Lentils and split peas are great additions to many soups. One mistake that many people make is not cooking the lentils and split peas properly before adding them to their recipes. This can lead to hard or even crunchy items in your soup and, once they're mixed in, you really can't remove them. Preparation is the key to cooking lentils and split peas to include in your recipes.
Rinse lentils and split peas under running water to remove dirt, shriveled and dark colored pieces.
Place rinsed lentils and split peas in a stock pot filled about halfway with water. Add 2 tsp. of salt and cover.
Place stock pot on the stove over low heat for approximately one hour. Because split peas and lentils are dried and hard, this is considered a soaking phase, not really a cooking phase. The salt and water will be absorbed by the lentils and peas causing them to soften and swell.
Remove from heat and allow lentils and split peas to sit covered for another hour. After this second hour, you can add the lentils or split peas to soups or recipes that will be cooked slowly for at least an hour. If you plan to serve the lentils or split peas alone or in a quick cooked recipe, you will need to add more water and any seasonings you want to add and cook them at a rolling boil for at least 45 minutes.
How to Cook Raw Chickpeas or Garbanzo ...
How to Cook Trini Style Lentils
How to Soak Adzuki Beans
How to Freeze Garbanzo Beans
How to Soften Beans After Cooking
How to: Crock-Pot Lima Bean Soup
How to Cook Dried Chickpeas Without a ...
Do You Need to Soak Lentils Before ...
How to Cook Purple Hull Peas in the ...
How to Convert Dried Beans to Cooked ...
Can I Freeze Split Pea Soup With Ham ...
What if You Don't Cook Chickpeas Long ...
How to Cook Beans
How to Rehydrate Chickpeas
How to Cook Seven Bean Soup
How to Cook Luglug Cornstarch Noodles
How Long to Cook Dried Kidney Beans on ...
How to Cook Split Peas in a Slow Cooker
How to Cook Fried Green Peas
How to Use Soaked Bulgur Wheat
- Seasonings that go well with lentils and split peas include onion, garlic, cumin and cilantro.
Suzanne Alicie is a professional writer and author who has been writing professionally since 2008. She has experience in gardening, communications and retail, as well as being a small-business owner. Alicie is an avid gardener and is happiest when digging in the dirt or grooming her flowerbeds.