Slow-cooked wild rice and lentils

[Laura]

Even when I soak them and wash the heck out of them, lentils inflame me. But once in awhile I want some dahl, so I pay the price.

 

[Gimpy]

Even when I soak them and wash the heck out of them, lentils inflame me. But once in awhile I want some dahl, so I pay the price.

Yep, same here. Though I've found when making split pea soup with 'red' lentils, that having a nice fatty ham hock in the crock pot with the lentils eases any pain for some reason. The local butcher shop

makes some really nice smoked ham hocks seasonally, and its Hubby's favorite winter comfort food. (Its a treat instead of a staple)

 

[Mr. Premise]

Even when I soak them and wash the heck out of them, lentils inflame me. But once in awhile I want some dahl, so I pay the price.

I'm curious. Have you tried sprouted lentils? The problem for me is that I don't get immediate reactions that I notice from these things so I depend on those who do to know what is inflammatory. My risk is for heart disease and inflammation in that system proceeds silently.

 

[anart]

Even when I soak them and wash the heck out of them, lentils inflame me. But once in awhile I want some dahl, so I pay the price.

I tried to have my lentil concoction last week for lunch, and ended up all bloated every day. It's a bummer because it is SUCH an easy thing to fix and use most of the week. I can't just grab something for lunch because processed food just results in pain at this point, so if sprouted lentils make a difference that would be interesting, but how does one do that?

 

[adam7117]

Yeah, sadly same here with the lentils - and most beans, really. Bloat galore... It is a pity because I actually enjoy the taste - just not the subsequent feeling. It's interesting how quickly the reactions come on, too. Chickpeas might be a good substitute - I don't mind them from time to time (been a while) but not sure what composition they have.

Mung beans seem fine. It's good to see others' opinion - I reckon they make a great addition to stir frys. Though not sure I'm friends with celery...

:)

 

[Hildegarda]

if sprouted lentils make a difference that would be interesting, but how does one do that?

I soak them overnight, and then throw on unbleached paper towel or folded cheese cloth on a colander. Then, cover with the same kind of paper towel / cheese cloth, rinse, and set aside over a bowl in a warm place. The key is to keep them moist by sprinkling water over, without letting them actually sit in water and rot. The sprouts will be ready in 2 days. You can eat them raw or cook in a soup / dahl.

 

[Mr. Premise]

if sprouted lentils make a difference that would be interesting, but how does one do that?

I soak them overnight, and then throw on unbleached paper towel or folded cheese cloth on a colander. Then, cover with the same kind of paper towel / cheese cloth, rinse, and set aside over a bowl in a warm place. The key is to keep them moist by sprinkling water over, without letting them actually sit in water and rot. The sprouts will be ready in 2 days. You can eat them raw or cook in a soup / dahl.

You can also buy them already sprouted and dried.

 

[Alana]

if sprouted lentils make a difference that would be interesting, but how does one do that?

I soak them overnight, and then throw on unbleached paper towel or folded cheese cloth on a colander. Then, cover with the same kind of paper towel / cheese cloth, rinse, and set aside over a bowl in a warm place. The key is to keep them moist by sprinkling water over, without letting them actually sit in water and rot. The sprouts will be ready in 2 days. You can eat them raw or cook in a soup / dahl.

I found this comprehensive guide in sprouting: http://chetday.com/sprouts.html

It describes the different methods of sprouting, and how to go about it with each seed/legume, etc.