Here are the recipes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. For even more staff favorites, ...

INDIANAPOLIS (WISH) – When time-strapped, canned soups are convenient and quick, however, not as healthy as homemade. Cook from scratch where you control the quality of the ingredients so there will ...

This coconut red lentil curry is rich, bright, and naturally vegan. A quick, comforting recipe made with pantry staples and ...

This lentil soup with coconut milk can also be served as a stew over rice. (Nagi Maehashi) Lentils are at the top of my list for when I want to cook from my pantry. These versatile little legumes ...

In a large saucepan, heat 1 tablespoon of the coconut oil. Add the cumin, fennel and turmeric and cook over moderate heat, stirring constantly, until fragrant, about 1 minute. Stir in the remaining 2 ...

There are many versions of dhal, or lentil puree. This one has Southeast Asian flavors. Serves 6 with rice. Sort through the lentils, discarding any small stones and stalks. Wash the lentils and drain ...

Full of warm, enveloping spices and creamy coconut milk, curries have intricate flavors that you probably enjoy out at restaurants or at other people's homes, but you can 100 percent re-create them ...

Lentils are a powerhouse of nutrition, making them the perfect ingredient for breakfast bowls that can help with bloating ...

In a large stock pot, heat oil over medium heat. Add onion and sauté about 6 minutes, until onions nearly soft. Add garlic, ginger, all spices and red curry paste. Cook for 3-4 minutes. Stir/whisk in ...