I cooked my first batch today. I rinsed them in a colander before cooking. I cooked them in chicken stock, water, and chardonnay. I got a scum around the edge of the pot at the waterline. It looks like I popped the skins and that's what made the scum. I tried to cook them past "al dente", and failed. I'm guessing they don't cook past al dente and that I simply overcooked them. If that's not the case, please share. I did not pre-soak or anything. Can anyone share some recipe ideas for lentils as a side dish? What I ended up with is an earthy flavor, not terribly unlike pinto beans. I served them alongside a chicken marsala (with chardonnay subbed for the marsala -- I went wine shopping yesterday and had to try some out). I realize that lentils are often made vegetarian, but I don't have any restrictions on using meat (or stocks). As always, any advice is appreciated.