Lentils are a colorful, earthy addition to your pantry. Each type of lentil—black, green, brown, red and yellow—has a unique flavor, texture and culinary purpose. This legume is versatile ...

Both red and green lentils are fantastic sources of protein. However, green lentils take the lead with approximately 25% ...

Lentils, an ancient and humble legume, have been a dietary staple for thousands of years. With their exceptional nutritional value, versatility in cooking, and numerous health benefits ...

Audrey Morgan is an associate food editor at Food & Wine with over seven years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her ...

Inspired by the Spanish dish lentejas con chorizo, this lentil stew features brown lentils simmered with dry-cured Spanish chorizo, onions, carrots, and creamy potato cubes in this hearty one-pot ...

A large family of pulses with many varieties, sizes and colours. Lentils do not need soaking before cooking. Some will hold their shape well when cooked; others will collapse once cooked ...

This thrifty ingredient makes weeknight cooking so much easier. The humble lentil is a kitchen powerhouse. Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Many types of lentils ...

They are the only lentil to be identified by area of cultivation – grown in the Le Puy region of France. Available from delis and some supermarkets, they will keep for up to a year in a cool dry ...