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.

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.

"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.

writes:
>
>"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.


it's hard to cook red lentils without some getting mushy

the green lentils from Trader Joe's always stay intact

"tert in seattle" > wrote in message
...
> writes:
>>
>>"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.
>
>
> it's hard to cook red lentils without some getting mushy
>
> the green lentils from Trader Joe's always stay intact

Thanks! I will get some!