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Different lentil varieties work best in soups, salads
1/11/2018

Brown and green lentils impart a mild, earthy flavor to stews, soups and pureed dips, and can help to thicken dishes. Red lentils are best for soups, sauces or curry dishes such as daal, while flavorful black beluga lentils hold their shape when cooked and are often used in salads.

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