I made lentils for the first time tonight, in a vegetarian bolognese, I enjoyed it. However, I noticed my mouth had that dry mineraly feel that happens when I eat spinach. After some googling it seems like oxalic acid is the culprit. What I can’t find out is if I just didn’t cook the lentils long enough or if I’m doomed to have a dry mouth anytime I eat them.
I used brown lentils, and walnuts as well, in the sauce if that information is relevant. Thanks!
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