Comments on: How to Cook Lentils

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 09 Feb 2024 21:25:04 +0000

In reply to Sherrie Bruner. Hi Sherrie, so glad you're enjoying the recipes! Love the idea to use lentils in a quesadilla.

By: Sherrie Bruner

Sherrie Bruner — Tue, 06 Feb 2024 16:07:50 +0000

I make quesadillas with my lentils. You have many good recipes..

By: Marylou Cardoza

Marylou Cardoza — Sat, 20 Jan 2024 00:11:01 +0000

Yippee ❣️ what break through kind of post! I’ve been vegetarian for 10 years and I never realized that I could substitute lentils for meat in recipe. I just did a potato lentils mixture with a bit of Dijon mustard and then topped with wilted Swiss Chard! .oh my! Thank you so much!

By: Debra

Debra — Wed, 29 Nov 2023 13:35:12 +0000

In reply to Berni. Yes. I cook lentils then freeze single-serving portions to pull out when needed. I've never detected any difference in the quality between eating immediately after cooking versus after freezing and thawing. I wouldn't freeze them with a dressing on them though. Seasoning is fine, but a liquid dressing might make them mushy from freezing.

By: Karen

Karen — Mon, 23 Oct 2023 12:57:04 +0000

In reply to Phoebe Moore (L&L Recipe Developer).

This is what Jesus ate a lot of lentils.

By: tara Fonteyn

tara Fonteyn — Sun, 22 Oct 2023 15:53:14 +0000

Loved the white bean dip and added the basil for an amazing appetizer with almond crackers.

The pesto was scrumptious and a breeze to make. I usually put it on roasted chicken for a beautiful and tasty presentation.
Thank You!!

By: Sean T.

Sean T. — Wed, 18 Oct 2023 18:46:40 +0000

In reply to Lisa M.. I'm so heart warmed when I hear of people enjoying lentils! They are one of my favourite foods, and so versatile. I've never found stones in them, but always good to check I suppose!

By: Berni

Berni — Mon, 09 Oct 2023 14:18:44 +0000

Can I freeze lentils after they’ve cooked and cooled? Thank you!

By: Lisa M.

Lisa M. — Sun, 21 May 2023 01:52:18 +0000

I just needed a way to cook lentils. This was very helpful; it’s so simple! I just made them plain for use in whatever and just ate some by themself warm with some Jane’s Crazy Mixed-Up Salt. I didn’t measure a thing, just dumped in whatever I’d scooped from the Whole Foods bin and rinsed them in the pot. No strainer (long story), so I rinsed and poured a couple of times, found no rocks, then brought to boil in the same big pot, which took about 7 minutes. Turned to simmer and they were perfect in about 20 minutes. Not sure what kind I had: they were green but they are still firm but they are normal size so I don’t know if they’re French, aren’t those smaller? Anyhow they’re Great and now I have a pile of healthy legumes to munch on. I’m planning to slice and cook a big bunch of carrots I got and add that, and also sauteé the carrot greens and add those. Plus some herbs.

By: Tricia Berkow

Tricia Berkow — Fri, 19 May 2023 01:47:41 +0000

In reply to Phoebe Moore (L&L Recipe Developer). I did! It was the strangest thing. I’ve never seen green lentils do that before.