ok, have decided that lentils are the future.
so , to bulk out things like spag bol , chilli etc.. do i use red or green lentils? at what point in the cooking process do i add them?
to make dahl do i need zillions of spices?
other lentilly advice much appreciated
including weaving tips
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Talk lentils to me please!
11 replies
lulumama · 09/09/2008 10:52
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