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  1. Matt (No Meat Athlete)

    Looks awesome! I have found lentils to be so good for, like you say, busy weeknights. I wonder how this one would be if you didn’t puree it, just to keep the texture? Also, how are red lentils different from other ones (other than the obvious)?

  2. Amber Shea

    Thanks! I actually stopped blending it just short of smooth. I thought it would be nice to keep a tiny bit of texture. I’m sure it would be great (and faster!) unblended, too. Red lentils are different because by the time they’re done cooking, they’ve lost their color and broken down so much as to be unrecognizable; they’re almost partially self-pureeing, in a way. (You can kind of see what I mean here.)

  3. Rachel

    This was my first experience cooking with lentils and I absolutely LOVED it! In fact, I’m eating it right now! Instead of the yogurt, I topped it with black pepper and dried cilantro leaves. I’m very excited for my leftovers!

  4. Amber Shea

    Rachel—YAY! Almost all soups are great leftover, but this one especially. Welcome to the Lentil Lovers’ Club!

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