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Old 11-21-2004, 10:16 AM   #11
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Red lentils are so beautiful dry, but loose their color when cooked. If you can get them, great, but never give up a recipe because you cannot find them. Substitute regular lentils, and close your eyes. The flavor will be slightly different, but don't give up the recipe if you cannot get the exact ingredient. If you have an asian grocery in your area, you might find them there (I can get them in Dubuque). But I wouldn't skip a recipe because of the color of the lentils.
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Old 11-23-2004, 06:59 AM   #12
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Quote:
Originally Posted by lyndalou
Where can I get red lentils? My supermarket doesn't carry them. :(
Just checked my supermarket, and found that Goya makes them. A bit lighter in color than the Turkish ones I get loose.

Another option is Masoor Dal, Indian split red lentils, which are available online:

http://www.ishopindian.com/shop/cata...-p-1-c-23.html
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Old 11-26-2004, 01:02 AM   #13
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You should try and get hold of the following book, which is specifically Morrocan, although many recipes are very similar to other parts of North Africa:

The Morrocan Collection

Hilaire Walden

Hamlyn, London, ISBN 0 600 60584 1
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