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Julie Bove[_2_]

"jmcquown" > wrote in message
...
> On 12/7/2017 11:50 AM, Janet wrote:
>> In article >,
>> says...
>>>
>>> On 12/7/2017 12:59 AM, Julie Bove wrote:
>>>> Anyone here cook these before? My plan was to make lentils with
>>>> kielbasa. I placed an order from PCC and these were the cheapest
>>>> lentils
>>>> they had. They are smaller than regular lentils.
>>>>
>>>> I see recipes online that call for vegetable broth/stock, onion, red or
>>>> white wine, carrots, even a potato. Also various seasonings, one of
>>>> which is smoked paprika. That's out as I only have sweet Hungarian.
>>>> Have
>>>> also seen just to boil in water and drain but that seems a little
>>>> boring.
>>>>
>>>> I am concerned now though. Would the taste be enough different than
>>>> regular lentils to where they wouldn't work with kielbasa? I also have
>>>> some smoked pork chops if those would be better. If the kielbasa would
>>>> work, how would you do it? Cut in chunks, slice, mix with lentils or
>>>> serve on the side?
>>>
>>> I'm not familiar with Spanish lentils but how different could they be?
>>
>> Don't know if she means red lentils, which pretty much cook to a
>> mush; or green lentils, which retain their shape when cooked.
>>
>> If I'm making soup I use red lentils,
>> for a lentil side dish I use green.
>>
>> Janet UK.
>>
> The only ones I find are green (they sort of look brown) and no country of
> origin specified. Lentils don't take long to cook, that's for sure. And
> the kielbasa is already cooked so it just needs to be added and heated
> through.

These are much smaller than regular lentils. Took 40 minutes to cook.
Perhaps because of the tomatoes in there. I think I forgot to mention the
can of chopped tomatoes when I replied to your dinner post.