Lentils!

kimny72

I didn't even know what lentils were for the first 30 or so years of my life, but recently discovered their awesomeness. My macros are ON POINT when I'm including lentils. The problem is I can't seem to get them the right consistency consistently

I usually simmer them in stock, and it seems like they are too hard for forever, and then all of a sudden they are mush. I'd say one of 10 times I cook them they come out perfect, and I usually end up eating them underdone because I can't stand them mushy.

Are there any cooking methods or tricks I should try? I usually like to combine them with rice or quinoa and some mixed veggies, or add them to soup, but I'm open to other applications if it means not eating them crunchy

jgnatca

Try braising them.

http://www.cookinglight.com/recipes/a-perfect-pot-of-lentils

cangler

they're awesome, ive only ever cooked them in the rice cooker, treat em like white rice.. they're not super soft but taste fine to me... matter of fact, just had 150grams worth (green kind) just a little bit ago mm

cwolfman13

I love lentils.

I bring my liquid to a boil and then add the lentils and reduce heat so that they just simmer uncovered for 25-30 minutes or so. When I know they're getting close, I start tasting for the consistency I'm looking for which would depend on the application...sometimes I like them mushy and sometimes not...

This is one of my favorites:

http://wholeheartedlyhealthy.com/2015/10/tasty-potatoes-potato-and-lentil-curry-recipe.html

kimny72

You know, I've been simmering them with the lid on, maybe uncovered is the key.

I've never owned a rice cooker cause I can make great rice in a pot, but it would be worth it to get one if I need it to solve my lentil problem.

Awesome stuff already, thank you!

Chef_Barbell

I cook them in the pressure cooker.

cangler

i wouldn't buy a rice cooker just for lentils, but since i eat a lot of brown rice too i just love the simplicity of it. you may just need to experiment with the timing, water level, lid on/off to figure out what works best...etc. you'll eventually get it right.

mjbnj0001

Chef_Barbell wrote: »

I cook them in the pressure cooker.

another vote for pressure cooker.

mushy, per se, can be less than palatable. however, if have an immersion ("stick") blender, you can make a creamy meal out of them.

vaman

Add 8oz. of lentils to 5 cups of chicken stock (or water) and bring to a boil, let boil for a minute or two and then reduce the heat to a simmer and cook for 40 minutes in a COVERED pot. Perfectly cooked every time.

43501

kimny72 wrote: »

snip

Your resident lazy cook, poor as *kitten* 43501 coming to weigh in.

I haven't prepared lentils from dry grain in years... I make them from a can, especially since the discount/food dump grocery place always has massive amounts of canned lentils for like, 50c a pop (that's in AUD, so like, 25c for Americans).

All they need is heating and seasoning out of the can and they're perfect.

bioklutz

Some seasoning you use can slow the cooking process down. I would bet the salt in your stock is what causing the inconsistency in cooking time. It would be better to cook them to close to the consistency you want before adding any stock.

http://www.pulsecanada.com/uploads/a3/a6/a3a6d7f53f7881244818e4b598842dd2/Guide-to-cooking-pulses.pdf
Pulses can be cooked on the stove top, in a slow cooker
or pressure cooker, and for certain recipes such as
baked beans, in the oven. Regardless of method used,
acidic ingredients (such as tomatoes and vinegar)
should be added only when the pulses are already
tender, as acids and salt slow down the cooking
process. However, seasonings such as garlic, onion and
herbs may be added to the cooking water right from
the beginning.

kimny72

@43501 I don't think I've ever seen canned lentils amongst the canned beans, but I've never been looking for them so I'll have to check. I'm all about short cuts!

I've never used a pressure cooker but so many people recommend it for all sorts of things. Maybe that will go on my birthday list.

@mjbnj0001 duh it never occurred to me to throw a mushy batch into the blender. Could probably just toss in some garlic and stock and it would be yummy.

Great stuff and some contradicting info, I think I'm gonna have to set this up like a science experiment and find my best method. TY!

Macy9336

I will usually add lentils to my soups and then blend them.
I also make a lot of vegetarian Indian curries with lentils...try a recipe for Dahl to start as that is very easy to cook.

dmkoenig

The lentil recipes I have in rotation are all over the map. Some are uncovered, others covered, and then some are partially covered. So I don't think it makes a lot of difference. Of course depending on how you are using them will determine the sort of consistency you want.

As far as types of lentils go, I think red lentils are the best. Great color and flavor and they seem to hold up well in the mush factor category.

I'd also put i a vote for pressure cooker. Instapots are a great add to the kitchen arsenal - flexible, no fuss, and reduces preparation time. What more could you want? Around Black Friday Amazon was selling them dirt cheap so maybe the Santa in your life might be open to delivering and wrapping one up for you...

jgnatca

I made my favourite dish and this time I braided the lentils in the butter and onion. The lentils remained intact.

HeidiCooksSupper

Switch kinds of lentils. French-style "Du Puy" lentils never turn mushy. Red lentils turn mushy no matter what you do. Different lentils do taste a little different. I like French or red over brown or yellow but that's just me.

raquele3394

Chef_Barbell wrote: »

I cook them in the pressure cooker.

I have a pressure cooker how many minutes
Thx

Lizzy622

HeidiCooksSupper wrote: »

Switch kinds of lentils. French-style "Du Puy" lentils never turn mushy. Red lentils turn mushy no matter what you do. Different lentils do taste a little different. I like French or red over brown or yellow but that's just me.

This is what I was going to say the French-style or green lentils don't get as mushy.