Green lentils type laird
Lentils are low in fat and high in protein and fiber, and have a mild, often earthy flavor, and they're best if cooked with assertive flavorings. Before cooking always rinse lentils. Unlike dried beans and peas, there's no need to soak them. Lentils cook more slowly if they're combined with salt or acidic ingredients, so add these last. These are imported by us from Russia and Turkey.
