Guest guest Posted March 16, 2009 Report Share Posted March 16, 2009 On a POSITIVE note about my red lentils.... I had formed the " loaf " concoction into patties. I heated one up today and it made a very delicious sandwich (it firmed up a bit in the frig overnight)! So it wasn't a total disaster! I really like the red lentils in soups, but I'll save them for that or any recipes where they're in the ingredients! I just got some green lentils (been wanting to try them and they finally had some in the bulk section at Whole Foods, they're always out when I go!) so I'm going to try again...soon! I will not give up! Jann , " zenbakerwoman " <zenbakerwoman wrote: > > They are two times small and cook up into a thick roth. If you are going to sub an ingredient(s) better to ask if it will work, it's too bad your loaf didn't turn out, I have made this recipe from the files about 8 times and it's always the same and we are so eager to eat it we can hardly wait until it is done baking. > > Zena > > , " " <@> wrote: > > > > That was me using red lentils (it's all I had, I thought I had some others) so most likely that's the problem! And I'll try the muffin idea too! > > Jann > > > > " wwjd " <jtwigg@> wrote: > > > > > > It was mentioned that someone substituted red lentils for brown lentils in their loaf recipe. You can't do this and expect anywhere near the same results that brown lentil's would give you. Red lentils cook up to a puree and brown lentils retain their shape when cooked and have a whole different texture. > > > > > > A friend of mine likes to bake up lentil loaf in muffin pans. I think it is a great idea. I've done this with my stuffing recipe and we call them stuffin muffins(a rachel ray name for making it this way). > > > Quote Link to comment Share on other sites More sharing options...
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