Substituted brown for red lentils. Will there be...consequences?
Should I plan to simmer a bit longer? Add more/less salt/lemon juice/spices? Plan to use blender to increase mushiness?
Will I even be able to tell a difference with my uneducated palate?
Also, my grocer told me that he was having a hard time getting red lentils in bulk. Anyone else finding their red lentil bulk boxes empty? I live on west coast, US.
Thanks for sharing your knowledge!
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6 Comments
I find red lentils easy to purchase. My bulk stores have them, my ethnic Indian and Arabic markets have the, and my local Fresh & Easy has them.
Two personal notes; 1) I have had trouble buying red lentils from bulk bens, too. 2) I would buy French lentils (pays or green lentils) before I bought brown ones, again for aesthetics. I think they are prettier and toothier.
Thanks again! Will go add water.