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Last Night I Ate A Hamburger . . . .

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balloonshark said:
I normally cook my lentils without a ton of water so they aren't soupy. I like a little bite to my lentils. I'm having a hard time finding Puy lentils on Amazon (I'm in the US). The ones I see are $9 a pound and have complaints they aren't really Puy Lentils. Most search results are labeled as French lentils and I have no idea if they are from the "Puy en Velay volcanic region of central France".
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I'd imagine that French lentils would be functionally the same in a recipe!
 
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