I feel like making some mujadara, but the only lentils I've got currently are red lentils - no green or brown lentils. Many recipes I've read have specifically said that red lentils are to be avoided, as they will lend themselves to a mushy consistency.
I understand that red lentils take less time to cook than green or brown lentils, but I don't understand why they supposedly won't work for mujadara. Would adding them into the pot with the rice later than most recipes call for work well? Since that would result in them cooking for less time. I ask in part because if substituting for red lentils in this way were so simple, I'd expect recipes would note it as a substitution, rather than specifically cautioning against it.