Another stupid question from another experienced cook...

ChocClare

On the various grocery challenge threads I keep seeing allusions to padding mince out with lentils when making spag bol etc.

This sounds like a great idea, but can I just ask:

- what ratio of lentils to mince?
- do you need to cook the lentils first, or do you put them in the sauce still dried and simmer them that way?

I usually use puy lentils for everything, but am assuming you're talking about split red lentils???

Sorry this is such a dumb question, but I just thought I'd clarify!

VickyA_2

Erm, I just pop a handful of lentils into my mince to pad it out - then carry on with celery, carrots, mushrooms etc to help further. I use puy lentils and I haven't tried any other sort yet. Too scary! I just pop the puy lentils in "raw" and after 20 mins they're perfectly edible.

Sorry, I'm not much help!

Murtle

I use split red lentils and if I'm in a generous mood then 75% mince (and veg) 25% lentils. If I'm not so generous then 50/50

I boil them up first for about 10/15 minutes then i can add them to the meat dish and the veggies dish. I'm not sure if you can add them straight in, I'm always a little wary cause it tells you to ditch the water!!!

I also don't always let my dishes simmer for long enough...poor planning in the kitchen

Ticklemouse

But as has been mentioned in other threads, according to Italians, 'real' bol sauce needs at least 2 hours to cook, therefore even if you just bung them in raw, they should be well cooked by the time you eat. I must try this - I have a huge bag of red lentils in the cupboard that I got for some reason or another and haven't got round to opening yet.

Mind you - the detox starts tomorrow, so better start planning lots of vegan recipes - they are bound to involve lentils somewhere along the line Right - pass the wine someone - last chance for a month

Sarahsaver

put in as much as you dare! Go 100% vegi if you must - cook it long enough and it will taste good anyway (slow cooker anyone)
Ooh detoxing... just read a Leslie Kenton book and theres nothing quite like it for making you want to open a bottle of red wine and a bar of chocolate! Good luck!

moggins

Red!! I have a rather large glass of white to hand. Red gives me a hangover. Only 2 chunks of chocolate left though

Mado

Sorry to hijack the thread but I didn't find it in the recipe index and you're talking about lentils...
Does anyone knows how to make a Tarka Dahl? (spelling??? basically garlic dahl).

Curry_Queen

I've got a recipe here I'll add to the recipe thread for you in a moment. I thought I'd added it in with the curry collection but just checked and it doesn't appear to be there

moggins

Arrrrrrrggghhh, I've just found that my curry book has gone missing

Cullumpster

Just to check with you guys, i'm going to try this but can you see the lentils in the mince?

only because my b/f doesn't *do* veggies he knows i sneak some things in but as long as he can't see them he's fine.
Otherwise i'll get 'what's this red/yellow/green stuff ' ? :mad:

gravitytolls

Lentils brilliant. I just bung a load in, no one can tell when there's a thick sauce.
And I also shove in celery, great flavour, mushies etc too.

Beans are also good. Soak 'em overnight, and stick 'em in soups , stews etc. Yummy. Good for you too.
Cut down on meat intake without 'em noticing.

Homemade burgers in the whizzer with lentils is brill, no one can tell, but don't cook them for too long as they can become alittle dry.

good stuff.