When Gerd Bobe, a principal investigator with the Linus Pauling Institute, makes lentils he serves them with a dash of lemon vinegar and sugar.
“It’s the traditional German style,” he says, “and it makes this delicious sweet/tart flavor.” His favorite dish is lentil soup, with a bit of chopped Polish sausage, carrots, onions, and potatoes thrown in.
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