Vent: My 'quick' lentil soup took 4 hours, not 30 minutes

Honestly, I saw a recipe that said lentil soup in 30 minutes, so I grabbed my red lentils and tossed them in the pot. Ngl, two hours later they were still kinda crunchy, and I realized I grabbed whole green lentils by mistake. I had to soak them for another 2 hours just to get them edible, and by then the carrots were mush. It took 4 hours total, and my whole meal plan for Tuesday got tossed. Has anyone else mixed up lentil types and paid the price, or do you have a cheat for fast-cooking green ones without a pressure cooker?

1 comments

1 Comment

michael_coleman109d ago

Wait, did the recipe even say which color lentils to use? Because that's a pretty big detail to skip. Green ones are basically a different beast, they need way more time and love. I've definitely done the same thing with split peas, thought they'd soften up in a flash and nope, not even close. My cheat is to just boil them hard for 15 minutes first, then let them sit off the heat for an hour before you even start the soup. It's not perfect, but it beats waiting four hours and eating mush with crunchy bits.