Originally Posted by midwife:
Only 15-20 minutes? I can do that!! Okay, Robin, I've never tried lentils (leftover kid phobia) but I'll give this recipe a shot.

Yup, 15 - 20 minutes. Lentils don't take anywhere near as long to cook as beans. You want them nice and soft, not mushy. You'll be surprised at how fast it cooks and you won't believe how yummy it is. The recipe calls for finely chopped mushrooms, I should go edit it though, I make them more coarsely chopped. I like it a bit more mushroom-y. Oh and make sure you use the red lentils. Let me know how it turns out.

Oh, I am so making the lentil soup. Rock on Rockinrobin!

But..12 cups broth? I make a soup in my biggest pot and it calls for 4 cups of broth. What size pot do you make this in???

Originally Posted by Glory87:
Oh, I am so making the lentil soup. Rock on Rockinrobin!

But..12 cups broth? I make a soup in my biggest pot and it calls for 4 cups of broth. What size pot do you make this in???

Hmmm. I'm taking it your biggest pot, isn't all that big then. I have a bunch of kids, 4 cups wouldn't last me very long. I cook a lot at a time and use it all week. I use an 8 quart pot. This recipe halves very easily, if you don't want to make so much. I do freeze some soups, but something tells me lentils would not freeze very well.

/Jaws on

We're going to need a bigger pot.

/Jaws off

I have a big pot that is also a pressure cooker (it has 2 lids, pressure cooker lid and glass lid) I make all my soups in it.

Oh and lentils vary, most don't take much time to cook. Toor dal (yellowish lentils) need to be soaked, french lentils can take up to an hour. Brown lentils generally don't take much time and apparently red ones don't either.