lentils,ideas?

[belleofball]

I've never used lentils in cooking,but want to.
I dont know where to start,someone told me you have to be careful,do you have to soak them first?
I'd like to try other pulses too.

Got to go now,will check in tomorrow with pen in one hand and wooden spoon in tuther.

we use lentils in soups , cassoroles curries etc
they generally come with good instructions unless bought loose (health food shops)i thinkyou can buy them pre soaked too.

one of the nicest things I ever did was a veg toad in the hole used green /brown lentils fried with lots of chooped onion garlic leeks and mushrooms poured the mixture on top of the batter and cooked like a normal t in the hole
my auntie makes great orange lentil burgers with grated carrot cheese and egg to hold them together

Lentils are very good for you, they're full of iron.
No you don't have to soak them, they need to be boiled for roughly 1/2 hour. You can make soups, salads or just serve them on their own, like rice. They go very well with pork (sausages, bacon bits...) and rosemary. Google for some recipes, there are loads. Or ask me nicely

Thanks,
Can you put them raw into a cassorole and slow cook?

I use a recipe from lorraine kelly with my ds with 2tbsp lentils, 1 onion & 1 carrot chopped and boiled in 250ml of water for 30mins. grate some cheese & stir in before serving. I know it's for a baby but it tastes lovely and I am planning on adapting it for DH and myself!

yes. I do it often. It's part of my cholesterol lowering mission. I crack out the slow cooker and pile in lentils, beans, whatever I can dig out of the fridge on Sundays, and eat it throughout the week.

if you buy puy lentils they are lovely simmered in mixture of stock, wine and herbs

I hear they are better for weaving...

yes belleofball, but I do it in stock, for a better taste.

I lvoe moong beans, more taste than yellow lentils

kitchuri is great, my kids love it:

1 1\2 cup basmati
1\2 cup dal moong
5 cloves

1/2 teaspoon black pepper
1 inch piece cinnamon stick
3 large cardamom pods
1 teaspoon cumin seeds
1/2 teaspoon salt
1 small onion, peeled and thinly sliced (OPTIONAL)
1\2 cup ghee or cooking oil

1. Put the rice and moong in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for about 2 hours. Drain in a sieve and let it stand for a minute or two.

1. Heat the ghee or oil in the heavy base pan and add the onions, stirring frequently fry to a pale golden color. Add the all spices, fry for 1 minute. Add rice, lentil and salt.

1. Add enough water to cover the rice by about 1 to 2 inches, depends how soft you want the rice

1. Cover with a tight fitting lid, reduce the heat and allow to cook for about 20 -25 minutes or until rice is cooked. It should be a mushy consistancy.

1. Add some butter and then serve immediately.

I also do another one with moong which is tomato based and a lot runnier.

cook puy lentils in stock (and some thyme if you have it)meanwhile roast red / yellow peppers in oven with bit of olive oil and garlic (optional. chop peppers roughly. place on top of cooled / warm lentils. dress with oil and vinegar. crumble goats cheese on top. good to take to picnics / beach etc or to make in advance for something.

I agree that puy lentils are yummy!

You can try substituting cooked lentils for about half the minced lamb in moussaka or shepherd's pie. I also make a curry spiced lentil soup with tomatoes that is very tasty and almost meaty.

Thanks everyone,
kelly,sounds yummy! will give it a try.
I've obviously been missing out!
I always thought they were a right pain to use(hours of boiling/seiving!whoops.
Is it right that the red lentils disappear a bit in cooking(less easy for fussy eaters to spot)or does that go for most pulses?

theres a nice delia modrccoan chicken thing

can you elaborate cod

\link{http://www.deliaonline.com/recipes/moroccan-baked-chicken-with-chickpeas-and-rice,1343,RC.html\here}

forgot to add, if you do try it and it is too dry, or leftovers dry out, mix it in with some plain yoghurt. I usually add it anyway as I like it with yoghurt.