zxcvbob wrote:
> wrote:
>
>> Thanks, Barb, for the tips.
>>
>> That inspired me to get creative yesterday, Sat. afternoon. Has a
>> recipe for a lentil soup with lentils (duh), ham chunks, (and
>> everything following from my dehydrated stores) onion, green pepper,
>> mushrooms, plum tomatoes, celery, and assorted herbs and spices.
>>
>> Slowly simmered all afternoon.
>>
>> Tasted, fooled with a bit more, simmered a bit more, added some other
>> veggies.
>> Tasted again.
>>
>> Then decided to throw it all out.
>>
>> Why did I buy that fancy dehydrator?
>>
>> Or, I just decide to give up on doing anything with lentils.
>>
>> Made dinner from a box of tuna helper.
>>
>
>
> I vote for, "you just doen't like lentils". Try it again sometime with
> Great Northern beans or small red beans.
>
> Bob
I'm with Bob, I despise lentils myself but the soup would be much better
even if you used a bag of "ten bean soup mix", which ain't nothing but a
bunch of mixed up beans and peas.
I've also found that when I use my dehydrated veggies the soup is much
better if I rehydrate them while cooking and add the meat and stuff at
the correct time before serving. Seems the rehydrating requires more
water than we think at the time. The peppers are much better if you skin
them before dehydrating, seems like the skins get really tough when
rehydrated. Additionally, I never blanch stuff I'm dehydrating,
blanching does take some of the vitamins and flavor from them.
George