HELP - my lentil stew's gone wrong! Is it salvageable?

[thequietone]

OK, I tried cooking a lentil stew again yesterday, using different lentils. Thing is - they're still hard so it looks like they were the type you have to soak beforehand. I'm simmering them again right now, with extra stock. Do you think this will soften them, or is it time to tip 'em away? Help, as it's supposed to be dinner for the next couple of nights.

What sort of lentils?

It's best to cook lentils through before adding stock as the salt can prevent them from softening.

They're Chana Dal lentils. The packet unhelpfully suggests that "the lentils may require soaking, depending on the type you have purchased" ie. a generic bag!

Hmm, I can't remember which those are.

What I have done on occasion, if something has cooked for ages but not softened, is whizz it into a soup.