Black Lentil

When Violette Corcos Abulafia Tapieri Budestchu makes this spice-scented lentil dish, its subtle flavors bring back memories of the Morocco of her childhood. Now, when her grandchildren or great-grandchildren prepare it, it smells like afternoons and evenings they spent when they were growing up, visiting her in her apartments in Jerusalem or near Avenue Victor Hugo in Paris. Born in Mogador, Madame “Granny” Budestchu, a fabulous cook, is descended from Kabbalists, prominent merchants, and royal counselors to the sultans and kings of Morocco. Her recipes, traveling from country to country, like the path of the Jews, can be traced back at least to twelfth-century Spain. When she makes this dish, she grinds each spice separately with the mortar and pestle that she brought with her to Paris in the 1940s, enlivening the spices with the fresh tastes of mint and cilantro leaves.

These soy-garlic-braised black lentils are a sweet, salty delight and excellent served warm or cold along with rice.

The famous lentil and rice dish is versatile and takes well to a number of grain and bean substitutions. Don’t skimp on the sizzled spiced onions.

Looking for something new to do with the lentils sitting in your pantry? Fry ’em until crisp, then pair with juicy sausages and a citrusy mojo sauce.

Any crunchy vegetable or fruit can live in this colorful slaw—try fennel, small turnips, or Asian pear.

Here’s the answer to your question: “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?”

Tearing the sweet potatoes creates more surface area to char and glaze. (It’s also fun.)

Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.