Peel and mince the garlic cloves and grate the ginger. Stir in the tomato paste, add the red lentils, and toast them briefly. Pour in the coconut milk and water, add salt, and mix everything well.

Craving lentils this fall? Look no further than Executive Chef Kevin Templeton, of San Diego’s barleymash, and his lentil pilaf. “Lentils are a great substitute. They’re healthy and hearty, and full ...

Stovetop curries are a cheap and quick way to get dinner on the table with minimal effort. This one embraces Thai flavors ...

These deliciously satisfying soup recipes are packed with fiber and protein to help you stay full for the rest of the night.

1. Set the oven at 450 degrees. Have on hand a shallow 2-quart baking dish. 2. In a large flameproof casserole or Dutch oven over medium heat, heat the oil. Stir in the tomato paste, 1 teaspoon of the ...

Being a vegetarian doesn't mean subsisting on steamed broccoli and bowls of pasta. In her monthly column, nearly lifelong vegetarian Sarah Jampel will tackle cooking, eating, and navigating the world ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Traditionally made with ground or finely chopped meat, picadillo is a tomato ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

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Fitness benefits of vegetarian and non-vegetarian diets are analysed in detail. Choosing a consistent diet with balanced ...