As culinary fashion continues to wind inexorably lower on the luxury scale -- from tournedos to beef cheeks, from foie gras to pork belly -- it was probably inevitable that we would eventually come to ...

— From "Wine Bar Food: Mediterranean Flavors to Crave with Wines to Match" by Cathy and Tony Mantuano (Clarkson Potter, $27.50) 4 servings 1. In a saucepan over medium-high heat, bring the lentils and ...

1 1/3 cups (8 3/4 ounces) green or brown lentils 4 onions 3 tablespoons flour Salt and pepper 1 cup sunflower oil, more as needed 2 teaspoons cumin seeds 1 1/2 tablespoons coriander seeds 1 cup ...

In a saucepan over medium-high heat, bring the lentils and just enough water to cover by an inch to a boil. Cook until just tender, about 30 minutes. Drain and set aside. In another saucepan, bring ...

Get recipes for Mudardara (Mejadra), Lentil Meatballs With Lemon Pesto and Red Lentil Dal. The year I discovered lentils, I was broke and lonely and didn't know how to cook. Lentils, it turned out, ...