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Interesting. I usually do the French Lentils because they cook the fastest. And regular brown. Red are quick but I usually use those to thicken pasta sauce since they disintegrate but add thickness and protein.
Interesting. I usually do the French Lentils because they cook the fastest. And regular brown. Red are quick but I usually use those to thicken pasta sauce since they disintegrate but add thickness and protein.
there are like 100dreds of different ones ;-)
usually, you have to cook them this long because the outer shell has some form of toxin against plant eating animals.