lentils what type ?

jenster

never ever had lentils before and i keep reading there good to bulk out dishes shep pies /chilies etc

but what type

and what had the subtlest (least strong) flavour

and how much do you use

any suggestions pls

fuzzybear01

I would suggest red lentils as they have not got a very strong flavour and require no pre-soaking! I don't tend to use them to bulk out as I'm a veggie anyway but I'm sure someone else will be along shortly!

CCP

I'm very fond of lentils so I'm perhaps not the best person to answer but, for mild flavour, red lentils are probably your best bet: a large handful of them added to mince dishes will cook down so you're barely aware that they're there.

Green lentils are also nice but take rather longer to cook and do have a distinctive (although not really strong) flavour: I like them in casseroles as they hold together rather than disintegrating like red lentils do.

HTH.

zippychick

Red lentils would be the most popular

we do have a thread on them which should help. I tend to add a couple of handfuls to bit pot dishes - a batch cook. Try yourself and set your own limits to your taste Maybe try with spag bol? Bulking out meals will also be helpful

ill merge this later

Zip