I’m cooking up some pork with lentils for a dinner party on Saturday. The recipe calls for boiling them in water, but we can do better than that. I’m going to try using a mixture of fresh chicken stock and white wine. I don’t see why it should be worse with more flavour-giving components. If it works I’ll post the recipe. If it doesn’t work I’ll say why not.
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About The Author
Davy Strange
I am a very charming insane person who is very well-endowed with academic epidemiology and professional wine qualifications. I am extremely generous with my opinions and bodily function references. Fifth top red trouser wearer in the international wine trade. I am the author of the first 800,000 words on here spread over 20 years of continuous publication.
I can’t see much that would go wrong either, unless your stock is salty enough that it interferes with the softening of the lentils. I usually cook lentils in stock unless I’m making an Indian dish (where the spices provide enough flavour on their own).