I'm not sure green lentils will work the same way. Green lentils are essentially the whole lentil bean, with an intact covering. Red lentils are split, and no longer have a coating at all. So when they are cooked, green lentils will retain their shape and some bite, where red lentils disintegrate. Green lentils also require longer cooking time to soften. I'd be afraid the green lentils would just end up little bits of unpleasant grit.
I did end up using the green as well. I did my own taste test and did half with red lentils and half with green lentils. Green tenders were a little more crunchy but since both red and green lentils needed to be pulsed in spice grinder, I was able to break them down. The tenders were delicious.
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