lentils

[Guest guest]

#1 reason that comes to mind is quicker cooking, as opposed to

soaking/cooking dried beans.

 

 

Any particular reason why they are so popular vs. pinto, kidney, great

northern, etc.

[Guest guest]

Yes you are right no salt till they are really cooked. Season to taste when

the dish is finished is best.

I love lentils they are one of my favorites. I also like the red ones and

split peas. If I remember rigth lentils are legumes where beans are not.

 

Linda

May the sun bring you new strength by day

And the moon softly restore you at night.

May the rain wash away your fears

And the breeze invigorate your being.

May you, all the days of your life,

Walk gently through the world and know it's beauty.

 

-

Sarah White

Monday, November 07, 2005 12:47 PM

lentils

 

 

Aren't lentils like beans, too, in that you shouldn't

add salt while they're cooking or they will stay

tough?

 

I could be making that up

 

sarah

 

 

[Guest guest]

I went through this a couple of months back with the Sloppy Lentils

crockpot recipe!! LOL I fought with it for days and finally threw it

away. It was inedible and I was defeated. The lovely folks at Feral

Vegetarian group helped me learn how to make lentils at my altitude,

which probably isn't as high as yours but was still an issue. I also

don't buy the cheap-grocery-store lentils anymore. I buy the twice-the-

price-health-food-store lentils and they never fail me. Good luck with

those tough little buggers!

 

Shelly

 

, " genny_y2k " <genny_y2k

wrote:

>

> I will not give up on these lentils..First they were to be

*Crunchies*

> but after following the recipe and baking the little rascals, they

were

> hard as rocks. So I boiled the heck out of them again to no avail.

Now

> they are now *marinating* LOL in the frig waiting to go in the

blender.

> This is scary, but I will not be intimidated. Wish I had a compost

> pile..LOL

> Deanna

>

[Guest guest]

it's how recipes are made!!

do you remember exactly what you did? (that's usually the problem, LOL)

 

hugs,

Chanda

-

genny_y2k

Thursday, February 09, 2006 9:40 AM

Lentils

 

 

I know you all must be sooo tired hearing the *lentil story* but I have

discovered a wonderful gravy substitute from experimenting with the

*crunchie lentil recipe*. I re-boiled the crunchies , pureed them in

the blender and it turned into a lovely brown gravy. You just never

know. LOL

Smiles and hugs Deanna

 

 

 

 

 

 

[Guest guest]

I have a copy of a cookbook by Dom Delouise, in which he comments that lentils

should never be served to anyone under 30!

Janet in NC

 

 

--

" Melissa " <onthefarminiowa

I really like this, but my dh won't even try it (he thinks he hates lentils,

>lol).

>Melissa

______________

Sent via the WebMail system at email.dnet.net

[Guest guest]

Why is that? Is it the taste? lol

 

~Melissa

(who hated lentils when a kid, but now loves them)

 

-

Janet M Ramski

Sunday, February 19, 2006 1:32 PM

Re: Lentils

 

 

I have a copy of a cookbook by Dom Delouise, in which he comments that lentils

should never be served to anyone under 30!

Janet in NC

 

 

--

" Melissa " <onthefarminiowa

I really like this, but my dh won't even try it (he thinks he hates lentils,

>lol).

>Melissa

______________

Sent via the WebMail system at email.dnet.net

 

 

 

 

 

 

 

 

[Guest guest]

> I have a copy of a cookbook by Dom Delouise, in which he comments that

lentils

should never be served to anyone under 30!

 

Sheeeesh, Janet - he was joking, right? ;-)

 

love, pat

[Guest guest]

The green I use and they take as long as the brown to cook up. Now the black I

have used but not for years so I can't remember how long they take to cook

Donna

Sent via BlackBerry from T-Mobile

 

 

" wwjd " <jtwigg

 

Tue, 6 May 2008 14:49:33

To:

Re: Lentils

 

 

Mindy,

I've not use green lentils before, but have use the brown and red lentils. The

red lentils cook up in about half the time of the brown lentil and are more of a

purreed type texture when they are done. The red ones also turn a golden color

when they cook. The brown ones stay brown and retain their shape when they cook.

They also have a different flavor.

 

For recipes that call for either the red or brown lentil I would use the one

the one the recipe calls for. Someone that has used the brown and green lentil

may know if those two may be interchanged or not.

 

Brown lentils are the ones that the average grocery stores carry in my area.

 

Judy

-

Mindy-n-Shawn

@ <%40>

 

Tuesday, May 06, 2008 2:11 PM

Lentils

 

Hello group,

 

I have yet another question about something. I have seen recipes that

call for certain color of lentils. Now I have only seen one color,

and don't remember what I have at home, but my question is can I use

any color lentil in the recipe or does it really make a difference?

 

Hugs,

Mindy

 

[Guest guest]

Mindy, I think only red and brown. Well, there is also a french green

one, very small, but you can use them in recipes for brown. The

green/brown ones have an earthier taste and they take longer to break

down. If you were going to make a lentil salad for example, then I

would recommend the green/brown ones, since they will keep their

shape, while the red ones will turn to mush.

 

For soup, the red ones break down faster, so often I use them in

vegetable soups when I want to make the soup heartier, or have a

creamy background, the lentils seem to disappear and become part of

the broth. Brown/green lentils are also great in soups, and they do

maintain their lentil 'identity' a little better. So it really

depends on what you want to achieve in the dish.

 

Roseta

 

, " Mindy-n-Shawn "

<hunnybunns4233 wrote:

>

> Hello group,

>

> I have yet another question about something. I have seen recipes that

> call for certain color of lentils. Now I have only seen one color,

> and don't remember what I have at home, but my question is can I use

> any color lentil in the recipe or does it really make a difference?

>

> Hugs,

> Mindy

>

[Guest guest]

Mindy,

I've not use green lentils before, but have use the brown and red lentils. The

red lentils cook up in about half the time of the brown lentil and are more of a

purreed type texture when they are done. The red ones also turn a golden color

when they cook. The brown ones stay brown and retain their shape when they

cook. They also have a different flavor.

 

For recipes that call for either the red or brown lentil I would use the one

the one the recipe calls for. Someone that has used the brown and green lentil

may know if those two may be interchanged or not.

 

Brown lentils are the ones that the average grocery stores carry in my area.

 

Judy

-

Mindy-n-Shawn

Tuesday, May 06, 2008 2:11 PM

Lentils

 

 

Hello group,

 

I have yet another question about something. I have seen recipes that

call for certain color of lentils. Now I have only seen one color,

and don't remember what I have at home, but my question is can I use

any color lentil in the recipe or does it really make a difference?

 

Hugs,

Mindy

 

 

 

 

 

 

[Guest guest]

In my area they carry the green lentils, to get the brown ones I have

to go to the bulk store. Thre green and brown are interchangable,

with the green being larger.

I have used all three different colours in soup and they all work.

 

Barb, Thunder Bay, Ontario, Canada

 

 

>

[Guest guest]

This makes total sense as I am loving lentil soups for lunch. They are quick

and yummy, but I decided today that I like the mushy ones (red ones I guess). I

had the green/brown ones I had today were still good and I liked how it had

carrots, celery, and tomatoes in it as well, yet they were too firm. I like

mushy things usually anyway.

I used to let me Raisin Bran sit for an hour in the fridge with extra milk so

that it was really mushy.

Cassie

 

 

 

 

 

 

 

 

Be a better friend, newshound, and know-it-all with Mobile. Try it now.

 

 

[Guest guest]

Mindy give them a try. You will love them

Donna

Sent via BlackBerry from T-Mobile

 

 

" Mindy-n-Shawn " <hunnybunns4233

 

Thu, 08 May 2008 19:05:18

 

Re: Lentils

 

 

Thanks to everyone who responded. I never knew there were red and

black lentils. I will begin looking for those to try out. Thanks again.

 

Hugs,

Mindy

 

@ <%40>

, thelilacflower wrote:

>

> The green I use and they take as long as the brown to cook up. Now

the black I have used but not for years so I can't remember how long

they take to cook

> Donna

> Sent via BlackBerry from T-Mobile

>

>

> " wwjd " <jtwigg

>

> Tue, 6 May 2008 14:49:33

> To:<@ <%40>

>

> Re: Lentils

>

>

> Mindy,

> I've not use green lentils before, but have use the brown and red

lentils. The red lentils cook up in about half the time of the brown

lentil and are more of a purreed type texture when they are done. The

red ones also turn a golden color when they cook. The brown ones stay

brown and retain their shape when they cook. They also have a

different flavor.

>

> For recipes that call for either the red or brown lentil I would

use the one the one the recipe calls for. Someone that has used the

brown and green lentil may know if those two may be interchanged or not.

>

> Brown lentils are the ones that the average grocery stores carry in

my area.

>

> Judy

> -

> Mindy-n-Shawn

> @ <%40>

> Tuesday, May 06, 2008 2:11 PM

> Lentils

>

> Hello group,

>

> I have yet another question about something. I have seen recipes that

> call for certain color of lentils. Now I have only seen one color,

> and don't remember what I have at home, but my question is can I use

> any color lentil in the recipe or does it really make a difference?

>

> Hugs,

> Mindy

>

>

[Guest guest]

Thanks to everyone who responded. I never knew there were red and

black lentils. I will begin looking for those to try out. Thanks again.

 

Hugs,

Mindy

 

, thelilacflower wrote:

>

> The green I use and they take as long as the brown to cook up. Now

the black I have used but not for years so I can't remember how long

they take to cook

> Donna

> Sent via BlackBerry from T-Mobile

>

>

> " wwjd " <jtwigg

>

> Tue, 6 May 2008 14:49:33

> To:

> Re: Lentils

>

>

> Mindy,

> I've not use green lentils before, but have use the brown and red

lentils. The red lentils cook up in about half the time of the brown

lentil and are more of a purreed type texture when they are done. The

red ones also turn a golden color when they cook. The brown ones stay

brown and retain their shape when they cook. They also have a

different flavor.

>

> For recipes that call for either the red or brown lentil I would

use the one the one the recipe calls for. Someone that has used the

brown and green lentil may know if those two may be interchanged or not.

>

> Brown lentils are the ones that the average grocery stores carry in

my area.

>

> Judy

> -

> Mindy-n-Shawn

> @ <%40>

 

> Tuesday, May 06, 2008 2:11 PM

> Lentils

>

> Hello group,

>

> I have yet another question about something. I have seen recipes that

> call for certain color of lentils. Now I have only seen one color,

> and don't remember what I have at home, but my question is can I use

> any color lentil in the recipe or does it really make a difference?

>

> Hugs,

> Mindy

>

>

[Guest guest]

Actually I have even seen yellow lentils. I have never used them but have seen

them. I don't see why you can't use the lentils that you have on hand, I would.

Judy H

 

 

 

Be a better friend, newshound, and know-it-all with Mobile. Try it now.

 

 

[Guest guest]

There really isn't a yellow lentil. There is a yellow split pea and it

cooked up like the split green peas. There is chana dal which looks

almost like the yellow split pea. It is actually related to the

chickpea. It doesn't taste anything like a yellow split pea or a

lentil. It's used in Indian cooking.

 

Rain

 

, Judith Herman <jmherman54

wrote:

>

> Actually I have even seen yellow lentils. I have never used them but

have seen them. I don't see why you can't use the lentils that you have

on hand, I would. Judy H

[Guest guest]

I picked up dal in error once and my Yellow Submarine soup wasn't as good as

usual. The dal needed extra water and the taste was just off.

 

Donna

 

 

 

--- On Sat, 5/10/08, renuka <rsingh7567 wrote:

 

renuka <rsingh7567

Re: Lentils

 

Saturday, May 10, 2008, 4:56 PM

 

 

 

 

 

 

There really isn't a yellow lentil. There is a yellow split pea and it

cooked up like the split green peas. There is chana dal which looks

almost like the yellow split pea. It is actually related to the

chickpea. It doesn't taste anything like a yellow split pea or a

lentil. It's used in Indian cooking.

 

Rain

 

, Judith Herman <jmherman54@ ...>

wrote:

>

> Actually I have even seen yellow lentils. I have never used them but

have seen them. I don't see why you can't use the lentils that you have

on hand, I would. Judy H

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

[Guest guest]

There are yellow lentils.

 

LENS-SHAPED: The most common lentils. If cooked the minimum time required,

they get pleasantly mealy inside and soft at the edges; with longer cooking

they dissolve into a meaty, putty-colored pur—e. Cook until tender to bite

but not mushy, 25 to 30 minutes, or until they fall apart, about 1 hour.

 

• Common brown. May be Brewer or Richlea variety. Medium size; reddish brown

to khaki brown; earthy.

 

• Grande. Also called large, green. An oversize version of common brown

lentils; mottled tan and green; earthy.

 

SMALL, ROUND: Hold their shape well during cooking and develop a slightly

chewy texture; colors lighten. Cook until tender to bite, 25 to 35 minutes.

 

• Beluga. Tiny; black (resembles caviar); mild.

 

• Eston. Small; khaki green; earthy and nutty.

 

• Le Puy. Also called petite French green. Small; mottled green and black;

rich and nutty.

 

• Pardina. Also called Spanish brown. Small; reddish brown; nutty.

 

DECORTICATED: Because they're hulled, these lentils cook very quickly;

colors lighten when the lentils are cooked to a purée. Cook until barely

tender to bite, 2 to 7 minutes, or until they fall apart, 10 to 17 minutes.

 

• Canary. Also called Sutter's Gold. Medium size; yellow; split pea flavor.

 

• Crimson. Also called petite crimson. Small; orange; mild, celery-like

flavor.

 

• Red Chief. Medium size; orange; rich, herbaceous.

 

 

_____

 

 

On Behalf Of renuka

Saturday, May 10, 2008 7:57 PM

 

Re: Lentils

 

 

 

There really isn't a yellow lentil. There is a yellow split pea and it

cooked up like the split green peas. There is chana dal which looks

almost like the yellow split pea. It is actually related to the

chickpea. It doesn't taste anything like a yellow split pea or a

lentil. It's used in Indian cooking.

 

Rain

 

@ <%40>

, Judith Herman <jmherman54

wrote:

>

> Actually I have even seen yellow lentils. I have never used them but

have seen them. I don't see why you can't use the lentils that you have

on hand, I would. Judy H

 

 

 

 

 

 

 

[Guest guest]

One could experiment with red wine and tomato juice and give them a bit of

color.

On the other hand I feel the same way about those yukky color green split

peas. Like eating (from a sight angle) mold.

 

Barbara

 

At 08:41 AM 10/19/08, you wrote:

 

>I've heard that from so many peopole. They won't try lentils because they

>think they look ugly when cooked up. LOL

>They don't know what they are missing.

>Donna

[Guest guest]

Hi and Welcome,

 I am a huge fan of Lentils and you might find this site very interesting:

http://www.foodsubs.com/Lentils.html

 

I got my kids to like lentils by " hiding them " I made dips, soups with other

chunky vegetables and even Lentil pies (like empanadas). There are so many great

varieties that range from smooth to firm that you can really spice up a meal

with many of the choices. I really like firmer lentils as a garnish to salads

they are always a hit and everyone is surprised to find out the lovely yellow

bits are lentils.

 

Have Fun!

Vera

[Guest guest]

I'm looking for an uncontaminated source of lentils. I've been glutened from

Suraj brand lentils more times than I can count, and yes, I carefully pick them

over. This week, I picked out 3 pieces of wheat from them, and still was stupid

enough to cook them. Needless to say, I'm sick. More aptly put, I'm in agony. My

back is swollen, my chiropractor says, " Oh my god! I'm surprised you didn't

crawl in here " , and I'll be lucky if I have another BM before September.

 

So... where can I get safe lentils? In Canada.

 

Shannon

 

 

 

[Guest guest]

Is it possible you just have a problem with lentils? Assuming you

have removed all the wheat kernels from the ones you had, no gluten

would have been produced in the lentils because there was no wheat to

mix with the water. Did you wash the lentils before using?

 

Last I checked the walmart house brand stated GF on the package but

suraj is imported from india where regulations may not be so strict.

 

BL

 

On Sat, Aug 15, 2009 at 8:44 AM, Shannon West<shanwest wrote:

>

>

> I'm looking for an uncontaminated source of lentils. I've been glutened from

> Suraj brand lentils more times than I can count, and yes, I carefully pick

> them over. This week, I picked out 3 pieces of wheat from them, and still

> was stupid enough to cook them. Needless to say, I'm sick. More aptly put,

> I'm in agony. My back is swollen, my chiropractor says, " Oh my god! I'm

> surprised you didn't crawl in here " , and I'll be lucky if I have another BM

> before September.

[Guest guest]

It's possible, but unlikely. My husband, daughter and son have CD also. All

three of us are quite sick.

 

I did wash them, but maybe not well enough. I was in a hurry. Walmart, eh?

I'll take a look. Thanks.

 

Shannon

----- Receiving the following content -----

Brenda-Lee Olson

Receiver:

Time: 2009-08-15, 09:56:07

Re: lentils

 

 

Is it possible you just have a problem with lentils? Assuming you

have removed all the wheat kernels from the ones you had, no gluten

would have been produced in the lentils because there was no wheat to

mix with the water. Did you wash the lentils before using?

 

Last I checked the walmart house brand stated GF on the package but

suraj is imported from india where regulations may not be so strict.

 

BL

 

On Sat, Aug 15, 2009 at 8:44 AM, Shannon West<shanwest wrote:

>

>

> I'm looking for an uncontaminated source of lentils. I've been glutened from

> Suraj brand lentils more times than I can count, and yes, I carefully pick

> them over. This week, I picked out 3 pieces of wheat from them, and still

> was stupid enough to cook them. Needless to say, I'm sick. More aptly put,

> I'm in agony. My back is swollen, my chiropractor says, " Oh my god! I'm

> surprised you didn't crawl in here " , and I'll be lucky if I have another BM

> before September.

 

 

 

 

 

[Guest guest]

I have always had trouble with the Surja products I have gotten from

Save-On in the past so it's very possibly a cc issue, but I don't do

lentils well either and I too have CD - doesn't matter which brand of

lentils. I guess when my pancreas stopped producing enzymes for

protein digestion it gave up on the one for lentils and beans too :-).

 

BL

 

On Sat, Aug 15, 2009 at 1:05 PM, Shannon West<shanwest wrote:

>

>

> It's possible, but unlikely. My husband, daughter and son have CD also. All

> three of us are quite sick.

>

> I did wash them, but maybe not well enough. I was in a hurry. Walmart,

> eh? I'll take a look. Thanks.