Recipe Corner: Lentils with Fennel & Tomato

Small green-black French lentils have a slight chewiness and a nutty flavor, but they are not as readily available as green lentils (the type most commonly found in supermarkets), which can easily be substituted here. 2 teaspoons olive oil 1 small red onion, finely chopped 3 cloves garlic, minced ¾ cup French (or green) lentils […]

Related Articles

  • March 3, 2022

    A fresh, uncooked salad-style vegetable sauce tops the hot baked salmon. The contrast in temperatures and textures is very satisfying. There is also a nice contrast between the richness of the salmon and the herbal, citrusy flavors of the vegetable mixture. Serving suggestion: For a one-dish meal, toss the vegetables with a bowl of whole-wheat […]

  • February 5, 2022

    Time was when the meal called supper was a light meal, taken at night—as opposed to dinner, which was a midday meal and generally a heavy, meat-and-potatoes affair. Supper was often a bowl of soup (a word that shares its origins with “supper”), possibly constructed of leftovers from dinner. Although supper has evolved into the […]

  • October 1, 2020

    By pairing radiatore pasta—which looks somewhat like little pieces of cauliflower—with actual cauliflower, this recipe tricks your mind into thinking you’re eating more pasta than you really are while filling you with healthy vegetables. The result: You’ll feel satisfied on fewer calories, plus get the benefits of the many nutrients and phytochemicals in cauliflower. Choose […]