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.
Here’s the perfect shareable vegetarian dish to make for your next football-watching gathering, fall potluck or at-home movie night.
Edamame punches up the protein content in this delish tomato and rice soup, perfect for spooning up or mopping up with crusty bread or grilled cheeses.