No matter where I live, I always start to crave a bit more comfort food at this time of year. The temperatures start to cool off, the leaves change and the days get shorter. It’s as if a switch turns ...

This undated photo provided by America's Test Kitchen in September 2018 shows curried red lentil soup in Brookline, Mass. This recipe appears in the cookbook “All-Time Best Soups.” (Daniel J. van ...

As Chattanooga welcomes the cooler months, warm up (and spice up) this season with a sweet potato soup featuring an interesting twist. Lidey Heuck's recipe combines a classic taste of fall with ...

Don’t underestimate the lentil. These tiny pebblelike legumes may be a tad frumpy in appearance, but any perceived drabness or lumpiness shouldn’t deter you from eating them. Lentils are rich in plant ...

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Thai curries embrace a delicate balance of flavors, textures, temperatures, and colors to produce lively, satisfying meals. Though fresh tasting (thanks to potent herbs and aromatics), restaurant ...

Heat the oil in a big pot and add the onion, garlic, ginger, chilli and curry leaves. Cook to soften onion, and then add the spices. Cook another 2 minutes until fragrant. Add the lentils and stir to ...

Place lentils in a sieve and rinse under cold running water until the water runs clear, drain well. Heat the oil in a large saucepan over medium-low heat. Add the onion and cook, uncovered stirring ...

Small red lentils are one of our favorite legumes; they do not hold their shape when cooked but break down into a creamy, thick puree_perfect for a hearty, satisfying soup. Lentils are popular in ...

Don’t underestimate the lentil. These tiny pebblelike legumes may be a tad frumpy in appearance, but any perceived drabness or lumpiness shouldn’t deter you from eating them. Lentils are rich in plant ...