What is your rating of lentils in terms of flavor? It seems like black lentils (which are hard to find) are the most delicious lentils ever and green lentils, well, they're just not near as good and don't bring as much to a dish as other lentils. What's the difference?
Yeah, different plants, different flavors. French, puy, black, and/or beluga lentils are the best for all things "classic lentil". They are great cold, in soups with other ingredients, and hold their shape like a champ. We barely bother with the green lentils; I haven't used them in awhile. We use brown lentils if we dont mind them getting mushy, and red lentils are our favorite for a stand alone lentil soup that we want brothy and lighter tasting. Basically, our favs are the the black lentils (whatever they're called that day) and red lentils for both taste and texture.
Came here to find out the difference in lentils. Thanks! (So another recipe--not Bad Manners, sorry--that calls for brown or green lentils, I can ignore and use red lentils because that's what I bought because you told me to is ok?)
it really depends on the recipe. i'd replace them with the black lentils we were talking about since they'll be more like the flavor the lentils you'd be replacing. Red lentils break down a little faster and might make the texture a little weird depending on the dish.
What is your rating of lentils in terms of flavor? It seems like black lentils (which are hard to find) are the most delicious lentils ever and green lentils, well, they're just not near as good and don't bring as much to a dish as other lentils. What's the difference?
Yeah, different plants, different flavors. French, puy, black, and/or beluga lentils are the best for all things "classic lentil". They are great cold, in soups with other ingredients, and hold their shape like a champ. We barely bother with the green lentils; I haven't used them in awhile. We use brown lentils if we dont mind them getting mushy, and red lentils are our favorite for a stand alone lentil soup that we want brothy and lighter tasting. Basically, our favs are the the black lentils (whatever they're called that day) and red lentils for both taste and texture.
Came here to find out the difference in lentils. Thanks! (So another recipe--not Bad Manners, sorry--that calls for brown or green lentils, I can ignore and use red lentils because that's what I bought because you told me to is ok?)
it really depends on the recipe. i'd replace them with the black lentils we were talking about since they'll be more like the flavor the lentils you'd be replacing. Red lentils break down a little faster and might make the texture a little weird depending on the dish.
Thank you! I'm looking to make curry lentil soup (didn't see a Bad Manners recipe for that, so I'm not cheating on you)