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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.
>
You might try some of the other lentils. The split orangey ones cook to
a mush very fast, but some of the others do not. Especially some of the
small rounder ones.
Ellen