6 Recipes with lentils for the end of the year –

Whether for its benefits or for tradition, the lentil is a grain that is present in the end of the year commemorative meals promising to bring luck and abundance for the new year that begins. And even if this is not true, it is an ally of weight loss, it improves heart health and strengthen bones, so we separate 6 recipes with lentils for the end of the year for you to vary.

1. Vegan lentil salad

Ingredients

1 cup of lentils (raw) 1 cup (tea) of carrots (cut into cubes) 1 unit of red onion (chopped) 2 units of tomatoes (seedless) 1/2 cup (tea) of olives (chopped) Parsley to taste Mint to taste Green onion to taste 2 tablespoons lemon juice 3 tablespoons olive oil Salt to taste Pepper to taste

Method of preparation

In a bowl, place the raw lentils and soak for 12 hours. Drain and rinse quickly. Boil water, add a little salt and add the diced carrots. Let it cook for about 2 minutes over medium heat. Add the drained lentils and cook for about 3 minutes or until the ingredients are soft. Drain.

Place the carrots and lentils in a bowl, together with the chopped red onion, chopped Italian tomatoes, olives, chopped parsley, chives and mint, and season with lemon juice, olive oil, salt and pepper. August. Mix and refrigerate for 4 hours before serving.

2. Lentil soup with chickpeas

– (Thinkstock/Getty Images)

Ingredients

2 col. (soup) chopped onion 1 col. (soup) extra virgin olive oil 1 cup. (tea) cooked lentil 1 cup. (tea) cooked chickpeas 1 liter of warm water Salt to taste 2 small shredded chicken fillets

Method of preparation

In a deep pan, heat the oil and sauté the onion. Add the lentils with a little water and sauté for 1 minute. Repeat the same procedure with the chickpeas. Add the rest of the water, put the salt and let it cook for 20 minutes. Mix the chicken, adjust the salt and serve next.

3. Lentil salad with grapes

– (WW – Weight Watchers/Disclosure)

Recipe by WW-Weight Watchers

Ingredients

1 cup cooked lentils ¼ cup shredded carrots ½ cup sliced ​​cherry tomatoes 2 cups baby leaf mix (watercress, arugula and lettuce) 1 teaspoon olive oil 1 teaspoon balsamic vinegar 1 dash of salt 1 pinch ground black pepper ⅓ cup pitted grapes, halved

Way of doing

Mix the lentils, carrots, tomatoes and green leaves and season with olive oil, balsamic vinegar, salt and pepper. Scatter the grapes on top and serve.

4. Lentil salad with roasted vegetables

– (WW – Weight Watchers/Disclosure)

Recipe by WW-Weight Watchers

Ingredients

1 cup raw lentils
1 small red bell pepper cut into cubes
½ small green bell pepper cut into cubes
1 small yellow bell pepper cut into cubes
1 cup of carrot
½ cup of zucchini
1 small onion
1 bay leaf
1 tablespoon olive oil
2 teaspoons red vinegar
½ teaspoon of salt
1 pinch of paprika
¼ teaspoon ground black pepper

Method of preparation

Cook the lentils according to package directions. Run and book. Meanwhile, on a board, mix the vegetables, bay leaf, oil, vinegar, salt, paprika and pepper. Take this mixture to the oven for approximately 15 minutes, stirring a few times over time. Remove from the oven, add the cooked lentils and transfer to a serving platter.

5. Lentil Soup

– (Kurotel/Disclosure)

Recipe by Kurotel Nutrition Team

Ingredients

350 g of lentils 3 to 4 glasses of hot water or homemade vegetable broth 2 carrots, diced into small cubes 2 chayotes, diced into cubes 1 small zucchini, grated 2 tomatoes, seeded and skinned, chopped Salt, leek, onion to taste, or seasoning of your choice. 2 tablespoons of oil for sautéing

Method of preparation

Wash and drain the lentils. In a pan add the oil, sauté the leek and onion, add the lentils and sauté for 5 minutes. Add the vegetables and mix well. Pour hot water, close the pan and cook for about 1 hour. Depending on the lentil, the cooking time will be longer or shorter, if you uncover the lid and notice that the broth is still thin, let it boil with the pan half-covered until it thickens
Yield: 8 servings.

6. Lentil Salad

Recipe by nutritionist Lilian Pierretti

Ingredients

0.5 kg of lentils . 2 very ripe tomatoes . 1 yellow pepper 1 red pepper Olive oil to taste Parsley and chives to taste Juice of 1 lemon clove preferably 3 pout peppers

Method of preparation

Soak the lentils for 3 hours, changing the water every 30 minutes, then cook the lentils until al dente. Book until cool. Pique the seedless tomato, along with the peppers. Season with salt, parsley, lemon onion and pout pepper. If you want, you can add smoked tofu in cubes.