A new report from The Food Foundation has found that plant-based meat alternatives are better for the planet and tend to be healthier
  • Zier@fedia.io
    1·
    3 months ago

    Interesting. I usually do the French Lentils because they cook the fastest. And regular brown. Red are quick but I usually use those to thicken pasta sauce since they disintegrate but add thickness and protein.

    • addictedtochaos@lemm.ee
      1·
      2 months ago

      there are like 100dreds of different ones ;-)

      usually, you have to cook them this long because the outer shell has some form of toxin against plant eating animals.