I eat a lot of lentils. In the past I ate the normal sized grey lentils but they needed way too long cooking time. On the lable it said 45 minutes but I only cooked them 20-25 minutes because after that they would dissolve.
And then I switched to small red lentils which have 10 minutes according to the lable. But I cook them only 5-6 minutes because they also tend to dissolve.
However I recently read that lentils and beans and stuff like that contains dangerous proteins (phasin and other proteins) which need to be destroyed by cooking. If you ate raw beans for example then it could be lethal!
I wasn't aware of that. I also did not read any warning on the lables of the lentils. What if I did not cook them long enough and the stuff was still in there?
This really worries me. I only eat lentils cause I thought they're healthy but what if I have been cooking them not long enough and then actually harmed myself all those years since I started eating them?
I also read that the water in which beans are soaked and cooked could also contain these dangerous proteins! But when I cook the lentils then many times I use the water in which they were cooked to make a soup. What if the water is dangerous?
Thread: Are lentils dangerous?