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Why does everyone overcook their lentils until they're mush?
I saw three different videos this month where people boiled red lentils for 25 minutes and ended up with a sloppy paste. It matters because you lose texture and they get watery, which means you add less broth and waste flavor. I learned from a cook in Austin to pull them off the heat after 12 minutes, and they stay firm enough for salads or stews. Does anyone else have a cheap ingredient they see people mess up all the time?
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cameronb521mo ago
That "sloppy paste" thing is so real. I see it with black beans all the time. People just crank the heat and boil them for hours until they're a grainy, blown-out mess. I soak mine overnight and then simmer them gently for maybe 45 minutes. They keep their shape and have a way better texture.
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wade_perez1mo ago
My grandma in Oaxaca always added a pinch of baking soda to the soaking water. It changes the pH and helps the skins soften evenly, so they cook through without bursting. You get that creamy inside without turning the pot into mush.
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