You can turn leftover roast chicken or store-bought rotisserie chicken into a hearty soup in about half an hour. Fresh dill and lemon juice bring a nice dose of brightness.

Packed with flavor from curry powder and fresh ginger, this fragrant soup is wonderfully filling, but won’t weigh you down.

Yes, you can cook lentils and quinoa together. And now your life will become exponentially easier.

This comforting vegetarian chickpea and lentil soup features warming spices and a hit of lemon juice.

Poaching eggs right in the stew is so obviously genius, we’re still trying to figure out why we didn’t think of this recipe sooner.

Sweet, spicy, and refreshing all in one, this crisp cabbage side dish is a great way to get out of a steamed-broccoli rut.

A warming stew of quick-cooking lentils, pearled couscous, and canned chickpeas topped with tangy lime yogurt, crunchy sliced almonds, and fresh herbs.

Chips and dip: classic, and every culture has its take. There's hummus and pita, tortilla chips and guac, British chips and tartar sauce... From time to time, we’ll run an Indian take on chips and dip using crunchy papadums (thin and crispy lentil crackers) with a cold, creamy version of dal (stewed beans and lentils). The trick is to keep the dal super light so it doesn’t snap the papadums.

Unlike most legumes, dried lentils cook quickly, which means this satisfying soup is fast enough for a weeknight supper. Make a double batch and pack up individual servings for lunches.

Think of dal as similar in use to gravy—in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.

This hearty meal of spiced sausages and earthy lentils is infused with sweet fennel flavor.

If you’re reading this, you’re alive. But if you’re not taking advantage of nature’s most underrated legume, are you really living?