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Home » CHFWeb Forum » Recipes » Freezing lentils?
Freezing lentils? [message #817046] Sat, 04 June 2016 10:59 Go to next message
Jamie
Messages: 4101
Registered: April 2005
Senior Member
I don't want to lose the time invested in cooking lentils from dry. I've a big batch of lentils, two days old and not much cooking liquid remaining...but Jonah and I are under the weather and I know we won't, as a family, eat very much of it.

Can I just throw them in a ziplock and freeze flat/ish? How long will they keep?


Peace
Re: Freezing lentils? [message #817051 is a reply to message #817046 ] Sat, 04 June 2016 13:58 Go to previous messageGo to next message
Tracy in Peru  is currently offline Tracy in Peru
Messages: 7951
Registered: April 2005
Location: Trujillo, Peru
Senior Member
Yes, you can. They can be pretty mushy when you thaw. Thaw completely first before heating them up to avoid the most mush.

I'd guess about six months in the freezer.


In Him--Tracy
Re: Freezing lentils? [message #817054 is a reply to message #817051 ] Sat, 04 June 2016 15:50 Go to previous messageGo to next message
Jamie
Messages: 4101
Registered: April 2005
Senior Member
Tracy in Peru wrote on Sat, 04 June 2016 13:58

Yes, you can. They can be pretty mushy when you thaw. Thaw completely first before heating them up to avoid the most mush.

I'd guess about six months in the freezer.

Hmmm..I wonder if the mush would be too yuk, texture wise. If I pureed the defrosted lentils, do you think they could successfully be stirred into a soup of some sort?


Peace
Re: Freezing lentils? [message #817055 is a reply to message #817054 ] Sat, 04 June 2016 19:28 Go to previous messageGo to next message
Tracy in Peru  is currently offline Tracy in Peru
Messages: 7951
Registered: April 2005
Location: Trujillo, Peru
Senior Member
Sure, just use it as a base for a thicker broth.


In Him--Tracy
Re: Freezing lentils? [message #817071 is a reply to message #817054 ] Sun, 05 June 2016 21:41 Go to previous message
Elise  is currently offline Elise
Messages: 1954
Registered: April 2006
Location: Ohio
Senior Member
We have a soup recipe that I purposely cook long enough so the (red) lentils turn to mush. That's what makes it so good; it's a lovely, velvety texture.


Blessings,
Elise


Wife to Dan
Retired homeschool mom to Emily and Bryan
Academic Resource Tutor at a local high school - basically Mom-at-the-kitchen-table for about 50 students
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