or this classic, try to find genuine puy lentils or the equally nice brown Umbrian version. The advantage of these lentils is that — if not overcooked — they will have a delightful al dente texture, a perfect foil for all roast meats, wild or farmed. They’re especially wonderful with venison. Other green lentils tend to turn to mush easily and are larger and less pleasantly textured. It can take a
