Pulses quick questions thread.

FrenchMaid_2

How old are the lentils? Did you put salt into it?

1. Age
Lentils that have been stored for too long won't cook to soft no matter how long you cook them for.
2. Adding salt
If you add salt during the lentils cooking process they usually don't get soft, so season when the lentils are soft

As for the onion, you should fry the onion before you put it in the slow cooker!

Also for one cup of lentils you need at least 2 -3 cups of liquid....

Grooveisintheheart

Ah, sounds like it is me and not the SC. I didn't realise that about the onions, I'd put them in raw. I'd added salt in the form of stock powder. Thank you so much for your help, I'll give this another try.

mobilecat

you can put anything in raw but if you have time its always better to fry onions and things that will need a bot more time for a few minutes before you put them in. If you are in the house anyway put them in the slow cooker to sweat for an hour or so before adding everything else then you dont need to fry.

If you are using brown or green lentils or any type of beans then boil for 10 mins after soaking over night before putting in the slow cooker, even if you dont need to - its safer and makes sure they always cook ok

mcspanna

Hi All,

We make a lot of mince-based stews/casseroles - todays is nominally called chilli but they're all very similar! In general with mince based recipes I'm assuming red lentils are OK to chuck in to bulk out but how much to use? Is there a formula for quantity of meat vs quantity of lentils?

Thanks,

mcspanna

retiredlady

mcspanna wrote: »

Hi All,

We make a lot of mince-based stews/casseroles - todays is nominally called chilli but they're all very similar! In general with mince based recipes I'm assuming red lentils are OK to chuck in to bulk out but how much to use? Is there a formula for quantity of meat vs quantity of lentils?

Thanks,

mcspanna

There is no set formula, it is really a matter of taste and trial and error! Start with a handful or two, if that goes down well next time you cook that recipe cut down the meat and increase the lentils till you find a taste that is good for you!

Paulie'sGirl

Bump!

Help!! I want to use chickpeas in my couscous salad tonight, but they're dried.:o I poured boiling water over them and left them for an hour, and I've put them on to boil.

Do you think they'll be ok? How long should I boil them for? Will they still be bullets?!

Many thanks,

PGxx

retiredlady

Paulie'sGirl wrote: »

Bump!

Help!! I want to use chickpeas in my couscous salad tonight, but they're dried.:o I poured boiling water over them and left them for an hour, and I've put them on to boil.

Do you think they'll be ok? How long should I boil them for? Will they still be bullets?!

Many thanks,

PGxx

Sorry but they should be soaked overnight then brought to the boil then simmered for about 1 to 1.5 hours.

mcspanna

retiredlady wrote: »

Quote:
Originally Posted by mcspanna
Hi All,

We make a lot of mince-based stews/casseroles - todays is nominally called chilli but they're all very similar! In general with mince based recipes I'm assuming red lentils are OK to chuck in to bulk out but how much to use? Is there a formula for quantity of meat vs quantity of lentils?

Thanks,

mcspanna

There is no set formula, it is really a matter of taste and trial and error! Start with a handful or two, if that goes down well next time you cook that recipe cut down the meat and increase the lentils till you find a taste that is good for you!

Hi All,

just a quick update - we ended up using 500g of beef mince which would normally make 5/6 portions of 'chilli' - added 50g of red lentils and easily got 8 portions

hope that helps anyone who likes to weigh!

chezba

I think I know the answer but just checking! Am i right in thinking that for 500g of DRIED beans I will get more in terms of weight when they have been soaked and cooked? The reason I ask is a 420g can costs 40p in Tesco and I can buy a 500g bag of dried butter beans for 75p (and even chepaer if I buy bigger bags) in my Indian supermarket and want to know I will get more for my 75p otherwise I may as well just buy tins.
Hope that makes sense??

Thanks
Tracy

Gingernutmeg

Usually they at least double in weight once they're soaked and cooked - so in general for every 100g of dried pulses, expect 200g of cooked weight.