Lentil porridge with onion and parsley root

Porridge from lentils will be a discovery - taste, benefit, satiety! It is considered that porridge from lentils is exclusively a Jewish dish, because Esau also sold his birthright for it. For some reason, it is overlooked that lentils were also grown in Russia and clearly did not do it in order to admire it. I want to offer you a culinary recipe for Russian lentil porridge. To tell the truth, it does not differ much from the Jewish one, except for a set of seasonings.

breik

Recipe author

Lentil porridge with onion and parsley root

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Composition / ingredients

servings:

Lentils

250

Onion

Carrots

Garlic

Parsley root

Bay leaf

to taste

Thyme, thyme

to taste

Peppercorns (black)

to taste

Water

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 4 g

Fats 0 % 0 g

Carbohydrates 64 % 7 g

49 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 9 h 15 min

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Rinse a glass of lentils and soak overnight, preferably in cold water. Rinse it again and put it to boil in cold water, this is about 1 liter. You need to cook over medium heat, when it boils, reduce the heat and add carrots and parsley grated or cut into thin strips to the lentils. Cover the porridge with a lid, but not the end, the pan should be slightly ajar. The lentils will boil in about half an hour, the water will evaporate to a volume of a little more than a liter.
Finely chop the onion and add it together with lavrushka and pepper to the porridge, add salt. Cook on very low heat for another 15 minutes, season with finely chopped garlic and thyme. Let's let it stand. The porridge is ready.