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!