Reduce the heat and cook, stirring often, adding more stock and/or coconut milk or even water if it reduces too much, until the lentils are soft and the mixture is saucy, about 20 minutes. Tear in a ...

In a large enameled cast-iron casserole, melt 1 tablespoon of the butter over moderately high heat. Add the onion, season with salt and cook, stirring occasionally, until golden, about 5 minutes. Add ...

In a large saucepan, heat 1 tablespoon of the coconut oil. Add the cumin, fennel and turmeric and cook over moderate heat, stirring constantly, until fragrant, about 1 minute. Stir in the remaining 2 ...

CAMBRIDGE — In Nepal, says Bhola Pandey of his home country, most residents eat lentil soup and rice twice a day. Eating animal protein isn’t as common in the Himalayan nation. Pandey owns Base Crave ...

Lentils are eaten in many parts of the world, but no cuisine has done as much with them, and as artfully, as that of the South Asian subcontinent. The seemingly endless variety of dal—which refers ...

Dal's macronutrient composition emphasizes carbohydrates over protein Complementary foods like milk and soy can enhance dal's protein intake Diversifying diets with dairy, soy, and protein supplements ...

Two voluntary recalls have been issued for products sold at Whole Foods, Aldi and Lidl stores because they may contain Listeria monocytogenes, a potentially harmful and fatal organism for certain ...