Comments on: Lentils

By: Stephen

Stephen — Fri, 03 Dec 2010 11:13:10 +0000

Thanks Holly, hope it turned out well!

By: Holly B

Holly B — Thu, 02 Dec 2010 20:01:14 +0000

This does sound really good. And I might even have the ingredients knocking about. Mmmm…

By: Chilly Chilli « Butcher, Baker

Chilly Chilli « Butcher, Baker — Thu, 02 Dec 2010 13:42:50 +0000

[...] Chilli based on Dinner Diary’s Lentil Ragu Serves [...]

By: Ros

Ros — Thu, 10 Apr 2008 13:02:34 +0000

I make lentils like this to serve with game sausages. Usually we add some rosemary and substitute half the stock with red wine.

By: Stephen

Stephen — Wed, 09 Apr 2008 07:59:02 +0000

And Caramella yes, we have the camera back Kerri kindly went to fetch it yesterday even though it was me who forgot it!

By: Stephen

Stephen — Wed, 09 Apr 2008 07:58:32 +0000

Hmm I’m looking at the picture and that suspicious stick in the foreground seems to indicate that we probably put thyme in it

I do rather like the split red lentils and enjoy the mushiness, but Kerri doesn’t Or mixing red and brown together to get some mushiness and some firmer ones.

When cooking lentils in the past I’d usually add a pinch of sugar and a squeeze or lemon or drop of vinegar, but the tomatoes in this recipe meant that it didn’t need either of those.

By: 101things

101things — Wed, 09 Apr 2008 07:49:22 +0000

Hello! Glad you liked the recipe. I do indeed add thyme sometimes, and it works well. Parsley too.

I also have a pork belly and puy lentil recipe that you might like ( I won’t spam your site with a link – it’s on the site and easy to find ).

By: Caramella

Caramella — Wed, 09 Apr 2008 07:07:36 +0000

Yay, you have your camera back! And I think the lentil dish looks very nice too. I usually make soup with them. If you stick to the unhulled ones, they shouldn't go too mushy and if you pre-soak for a couple of hours, cooking time will drop dramatically. I tried hulled (or split) lentils in an Indian dish from Madhur Jaffrey and not only did I end up with puree, it tasted very much like the pumpkin cream I often make in the autumn. Now that was really weird.