I have a lentils question for you. I dont know where else to post this but maybe others who read your blog will and can have some info on this topic too. So I made a pot of lentils earlier this week but for some reason this time they turned out mushy. Did I use too much water? But now what can I do with them. They are kinda like a refried beans consistency. Any interesting ideas or what can I do to use them and have them still be fabulous? They taste good, how can I make it pretty to eat so my insides can be just as pretty???? Hope you can point me in the right direction. Tons of Love, B
Were they red lentils? Those seem to cook quicker and far more delicately (you have to be attentive when cooking) to me. My guess is there was prob. a combo of too much water and you cooked them too long. Mine turn out like that when I'm rushing or multi- tasking and not paying attention. They make a great creamy soup if you do make them mushy, just add your favorite cooked veggies and puree. I like a little substance in my soups so I set aside a little bit to add texture to my soup. I also have a lentil cookie recipe I can dig up for you... I haven't made them yet but when I saw it I knew I had to try them! Green lentils are easier to cook (they don't turn mushy) and beluga lentils (small & black like the caviar)are easier and quicker to cook and have a natural peppery taste. Maybe experiment with others first and then go back to the red.
You know I had a small amount of red lentils and threw them in with my green ones... Maybe the combo of not paying attn and the mixture of both made them mushy. I am working with them but nothing that excites me the way the whole lentils would have :) Thanks for the tips and helping me out! I continue to enjoy your blog and I check it more frequently than you can post. Luv you B
I love the logo!!! Did you design it? Luv you and miss you
ReplyDeleteYes and no... I did but I cheated and used a program. Thank you!!! Love & Miss you too!
ReplyDeleteI have a lentils question for you. I dont know where else to post this but maybe others who read your blog will and can have some info on this topic too.
ReplyDeleteSo I made a pot of lentils earlier this week but for some reason this time they turned out mushy. Did I use too much water? But now what can I do with them. They are kinda like a refried beans consistency. Any interesting ideas or what can I do to use them and have them still be fabulous? They taste good, how can I make it pretty to eat so my insides can be just as pretty????
Hope you can point me in the right direction. Tons of Love,
B
Were they red lentils? Those seem to cook quicker and far more delicately (you have to be attentive when cooking) to me. My guess is there was prob. a combo of too much water and you cooked them too long. Mine turn out like that when I'm rushing or multi- tasking and not paying attention. They make a great creamy soup if you do make them mushy, just add your favorite cooked veggies and puree. I like a little substance in my soups so I set aside a little bit to add texture to my soup. I also have a lentil cookie recipe I can dig up for you... I haven't made them yet but when I saw it I knew I had to try them!
ReplyDeleteGreen lentils are easier to cook (they don't turn mushy) and beluga lentils (small & black like the caviar)are easier and quicker to cook and have a natural peppery taste. Maybe experiment with others first and then go back to the red.
You know I had a small amount of red lentils and threw them in with my green ones... Maybe the combo of not paying attn and the mixture of both made them mushy. I am working with them but nothing that excites me the way the whole lentils would have :) Thanks for the tips and helping me out! I continue to enjoy your blog and I check it more frequently than you can post.
ReplyDeleteLuv you
B