red lentils

weezl74

unsurprisingly I have made both and yes I'd agree with the lovely twinkle that the yeast extract/marmite gives a very savoury flavour. You could always taste a little and up the marmityness too?

Hope you'll pop back with your verdict!

PennyGSD

Lentils are simmering as we speak.

I've actually gone with the recipe without marmite to start with, as the method appeals to me more (there had to be some reason to choose one over the other), but may go crazy and add a little marmite when I'm checking the seasoning at the end!

Vaila

Hope you enjoy it, lentils and marmite are a match made in heaven
This week my dinners have mostly consisted of a tomato based lentil daal...yum

Its usually cheaper to buy lentils dried,rather than tinned too

PennyGSD

Good without, but better with marmite.

I didn't realise a lentil dish could taste so good. I's given me the confidence to try a Dhal next. If you don't hear anything more from me for a while it's because I'll be lost within the search function.

sharloid

Oooh, I've only tried to make a dish with lentils once, it just turned into a strange brown sludge! I would appreciate it if anyone had any tried and tested lentil recipies? Feel free to move my comment if needs be.

zippychick

ive merged this with the main red lentils thread

there is a dahl thread and ive used this method and its yummy! I like the fact it requires all store cupboard stuff and can be whipped up in no time. Very filling and satisfying and freezes well too.

PennyGSD

Thank you.

I did a search but for some reason hadn't found that thread yet. It's exactly what I was looking for, although my searches did highlight the fact that there's a Tarka Dhal recipe in The Takeaway Secret which I got for Christmas (my OH must have been looking on here to see what occupies so much of my time).

zippychick

PennyGSD wrote: »

Thank you.

I did a search but for some reason hadn't found that thread yet. It's exactly what I was looking for, although my searches did highlight the fact that there's a Tarka Dhal recipe in The Takeaway Secret which I got for Christmas (my OH must have been looking on here to see what occupies so much of my time).

no problem, i searched titles only (rather than entire posts) and used the term "dahl"

there is also an older thread , but i think dahl is misspelt as daal

SqueekyMouse

Hello! I've recently become a stay at home mum, which I love, but we're finding money a bit tight, so I love reading this forum for all its tips on how to save that little bit more - Thank you!!!

So after browsing through a couple of threads the other day I discovered that red lentils can be added to lots of dishes to bulk them out and they don't need soaking before using. Now I need some advice... what amount of lentils would be appropriate to add to a lasagne/spag bol made from 400g mince without effecting the taste/texture?


And also out of interest why do you have to rinse the lentils before use?

PixieDust

Rinse yes, because they are "dusty", I think...not dust, but...well...."dusty"....but you don't need to soak the red ones.

I think a good idea is to chuck a small handful in the first time...if nobody notices, increase it a bit Oh, and they can tend to sink to the bottom and stick, so keep stirring! (I tend to put a tiny amount of gravy browning in just to disguise the colour....but then I tend to use turkey mince which can look rather anaemic so gravy browning hides a multitude of sins