Oh SO btdt!!!
Thanks NewMama07! I'm going to try that soon!
Pinksparkly - if there is a difference, what are the regular green ones called? Regular green? Huh... Thanks for the clarification! I, for one, had no CLUE there was a difference. If I've used 'regular' green ones, it was entirely by accident. They are both really good. I find the red ones make great soups and stews, so this makes sense, a firmer lentil will have more texture. :mrgreen
Tonights crock pot was a hit, but we had no salad fixings, so I made garlicky kale...now maybe I undercooked this, but on it's own, it was kind of bitter. What might I do differently to take out the bitter? I sauted it in a bit of olive oil and diced garlic, I ribboned it and cut the ribbons in half. Should I have added something? A touch of cider vinegar maybe? Or ginger tamari?