red lentils

Spirit_2

I buy gammon hocks to boil and have for sandwiches, as soon as the hocks are out of the stock I throw in chopped onions, carrots and green lentils. Half an hour later a very filling tasty soup which freezes very well - with some HM bread DD will eat this as a meal.

I have soemwhere a recipe fro marrow stuffed with lentils and yoghurt - your thread has reminded me of this - recollection was that it was very tasty.

missychrissy

Red lentils are one of my favourite ingredients. I use them in every casserole or soup I make because they thicken the liquid and also add extra nutrition. I normally use 6 tablespoons to each casserole/soup I make that would probably feed a family of 6. They are hardly apparent as they disintegrate within the other ingredients.

Rotwein44

I havent tried lentils yet but I like pearl barley, i chuck that into soups and stews!

missychrissy

I'm also a great fan of pearl barley. I use less of this than red lentils. I find that a heaped tablespoon of barley added to a lamb casserole or Scotch broth is sufficient.

VfM4meplse

Like the other posters, I use them whenever I make a blended soup to add protein. They give a great texture and whet may be surprising is that they don't hold their colour once cooked, they turn a light yellow. So it's great for thick tomato, butternut and mushroom soups. I wouldn't use for a clear soup though, pasta / pearl barley are better options here.

PennyGSD

Sorry to ask what will be such an obvious question to most of you, but I'm a bit of a novice where lentils are concerned, although having recently bought a large bag of them they are now appearing in all sorts of meals wherever I can hide them.

However, I'm dying to try out Weezl's lentil pate but wanted to double check that the 150g lentils that are listed are in fact the weight of dried red lentils?

Thank you

Primrose

Can't help here, but I occasionally make a Rose Elliott green lentil & mushroom pate, and would assume that if a recipe states a certain weight of lentils it would be the dried lentils before they're soaked and cooked and mixed with other ingredients.

twinkle_star_2

Yes it's dry weight!

PennyGSD

I knew I wouldn't have to wait long....

I've just had a look on the Cheap Family Recipes website and although it's a different recipe, it does state dried weight on there.

Has anyone made both recipes? I'm looking for the most savoury tasting one which I imagine will be the one including marmite?

twinkle_star_2

It uses marmite instead of veg stock to help with B vitamins on the planner. But i think it would make it more savoury as marmite has more of the umami taste than just stock.