (up to 32%), lentils are higher than wheat (13-18%). Digestion is 86%, and carbohydrates up to 96%.

Red lentils are good because it only takes about 15 minutes to process. Black “beluga” – a variety of lentils with starchy beans that look like sturgeon caviar – also cooks in 12-14 minutes and also does not require pre-soaking.

If you see fragrant black and green pew lentils on the shelves, take it without hesitation. It deserves the name of the French city it came from, and it is suitable because it does not boil for a long time.

And finally. Optical lenses are named after the Latin lens and have the same shape.

What else can I say to the Queen of Lent.


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