A few years ago, I had salmon and lentils at a French bistro-type restaurant - the friend I was dining with said that it was a common pairing in France, where she had lived for a few years. Ever since then I have been trying to recreate this combination, and though I am now able to broil the salmon without it being the texture of wood, every time I make lentils, they are absolutely disgusting. Tonight I made them with chicken stock, bay leaf and 'herbs de Provence.' They were hard and tasted like soap. Am I possibly using the wrong kind of lentils or something? They are just regular brown Goya lentils. Please help me, I feel like a GT impostor! :(