Simmered lentils

[MarkV]

Dear friends:

I'm doing a review of simmered lentils recipes. Basic formula is sweating the aromatics and/or some bacon, adding the lentils and water/stock, possibly a ham hock, and then simmering until done and finishing with herbs.

I've found a range of water/stock to lentils ratios from 4-1, 2-1, 2 1/2-1 etc.

I use 2-1. I was curious what others use.

Mark

[phatch]

It depends what the lentils are for. If soup, I'll use more water. If for a lentil salad, I'll use less. Not much less than about 2:1 though.

Phil

[MarkV]

Phatch:

I'm sorry, I should have specified.

Simmered lentils as a side dish.

This whole liquid-to-grain ratio fascinates me. Check out recipes for rice, couscous, quinoa, lentils, etc., and you will find great variation in the liquid proportions. I suspect, generally speaking, that there is a semi-broad zone in the middle, where the amount of liquid doesn't make an appreciable difference on the finished product.

Anyway, I'm incorporating my simmered lentil recipe into an article and was just curious how much liquid other people use.

Mark

[SushiGaijin]

hi.

I generally cook lentils in boiling, seasoned water until they are done, strain, and cool for service. When cooking for mise en place, i dont think the amount of water matters as long as it is enough to fill the pot.

as far as i know, the reason that grains are cooked with a limited quantity of water is to maintain the amount of starch in the finished product; i find that straining off a few ounces of extra water doesnt effect the final product in any measurable amount. Some people cook rice this way as well, although i think the japanese method (in a rice cooker filled up to your second knuckle) is even easier because you can forget about it altogether and it will still be perfect.


Erik.