Lentils bring so much to the table. Most people eat lentils for lean protein. And it’s true, they offer a low-fat, ...

Lentils are a colorful, earthy addition to your pantry. Each type of lentil—black, green, brown, red and yellow—has a unique flavor, texture and culinary purpose. This legume is versatile ...

The soup freezes well. Carefully sort the lentils. Brown the sausage in a medium skillet over medium heat, stirring frequently to break up the clumps. Remove from the heat. Drain and discard any ...

Red and yellow lentils are particularly popular for this purpose. Salads: Green and brown lentils are ideal for salads, providing a nutty flavor and firm texture. Curries: Lentils are a common ...

A large family of pulses with many varieties, sizes and colours. Lentils do not need soaking before cooking. Some will hold their shape well when cooked; others will collapse once cooked ...

My grandmother Esther’s lentil soup was one of my favorite things ... 2 tablespoons soy sauce and 1 tablespoon each brown sugar and molasses. Cook it on high for three hours, stirring a couple ...

To shield the imposters from scrutiny by picky eaters, Tsui recommends opting for red lentils rather than green or brown because of their more unobtrusive taste. 8. Thicken a smoothie. Okay ...

Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables and flavorful tadka. This creamy, comforting khichdi is ready ...