Can green lentils be used in a red lentil recipe?

Green lentils take a little while longer to cook. The flavor is essentially the same, IMHO, although I’ve heard comments that the red ones are sweeter, or nuttier, and the greens are a little pepperier more peppery.

With those differences in mind, I usually find my lentil dishes are more defined by the flavor profiles of the other ingredients I use.

Going to keep looking for reds because they’ll look nicer but there is cumin, cilantro and lemon in the recipe so I suspect you are right.

Also, the reds will cook up to be softer, whereas the greens will keep the shape, unless you stew them for hours like I tend to do.

The answer is “yes”. The taste and consistency may be different than what was expected, but they will still “work”. Be bold! Go for it!

YOLO

Found red ones at a different store so I’ll use them.

So…are you going to post the recipe?

Let me make it first and see if it’s good. Or actually – you can Google it. It’s the NY Times red lentil soup recipe.

It’ll be a yellow lentil recipe now..

Made the soup this morning while in for the blizzard. It’s easy and delish!

Here’s the recipe:

http://cooking.nytimes.com/recipes/1016062-red-lentil-soup-with-lemon

Ah. Looks great, but sounds too spicy for me. Just the thing when you’re hunkered down against a chill wind, though, I’d guess.