Fiesta Friday #623

A rose by any other name would smell as sweet… so the saying goes.

Not so when it comes to lentils… apparently.

As a recent lentil enthusiast, I was surprised to find that different kinds of lentils vary not just in appearance but also in flavor and, more importantly, how they behave when cooked.

I discovered I didn’t exactly love lentils because my experience with the legume was limited to the green/brown kind that usually turns to mush after cooking.

Then I started experimenting with French (aka Puy) lentils and began to appreciate them more. And then… I had Black (aka Beluga) lentils in a salad, and thus my enthusiasm for them was born. Plus, how cute is that name, Beluga lentils?

They’re the tiniest of all lentils, yet they taste the most flavorful.

Beluga Lentils are the tiny black ones

Just like Puy lentils, Beluga lentils don’t break down as much as their green/brown variety in cooking. Instead of turning into mush, they retain their shape so they can be useful as a healthy protein addition to a salad or grain bowl.

But they’re also equally at home in soups and stews.

In short, they’re more versatile than their run-of-the-mill green/brown variety. I’m looking forward to incorporating them more into my daily meals.

And Now, Let’s Look at These:

Authentic Galette des Rois Recipe – French Kings Cake

Smoked Oysters

Sugar Free Peanut Butter Cookies

One Pan Lemon Chicken and Rice

***

Now, let’s party! Join Fiesta Friday #623 by adding your link(s). Don’t forget to link your post to FiestaFriday.net and the cohost’s blog so you can be featured.

If you’re interested in becoming a cohost, please let me know.

If you’re new to Fiesta Friday, please read the guidelines.