![]() ![]() I eat lentils frequently so I will try again with a shorter cooking time next time. It looks like you’re using a 6 qt instant pot, maybe the chamber size matters? My green peas cook faster for me, too. ![]() Perhaps mine are smaller and I’m misreading the perspective in the photos? These are as far as I know the typical grocery store staple green lentils that are brown in color and appear identical to the ones in the recipe. I like my lentils more firm than this, though. I was making a soup anyway, so this is fine. The lentils are quite soft, still whole, but I think most would fall apart if I tried to rinse them. I pressure cooked on high for 8 minutes and 5 minutes NR. I doubled the recipe, using a 1 lb (roughly 4 cups?) sealed package of what were labeled green lentils, roughly the same size as the ones pictured in the recipe, and 4 cups of chicken broth and 2 cups of water. I suspected 3:1 was way too much liquid already so I did 1.5:1 because I’ve never had issues using less water with other recipes. Mine came out too soft, and I don’t think my modifications were radical.
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