Lentils 101

I can't believe this video is eight years old and I'm watching it today feeling like it is brand new. I'm a d/a. But I love the video's information on lentils. ❤

That lentil puree tip is gold! I often make a lima bean soup that needs to be thickened so I usually use some of the lima beans, but then I'm left with a soup with 30% less lima beans. From now on, I'm going to use lentil puree instead! Thank you!!

I never thought | would be so entertained by lentils lol

Wow. I just say, this is one of the best food videos I’ve watched all year! Great cook and very charismatic and friendly, excellent information and productions values, great video quality! Well done!

I made my lentils in the slow cooker tonight and they were so much better than boiling. They are just not watery, didn't say mushy, but not watery in the slow cooker. Cover and in about 3 hours with half pound, they are perfect. Nothing like peppers, onions, tomatoes in the slow cooker with them and served it on white fully rice. Best meal this week.

I'm an RD in training, there is actually no such thing an an incomplete protein, incomplete amino acid profiles do not form what would be called a protein. What is true is that plant foods are typically lower in some amino acids as compared to animal sources such as leucine etc however this would only be an issue if you only consumed one specific plant food and nothing else. Lentils are a great protein source.

when I was traveling all over Turkey during summer of 2019 for 22 days, everywhere I went, I was looking for lentil soup, so good! Turkish chef Refika cooked her lentil until it's ready, then add salt. She added some lemon juice + olive oil when serving it.

Love that this is Canadian 🇨🇦 yaayyyy!!!

If you've got old dry lentils or beans, or you're at high altitude (where the boiling point of water is lower), adding a little baking soda to the water will speed up the cooking time and help the pulses soften properly. I use a teaspoon for a kilo (about 2 pounds) of dry beans or lentils. It also makes some of the nutrients more bioavailable.

so glad to see you on the screen again Chef M!! I used to watch you every sat for a reciepe for sunday dinner with the kids. It was actually the best time i had cooking for my husband Watched too. We would go to the store afterwards, pick up what we needed for the meal and cook it together on sunday ! thank you so much for all this info on lentils! i can not wait to try them, and esspecially sprouted for we eat alot of salad as a starter to all meals. Thankyou agian and i am looking forward to watching more of your videos on here...yes i guess it was in 2012 but im late to the veggie game but never too late to go veggie!!

Drained & rinsed canned lentils go great in spaghetti sauce in place of ground beef. They also make great sloppy joes.

Okay, when you first mentioned what a great recipe lentils and rice is, I thought yeah, right, two bland foods together. Can't be that great. Well, tonight I needed to cook something and I had some wild rice and lentils on hand, so I thought I would go ahead and make the recipe, knowing that I would probably not be impressed. I was wrong, very wrong. Lentils and rice will be a staple at my house from now on. So delicious. Looking forward to making it again. Thanks for sharing that.

I’ve been successfully cooking lentils WITH tomatoes 🍅 AND vinegar in my instant pot. I add other vegetables along with sautéed onion and garlic then cook on high pressure for 3 or 4 minutes.. Let the IP depressurize naturally for 15 minutes and everything is cooked perfectly. Nothing has been undercooked, just tender & delicious. BTW... great video!!!!!

I LOVE red lentils and beluga lentils! They're sooo tasty! I'd never had lentils (or beans) before I became a vegan - man, did I miss out!

Tip: Soaking the lentils for a few or couple hours before cooking decreases bloating and gas compared to when I've cooked them straight up instead--substantially--for me.

I prefer to add salt later, because boiling any legumes in salty water tends to toughen the skins, as you claim acid does. Acidic elements, on the other hand, really heighten the flavor of lentils, which is why many European and Middle Eastern recipes call for vinegar, lemon and/or tomato to be added to cooked lentils.

The problem with lentils is them actually making it to the table....I keep ‘testing’ them! Great video really informative. Thank you.

One more thing, add cumin to your rice and lentils dish, make it a Majadra.

I've eaten lentils like everyday because they have so much protein and you can put anything with them, but I wish I had watched this a long time ago

I cooked lentils with quinoa a couple of days ago. It was so good that I ate quite a bit before the rest of the meal was ready. So good! Don't forget to add chopped onion tossed with a bit of oil beforehand.