Home
Log in / Sign Up
    Private Messages   Advanced Search   Rules   New User Guide   FAQ   Advertise   Contact Us  
Forum -> Recipe Collection -> Soup
Cooking lentils....HELP



Post new topic   Reply to topic View latest: 24h 48h 72h

MiracleMama




 
 
    
 

Post Fri, Nov 17 2017, 11:18 am
I'm not starting over, just asking for next time....

1. My red lentils are now more like beige lentils. Is there a way to hold the color?

2. My lentils always seem to explode. Not a problem for a soup that's going to be pureed anyhow, but I would love for them to sometimes hold their shape so they could be an attractive side dish.

HELP!?!
Back to top

tichellady




 
 
    
 

Post Fri, Nov 17 2017, 11:29 am
Some lentils hold their shape and others don’t. Red lentils don’t, they are already split and will get soft . You can get beluga or French Green lentils if you want a more firm lentil.
Back to top

MiracleMama




 
 
    
 

Post Fri, Nov 17 2017, 12:24 pm
Thanks, that explains a lot.

I do remember a long time ago making the beluga (those are the black ones, right?) and they held up pretty well.

But back to the red... is there any variety that will hold the pretty red color or they all turn beige when cooked?
Back to top

cm




 
 
    
 

Post Fri, Nov 17 2017, 12:34 pm
Red lentils turn yellow when cooked. I suspect that the biblical stew was made of something else.
Back to top

watergirl




 
 
    
 

Post Fri, Nov 17 2017, 12:38 pm
MiracleMama wrote:
Thanks, that explains a lot.

I do remember a long time ago making the beluga (those are the black ones, right?) and they held up pretty well.

But back to the red... is there any variety that will hold the pretty red color or they all turn beige when cooked?

I make my red lentil soup with crushed tomatos and tomato sauce. Its a beautiful color.
Back to top

goodmorning




 
 
    
 

Post Fri, Nov 17 2017, 12:40 pm
cm wrote:
Red lentils turn yellow when cooked. I suspect that the biblical stew was made of something else.

I always assumed that Eisav ate them before they were finished cooking and that's why they appeared red.
Back to top

goodmorning




 
 
    
 

Post Fri, Nov 17 2017, 12:41 pm
OP, I assume you're making red lentil soup? In that case, add some tomato product (sauce/paste). It adds a great taste and will make it appear red.
Back to top

MiracleMama




 
 
    
 

Post Fri, Nov 17 2017, 12:42 pm
watergirl wrote:
I make my red lentil soup with crushed tomatos and tomato sauce. Its a beautiful color.


I think I'll go stir in some tomato paste. Thanks.
Back to top

ra_mom




 
 
    
 

Post Fri, Nov 17 2017, 1:33 pm
MiracleMama wrote:
Thanks, that explains a lot.

I do remember a long time ago making the beluga (those are the black ones, right?) and they held up pretty well.

But back to the red... is there any variety that will hold the pretty red color or they all turn beige when cooked?

Your red lentils are doing what they are supposed to be doing. They're more like split peas than the side dish lentils you're picturing.
Back to top

MiracleMama




 
 
    
 

Post Fri, Nov 17 2017, 2:17 pm
MiracleMama wrote:
I think I'll go stir in some tomato paste. Thanks.


Had to come back and report that the tomato paste did the trick. Enhanced both the color and taste. So yummy, if I may say so myself.
Back to top

watergirl




 
 
    
 

Post Fri, Nov 17 2017, 2:34 pm
MiracleMama wrote:
Had to come back and report that the tomato paste did the trick. Enhanced both the color and taste. So yummy, if I may say so myself.

Great!!
Back to top

goodmorning




 
 
    
 

Post Fri, Nov 17 2017, 2:36 pm
MiracleMama wrote:
Had to come back and report that the tomato paste did the trick. Enhanced both the color and taste. So yummy, if I may say so myself.

It boosts the nutritious content of the soup too; the Vitamin C in the tomatoes aids in the absorption of the non-heme iron in the lentils.
Back to top

imasoftov




 
 
    
 

Post Sat, Nov 18 2017, 12:40 pm
cm wrote:
Red lentils turn yellow when cooked. I suspect that the biblical stew was made of something else.

My guess is sumac.
Back to top

samantha87




 
 
    
 

Post Sat, Nov 18 2017, 8:34 pm
Also - red lentils (especially from Indian brands) and brown lentils (common brands) aren't the same. The red lentils get mushy fast, the brown ones hold up more. And the skinned lentils (Indian markets sell them) disintegrate the fastest. Which to use really depends on what you are trying to make.
Back to top
Page 1 of 1 Recent Topics




Post new topic   Reply to topic    Forum -> Recipe Collection -> Soup

Related Topics Replies Last Post
Pesach Cooking
by amother
3 Mon, Mar 18 2024, 11:45 am View last post
For those with a Pesach kitchen - what’s your cooking sched
by amother
2 Mon, Mar 11 2024, 1:39 pm View last post
If cooking was taught in schools... 36 Wed, Mar 06 2024, 8:04 pm View last post
Slow cooking a London broil 10 Sun, Mar 03 2024, 3:17 pm View last post
Cooking without onion and garlic
by amother
20 Fri, Feb 23 2024, 11:12 am View last post