Pulses are a staple of Indian cuisine. No matter how many fancy dishes we try, our heart eventually craves for basic Daal-Chawal. Pulses are a rich source of protein, which is paramount for ...

While pulses were once considered peasant food, they are now a permanent fixture in most people's cooking, and not just in meat-free dishes. For food writer Inga Pfannebecker lentils, which range from ...

Canned lentils are an easy way to add more nutrition to your meals. Take a look at all of the delicious ways you can use ...

Armando Rafael for The New York Times. Food Stylist: Simon Andrews. This thrifty ingredient makes weeknight cooking so much easier. The humble lentil is a kitchen powerhouse. Armando Rafael for The ...

Certified Nutritionist Dt. Kiran Kukreja highlighted the benefits of pre-soaking pulses. While many wash lentils before cooking, soaking offers numerous advantages often overlooked by most.

Made with pantry staples like quinoa and red lentils, fragrant saffron, a fusion blend of spices, and frozen vegetables, this ...

The creamy sharpness of the cheese is terrific with the sweet, earthy lentils. Happy new year! It was fascinating to see lentils growing on low plants, protected by bean-sized green pods. We were in a ...

Lentils are an ancient food. Evidence of domesticated lentils dates back to 8000 B.C., NPR reported. Today, Canada is the world’s largest supplier of lentils, according to lentils.org. There are many ...