I usually wash grains and beans before using them. I wonder how/for what dishes I should wash red lentils?
When I washed them, the water looks "soapy" (lots of foam) until I change it cr. 8 times. According to this blog, this is a correct procedure, I should wash the lentils until the water runs clean (i.e. no foam). But obviously, it takes time, and starch (?) is sometimes beneficial for the dishes.
So my question is: for what dishes I should wash red lentils until the water becomes clean, and for what I should wash just once or twice, to wash off the dust? Dished I have used red lentils so far are red lentil burgers (cooking them in boiling water, mashing, forming patties, and then pan-cooking them), and Dal Adas (soup).