The hardest challenge yet

elantan

Yep the lentils in the mince didnt work, will need to figure something else out  

elantan

landed up putting the min e in the bin £6 odd wasted     I hate wasting food 

Siebrie

How did you add the lentils to the mince? I just made 2 litres of red pasta sauce with mince and red lentils, and the lentils just disintegrate.

bouicca21

I have become a fan of lentils since discovering the BBC lentil lasagne recipe.  Previously I used lentils in the same way as mince.  Not good.  The BBC recipe has the lentils cooked separately until tender then cooked with the other ingredients and the result is really tasty.  Also I prefer using green or puy lentils to the orangey sort.

elantan

Siebrie said:

How did you add the lentils to the mince? I just made 2 litres of red pasta sauce with mince and red lentils, and the lentils just disintegrate.

I put them in at the start, it became a sludge and disgusting, I may try and cook them separately then add then ? 

it was so gross 

elantan

bouicca21 said:

I have become a fan of lentils since discovering the BBC lentil lasagne recipe.  Previously I used lentils in the same way as mince.  Not good.  The BBC recipe has the lentils cooked separately until tender then cooked with the other ingredients and the result is really tasty.  Also I prefer using green or puy lentils to the orangey sort.

Thanks for this, I think that must be where I went wrong, I added them at the start and it became a sludge mess 

boultdj

The thing I tend to add to mince to stretch it is finely chopped mushrooms, which for me is the better option as I don't like the taste of lentils and OH will not touch oat's unless it's in a crumble or flapjack's.

dreaming

I also use green lentils - either dried or tinned.  If using dried I also cook them first and then find they very similar in texture to mince - the tinned ones just go straight in (after draining).  Even my very picky eldest who tells me they hate lentils didn't notice them when mixed in with mince in chilli but I also use them without mince for lasagne.  By the time the herbs and tomatoes are added they are virtually undistinguishable from a meat version.  I do use red lentils but more for soups etc. as they do seem to go a bit mushy but as I whizz the soups up it doesn't matter and they give a nice colour.  I have also added a handful of porridge oats to chillis or stews as well to pad it out.  This needs to be added just for the last half hour though or that is noticeable.  Would pearl barley be more acceptable - another cheap standby?

HOWMUCH

I bulk out mince with grated carrot, green lentils and plenty of diced onions x

KxMx

When I make a Bolognese sauce I use mince, a jar of Dolmio, then add frozen sweetcorn, diced raw tomatoes and diced raw peppers.