Red Lentil

This version of Egyptian musaqa’a from author Aisha Abdel Gawad is a vegetarian spin, featuring hearty lentils and smoky eggplant.

This creamy, comforting khichdi is ready for any lentil in your pantry. Frozen spinach and fresh herbs keep it bright and perky.

That bag of lentils in the back of your pantry is in for a major glow-up. 

Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.

This soup coaxes big flavors from a short ingredient list. 

These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju.

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

In this dish, lentils get a double dose of tartness from lime-marinated red onion and a drizzle of tangy yogurt.

A creamy, curried soup you can make on a weeknight, no sweat.

This creamy dip requires almost no effort to blend together.

This steak, with lentils, squash, pesto, almonds, and marinated feta, will be unlike anything you've ever tried before. In a good way.

Try these tossed in slaw, stirred into soup, or fried with roasted veg to make fritters.

Kohlrabi, a bulbous vegetable with thin stems attached, is a member of the cabbage family. Both green and purple varieties are available. The flavor is a mix of turnip, celery root, and radish; it goes quite well with red lentils and couscous.