The recipe is from the always reliable "Yellow Farmhouse Cookbook," by Christopher Kimball. If you'd like to use brown rice, add it at least 30 minutes before the soup is done or cook the rice ...

A cozy winter dream.

This spinach, mushroom, and lentil soup is a hearty yet light meal, combining protein-packed lentils, iron-rich spinach, and savory mushrooms in a low-sodium vegetable broth. Ready in under 30 minutes ...

I smile when I think of how lentils have become culinary all-stars, beloved by chefs and home cooks alike. The thing about lentils is they can be frugal or fabulous. We grew up with the frugal version ...

1. In a soup pot over medium heat, heat the olive oil. Add the shallots, onion, carrots, celery, and a generous pinch each of salt and pepper. Cook, stirring often, for 8 minutes, or until the ...

If you’re looking for a soup this month that’s as healthy as it is hearty, consider the lentil soup from Melissa Clark’s book, “Cook This Now” (Hyperion, 2011). The soup combines lentils, brown rice ...

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 ...

This lentil-vegetable soup is packed with kale and tomatoes for a filling, flavorful main dish. If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body. If you avoid ...

Lentils have been a mainstay in the diets of ancient civilizations going back thousands of years. These powerful legumes have sustained life across the globe, and today, India, Pakistan, France, ...