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    You are in: Home / Community Forums / Cooking Q & A / Chewy lentils
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    Chewy lentils

    Sagadahoc
    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
    duonyte
    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.
    DrGaellon
    Sun Feb 17, 2013 2:33 pm
    Food.com 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.
    Zeldaz
    Sun Feb 17, 2013 2:34 pm
    Food.com 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.
    Chocolatl
    Sun Feb 17, 2013 2:35 pm
    Food.com 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.
    Sagadahoc
    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
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