I'm making yogurt rice from The Essential NYT cookbook - I've seen this recipe mentioned on this site a few times. I'm a little confused about the lentils - how do I cook them before I add them? Do I cook them at all? If not, what consistency should they be when finished? From my brief web search (and their consistency) it doesn't seem like unboiled lentils are edible, thus the confusion (I also don't have the book with me now so my mother emailed me the recipe, and something could have gotten lost in translation). Thanks!
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!