Tiny split red lentils disintegrate into a thick, dry, yellowish purée when cooked. Use them for soups and spicy Indian dhals.

You won't believe how tasty these vegetarian lentils are. Serve them to your guests, and they'll surely ask for seconds. Let's get cooking!

Want to keep it vegan? Just forego the cheese topping. Tiny split red lentils disintegrate into a thick, dry, yellowish purée when cooked. Use them for soups and spicy Indian dhals.

This version of Egyptian musaqa’a from author Aisha Abdel Gawad is a vegetarian spin, featuring hearty lentils and smoky eggplant. This creamy, comforting khichdi is ready for any lentil in your ...

Rinse the red lentils in a strainer. Add them and two cups of water to a small saucepan. Bring to a boil over medium heat ...

To get started, try a basic recipe, such as this red lentil soup, which gets its flavor from a handful of vegetables and seasonings. Check out Food & Wine's guide for other lentil soup ideas.

Here, Stylist favourites the Hemsley sisters share their recipe for a smooth and satisfying coconut red lentil dahl. Quick to prepare and complemented by the tangy slaw, we’re adding this to our ...

Spice up your late-autumn dinners with these November vegan dinner ideas packed full of comforting, seasonal ingredients.

Each one of the nostalgic vegan dinner recipes included here draws on existing comfort foods with a unique, plant-based twist ...