tag:blogger.com,1999:blog-6265259757308105122.post2810997457210976995..comments2023-10-05T02:58:47.407-07:00Comments on Once A Week Vegan: Lentils with CabbageAnonymoushttp://www.blogger.com/profile/04516228383672051397noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6265259757308105122.post-5125488319203882592011-11-16T05:50:44.882-08:002011-11-16T05:50:44.882-08:00Hi - Little Old Lady here. I am also a writer who...Hi - Little Old Lady here. I am also a writer who turned 70 this year, and I'm using my blog to explore what's what, now. I have what I call a guest house - which means I'm sharing my house - a great way to enhance income and have company. And for two years one of my guests was an Indian girl who cooked quite a bit. We had some wonderful parties. So, here is what I can add to our knowledge of lentil cooking. You don't need to worry too much about the lentils we purchase in our US markets - they are usually washed and picked over - I've almost never found a foreign object. So one rinse should do it. Then, in my experience, they cook up much faster than an hour - half and hour, or three quarters tops. Actually, she uses a pressure cooker and says everyone does in South India where she is from. Much, much faster. Also - smush a tomato and pop it into the lentil mix skin and all - canned organic is OK, but fresh is better. No need to skin it and all that. Lentils are their mainstay in South India. Also, I love to sprout those brown lentils - just soak them over night, drain them in a strainer and keep them moist. They're like fresh peas w/ little leaves in winter. and I love your idea of a one day Vegan. <br /> Visit us at http://thelittleoldladystaysput.blogspot.com/ <br />Thanks,<br />LOLthelittleoldladystaysput (ordoesn't)https://www.blogger.com/profile/11857278051472467022noreply@blogger.com