Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Q & A / Chewy lentils
    Lost? Site Map

    Chewy lentils

    Sun Feb 17, 2013 1:09 pm
    Regular "Line Cook" Poster
    I have just made a ham and lentil stew (#208188) cooking it on low in a big crockpot for nearly nine hours. All is cooked well except the lentils which are undercooked and chewy. So, I've now cooked it a couple of hours on high without notable improvement. Anyone have an idea what is wrong? I assumed slow cooking for so many hours would make pre-soaking unnecessary. Thanks for any help! icon_mad.gif
    Sun Feb 17, 2013 2:06 pm
    Forum Host
    Old lentils? I don't usually presoak lentils, but I buy mine at markets with very high turnover.
    Sun Feb 17, 2013 2:33 pm Groupie
    Old legumes/pulses will not absorb liquid properly and may never soften. Also, cooking them with acid toughens the coat and prevents them from absorbing water.
    Sun Feb 17, 2013 2:34 pm Groupie
    Unsoaked lentils cook in about 20 to 30 minutes on a simmer, you might just transfer it to a pot and finish cooking them on the stove. Old beans and pulses do take considerably longer to cook, they were probably stored for too long.
    Sun Feb 17, 2013 2:35 pm Groupie
    Ham and Lentil Stew

    You didn't add the lemon juice at the beginning, did you? Acid can prevent beans and some other foods from softening.
    Sun Feb 17, 2013 2:55 pm
    Regular "Line Cook" Poster
    Wow! Thanks for all the input. I think it is old lentils. I don't think much about shelf life with dried beans, and these have probably been in my cupboard for a year or more. They are softening a bit with longer cooking, so fortunately the dish is edible. Thanks again to all of you. icon_smile.gif
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites