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Spent 3 weekends fighting lentils before I figured out the obvious
Every budget post screams about lentils being the cheapest protein, but nobody mentions they take forever to soften unless you soak them overnight. I tried cooking them straight from the bag three times, and each batch came out like little pebbles. Finally realized my tap water in Phoenix is too hard, so I switched to bottled water and added a pinch of baking soda. They were done in 25 minutes flat after that, but why did it take me 9 days to find that out? Has anyone else had their local water wreck a cheap staple?
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wren_jackson5d agoMost Upvoted
Ha, actually hard water makes lentils firmer, not softer, so bottled water probably wasn't the magic fix!
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