Red Lentil

Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland. Could you get the recipe?"

Can be prepared in 45 minutes or less.

This traditional Indian dish is usually served with basmati rice or Indian bread.

Garam means "hot" and masala means "spiced," though the mixture is not chili-hot. Instead the classic garam masala spices called for in the recipe-cardamom, cloves, black pepper, cumin, and cinnamon-are warmly aromatic.

This recipe can be prepared in 45 minutes or less. Contrary to what their name suggests, the color of "red" lentils is actually closer to orange. You can also use brown lentils, but the results will be different. Red lentils fall apart as they cook, creating a creamier base, whereas brown ones hold their shape (and take a little longer to cook).

This version of Egyptian musaqa’a from author Aisha Abdel Gawad is a vegetarian spin, featuring hearty lentils and smoky eggplant.

This creamy, comforting khichdi is ready for any lentil in your pantry. Frozen spinach and fresh herbs keep it bright and perky.

That bag of lentils in the back of your pantry is in for a major glow-up. 

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

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.