One is split and red colour and small and the brown ones are a different variety they are round, unsplit, brown and have skins on them.
lilyfield,
Jun 9, 7:19pm
and are soooo much nicer
uli,
Jun 9, 7:32pm
Different varieties, so cook differently as well. Any more questions?
calista,
Jun 9, 10:07pm
You can cook the red ones in a soup in about half an hour. The Puy and green ones are bigger and take longer to cook.
white_elephant,
Jun 10, 4:59am
The recipe said brown lentils but I couldn't find them at the supermarket so bought red.
bluecalico,
Jun 10, 5:19am
Red lentils completely mush down when cooked so you wouldn't really know they were there... . . eg. in a tomato soup, whereas brown lentils hold their shape when cooked are have an earthy sort of flavour.
white_elephant,
Jun 10, 7:02pm
Asked this time at the supermarket for brown lentils and they don't sell them. Where should I look for them at an unfamiliar supermarket?
tims04,
Jun 10, 7:33pm
Brown lentils are often found in the Organic section of supermarkets. Most Indian spice shops also sell them, that is where I buy mine.
calista,
Jun 10, 8:13pm
New World here are good for lentils.
white_elephant,
Aug 6, 5:46pm
I finally managed to get brown lentils and made Sophie Grays Friary Lentil Soup, it was very nice, I'll try and use brown lentils more often. I'm not generally a fan of Sophie Gray recipes but we all enjoyed this soup.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.