Lentils

Vegetarians are no strangers to this tiny, lens-shaped legume. It has long been used as a meat substitute and is featured prominently in Middle-Eastern and Indian cuisine. Lentils are high in fiber and protein and are packed with nutrition. There are three main varieties – brown, reddish orange and yellow. Brown lentils, or European Lentils, are the most popular variety and is the main ingredient in Indian Dal, a spicy lentil soup. They can also be used to spruce up salads and stews. Check out our guide to this astonishing legume for delicious recipes and recommendations.

Most Recent

Mason Jar Salads – Lentil and Herbs

The secret to this bright, crunchy salad-in-a-jar is to toss the cooked lentils with the vinaigrette while they’re still warm.  Slideshow: More Lentils
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Lentil Soup with Apple and Bacon

This pleasantly sweet-and-tangy lentil soup from chef Vivian Howard’s cookbook Deep Run Roots gets a little wake-up from the addition of diced Granny Smith apple right before serving. Howard also likes to swirl in fresh buttermilk to brighten up the rich lentils and bacon.  Slideshow: More Lentils Recipes
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Fried Spiced Red Lentils

F&W’s Kay Chun makes this dead-simple and addictive snack by pan-frying lentils and tossing them with salt, pepper and paprika. Slideshow: More Lentil Recipes
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Lentils with Smoked Sausage and Carrots

A good-quality, at least slightly hot mustard from France, Germany, or England is the perfect accompaniment for this. Put a dollop on your plate and dip each forkful into it. Plus: More Pork Recipes and Tips
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