Pulses quick questions thread.

Gingham_Ribbon

There's a pulses quick questions thread too. I'll add this to it to keep the answers together.

Ytaya

There's a lovely simple lentil curry recipe here from Delia. You can follow the general procedure for almost anything that includes the red split lentils.

There are green/brown lentils that cook up a bit differently; they keep their shape and don't go so mushy. Not so good for a creamy dish, great for a dish that you want to retain some structure. They each have their uses.

hobbesy_2

I've had a look through the links but am a bit lost. I was in Julian Graves the other week when they were having one of their half price days (actually seems permanent here in Ashford). I bought a 500g bag of dried original bean mix. It contains Cannellini, haricot, red kidney, aduki, mung and pinto beans. The plan was to through them in a casserole something but its not really casserole weather and I just don't know what to do.

I'm feeding me, dh and two little people under 5 if that helps portion size and type of meal (the kids will eat mild curries)

Keri -x-

craftycrofty

Hi

I soaked, cooked & froze some pulses about 9 months ago. There are some left & to use them up I plan to do a spicy beany thingy in my slow cooker.

My question is, if we don't eat all the spicy beany thingy, can I put the meal back in the freezer? bearing in mind the cooked pulses have already bean cooked and frozen one?

CC

SallyUK

Hello Everyone

I normally make my lentil soup as follows:

Boil a bacon joint for stock, then add some red lentils, onions and carrots, then once the meat is cooked, cut it up and put it through the soup.

Thing is I usually always soak the lentils beforehand and haven't done so today, will I be able to use them without soaking for tonight's dinner or do all pulses have to be soaked first??

Thanks

Sally
x

Mrs_Flittersnoop

No you don't have to soak red lentils, they cook really quickly so just chuck 'em into the hot stock and enjoy!

SallyUK

Oh thanks Mrs Flittersnoop for the quick reply.

Sal

pink.1970

I've just made a batch of lentil soup for my midday meal in the week.

100g red and green lentils
500ml stock
1 carrot - chopped
1 leek - chopped
1 onion - chopped
seasoning depending on your own taste. I use Knorr Aromat

Cook lentils in stock till tender about 20 mins
Add chopped veggies cook for further 10 mins
Add seasoning and if you prefer a smoothish soup blend, if not just use as is. (I blend mine)

Serve with HM crusty bread.

Seakay

red lentils never need soaking, other (whole) lentils can be but do not have to be, just allow extra cooking time and test before serving

Gingham_Ribbon

We have a lentils quick questions thread that this would be useful to include. I'll merge it now you have your answer. Thanks