Lentil w/rice and spinach soaking lentils Denise R

[Guest guest]

Like you, I've cooked so many years with lentils, when I see a recipe calling

for presoaking, I just pass that part. You know last year I bought a bag of

lenils and they were so hard it took almost 3 hrs to get the dish cooked. I

wonder if they were old or what caused that.

Donna

 

denise rounds <deniserounds wrote:

It's not my recipe- I usually only soak other beans such as pinto or red. I

do not soak my lentils either!

 

Denise R.

> 1 bunch spinach, washed and cut into strips

> 2 cloves garlic

> 1 onion

> 1 rib celery

> 1 cup plain tomato sauce

> 4 T olive oil

> Salt and pepper

>

> Rinse the lentils and cook them for 45 minutes in 2 quarts of

water with the onion, celery, and salt and pepper to taste.

>

> Remove the lentils with a slotted spoon, and strain the broth,

discarding the celery.

>

> Slice the onion and sauté it in a pot with the oil and the garlic

for 3 minutes, then add the tomato paste and cook 2 minutes more.

>

> Add the lentils and the spinach, and then the lentil broth. When

the soup comes to a boil add the rice and cook, stirring occasionally,

until it is done, about 15 minutes. Serves 4

 

 

 

 

 

 

[Guest guest]

I am a new lentil cooker! Your guess is as good as mine!

 

purplepassion <thelilacflower wrote: Like you, I've cooked so many

years with lentils, when I see a recipe calling for presoaking, I just pass that

part. You know last year I bought a bag of lenils and they were so hard it took

almost 3 hrs to get the dish cooked. I wonder if they were old or what caused

that.

Donna

 

denise rounds <deniserounds wrote:

It's not my recipe- I usually only soak other beans such as pinto or red. I

do not soak my lentils either!

 

Denise R.

> 1 bunch spinach, washed and cut into strips

> 2 cloves garlic

> 1 onion

> 1 rib celery

> 1 cup plain tomato sauce

> 4 T olive oil

> Salt and pepper

>

> Rinse the lentils and cook them for 45 minutes in 2 quarts of

water with the onion, celery, and salt and pepper to taste.

>

> Remove the lentils with a slotted spoon, and strain the broth,

discarding the celery.

>

> Slice the onion and sauté it in a pot with the oil and the garlic

for 3 minutes, then add the tomato paste and cook 2 minutes more.

>

> Add the lentils and the spinach, and then the lentil broth. When

the soup comes to a boil add the rice and cook, stirring occasionally,

until it is done, about 15 minutes. Serves 4