Confession time re: lentils......

absolutebounder

Lentils are nice in a Dhansak but other than that save them for tree hugging veggie guests.

SmlSave

Ohhhh poor lentils they're getting all beat up

I always buy organic red lentils and put a handful in curry, spag bol, chili etc so far I've had no probs I'm not a fann of adding oats at the mo but then I haven't experimented much.

jb5

Beebop wrote: »

Thank you for all you replies! I'd used red lentils - as a committed carnivore it'll teach me to stop messing with my meat dishes!!
Still, least I gave it a go!

The way I cook them is to lightly fry them with some onion.
Shallow fry for a few minutes until the onion is soft, then cover the lot with water.
Simmer them for circa 10/15 minutes or so, until all the water has been absorbed.
Then continue with the dish as normal.

Have to say that I don't use this method to bulk out meat dishes, but rather as the starting base for a vegetarian dish.

craftynutters

I always add a handful of minced soya to my mince dishes helps to bulk out and the kids dont notice just remember to add more liquid i use passata to bulk it out

HariboJunkie

thriftlady wrote: »

I find a much better way to stretch meat is simply not to have it on several days in the week.

I would be happy with that but my carniverous OH would not. We do eat fish once a week and maybe something like macaroni cheese but he likes his meat.
I am more than happy to add red lentils to ragu and the green ones to shepherd's pie because I think it enhances the flavour and texture so it's not just a stretching excercise. We actually prefer it that way.
We also eat lentils on their own alot too or as a base for sausage casseroles, cassoulet, curries and soups.

Yay for lentils. :beer::p:D

Trinny

Beebop wrote: »

I made a batch of ragu tonight and as I have read so many threads on here about bulking mince out with lentils I thought I'd give it a go.
Now, I'm a fan of lentils anyway, so chucked a few in with the rest of the ingredients - smelt and looked delicious and tasted OK too.....but the texture!!! How unpleasant! Horribly grainy I thought.
Have I done something wrong or should I be banished from the OS board for being unable to bulk out mince with lentils and get a decently textured meal?
I'm so disappointed

P.S Ragu recipe is one I've made for years and no problems previously.

Hi Beebop

It sounds like the ragu should have been cooked slower and longer. Add the lentils by the handful not the bagful, and choose red if you want them to cook quickly. Green are best in casserole.

Sounds like you have almost cracked it - just one final thought - was the ragu runny enough to cook the lentils - if its too thick a sauce it can be difficult to get the moisture needed to soften the lentils.

BW

Trin

Bitsy_Beans

If I am adding lentils (red or green) to SC I always part boil them. I don't find they cook properly otherwise. If I am including in a standard dish then I cook them separately and then add them. I find this way I know they are always cooked nicely.

MediSin

I'm lazy so I use tinned green lentils. We don't eat that much meat, but if I make a shepherd's pie or cottage pie or moussaka, I buy the huge pack of mince (as it's usually only about 50p more than the little pack) and freeze half of it. Then I make an enormous sauce using the other half of the mince, a can of green lentils and some random veg. Then I freeze half of the sauce and use the other half in the pie or whatever. That way I get 16 portions out of one pack of mince - bargain!

Anyway, I don't use the lentils as a meat substitute really. I add them because I think it gives mince based sauces an improved lighter texture, plus it's a way of cramming an extra portion of veg into a meal - I tend to try and cram all 5 into dinner as my BF doesn't eat anything except cereal during the day. But other obvious advantages to 'diluting' mince with lentils are that it dramatically reduces the cost and the fat/ calories per portion, as well as making the meat go further.

If you're using tinned green lentils you don't need to cook them for long. Add them about 10 minutes before the end and don't stir too much or it'll go mushy. It always works for me, but dried lentils can be unpredictable!

puss14

Hi please help, this is totally unrelated. How do I put a line though a word or sentence, I am having a mind block and cant remember:o

freyasmum

ubamother wrote: »

I find bulking out with a handful or two of oats doesn't change the texture in the way that lentils can - thickens the liquid too.

Oh God, I did that once (once being the operative word).

I managed to turn 500g of mince into something remiscent of jesus and his loaves and fishes