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The natural sweetness of roasted vegetables creates a rich purée that perfectly complements the succulent…
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A bowl of comfort, this creamy soup pairs nutty, slightly sweet cauliflower and meaty white…
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This soup is inspired by Spain’s spinach and garbanzos, a thick stew of chickpeas and…
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Warm up with this velvety, spice-infused soup made from sprouted red lentils and heirloom carrots,…
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This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavors that…
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This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel…
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Fresh baby carrots are beginning to surface this month. They’re especially delicious eaten fresh from…
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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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