We prefer French green lentils here, though brown will also work; use any combination of cooked beans for this recipe — you'll need six cups total, or about four cans. Madhur Jaffrey pairs ...

We don’t believe in sacrificing flavor when eating healthily, so we gravitate toward recipes that pack in good-for-you ...

A basic guide to legumes might help you understand lentils as a whole, but it won't tell you that there are actually five ...

Fold in lentils and roasted vegetables and sauté to heat through. Season to taste with salt, toss with parsley and serve. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.

This recipe taught Garten to always use the best ... Garten goes for Le Puy, or small, green French lentils, which are less starchy than common brown lentils, for this hearty soup with robust ...

1. Have on hand a large flameproof casserole, Dutch oven, or soup pot with a lid. 2. With the tip of a paring knife, prick ...

Lentils do not need soaking before cooking. Some will hold their shape well when cooked; others will collapse once cooked, so you need to decide what kind of recipe you are using the lentils for.

Put the lentils in a saucepan and cover with 450 ml water. Add the garlic clove and 1/2 of the onion. 2. Bring to boil and cover with a lid. Let simmer for 20-25 min until the lentils are cooked but ...

Owners of Atlanta dining concepts Adobo ATL, Anis Cafe & Bistro and Jose's Birria & Burgers share recipes for braised dishes: chicken adobo, birria and braised lamb shanks.