Welcome To The Bitchery
Welcome To The Bitchery
This is a platform for User Generated Content. G/O Media assumes no liability for content posted by Kinja users to this platform.

My Shame: A Lentil Fail

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! :(


Share This Story

Get our newsletter