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Lesson 20. Assignment: Cooking experiment using beans



  • Three pots about the same size*
  • Green lentils
  • Salt
  • Lemon or tomato juice or pulp or pieces, or vinegar
  • Tap water

You need some kind of lentil with a skin. The typical green lentil, aka massor dal, mediterranean lentil will work well because it 1) has a skin and 2) it cooks the quickest.  

You'll need three pots and tap water. The pots don't need to be the exact same size but they can't be too different. If you don't have three pots, just do the same experiment three times separately and note down which concoction has the softest lentil.

In one pot, take 1/8 cup of a whole bean (meaning a bean with a skin) such as the green lentil, cover it with tap water - about 1.5 cups. 

In the second another pot, take the same amount of the beans and water, add 1 tablespoon of lemon or tomato pieces, or vinegar.

In the third pot, take the same amount of the beans and water, add 1 teaspoon salt. 

Bring all three pots to a boil. Put them on simmer. Cover with a lid. Check back in about 15 minutes.

After about 15 to 20 minutes see which pot had a mushy lentil in it. The bigger the bean, the harder it'll will be when exposed to salt and acidic ingredients. 

*If you don't have three pots, do the experiment three times and record your findings. 


You are on Lesson 20. Go to back to Lesson 19 or forward to  Lesson 21 or go back to list of Course lessons or Recipes.

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