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Whenever I cook black lentils there is always a hard crunchy piece in every bite while other pieces become soft as they should, I start cooking by boiling for about 30 minutes in unsalted water until almost all the lentils are soft. I tried changing my soaking time and boiling time before I add salt but it didn't help. Could it be that the manufacturer is mixing old lentils with newer ones or is there something else.

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    There are many sorts of lentils, and they cook differently. Some names are used for more than one type so please update witrh what sort, being as specific as you can – Chris H Nov 21 '18 at 9:53
  • related: cooking.stackexchange.com/questions/6928/… – Ess Kay Nov 21 '18 at 10:03
  • It is black lentils, I don't know the exact name – Ahmad Hani Nov 21 '18 at 10:44
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    do you mean black gram, also called urad? do you use it whole or split? do you buy it loose or already packaged? do you sort it if you buy loose? how long do you soak it? do you soak in cold water or room temperature water? how long do you boil it for? More information will help getting a better answer. – Ess Kay Nov 21 '18 at 11:11
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    foodsubs.com/Lentils.html has a few different types, can you tell from that which you've got? Certainly I always soak black gram overnight then slow cook (simmer gentle for hours) without trouble. – Chris H Nov 21 '18 at 12:40
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When cooking any sort of legumes 1) Sort them (if you don't trust it to be pre-sorted) 2) Soak them (make cooking easier, and also more uniform, since they already absorbed moisture) 3) Now you cook them. I don't simmer in the slow cooker, I usually pressure cook them

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