Anyone used these before in their cooking? I know they don't break down in the same manner as red lentils but looking at the macro breakdown these appear to be a good and cheap addition to anyones diet.

Could easily make a Dahl with these, especially as they has a peppery taste to them.

Yeah they're good stuff, make a nice change from rice in a packed lunch. They really take on the flavour of whatever you cook them with.

Nice. Take it most supermarkets stock this variety?

They're lovely, cook with some peppers, finely chopped onions, garlic and some curry spice.

simon m wrote:They're lovely, cook with some peppers, finely chopped onions, garlic and some curry spice.

I'm thinking of something similar, maybe using a Jalfrezi or Dopiaza sauce base with cooked down tomatoes, onions, garlic and ginger, add chillies and coriander. Can have as is or add in curry spices for a more Tarka Dahl take. I have a really good Jalfrezi recipe I made up which I use for Chicken and freeze so would be easy to add to this as well.

Alex wrote:

simon m wrote:They're lovely, cook with some peppers, finely chopped onions, garlic and some curry spice.

I'm thinking of something similar, maybe using a Jalfrezi or Dopiaza sauce base with cooked down tomatoes, onions, garlic and ginger, add chillies and coriander. Can have as is or add in curry spices for a more Tarka Dahl take. I have a really good Jalfrezi recipe I made up which I use for Chicken and freeze so would be easy to add to this as well.

I bloody starving now - sounds lovely!

Thinking of another crb source formyself and mightgivethis a shot

QUick cooking and tasty enough without much sauce etc?

a little spice works well with them

I like the relatively high protein content too.

Alex wrote:I like the relatively high protein content too.

They do a good job of filling you up, for sure. I don't usually cook with bacon, but puy lentils with lardons are bloody gorgeous; you can be quite sparing with the lardons and the lentils will still take on their flavour a treat.

I use them a lot. One of the meals I make for my son is 1 cup puy lentils and 1/2 cup red split lentils (then loads of veg & some potato and sweet potato). I make loads so that I get some for me & the missus too. It's more like a soup actually.

Even though lentils do not need to be soaked, I always soak them overnight, then drain away water and start from there. I find they taste better and are easier to digest. They also soak up the water too.

How long would you say to cook them for on their own? I've seen times ranging from 20-45 mins.

If soaked overnight they're cook quicker. 20mins. If not then slightly longer. I always taste them as I cook them to see if they're right or not. But I also of late have been slightly over-cooking them to ensure they're easier for Finn to eat/digest.

Agree with Scott on soaking them overnight- it's also worth scooping off the starchy scum that gathers when you boil them.

Alex wrote:

simon m wrote:They're lovely, cook with some peppers, finely chopped onions, garlic and some curry spice.

I'm thinking of something similar, maybe using a Jalfrezi or Dopiaza sauce base with cooked down tomatoes, onions, garlic and ginger, add chillies and coriander. Can have as is or add in curry spices for a more Tarka Dahl take. I have a really good Jalfrezi recipe I made up which I use for Chicken and freeze so would be easy to add to this as well.

Would you mind posting up this recipe mate?

Ingredients

Tumeric
Red Chilli Powder
Cloves
Cardamoms
Ground Cumin
Ground Coriander
Fresh or Dried Coriander
Garam Masala
Fresh or Dried Chilli
Fresh Garlic
Fresh Ginger
Onion
Tomato or Tinned Tomato
Lemon Juice
Chicken

Quantities

I tend to cook up big batched so I use 1kg of Chicken and around 1 tablespoon of the spices, 5-6 Cloves and the same for Cardamoms. Dried Coriander I'll use 2 tablespoons.

Garlic I use 3-4 cloves, Ginger I grate about an inch of the root, 2 chopped Onions, 3-4 Tomato's or 1 Tin although I don't use Tinned myself.

Chilli, Lemon Juice and Corianda is to taste.

Cooking

1. Heat Oil in a pan on a medium heat and add in Cloves and Cardamoms until they start to sizzle.

2. Add in Garlic and cook for 3 mins, then add in Ginger and cook for a further 2 mins.

3. Add Chopped Onions and cook for 5 mins.

4. Add Chicken, Red Chilli Powder and Tumeric. Cook until chicken is browned off.

5. Add Chopped Tomato or Tinned Tomato and allow to simmer with lid on pan for around 10 mins.

6. Add Ground Corinander and Ground Cumin, turn up to high heat and start to reduce the liquid down to desired consistancy. I like mine quite dry so I look for a paste like consistancy.

7. Add Garam Masala, Fresh/Dried Corinada and Lemon Juice, stir in and serve.