|
|
Article: IN GOOD COMPANY LE PUY LENTILS, SMALL AND FIRM, ARE FLEXIBLE AND EASY ON THE COOK.
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- March 27, 2005
- Author:
CopyrightCopyright 2005 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
|
French green lentils are so different from ordinary brown lentils
that they shouldn't have the same name. Where the brown disintegrate
if you turn your back to the stove, the smaller, firmer green variety
tend to keep their shape and offer a nice bite and earthy flavor.
Eaten since ancient times, lentils are unique among the dried
legumes, because they don't require soaking, they cook relatively
quickly, and they're not relegated to hearty foods. Restaurants might
serve lentils with fish, for instance, though the little green pulses
are most familiar beside lamb.
The startling red and saffron lentils on the Indian table - these
are used to make the famous dal dishes - are much more delicate ...