Lentil

A hearty handful of kimchi lends big flavor to this speedy, satisfying stew.

Who needs meat when you have crispy cauliflower and broccoli steaks topped with a zingy chutney dressing?

Pasta cooks directly in its sauce in this genius vegetarian dish that stars lentils and deeply browned mushrooms.

Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.

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.)

This recipe is inspired by mujadara, a simple combination of lentils, rice, and onions that exists in various forms across the Middle East. It's comforting but not too rich, and it's fresh and vegetarian without relying on many perishable ingredients. In other words, it's the perfect meal for the nights in between holiday parties.

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.

Exactly the kind of hearty-but-not-too-hearty soup you want on a rainy spring day.

We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.

A power lunch for grown-ups and kids alike.

Mujadarra is a popular Middle Eastern side dish comprised of lentils and rice. Here, it's perfumed with cumin and finished with yogurt. Serve along side roasted chicken or with a fried egg as a meal on its own.

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.

You'll want to make this recipe part of your summer repertoire; it's the perfect side dish for a barbecue or picnic. It's equally delicious warm, cold, or at room temperature.

Kohlrabi, a bulbous vegetable with thin stems attached, is a member of the cabbage family. Both green and purple varieties are available. The flavor is a mix of turnip, celery root, and radish; it goes quite well with red lentils and couscous.