LENTILS SOUP

I'm not sure where to put this thread   

we bought dried Lentils .. I've never eaten them before.. I heard and read about them but never interested to try.. my DH saw the canned soup at the store, and wanted some of them, so we bought the dried ones.. it was the first time I saw them closely, they look like peas..

how do you guys usually cook them? as soup? do they need a long time to cook? I know I can always browse the net for the recipes, but it's better to get your favorite recipes  

lentils are the same as split peas...I use them for soup. Some people don't like the peas or lentils because the color comes out "muddy"...but I don't mind.

I use to soak them overnight but now I just rinse and start to cook in my chicken stock with carrots, celery & onion. Another time I used smoked ham stock, made with smoked hocks and defatted, with bits of chopped ham added at the end. The last time I made the soup I saved some of the lentils to add about half way through the cooking so they stayed whole and didn't break down into mush. The soup had more texture.

I think when I cooked them, and it's been a long time, it took a good 45 minutes to 1 hour...but I think it depends upon the kind and size so just play it by ear and keep tasting until they are done to your taste.

Beth.. are you staying up late?   

sometimes I wake up and cannot go back to sleep....then I fall asleep....then I wake up again.....then back to sleep.

as long as the last thing I do is wake up, well, that means I'm OK....

lol

Lentils.. here is my take......       right up there with kale,quinoa,broccolini,arugula,radicchio.

I do like split green peas tho.When I make my ham I will always make soup with them & leftover bits of ham & the bone.. To me they are 150% better then lentils. I bought one bag & used half then tossed out the bag. No matter how I made them.   To each their own...

I think they taste almost identical to split peas, sometimes I'll let them cook until just done, and not break down as I would for a soup. Good with braised ham shanks, always cooked with the carrot, celery & onion. They will also absorb many flavors of spices.

But, like you say, to each their own. I like kale, quinoa, broccolini, escarole (raw & cooked), etc.

I also think the small, French lentils cooked tender are good as an addition to a kale salad - hmmmm, now I'm thinking that should be my lunch really soon. Except Dane will be here in a couple days and he doesn't like it. But maybe I'll make some anyway. I use to find the little French brown or green lentils at Trader Joes. Somehow I don't think I'll have as much success finding them at the local Publix or Winn Dixie ~ they carry every other kind of dried bean, however. (even Norm's and my favorite mayacoba beans!)

I, too, love lentil soup, Imelda. And I also like kale, quinoa, broccolini, arugula and radicchio!!

You're going to love them. And, yep, they do remiind me of peas more than beans but they're one of my favorites! Speaking of peas, I made a big pot of crowder peas a couple months ago. They were delicious and the remainder is in the freezer just waiting for me!

Imelda HL wrote:thank you Beth.. so basically we cook them like soup and add whatever we want, right? no ham at home but I have some sausage to cook with

That's right, Imelda....just start tasting them about 30 minutes in to test for the texture YOU like. You can have them so they stay well formed and firm in a clear broth or you can let them cook until they break down completely....or, you can cook 1/2 of what you have and then after 30 or 40 minutes add the other half and your soup will have the first half cooked to mush by the time the second half are tender. It's all up to you.

Oh, and if you happen to have any kale or greens, add that, too. It's all good, especially with the smoked sausage.

WOW! Don't you just love it when a recipe or method of cooking something new to you turns out so well? I'll just bet it'll be a regular on your "comfort food" menu plan!