Another one of those, 'am I going to die from eating this' threads!

[RightInTheKisser]

I just cooked lentils for the first time. I have never eaten them before either as far as I can remember, thus I have no idea what their texture should be.

My first error was that I didn't wash them thoroughly. Didn't realise you had to and it didn't say anything on the packet.

They were then cooked in veg. stock, tinned tomato, balsamic for 40 mins and then put in the oven for 20 mins. Their texture wasn't crunchy but was definitely bitty and not soft. We ate them anyway and now I am worried we will be ill! They were red split lentils.

Also, what could I have done to make then softer?

I am terrified of making people ill and stick to the same borning dishes. Now I know why!

Didn't know you had to wash them

I use them a lot and never do.

Well I only noticed when seeing if slightly crunchy lentils killed you! You are alive so that's a good start.

Were they not ones that need soaking first?

I don't think you 'll die,maybe just be a bit trapped wind / bloaty

Red split lentils don't need soaking. The bigger green ones do. You'll live but your toilet might die.

What could I have done differently? DH just reminded me that I put them in for another 20 minutes after the first 20. That's 1h and 20mins of cooking!

I think its only kidney beans that are risky if not cooked thoroughly.

Red lentils tend to disintegrate when cooked, I don't think you cooked them long enough to do this. I like them at this stage with a bit of bite. I never wash them, too lazy but soaking them even for 5 mins will help them cook softer.

Well that's Kidney Beans I am never cooking then Mandy!

TBH if I ever see a lentil again it will be too soon.

You will be fine.

I don't pre-cook my green or brown lentils if they are going in a dish that needs a reasonably long cooking time (say 40 mins).

I always wash all lentils! I just imagine them sitting in sacks in warehouses being run over by mice and rats.

Red split lentils usually go soft and sort of toothpaste texture after 30 mins cooking or so. I think yours were hindered by either the vinegar or over salty stock. I have never washed red lentils and must have eaten them once or twice a week for 25 yrs!

I thought lentils would be such nice, simple things.

Bloody Annabel Karmel! And it was children's veggie stock so shouldn't be too salty!

I think salt can make them hard so you're supposed to add salt at the end, or is that beans?

Red lentils are usually really quite soft after 20/30 mins

The ones that make you really ill if not properly cooked are kidney beans, I practically took over as "mum" to a friend's family for 2 days when she did this to herself. She really was very poorly indeed - thankfully she only fed herself her new "healthy" diet!

You'll be fine on your lentils.

It was a children's recipe so no salt added.

Balsamic
Tinned toms
Tomato purée
Heinz Veg stock children
Sugar
Carrot
Butternut squash
Bastard Lentils (unwashed)!

I have only just started cooking more regularly now we have a DS. I cook the meal the night before. We eat it. If we don't die he has it the next day and I freeze some.

Did they dry out too much in the oven, is that what made them crunchy? i.e. were they soft when they went in?

Oooh maybe. Is that possible? It did occur to me that I should have tasted some as I was cooking. If I could cook with a guarantee of no illness I would do it all the time! It really stresses me out!

I'm not sure TBH but you're highly unlikely to kill anyone.

As long as surfaces etc are cleaned properly after meat/fish and everything is piping hot all the way through you'll be fine (unless it's kidney beans!)

Trust me, kidney beans will never grace my kitchen with their presence!

Bless my DH. I told him I was throwing the rest out and he said it was tasty and he will eat it tomorrow too! No way it's going near DS though!

I might have know it would be AK!

Her recipes are nice in theory but so many of them don't work.

Tinned kidney beans are pretty foolproof as long as you rinse them properly, heat until hot and eat any leftovers promptish.

Some lentils are just nicer than others, maybe you got some duff ones

Ds would be fine with the lentils.

No need to avoid kidney beans completely, just the dried ones. Tinned are perfectly safe even straight from the can.

I cook with red lentils very very often and I never ever wash or soak them. I might remove a bit of grit if it is obvious. That amount of cooking should be fine. if they were still a bit firm- well, you just had them as DH prefers.

The only repercussion is that you may feel a bit windy for a few days and if you are not used to legumes have some tummy pains, but otherwise, worry not. :)

Thanks everyone. Made me feel much better! The sauce was nice, just not the lentils. May give it another bash but with mixed beans instead. Or mince!

It was the acid that stopped them from softening .. from the tomatoes and balsamic..
Always cook your lentils in water first until they are soft , then add them to any sauce.

You can use veg stock ,but water is best . dont add salt either as it stops them softening.

You shouldn't need to rinse them unless you have bought them loose from a big sack in an deli / oriental grocery .. its only to get any loose husks or stones out.. If you have bought them in packets from a supermarket they should be fine , just use them straight from the packet ..