Expert’s Guide to Lentils



Lentils are the perfect pantry staple: inexpensive, elegant, and packed with nutrients. Testing expert Jack Bishop shows you which are best.

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49 Comments

  1. I wish this video included some nutritional information, such as fiber content, protein content, etc. Otherwise a nice short video to enjoy. Actually I am amazed that a channel dedicated to cooking technologies and techniques can publish so many videos that are completely devoid of any nutritional information, as if nutrition is not important. I hope this feedback is well received.

  2. I've noticed recently that it's getting harder to find those French green lentils. They used to have them even at Walmart and other supermarkets around me, but recently they've basically all but disappeared. Now the only ones I can find cost like 4x as much at Whole Foods or resellers on Amazon.

  3. I like lentils but am not a fan of the skin that separates off of brown or green lentils when I cook them. Yes, I have quite hard water which I’ve learned affects bean skins. Would soaking the lentils in the described salt water address that problem?

  4. Lentil pro-tip, pressure cooker. Then you can make even more with lentils, and cross over to the side of dal. Since getting a pressure cooker a year and a half ago, my consumption of lentils went from occasional to all the time. You can even make the best hummus in the world if you use dried chickpeas, soak them overnight, and then pressure cook them for 40 minutes with a natural release, freeze some of the cooking liquid into ice cubes and blend those into the hummus, it makes an absolutely insanely velvety smooth hummus that holds its shape, perhaps blender dependent, I have a Vitamix and it works great, others maybe not so much.

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