"Hank Rogers" > wrote in message
...
> Julie Bove wrote:
>> I normally cook the brown lentils or sometimes the smaller, darker,
>> French kind. I got some bulk red ones. I know that you have to be careful
>> in cooking those because they go mushy easily.
>>
>> First time I cooked them, they went to total mush at 20 min. Edible but
>> more like soup.
>>
>> I just cooked more, checking at 10 min. Not done. At 15 min. I fished out
>> a few to test. They had gone to mush.
>>
>> I let them sit while I did a few things, then when I went to dish them
>> up, I noticed that about half were mush and half were not done! There was
>> plenty of liquid left. So why did they do this?
>>
>> I cooked them for another 3 min. The ones that were not done, did get
>> done but the rest went beyond mush. They were like a thick liquid. Ick!
>>
>> I won't buy these again. I have maybe a cup left. If I use them, they'll
>> go in soup.
>>
>> Where did I go wrong? Only things I added were water and a bay leaf.
>
> Another thing that can't be purchased in Bothel.
> Looks like you'll just have to start mail ordering your lentils.

Not purchased in Bothell but Everett.