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wrote:

> 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 think you may be right, zv. I've had lentils eating out, or from
> canned soups, but never success whenever I pick up a bag on a whim (or
> on a shopping cart) and thry to cook them myself. I use red beans many
> different ways. Great Northern -- are those the small white beans,
> like in the famous Senate dining room soup recipe? Had that recipe
> around here long ago, always thought I might try it.
> Or perhaps because those lentils are so small they cook too fast and
> become mushy. I like the long, slow simmer for soups and stews. In
> fact, the only thing that's preserving my sanity this long end to
> winter is it's still the season for soups and stews. The only mushy
> ones I'll tolerate are split green peas. hmmm .... that's an idea.

I found that one can be too zealous adding stuff. Once I completely
ruined some navy bean soup with ham chunks and onions and carrots
and celery and bay leaves and green peppers and I forget all what
else. Was overpowerly not bean soup anymore.
Edrena