I usually use regular old brown lentils when i make my curried lentil handpies every few years. I don't remember them being mealy. But recently i finally cooked up some French de Puys lentils (little, olive green, oval)i had had in the pantry for 1-2 years. They were def'ly mealy.(I had to put alot of effort into making the soup such that the other components took away ones attention from those mealy lentils! Does your experience say this is normally how those lentils are, or is it because they were old? Thx much.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)