my new soup buddy

i always keep lentils in my pantry, but i normally buy the brown ones. so when my recipe for moroccan lentil soup called for red ones, i had to do a little more searching around our supermarket, and i happened on these little lovlies. these split red lentils (masoor dal -- found in the middle eastern isle) seem to cook a lot faster than whole brown ones, so are great to drop into my tomato soup when i'm in a hurry and want some more protein (with no fat and really low in calories - what more could you ask for?) awesome.