'lentil' on Serious Eats

Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs From 'A Change of Appetite'

There's a reason oozing, soft-cooked eggs are arguably overused in food styling. That glistening ovum gold is like icing dripping down a cake, and anything underneath it is transformed into something richer, tastier, and more appealing. I would have been sold on this recipe from Diana Henry's new A Change of Appetite without that lusty addition, given my fondness for lentils in vinaigrette, but that broken yolk sealed the deal. More

Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs From 'A Change of Appetite'

There's a reason oozing, soft-cooked eggs are arguably overused in food styling. That glistening ovum gold is like icing dripping down a cake, and anything underneath it is transformed into something richer, tastier, and more appealing. I would have been sold on this recipe from Diana Henry's new A Change of Appetite without that lusty addition, given my fondness for lentils in vinaigrette, but that broken yolk sealed the deal. More

One-Pot Wonders: Spicy Tomato Sauce With Lentils and Baked Eggs

This recipe is essentially a twist on shakshuka, a perfect brunch/dinner/any-time-of-day dish that involves poaching eggs in a spiced tomato sauce, typically filled with an assortment of peppers. I decided to bulk it up by adding lentils to make a heartier, stew-like consistency and swirl in kale at the end of the cooking process for added greens. I finish the eggs under the broiler so they set quickly, crisping up the kale in the process. More

The Food Lab: Easy Red Lentil Soup With Curry Yogurt

Even though my wife is a firecracker in many respects, when it comes to lentil soup, she likes to keep it vanilla. This time, I'm finally doing it right. This soup is very simple, with just a few aromatics that blend together beautifully in the background—it's a decidedly lentil-forward flavor—and a curry yogurt garnish that adds some flavor, but can be added at the table so that my wife can enjoy her bowl completely plain if she'd like. More

Lentils and Mozzarella Caprese From 'Feast'

According to Sarah Copeland, caprese salad doesn't always need to include tomatoes and basil. Whether or not we take that as indisputable truth, it would be impossible not to enjoy her four seasonal variations on the salad in her new cookbook, Feast. Each salad uses mozzarella as a link to the classic. There are peas in the spring, beets in the fall, tomatoes (of course) in summer, and lentils in this winter version. More

Lentils and Mozzarella Caprese From 'Feast'

According to Sarah Copeland, caprese salad doesn't always need to include tomatoes and basil. Whether or not we take that as indisputable truth, it would be impossible not to enjoy her four seasonal variations on the salad in her new cookbook, Feast. Each salad uses mozzarella as a link to the classic. There are peas in the spring, beets in the fall, tomatoes (of course) in summer, and lentils in this winter version. More

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