I love red lentils ( I have no idea why they call them red, they’re
clearly orange), they have a delicate subtle flavor and the fact that
they are hulled makes them cook really fast. Too bad they don’t keep
this amazing orange color after cooking.
I started doing this
recipe last winter, it’s an idea from Foodnetwork Magazine. I tried
making this recipe both with brown lentils and yellow split peas, yellow
split peas are working fine, brown lentils not so much. They have too
