Beans, peas and lentils all belong to the legume family of plants and are actually pods or seeds that are edible, and are consumed by both humans and animals. Although relatively few are ...

Legumes include green peas, beans, and lentils, and people can purchase them fresh, dried, or canned. Low in fat and a low GI, legumes are a source of protein, fiber, and phytonutrients.

Simple, understandable mistakes can seriously compromise the integrity of your dish and yield a mushy mess instead of a ...

Brown lentils: My all-time favorite lentil variety. Brown lentils take a little longer to cook (think 20 to 25 minutes) than other, thinner varieties, but the payoff is well worth it.

Combine lentils, garlic, bay leaf, cinnamon stick and stock in a large pot. Bring to a boil over high heat, reduce to a simmer and let cook, covered, until lentils are almost tender, 30 to 40 minutes.

While most legumes will cook down to soft and satisfying goodness, they have a whole variety of flavors, tastes and textures to ensure your palate is interesting and innovative. Most beans and complex ...

If you have been advised to reduce your cholesterol levels, here is one more suggestion that you can adopt - eat a serving of legumes like beans, chickpeas, lentils and peas every day.

Combine lentils, garlic, bay leaf, cinnamon stick and stock in a large pot. Bring to a boil over high heat, reduce to a simmer and let cook, covered, until lentils are almost tender, 30 to 40 minutes.

I’ll note here: You can make the lentils hours ahead, or even a day ahead. But if you’re cooking them now, they’ll benefit from sitting for 15 minutes or so.

This Mexican beans and rice skillet is my weeknight superhero: one pan, a handful of pantry staples, and dinner’s done in ...