Red vs Green Lentils: Which Wins for Protein & Flavor
Red lentils are split, hulled legumes that cook quickly into a soft mash; green lentils are whole, skin-on seeds that keep their shape and take longer to soften. Home cooks often grab whichever bag is closest, but stew texture and final flavor shift dramatically. Swapping them mid-recipe can turn a hearty salad into mush or…