cooking lentils - Chris

[Guest guest]

Thank you so much for your informative message, Chris!

 

I have heard of different types of lentils (in recipes) but have

only seen the brown type that come in store brand package

labeled " lentils " . I searched through the whole store, looking in

all the different categories, and they only carry ONE kind. Are

lentils usually eaten slightly crunchy or are they supposed to be

tender?

 

Shelly

 

, Chris Jones

<ukchriswells> wrote:

>

> Bonjour Shelly!

>

> Lentils are very high in protein which suggests that their

structure is compact and difficult to fragment.

>

> I expect the layering of the lentils about which you spoke was a

natural density preference in the pan. They are unlikely to

go 'mushy' unless you induce mechanical assistance. (I rather

suspect you might cook them for 3 days and they would remain the

same).

>

> If it is your wish to have softer lentils then perhaps soaking for

2 hours before cooking in plenty of water will help. They do not

require soaking but you might prefer the outcome. Cooking as you

have been advised elsewhere might be to firstly bring water to a

rolling boil, add the lentils, return to a rolling boil and then

simmer. Stirring part way through will undoubtedly help with the

layering.

>

> There are many different types and sources for lentils. They span

several countries. Perhaps a change of supplier might help in your

quest.

>

> Best regards

>

> Chris

>

>

>

>

>

> To help you stay safe and secure online, we've developed the all

new Security Centre.

>

>

[Guest guest]

Thank you again for your thoughful reply. It is very helpful.

 

When I cooked the lentils Gayle's way, I used 1 cup lentils and 2

cups water and cooked for 30 minutes (this is what the package said

to do). That is quite different from your 1 cup lentils to 6 cups

water and 20 minute cooking time! Interesting! It seems I just have

to find what works well in my area.

 

Here is a link to the recipe for Crockpot Sloppy Lentils.

 

http://www.fatfreevegan.com/crockpot/sloppy.shtml

 

Your crockpot sounds very unique! I would like to see a picture. I

recently shopped for a new microwave and found one that has a

toaster built in. That was a new one I had never seen before and an

interesting combination. Yours sounds more useful.

 

Shelly

 

 

 

, Chris Jones

<ukchriswells> wrote:

>

> Dear Shelly

>

> I went to a supermarket today rather then a special shop and

bought regular lentils.

>

> They were called 'Continental Lentils' and were light beige in

colour. Many of my recipes are for red lentils but that may be

because they are for 'Indian Cooking'.

>

> I made a special tonight and noted everything.

>

> I measured 175g of lentils (1 American Cup) and soaked them for

10 minutes in cold water. I measured 6 American Cups of cold water

and brought it to a rolling boil then added the lentils and stirred

them. I left the ring on high and waited until it came back to a

rolling boil. The lid was on but it was a big pan (8 inches - - 20

cms). The lentils were quite free to move. I gradually reduced the

heat until they were just simmering ( well a bit more really it was

quite a low boil) whilst I did everything else...rice...onion

tomatoes a large green bell pepper and two carrots cut on the bias

all with a curry paste which I like.

>

> When everything was done after 20 minutes or so (rice was 10 mins

on 10 mins off but sealed) I drained the lentils and served them

with the rice equally then the curry veg mixture on top.

>

> It was quite nice. I wouldn't say crunchy but a soft, firm

texture similar to red beans in a chili or white beans in a

casserole. I would never say that they were crunchy, but firm and

easy going.

>

> In earlier correspondence you have spoken about height above sea

level. Clearly, this does have an effect as water boils at

different temperatures because of the air pressure. I did do some

work a while ago on air pressures and the effect on oxygen levels in

humans. I will try to find the reports again and let you know if

there is a major difference at your level...I think you said about

4000 feet. All I know is that I might simmer for a few extra

minutes if I was camping at altitude to ensure things are

cooked...but then I am rather cautious of course.

>

> I do hope this helps...after all the essence of this wonderful

group is to share practical advice rather than simple third hand

comments.

>

> Your recipe for a crockpot (slow-cooker) would be much

appreciated. I would like to try it. I have a split one. I can

cook a whole casserole in one side and simple veg or a sweet in the

other. Quite unique. I will photograph it and maybe add it as a

picture file if I have permission.

>

> I do hope all this helps a little and do apologise if it was a

lengthy note. It is so easy to sit back and sniff that they are

just lentils but really they are a terribly important element of

vegetarian life.

>

> Best regards

>

> Chris

>

>

>

>

>

>

> How much free photo storage do you get? Store your holiday snaps

for FREE with Photos. Get Photos

>

>

[Guest guest]

That settles it. I'm moving to sea level!

 

Wow! I had some idea of how altitude affects cooking but those

articles really spelled it out for me. Not only does my altitude

affect cooking but so does the barometric pressure. I have also had

trouble baking bread and cakes since I moved here 4 years ago and I

always thought that my oven temperature was incorrect! LOL Silly me!

 

Thank goodness for people like you and articles like those. I had to

read the first one twice to really understand it (boiling point

tables) but I do so appreciate the time you took to help me solve my

lentil problem. This group is the best!

 

Shelly