Bolognese with lentils Q

thriftlady_2

Simmering for 50 mins seems a bit long to me. What kind are they -little split orange ones (red lentils), tiny grey-blue ones (Puy), large green or brown ones (continental) ?

We've just Puy lentils and peas in a salad and they cooked in 20 mins.

If I were you I'd add them to your meat after browning and with the sauce. Keep an eye on it because they will absorb quite a bit of liquid, so you may need to add more water or stock.

sparklewing

Thank you, it's red/orange lentils, I usually just use them in soup so wasn't sure.

So I'll add them to the sauce and keep an eye in case I need to add some extra fluid. Cheers.

Gingham_Ribbon

I've merged your thread to a longer one on the same topic to keep the answers together.

I hope you enjoy your meal.

phizzimum

as it's a new year I'm trying to use up some packets of stuff that have been in the cupboard for ages - red lentils being one of them.

soup has been mentioned a couple of times in this thread - does anyone have a great recipe to share?