Sentences with phrase «lentils hold their shape»

Both of these lentils hold their shape if they are cooked until just tender, and therefore make a great -LSB-...]

I've found that French green lentils and black beluga lentils hold their shape nicely - they don't go to mush in the pot.

When cooked, French Green Lentils hold their shape better than other lentils, so they are excellent in soups, in warm or cold salads, and as a standalone side dish or entree.

Some varieties of lentils hold their shape, while others have a tendency to turn quickly to mush.

When cooked, French Green Lentils hold their shape better than other lentils, so they are excellent in soups, in warm or cold salads, and as a standalone side dish or entree.

Not exact matches

Red lentils are a little different to their green, brown and black friends in that they don't hold their shape at all when cooked.

Slowly bring to a simmer, then cover and simmer very gently for 30 to 40 minutes, until the lentils are tender but still hold their shape.

3 1/2 c. French Green Lentils (french green are more expensive, but hold their shape.

I've used French green lentils here — they tend to hold their shape a little better than brown or orange lentils.

Add salt and pepper once the lentils are tender, but still holding their shape.

I particularly like Puy lentils as they have a lovely nutty taste and hold their shape.

When they are cool enough to handle, dice them, leaving the skins on Cook the lentils until they are tender but still hold their shape.

They're slightly smaller than other lentils, and although they take a little longer to prepare, they hold their shape well during cooking.

Nothing against those things, but the green lentils take less time to cook aaaaaand they hold their shape better during the cooking process.

They held their shape well, and were earthier than regular lentils — more lentil - y — and made a delicious soup.

Add lentils and cook, stirring occasionally, until beans are creamy but still hold their shape, and lentils are tender, 25 — 35 minutes (the soup may look a bit thick, but don't fret; the greens will release liquid when they're added, thinning the soup out a bit).

You can totally use them, but given the choice, I'd opt for any pulse or lentil that holds its shape a bit better... Enjoy!

I've found that peppery green Le Puy lentils from France, hold their shape nicely, as do black beluga lentils.

I typically use green lentils as they hold their shape very well after cooking, but I have recently found the red lentil to be simply delightful in soups.

- I chose Puy lentils because they hold their shape well with long cooking.

For this recipe, I like to use the French Green lentils because they really hold their shape when cooked.