Appears in Cook's Illustrated September/October 2011, America's Test Kitchen TV
The key to creamy but firm lentils lies in the relationship between legume and salt.
The most important step in making a lentil salad is perfecting the cooking of the lentils so they maintain their shape and firm-tender bite. We first brined the lentils in warm salt water, which softens their skins and leads to fewer blowou...