two questions really rather than topics.
firstly, as i am a one pot wonder i always chuck my lentils in with other ingredients and then add stock / water and cook them in situ. many recipes advise cooking lentils separately in water or stock AND then adding to your final dish.
i dont really see why i should cook them separately.
also whenever i see recipes calling for a soffritto - celery, carrot, onion, garlic the onion seems to be added first but surely its celery then carrot then onion and finally garlic as thats the order in which they soften.
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