In article >,
"jmcquown" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "James Silverton" > wrote:
> >
> >> Hello All!
> >>
> >> Today, I had some Campbell's canned lentil soup for lunch. It's a bit
> >> blah and the lentils don't have much texture. However, after blending
> >> with 2 tsps of Indian Rasam powder and cooking for a few minutes, it
> >> wasn't at all bad.
> >
> > Lentil soup is fast and easy to make in the pressure cooker. ;-) I'm
> > going to have to make some soon now. Lately, I've been using lentils for
> > sprouting. Similar flavor (imho) to Alfalfa sprouts but cheaper to grow.
> > --
> > Peace! Om
> >
>
> Om, I know you love your pressure cooker but lentils cook so fast I really
> don't see the need for one in this case. It's not like you're cooking pinto
> beans James mentions in the canned soup the lentils don't have much
> texture; that's what I'd expect if I cooked them in a pressure cooker. They
> should be tender but still have a little bite to them. That's easy enough
> to achieve on the stove-top in a pan.
>
> Jill

I like to "attend" my long term cooked stuff as little as possible.

So, how do you cook them in an open pan please? I've never done it.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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