My old trick for stretching ground beef with lentils backfired hard last night

I spent 45 minutes simmering red lentils to mix into a pound of 80/20, but they turned to complete mush and my kids called it 'beige slop' so now I'm trying to figure out if green lentils hold up better in taco meat.

2 comments

2 Comments

rosek7321d ago

Did you RINSE the lentils first? That rinsing really matters for keeping some texture in tacos.

kellymurphy21d ago

Forgot to rinse them the first time I made lentil tacos and it was a soggy mess. Now I always dump them in a strainer and run cold water over them for a minute or two. Really helps keep them from turning into mush when they cook. I also pat them dry a bit with a paper towel before throwing them in the pan. Makes a huge difference for the texture, way more taco-like.