I thought I had this figured out, but I'm still not quite sure.
I like to make soup with lentils. Here is what I do:
Rinse raw lentils under cold water until clean. Wait until soup stock and veggies are hot. Add clean lentils. Simmer until done. Usually, this results in a nice light colored stock. No problems.
When I used to put the lentils in the cold stock, they would turn the entire soup a dark, dirty blackish color.
Tonight, however, I added the lentils just before the stock reached a boil - it was giving off steam. And - whoosh - instant color change to the soup - blackish looking dishwater color.
It doesn't affect the taste - but it looks ugly. Was this due to not waiting for the stock to reach a boil? Or is there something else wrong? Help?
I like to make soup with lentils. Here is what I do:
Rinse raw lentils under cold water until clean. Wait until soup stock and veggies are hot. Add clean lentils. Simmer until done. Usually, this results in a nice light colored stock. No problems.
When I used to put the lentils in the cold stock, they would turn the entire soup a dark, dirty blackish color.
Tonight, however, I added the lentils just before the stock reached a boil - it was giving off steam. And - whoosh - instant color change to the soup - blackish looking dishwater color.
It doesn't affect the taste - but it looks ugly. Was this due to not waiting for the stock to reach a boil? Or is there something else wrong? Help?