red lentils

MrsE_2

sonastin wrote: »

I tend to boil them in a separate pan first then chuck them in. No real reason for doing so other than there's so much scum on the top of the pan they boil in on their own - I don't know what it is and I don't like the idea of stirring it into whatever I'm cooking so prefer to boil them separately for 10 minutes or so, rinse them off with a splash of boiling water and then tip them into the main pan. Happy to hear that this is unnecessary but it's not a logic thing so I'll probably carry on doing it.

That's what I do, always had it drummed into me that pulses are dangerous if not well cooked/boiled.
We loose the thickening effect doing this though.

zippychick

I just bung them in by the handful. No rinse, no fuss. Bring it to the boil and then simmer and ensure the lentils cook through and have no "bite" . Always add a little extra liquid as the lentils will use some of it up

we have an older thread as well which will help - red lentils

we also have a thread on bulking out meals

Ill merge this with the lentils thread later, and welcome to the board

Zip

marmiterulesok

MrsE wrote: »

That's what I do, always had it drummed into me that pulses are dangerous if not well cooked/boiled.
We loose the thickening effect doing this though.

A lot of dried beans and pulses have to be pre-cooked.It's only red kidney beans that can be dangerous to eat if not properly prepared.

BrassicWoman

I ordered "Dhal mix" from approved food thinking it'd be like the Great Scot one (just add water, already has spices and veggies in it)) but it's all lentils and split peas and no spices.. what can I make with it other than dhal or soup? (not keen on soup!)

I have 2kgs of it, so loads! and am vegetarian.

seemasfriend

Lentils and spilt peas make a great base for shepherds pie, bolognese and lasagne vegetarian dishes. Add plenty of herbs and good in quality stock. I also make a mean veggie chilli even if I do say so myself lentils take on the flavourings you add, so be bold with the chilli, cumin, paprika.

Loads of good ideas if you google recipes.

Soworried

I love lentil meatloaf and lentil burgers.

Lizling

You can make falafel with yellow split peas instead of chickpeas. I've been meaning to try that for a while, so if you do make them, let me know how they turn out!

Here's one recipe, but there are plenty of others. http://allrecipes.co.uk/recipe/2315/split-pea-falafel.aspx

Lizling

Oh, and I know you said you don't like soup, but this Iranian one is one of the best things I have ever eaten and the dhal mix would work great in it.

http://www.theguardian.com/lifeandstyle/2010/feb/20/legume-noodle-soup-yotam-ottolenghi

Simple version - boil up the dhal mix until soft then add a tin of chickpeas and/or butter beans. Add an onion, lots of garlic, something green and leafy, something acidic and all the fresh herbs you can get your hands on. Chuck in some spagetti and finish it with a bit of sour cream or yoghurt.

BrassicWoman

Lizling wrote: »

Oh, and I know you said you don't like soup, but this Iranian one is one of the best things I have ever eaten and the dhal mix would work great in it.

That does look lovely, and I bet I can use the big bag of frozen spinach I have!

terra_ferma

Are you shure it's yellow split peas and not chana dhal (split black chickpeas)? They look similar but the cook differently