Cooking & Baking
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(51,490 posts)Lentil Storage
Dried lentils have an indefinite shelf-life, yet another reason why our ancestors kept them as a staple food. With age, the color may fade a bit, but the flavor will not noticeably deteriorate. Store lentils in a sealed package or airtight container in a cool, dry place. For best flavor and presentation, use dried lentils within one year.
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rhett o rick
(55,981 posts)I am not worried about the color just concerned about their taste.
sinkingfeeling
(51,490 posts)a taste difference.
rhett o rick
(55,981 posts)TygrBright
(20,777 posts)And cooked them up for salad or lentil loaf and they were delicious.
helpfully,
Bright
elleng
(131,320 posts)who also cooks for us regularly, says probably a few centuries!!! The longer kept, the longer soaking takes.
Warpy
(111,423 posts)and I agree with your Pakistani friend.
Some legumes with a high oil content do go rancid.
rhett o rick
(55,981 posts)Gormy Cuss
(30,884 posts)All dried beans dry out a bit more with age and take longer to soak, longer to cook.
surrealAmerican
(11,368 posts)I don't usually soak lentils, just boil for about 25 minutes. How long do you soak them? How long do you cook them after soaking?
rhett o rick
(55,981 posts)them for an hour and they came out great.
Texasgal
(17,049 posts)I have some in the pantry that are pretty old... like maybe a year.
rhett o rick
(55,981 posts)I put them in with crushed canned tomatoes and vegetable broth and simmered them for an hour and they came out fine.
Texasgal
(17,049 posts)I have a recipe for a lentil loaf I'd like to try...
rhett o rick
(55,981 posts)Always looking for healthy meals.
Texasgal
(17,049 posts)ngredientsSavings in Austin, TX 73301 Change Zip
1 can (14-1/2 ounces) vegetable broth
3/4 cup lentils, rinsed
1-3/4 cups shredded carrots
1 cup finely chopped onion
1 cup chopped fresh mushrooms
1 tablespoon olive oil
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh parsley
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup cooked brown rice
1 egg
1 egg white
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons tomato paste
2 tablespoons water
Directions
In a saucepan, bring broth and lentils to a boil. Reduce heat; cover and simmer 30 minutes or until tender. In a nonstick skillet, saute carrots, onion and mushrooms in oil 10 minutes or until tender. Add basil and parsley; saute 5 minutes.
Preheat oven to 350°. In a large bowl, combine carrot mixture, cooked lentils, cheese, rice, egg, egg white, garlic powder, salt and pepper; mix well.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Combine tomato paste and water until smooth; spread over top of loaf. Bake 45-50 minutes or until a thermometer inserted into the center reads 160°. Let stand 10 minutes before cutting. Yield: 6 servings.
Lucinda
(31,170 posts)I like lentils, so they don't hang around my house too long.
rhett o rick
(55,981 posts)great.