Idiots guide to lentils, please.

[AnnihilatedBeerGuttedCats]

Basically I've never end cooked with them. My first experience was MIL's Dhal, which is an …acquired taste.

But I keep hearing about using them to bulk out meat dishes. I like this in a both money saving way but also in a eating less meat way.

So I've both some red split lentils. I'm planning to make cottage pie tomorrow.

Do I pre cook them? Do I just chuck them in before it topping it with the spuds?

Do I add it to the meat?

Thanks in advance for any tips.

Honestly I'm actually a good cook, but it's all self taught, and at the minute I don't have the cash to make errors.

Even if they don't say to soak on the packet I would soak them in a bowl of water for at least an hour first. You will be amazed at the dirty water after.

After you browned off the meat for the cottage pie and added the liquid then add the lentils.

I generally chuck them in after browning the onions, when I add liquid, if I'm making a casserole. I don't make cottage pie but I would add a handful once the mince has browned, along with a little extra liquid because they will absorb some.

It is a good idea to rinse them first, but tbh I always just chuck them in and we've been fine.

I always rinse my lentils.

Soaking them for a short while makes them cook more quickly. They usually take around 15-20 minutes to cook.

The older the lentils, the longer they take to cook.

Thank you I have more of an idea now

I don't rinse or soak red lentils. I just bung in a handful or 2 with my sauce/soup. You'll need extra passata/stock/tinned tomatoes too.

Add a pinch of bicarbonate of soda to the cooking liquid. Add another pinch if the cooking liquid is acidic (like a tomato sauce). It will raise the ph, and therefore soften the cell walls and make them taste less "woody" as a result.

This recipe for veggie mousska from Jamie Oliver feeds the five thousand and it is delicious.

Most lentils do not need soaking but always wash them well and soak if you have time. Don't add salt or salty stock cubes to the cooking liquid because it makes them tough. Also add anything acidic like lemon, tomatoes and vinegar after you have cooked them.