Hi all, Yesterday I said I could cook the lentils, and that the seasoning was the part I wasn't sure about. As it turns out, cooking lentils is hard. Today's batch turned out to be mostly wet bean mush with soft bits of skin mixed in. I was hoping sore something with less liquid and more body to it, but the texture of the lentils was… off-putting. The flavor was fine, but the texture… Not so much. How much less could I cook them and still have them work? Should I switch to a different kind of bean for this job, or can I still make lentils work? I simmered them for an hour in a pot of water, if that matters.
-- Have a great day, Alex Hall [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
