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Lentils
Andy Birkenhead
Posts: 13,450 Forum Member
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I always thought you had to soak lentils overnight in cold water before you could cook them, but a recipe that uses green lentils I have just says to simmer them 20 minutes.
Is that right ?
Is that right ?
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Different types less less or more cooking but you can keep testing till the texture is right for you.
I do make lentil soup and in the past have made lentil curry but it's such a hassle trying to wash the starch out then constantly having to skim the pan to get rid of the froth........
For anything that I would have used lentils for I now tend to use soaked dried peas instead.........much less bother !
I never bother doing any of that and the lentils turn out great.
Man, I just hate those peas so much....:o
yeah, must say I have developed extreme fussiness with lentils
I'll wash them 10 or 15 times before putting them in the pan.......then I'll keep skimming the cooking water and refilling the pan loads of times
that's really why I've given up on them.......it was becoming an obsession to get rid of every lit bit of froth or scum.......:o
perhaps I should just adopt the laissez-faire attitude and give them another go.......
I've also sprouted green lentils - nice in a salad:)
Boil a smoked ham hock. (can be done the day before)
Sauté diced onion, carrot and celery in a little butter and oil, and add rinsed green lentils.
Add some of the ham stock, and cook till absorbed and the lentils are tender.
Stir in the flaked ham off the bone.
Red lentils. Isn't it disappointing that they go that sludgey colour instead of staying cheerful orangey red?
I make a lentil ragu with mushrooms and cheese mixed in which we like a lot and a nice dahl:
Hmm.. will have to try that as it's feeling like winter now
I wonder if they can be cheated into staying red with spices like paprika or turmeric? I mostly use lentils in soups and stews, but also like making something like this-
http://www.katieskitchenjournal.com/2014/10/roast-chicken-with-lentils-and-brandy.html
although not with as many beans or brandy. Basically using the lentils in the roasting dish to soak up the stock, spices and chicken juices. Favorite is probably using chopped lemon grass & chili for spicing the chicken and onion chunks in the dish. I cover the dish with foil, slow cook for 45mins or so, then 20-30 with the foil off and a high heat to brown the bird. Add more stock if the lentils look like they're drying out. They should end up nice and soft & serve as a kinda thick sauce with the chicken.
I find that the green lentils don't take very much boiling at all, and can be over cooked quite easily if not careful.
Pink lentil usually go a golden colour.