First, I begin by cooking the lentils. I rinse them under cold water, then place them in a saucepan with the vegetable broth. I bring this to a boil before reducing the heat and letting it simmer ...

Make ahead . Allow the stew to cool completely to room temperature before storing. Place in an airtight container, and store in the fridge for four to five days.

No one seizes upon this quite like my friend Scaachi. There are the near daily “What should I make for dinner” texts, ...

Bring lentils, water, and turmeric to a boil. Reduce to a simmer and cook lentils covered until very tender, about 35 minutes. This can also be cooked in an instapot or pressure cooker too. Stir ...

Put the mashed potato, defrosted peas, green lentils, cumin seeds, coriander seeds, chilli powder, amchoor, coriander and cornflour (or rice flour) into a large bowl.

This vegan lentil shepherd's pie layers golden, buttery mashed potatoes over a hearty, savory lentil filling. It's a ...