Are Your Lentils Mush?
WHO: Lentils.
WHAT: They’re a grain legume (a “pulse”), harvested for their seeds.
WHERE: You can find most varieties at any supermarket or in the bulk bin at a health food store. Be sure to check the “ethnic” aisle -- they’re often cheaper there!
WHEN TO USE: Hello versatility! Soups, stews, pilafs, and “meat substitutes” (gotta love Lentil Loaf, Lentil Bolognese, and Lentil Sloppy Joes!) are delicious ways to love on the lentil.
HOW TO COOK:
1.Do NOT soak!
2.Rinse under COLD water.
3.Add to a pot with cold water (2 parts water to 1 part lentils).
4.No salt!
5.Bring to a boil, reduce to low (only a few bubbles).
6.Cook UNCOVERED 15-45 minutes.
7.Strain, return to the pot.
8.Season with salt and pepper (optional).
After 15 minutes, I check my lentils every other minute or so for doneness.
Very small red lentils might be done in less than 15 minutes, check after 8 minutes.
There is definitely a “sweet spot” when cooking lentils and it only lasts for a few minutes before they enter “mush” and “overcooked” territory, so pay attention ;-)
Make a mental note of the smell when they’re perfect -- it’ll be your intuitive calling card.
Above all: Do not add salt or an acid until after they’re done cooking :)
Red (10-25 minutes) Brown (30-45 minutes) Green (35-45 minutes) also called Puy lentils or French lentils Black (20-25 minutes) also called beluga lentils
Depending on your stove, you might need to add hot water during cooking to keep them slightly submerged. When in doubt, more water is better than less.
WHY: Cheap, versatile, cooks fast! Rich in protein, fiber, vitamin B1, and iron.
TYPES: Red, brown, green (Puy or French) and black (beluga).
WARNINGS: Lentils without a husk will be more of a mush (think: thick applesauce) but lentils that haven’t had their husk removed (i.e. Puy lentils) keep their shape.
Did this lesson build your cooking confidence?
Inspire you to try cooking lentils?
If so, please leave a comment below.
(Your comments and likes tell me I’ve done a good job!)
Get your practice on with BBQ Sloppy Joes on this week’s plan!
P.S. Going forward these lessons will be available on the Meal Mentor blog on Fridays (but members get the lesson + an exclusive tutorial video on Thursdays).
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