We're increasingly hungry for tomato, cauliflower, or carrot soup. It's worth using fresh, seasonal vegetables for them, but ...

While there are many ways to make lentil soup, this recipe elevates the humble source of plant-based protein by combining it ...

When cooked, place the roasted tomatoes and chorizo in a large saucepan discarding the vine. Squeeze the garlic into the pan and discard the skins. Add half the lentil stew, the stock and a pinch ...

Add the onions, garlic and peppers and cook for 5 minutes, until gently softened. Add the lentils, tomatoes, stock, chutney and seasoning. Cover and simmer for 40-60 minutes until the lentils are ...

Add a splash of water if the pan gets dry. Add the stock, lentils and bay leaves. Stir well and increase the heat to medium. Simmer, uncovered, for 10 minutes. Remove the bay leaves and stir in ...

We’ve got more lentils — and more Ali Slagle — with today’s hearty one-pot recipe: a streamlined take on a classic Neapolitan ...

Combine the lentils, cucumber, cherry tomatoes, spring onions, dressing and mint, if using, in a small shallow bowl. Crumble the feta over the top and serve.

This is a quick and easy recipe, and is tasty eaten cold the next day. Cavolo nero has a wonderful plant form (I've heard it called cabbage palm) and I grow it for its looks as much as its use.

Place the pressure cooker pan without the lid over a medium-to-high heat. Add the oil and brown the lamb shanks. Remove the shanks from the pan and set aside. Add a little more oil if necessary ...

Lentils are a nutritional dynamo, which makes them the perfect foundation for vegan soups that are not just delicious, but ...

Lentils are cooked with tomatoes, aromatics, and coconut milk to create a currylike dish that’s satisfying and rich. Puerto Rican-born and Atlanta-raised Von Diaz is an Emmy Award-winning ...