"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 02-03-2011, 09:53 AM   #1
Assistant Cook
 
Join Date: May 2009
Location: Mobile, AL
Posts: 41
Send a message via Yahoo to magnoliasouth
Question How could I work this? Cooking lentils in slow cooker stew.

I have an excellent slow cooker Tuscan Chicken Stew recipe that I love. However the economy being what it is, and my local market also being what it is, I need to make a change.

Traditionally cannellini beans are used, but I'm tired of the cost of those type of beans as well as my market being out, most of the time. They only stock like 4 cans. Besides, I'm trying to cut out as much canned anything, in my diet, as I can.

I'd like to use dried beans, for both health and frugality purposes, but the problem there is the time it takes. It's best to pre-cook beans before throwing them in a stew. That's more effort than I'm willing to make.

Enter the lentils. I think lentils would be really good in this. Also their simplicity is super drawing factor here.

That said, my stew is a thick stew with not much liquid left so I definitely would need to add more liquid for the lentils.

Any guesses for how much liquid I should add? I tried Googling slow cooker lentils and most throw in cans of tomatoes and so forth, so it's hard to say how much liquid I would need, especially for a slow cooker which requires less liquid. Any recommendations?

I've only made lentils once or twice.

TIA!

__________________

__________________
magnoliasouth is offline   Reply With Quote
Old 02-03-2011, 10:35 AM   #2
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
I googled "lentil to water ratio" and, just looking at the results page....
looks like the consensus is 2 cups of water to 1 cup of lentils.
__________________

__________________

GrillingFool is offline   Reply With Quote
Old 02-03-2011, 04:17 PM   #3
Executive Chef
 
Hoot's Avatar
Site Moderator
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,308
Lentils being a relatively small legume, I am inclined to agree with that estimate.
__________________
Hoot is offline   Reply With Quote
Old 02-03-2011, 07:39 PM   #4
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
That's funny...I was just talking about cooking some lentils today. If I were you, I'd check out the directions on the package, but the above-mentioned ratio sounds pretty good. You can always add more water when needed, but if you start with too much, they may disappear, the way my split peas did a few weeks ago.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 02-04-2011, 11:51 AM   #5
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,305
You can quick cook dried beans (rinse, clean, heat pot of water, put beans in boiling water, boil for 2-1/2 minutes, remove from heat, cover and let sit 1 hour. Drain, heat a pot of water to boil, add beans, cook 1-1/2 hours or until done). You can also soak, drain, and freeze beans to cook later, (save and freeze the juice in which you soaked the beans). This cuts the cooking time to about 1/2. You can also freeze cooked beans. I use the quick-cook method when my menu-planning was not foresighted enough to include soaking the beans the night before.
__________________
CWS4322 is offline   Reply With Quote
Reply

Tags
cooking, lentils, recipe

How could I work this? Cooking lentils in slow cooker stew. I have an excellent slow cooker Tuscan Chicken Stew recipe that I love. However the economy being what it is, and my local market also being what it is, I need to make a change. Traditionally cannellini beans are used, but I'm tired of the cost of those type of beans as well as my market being out, most of the time. They only stock like 4 cans. Besides, I'm trying to cut out as much canned anything, in my diet, as I can. I'd like to use dried beans, for both health and frugality purposes, but the problem there is the time it takes. It's best to pre-cook beans before throwing them in a stew. That's more effort than I'm willing to make. Enter the lentils. I think lentils would be really good in this. Also their simplicity is super drawing factor here. That said, my stew is a thick stew with not much liquid left so I definitely would need to add more liquid for the lentils. Any guesses for how much liquid I should add? I tried Googling slow cooker lentils and most throw in cans of tomatoes and so forth, so it's hard to say how much liquid I would need, especially for a slow cooker which requires less liquid. Any recommendations? I've only made lentils once or twice. TIA! 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:39 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.