Freezing cooked lentils (?)

[KValley]

Is this advisable- would they just turn to mush upon defrosting? I made an overly large batch, decided to cut the recipe for which they are intended in half, and now have a large bowl of red lentils, cooked until very soft, in the fridge. What to do, what to do?

TIA!

Julie

[kima]

Hi Julie!
I amsure the bean quueen will check in soon- no doubt life in the bean kingdom keeps her very busy.
I can say it has been my experience that the lentils are rather mushy when defrosted but they are still very good in soup. Red lentils tend to be the mushiest in my experience. Good Luck. You are having company today if I remember correctly (i live vicariously through these BB's). Have a fun time!!
I am off to Calgary this afternoon for our National Champs in track- I am NERVOUS!!!

[Jewel]

Just my own opinion, but any time that I have frozen cooked beans, lentils or potatoes in soup or in a dish, they have come out mushy and mealy. I don't thing legumes or potatoes freeze well!

Of course after my Ice Cream Fiascos so far this week, the temperature and general attitude of my freezer is in question anyway! :confused:

[SandyM]

Love your avatar, girl!

[KValley]

Phoebe needs a toll-free hotline: 1-800-Bean-Queen or something.

Hmmm, I'm just ruminating over thi whole mush factor thing. I think I will go with the full recipe that I had intended, and just add the rest to soup and salads this week. I am also thinking of quesadillas- since the lentils are already soft, they will mash up great with some feta cheese, roasted tomatoes. A great breakfast before hiking this weekend- with those Maple Tea Scones!


Okay, just finished making tonight's Chocolate Mousse (May '01) now off to do the Curried CousCous salad with Cranberries for tonight and Coconut rice for tomorrow.

Maureen, GOOD LUCK in Calgary!!

Jewel- I just started kickboxing and I LOVE your avatar!!!

[veggie val]

You might consider just making more lentil dishes, like a lentil cassarole or lentil patties. My dad and my husband make a rice/lentil patty w/ eggs and seasoned to taste that they fry up, and take in lunches. My dad freezes his patties w/ a small piece of wax paper in between each patty. My husband, so far (only started this week), just has them in a tupperware container. He only has a weeks supply, and I thought there would be no need for freezing them. Some thoughts, you might try it.:cool:

[Ohioan]

My beans don't usually hang around long enough to get frozen :D , but the more "solid" beans (kidney, cranberry, pinto, limas, black turtles, chickpeas) usually freeze fairly well. White beans, which are a bit softer (cannelini, navy, great northern), don't do so well, and lentils are touch and go, especially the red lentils, which are pretty mushy to begin with. Actually, the problem with the softer beans isn't just the "mush" factor, but that the flavor sometimes goes a little "off."

I'd say keep the lentils in the fridge -- they'll last for about a week -- and use them in other dishes. Red lentils make a wonderful sauce for spaghetti or linguine.

Or then again, you could invite me over for dinner.:p

Cheers,
Phoebe

[KValley]

Phoebe- I made a dish of bakes lentils with carmelized onions and roasted tomatoes - using nearly all of my lentils. There is enough of this dish to feed a small island. Dinner's at 7 tonight (salmon, coconut rice and a warm spinach salad are also on the menu). If you could pick up a Pinot Noir on your way over, that would be great.

No lentil freezing will take place in this house!

See you soon! :)

[kirkbyky]

Hey KValley!

Could you post that recipe (lentils w/carm onions & roasted tomato's). That sound delicious! Hope it turned out well.
TIA

Kyle