Slightly afraid of lentils

Dawning

I'm trying to cut down on my food bill and use more veg and beans etc.

I think I'm a bit confused about the different types of lentils and how to cook them. I know about the little black ones, Puy lentils, I've eaten those in a salad. I also used to make a lentil bake, I'm sure I made it with red lentils. They stayed firm and held their shape. However I bought some red lentils recently, cooked per instructions and they turned to complete mush.

I'm nervous about cooking them. My intention with the red lentils was to chuck them in shepherd's pie, stew etc. But the cooking instructions said they had to be boiled for 10 minutes so I take it that means I have to pre-cook them, then add them to my shepherd's pie mix?

geri1965_2

If they are dried, yes. You can get tinned ones but I've never had them.

MandM90

:eek: to be honest I always just chuck red split lentils in dry (after a rinse in a sieve) and then simmer in whatever I'm making, and they usually hold their shape pretty well, but are definitely more mushy that brown or green (which I do boil before using)

HTH

[Deleted User]

The red split lentils do break down completely when they are cooked and I love them in soups or casseroles they are lovely in a vegetable curry and break down to make a lovely thick sauce. The continental, puy, and green lentils take longer to cook than the 20 minutes the red split ones take and should stay whole when they are fully cooked through. You have to keep an eye on them though and catch them before they overcook and go mushy. You can use them cold in a salad and there are lots of nice recipes online for casseroles and stews and sauces using meat or vegetarian. The whole lentils will cook in 35 to 45 minutes. Useful ingredient in making nice tasty food and keeping costs down.

heuchera

Red lentils are good in that they do not need pre-soaking. I tend to use them to make burgers, but if you over-cook them they will just turn to mush. I give them about 15 minutes on the hob.

I tried using green lentils years ago, but didn't like the crunchiness of them so I don't use them these days.

SailorSam

I do lots of lentils and pulses in curries and casseroles, most i'll soak overnight and pre-cook before putting them in the slowcooker. When there done they just blend in with the taste you hsrdly know they're there.

Lizling

Red lentils are the ones that cook quickest and and has already been said, they don't need to be soaked first. They do break down to mush quite quickly but I wouldn't call that overcooking because that's how they're supposed to be in quite a lot of recipes. I suppose that's how they can blend into mince-based dishes without being noticeable.

Green and brown lentils hold their shape well and have a slightly nutty sort of texture. Good in things where you do want to notice the lentils. There are also various other kinds that are yellow and black and probably other colours too.

Ideally, all lentils should be picked over for tiny stones, which do get into even the supermarket brands occasionally, then rinsed. When you start boiling them, keep an eye on the pot and scoop off any scum that forms. If you don't, it can boil over very suddenly and the scum will apparently make the lentils taste bitter.

Sorry, can't help with the shepherd's pie recipe. I've never cooked meat so I haven't got a clue!

melanzana

Beware, lentils can give you lots of internal GAS!

I can't eat them anymore because of this issue, but others may have developed an immunity!

samanthaneww2d

red lentils can be used to bulk out casseroles and stews etc and never pre cook them. lentil soup is always nice on a cold day with a bit of crusty bread. If you buy yellow split lentils these make a lovely dahl . Hope you manage to find lots of inventive ways of cutting down on your food bill whilst maintaining a good diet.

Lizling

melanzana wrote: »

Beware, lentils can give you lots of internal GAS!

I can't eat them anymore because of this issue, but others may have developed an immunity!

Try adding a little asafoetida. It's supposed to reduce that effect.

melanzana

Lizling wrote: »

Try adding a little asafoetida. It's supposed to reduce that effect.

Thanks, I just googled that and I think I'll just steer clear of the lentils!

I use chickpeas, soya beans, butter beans, kidney beans, borlotti beans etc. no problem, but honestly, the after effects of lentils in my case are just not worth it either for me, or those around me :rotfl: