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!