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 much of a strong flavor which somehow interfere with the other flavors of the dish.
