Lentils are chameleons in the kitchen. They’re just as comfortable adding heft to a salad as they are as the base of a slow cooker curry. On top of being wildly versatile, they’re also inexpensive, ...

There are around 3,000 known types of lentils in the world. However, because many of these varieties are rarely grown, only about 80 of these types are available. Of course, most of us consume only a ...

Lentils are a powerhouse of nutrition, boasting 15 grams of fiber and 17 grams of protein per 1 cup of cooked lentils. They are also rich in vitamins and minerals, such as molybdenum, folate, ...

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 for ...

Sort through the lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander. Add the lentils to a medium saucepan and fill about 3/4 full with water. Bring to a ...

There are few things better than a summer salad, and if you're looking for one that has a little more substance, this recipe from Milk Street is for you. Simmering the cooking liquid with vegetables ...

Most of the 252,800 tonnes of lentils grown in Australia last year were red lentils. Australian growers don’t produce enough to meet the domestic market, so most green lentils eaten here are imported.

Go to a well-stocked Indian market, and you’ll find an overwhelming variety of dried lentils: different colors, some with skins on, some with skins off. But in most mainstream groceries, the varieties ...

The food traditionally served for the Jewish New Year is highly symbolic, reflecting abundance, a sweet harvest and leadership. Serving a whole fish, head intact, symbolizes faith as well as wholeness ...