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PSA: I spent 3 months cooking dry lentils before I figured out the trick
I got really into making lentil soup last winter cause it's cheap and filling, right? But every batch came out kinda crunchy and bland no matter how long I simmered them. I'd soak em overnight, cook em for an hour, still like little pebbles. Turns out I was using old lentils from a bulk bin I bought back in August at the Winco in town. They must have been sitting on the shelf forever cause fresh ones cook in like 20 minutes flat. Also I learned you gotta salt them at the end not the beginning or they stay tough. I felt so dumb when my neighbor told me after I complained about it for months. Has anyone else wasted time and money on pantry staples that were past their prime?
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the_joseph4mo ago
Dumped a whole bag of rock-hard chickpeas into a soup once and wondered why they never softened.
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