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I badly cooked 1 cup of lentils tonight. I followed the recipe and everything, but they were hard as little pebbles. Where did I go wrong?

celticagent 7 Aug 13

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Not enough water? Cooked at too high of a setting?


First mistake? Lentils....


Have you got any teeth left?


There are many types of lentil, 4 colours and several sizes. Some can be cooked without presoaking, not all, (and you'll get more gassy if you don't presoak and toss the soaking water). If you didn't allow much time, start by pouring boiling water over and allow them to at least double.
When cooking them add salt at the end, it slows the softening down if you add it at first.
I often cook a whole 1lb packet and freeze half or more for another dish or two.

these are little green ones. I was told recently I could cook them in the rice cooker with a 2/1 ratio water to beans. Didn't work.

@celticagent I think a pressure cooker is a better bet...


When you soak, put a little baking soda with it. Speeds it up (good when marinating tough meat too)


Lentils and other dried beans and peas need to be soaked for several hours before cooking.


Those are some that need soak time. A pressure cooker might be the answer.


Did the recipe call for pre-soaked lentils?

it said I didn't need to soak them

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