Dinner tonight was lentil salad
First I mixed some diced red pepper, roasted red pepper, cucumber (with the seeds scooped out), 1 TB. Newman's light balsamic vinaigrette, salt, pepper, basil, oregano, and lemon.
I cooked red lentils per instructions with 1 cup red lentils, 3 cups water, and simmered for 15 min.
The lentils turned into mush instead of staying firm, and the salad turned into a soup.
First I mixed some diced red pepper, roasted red pepper, cucumber (with the seeds scooped out), 1 TB. Newman's light balsamic vinaigrette, salt, pepper, basil, oregano, and lemon.
I cooked red lentils per instructions with 1 cup red lentils, 3 cups water, and simmered for 15 min.
The lentils turned into mush instead of staying firm, and the salad turned into a soup.
I mixed everything together, let it come to room temp and added some feta. It turned out more like a thick soup and less like a salad. It tasted okay, but wasn't what I was going for. I didn't want soup on a 90+ degree day, I wanted a cold lentil salad.
Topped with barbecued chicken tenders, and served with some grapes.
I'm not much of an expert on lentils, and I really just started cooking with them this past year.
Anyone got any advice on what lentil would be better for this recipe.
Red lentils are the only ones that fall apart like that. Green or brown ones will stay in firm balls (like beans). I like the red ones as a base for soups or for indian dals. Try the fancy green ones (Le Puy), they're at Bob's Red Mill but I think they just call them "Fancy French Lentils" there. They're more expensive but oh so delicious! Hope that helps you out!
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