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Small black beluga lentils, so called because of their resemblance to caviar, hold their shape…
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Lemony sorrel and white wine add a delicious tang to this up-styled Sorrel Soup with…
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Pilaf is a term liberally used to simply mean “grains cooked in broth.” There are…
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This Warm Roasted Beetroot Salad with Horseradish-Dill Cream is a spinoff of a typical borscht…
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Stuffing has its historical roots in thrifty recipes to stretch day-old dry bread into one…
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Soup or stew? You decide. What’s undeniable is that this Cabbage Roll “Stewp” is a…
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Delicious served hot or cold, this cheerful Roasted Yellow Pepper Bisque with Cashew Gremolata is…
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To cook, place lentils in a pot and cover with 2 cups water for every 1 cup lentils. Add a pinch of salt, bring to a boil, and then reduce to a simmer, partially covered, for 20–25 minutes. Once cooked, drain the lentils if there is any remaining water and set aside to cool.
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This low-fat, low-cal dish is jam-packed with zesty, delicious flavors.