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A stranger at the farmer's market taught me her $2 lentil soup secret
Last Saturday I was picking up some cheap greens at the market near my place in Portland. This older lady saw me staring at the bag of dried lentils and asked if I ever cooked them. I told her I tried once and they came out mushy and boring. She laughed and told me to stop treating them like beans. She whispered her trick right there between the cabbage and the carrots: toast them in a dry pan for 3 minutes before boiling. Add a bay leaf and a tiny bit of vinegar at the end. I tried it Sunday night with a $2 bag and it made 5 bowls of soup that actually had flavor. Have any of you tried toasting your lentils or beans first? Does it work for other stuff too?
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rivera.henry1mo ago
Toasting them in a dry pan is the way, did the same with split peas last month and it fixed that flat taste I always got. A pinch of salt in the water near the end helps too, just don't add it at the start or they stay tough.
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