A question about a recipe: Judy Rodgers' Lentils Braised in Red Wine

I have a question about the recipe "Judy Rodgers' Lentils Braised in Red Wine" from Nicholas Day. Lentils never soften; don't cook fully

  • Posted by: Terri
  • January 8, 2019
  • 145 views
  • 3 Comments

3 Comments

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Nancy
Nancy January 8, 2019

A few ideas (maybe not news):
Look at serious eats for an article about how salting helps beans cook better.
If you have trouble getting the lentils to the consistency you want, cook them longer.
Or replace them with a bean whose texture after cooking you like better.

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foofaraw
foofaraw January 8, 2019

Maybe the lentils is old? It happens to me on other recipes when I accidentally cook old lentils.

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SMSF
SMSF January 8, 2019

Are you using the "de Puy type" lentils (a.k.a. French Green lentils) mentioned in the ingredient list? That particular type of lentil doesn't soften completely like other types; rather, it holds its shape and still has a bit of "tooth" to it.

If you prefer something that will soften more, you could try regular brown or green lentils for a different, but no doubt delicious, result.

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