Lentils are a great addition to soups—high in fiber and protein, and low in fat! You will notice three types of lentils when shopping.
Green, also called French lentils, hold their shape better than the other two, therefore are great in salads. Red lentils cook faster than the other two and become tan in color when cooked.
The brown lentils, which I use here, become the softest when cooked and are perfect for soups and stews. Enjoy!
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