Indian-Spiced Lentils with Kale
7 comments
Appears in Cook's Illustrated March/April 1995
All types of lentils are best when cooked with salt but without acid.
WHY THIS RECIPE WORKS
When experimenting with cooking techniques for our lentil recipes, we found that the addition of salt to the cooking water significantly developed the flavor of each lentil. The use of vinegar in lentil recipes, however, was not such a hit....
