Sometimes it's hard to know whether to add salt first, when you're cooking lentils, or after you've cooked them? Some say if you add salt early in the process, it takes them longer to cool. To make ...

Welcome back to a new year and new recipes for “I Made it So You Don’t Have To.” For those that are just joining, in this column I explore recipes on TikTok which seems to be the new cookbook of today ...

Chickpeas and lentils are delicious legumes that are great plant-based sources of protein. And we can help you choose which ...

A food writer's trick for turning lentils into a satisfyingly crisp topping for salads, grain bowls, and more.

I have no memory whatsoever about how I came to love the “Mum’s Everyday Red Lentils” recipe by TV chef Aarti Sequeira, charming though she certainly is, but I’ve been making it for quite a few years.

Lentils are at the top of my list for when I want to cook from my pantry. These versatile little legumes (sometimes called pulses) are high in protein, inexpensive, shelf-stable and quick to cook.

This cozy, comforting dish features du Puy lentils and assorted roasted mushrooms simmered in a creamy sauce made from crème fraîche and Dijon mustard. A crispy panko topping is the crowning touch.

Hearty and nutty, lentils pair well with many seasonal ingredients, such as nuts and winter squash. Take advantage of this delicious combination in a simple, nutritious salad. Green lentils and squash ...

Joe is a travel, recipe, and food writer based in Berlin. He's especially interested in telling stories about the connection between food and heritage. Find his work ...

Medically reviewed by Aviv Joshua, MS, RDN Key Takeaways Compared to chickpeas, lentils are higher in fiber, protein, and ...

Chef Meherwan Irani offers a Southern riff on the North Indian classic, slow-simmering lentils and kidney beans with warm spices and finishing with cream, collards, and shaved country ham. Inspired by ...