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Daily discussion thread: 🐈‍⬛🤢⚽ Wednesday, June 12, 2024 (aussie.zone)

submitted 5 months ago by [email protected] to c/[email protected]

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[–] [email protected] 1 points 5 months ago (1 children)

I’ll have a look.

I’ve never eaten lentils before so no idea in its texture or taste or if I’ll even like it.

[–] [email protected] 2 points 5 months ago

Then red lentils are the go - no pre-soaking and they boil up to nothing, just add thickness. Great in soup or any kind of stew. This is the cottage pie filling I made on the weekend:

onion & garlic fried in oil
fry 500g mince (added some cornflour so it thickens but optional)
added some tomato paste (or tin of toms, or some passata - whatever is cheap and tomatoey)
added 1/2 cup(ish) red lentils
added some stock power (or gravox)
added a cup of water

Boiled it up until thick - if you have frozen veg chuck it in at the end. Omit the cornflour and/or up the tomatoes for more of a bolognaise.

That and some mash taters on top - I got about 4-5 good meals