Has anyone used brown lentils?

little_miss_moneysaver_3

Hi all,

Whilst in my local Asian supermarket I saw brown lentils. They were cheaper than the red and green ones, but wondered if anyone had used them before?

Also has anyone used yellow split peas? Just wondering if I can use them in the same way as lentils?

Thanks
LMMS

ubamother

I much prefer these, and the green puy ones, to the red - they don't go mushy and get that slightly mealy texture which some people don't like.
Split peas, soaked overnight then cooked for a good while mush up.puree nicely - but not mealyish like lentils, very smooth if you want them like that. Great cooked with a ham bone and veg for soup.
Pretty sure split peas is what pease pudding is made with, but as I'm southern born transplanted to Geordieland I've never made it, having tasted it once and not been impressed - all around me love it though.

Pink.

Hi little_miss_moneysaver,

I use brown lentils. They're cheaper than red or puy (green) lentils but just as good. They break down more easily than puy lentils so unless you actually want them to disappear into the dish they need less cooking.

Split peas come from the same family as lentils and can be used in place of lentils but they will give a different flavour to your dish....think pea soup and lentil soup. Split peas, in my opinion, have a better flavour but aren't as nutritous as lentils.

These threads may help more:

Pulses quick questions thread.

What to do with dried split peas?

Lentils; the supercheap superfood.

whats your fave recipe using dried peas/beans/lentils?

Pink

little_miss_moneysaver_3

Thanks guys, that's great. Will have to give them a go!!!
LMMS x

Bombchelle

I'd like to add that when making stews I find brown lentils (or butter, cannelini or haricot beans) a nice addition. Brown lentils are in husks and keep their shape when cooked whereas the red ones are "peeled", that's why they becomes mushy. Red lentils I tend to use in soups and brown/whole ones for stews or salads.