I have a recipe for a nice lentil dish (lentils, caramelized onions, herbs & spices) that includes the direction to get your cooked lentils "fluffy".
When I cook *red* lentils, either after first soaking them, or cookg them w/o soaking, they come out kind of mushy, even cooked for a short period of time; there's no way these things are gonna get "fluffy".
Can regular brown lentils ever be cooked so as to get "fluffy"?
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