Quote:
Originally Posted by heartofjoy
Let me know how you like it. I used brown lentils and it seemed like they took longer to get as soft as I prefer them, so keep that in mind.
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I have found that the age of the lentels varied the cooking time more than the diffrent colors.
When I first moved to Vermont and bought some lentels at a 'healthfood/vegan' store that looked exactly like the ones I had previously bought from a groshry stores but they cooked up in much less time. I figured out that they were just much much freasher - they can in bulk and the store went though them really fast.
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