Black lentils

The eye-catching, caviar-like variety makes eating the humble legume luxurious.

The United Nations has proclaimed 2016 as International Year of the Pulses. While I'm not one to jump on trends or embrace what's 'trendy', this is

The first in a new series of affordable, healthy lunch recipes. Black lentils are seasoned with ginger, garlic and sesame, and served with spinach and rice.

This black bean and lentil soup is packed with nourishing ingredients and is a must-make on cold days! It is perfect for loading up on nutritious vegetables, fiber, and protein. Plus, it's super flavorful and very easy to make.

This black lentil soup is a comforting recipe that combines the hearty texture of black lentils with a delicious mix of vegetables and spices.

These vegan black lentil walnut meatball bowls combine lentil meatballs, kale, roasted vegetables, quinoa, and smoky sun-dried tomato tahini sauce for a vegan meal with some serious wow factor!

Adapted from Stacy Adimando’s Piatti. Scale this recipe up as needed. I find a half cup of lentils feeds two of us and leaves us with a teensy bit of leftovers. One cup of lentils would feed 4 people comfortably. Labneh or burrata or Greek yogurt: The original recipe calls for burrata, which of course is delicious. I am loving using labneh here, but if you can't find it, you could use this lemony Greek yogurt spread: 1 cup Greek yogurt + 1 tablespoon fresh lemon juice + 1/2 teaspoon kosher…

Mujadarra consists of lentils, rice, and caramelized onions. It's likely that you have everything you need in your fridge and pantry already!

Here's a healthy gluten-free lentil side salad for the summer. It has Mediterranean flavors with cucumbers, feta, spinach and red pepper. I used black lentils, but French Green lentils would also work great.

The cooking instructions for most lentils are relatively the same. The main difference is simply the amount of time to cook them.