In my palette of dried beans and lentils, it is the red lentil that is used least of all. I am not sure why. Its colour is lively, it is so easy to cook, does not require previous soaking and it falls to a wonderful creamy mush as it cooks. Perfect for when there is [...]

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This entry was posted on Saturday, June 21st, 2008 at 12:00 pm and is filed under 05 May Sth; Nov Nth, Cooking, Food, Lentils, Grains, Rice and Stuff, Middle Eastern, Recipes, Soup, Spices and Herbs, Turkish, Vegetarian, red lentils, vegan. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.