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From:	Deborah (Recipes.vegsource.com)
Subject:	Don't frown at your brown lentils
Date:	July 8, 2010 at 10:04 pm PST

In Reply to: Difficulty cooking Brown Lentils posted by Crab on July 8, 2010 at 8:46 am:

Stainless steel is my favorite for cooking
any kind of bean. But it's strange that
the cast-iron is giving you so much trouble.

The size may be part of the problem, since
a smaller pot gives the beans less space
to soften and enlarge.

Try the stainless steel again, using the
same proportions of beans and water as
you did with the cast-iron one, and see if
they come out ok again.

If this happens again, you can
put the crunchy beans and water in a
blender and blenderize them, then
return it all to the pot and continue
to cook until they taste "done".
Cook gently to avoid sticking.

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