French Lentil Salad with Caraway and Radish
Why This Recipe Works
When experimenting with cooking techniques for our lentil recipes, we found that the addition of salt to the cooking water significantly developed the flavor of each lentil. The use of vinegar in lentil recipes, however, was not such a hit. It doubled the cooking time and gave the lentils a rather grainy texture. Subsequent tests with wine and tomato yielded similar results. This is because acids interfere with lentils' ability to bind with water. This in turn causes them to take longer to soften and to have a rather dry taste.