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Why does everyone overcook their lentils into mush when a 20 minute simmer gets them perfect?
I finally nailed my red lentil soup after 3 tries by pulling it off the heat the second they were tender, not after they'd turned to paste, and now my $2 pot of soup actually has texture.
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tylermurray20d ago
That's the trick with red lentils, they turn so fast. Brown or green lentils can handle a longer simmer for a firmer bite, but red ones just dissolve. Gotta watch them like a hawk after 15 minutes.
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abby18920d ago
Ugh, tell me about it. I learned that the hard way trying to make a red lentil soup. Looked away for five minutes and it was basically baby food. Now I just set a timer and check them constantly. They go from perfect to mush in no time.
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