Neta Loya teaches us how to make Mulligatawny, a rich Indian red lentil soup with curry masala and coconut cream.
Chef Avi Biton shares a recipe for a delicious, tangy rice and black lentil salad with chopped tomatoes, spicy pepper, parsley, and lemon juice.
Orly Plai-Bronstein prepares Palak Moong, a dish of yellow peas cooked with spinach and an array of spices, perfect as a soup or stew to enjoy with rice or couscous.
A unique chicken soup seasoned with a zesty twist, eggs, and rice, offering an unforgettable Greek experience.
Combining cauliflower with lentils gives this simple-to-make pie a rich and flavorful twist. The only tricky part? Soaking the lentils for two hours.
Made with orange lentils, topped with sharp cheddar cheese and crispy bread crumbs, this delicious casserole is as good as it sounds.
These baked lentil-quinoa patties are packed with protein, vitamins, and flavor. Whether served with tahini, yogurt, or inside a sandwich, they're perfect for a light lunch or satisfying dinner.
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