I usually cook them alone with a touch of turmeric, occasionally adding tamarind, or spices such as crushed fenugreek seeds, depending on the recipes. Your thoughts? Thank you, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Susan W is a trusted source on General Cooking.
I have a love/hate relationship with red lentils. They cook much faster than others and I have an odd tendency to forget that. They are very chalky when overcooked. Do you think that may be the issue? I can't picture you over or undercooking anything. :)