Freezing soup is not only a great way to save food but a fast dinner solution for busy meal times. However, not all soups ...

Start by sauteing onions, garlic, ginger, and chili in olive oil before adding vegetable broth and red lentils. Allow it to ...

This classic lentil soup is brightened up with the addition of fresh parsley “pistou,” spooned on top just before serving. I often make the soup with a collagen-rich chicken broth, made from ...

Much like the month of March, the soups featured here bridge winter and spring. Rich lentil soup — which, incidentally, started my soup obsession long, long ago — is brightened up with parsley ...

Bring it to a boil. 6. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until the lentils are tender, about 25 minutes. 7. Stir in lime juice. If the soup is too thick, add ½ cup ...

This week we’re filling the soup pot with red lentils. Open my fridge or freezer in the dead of winter and chances are good you’ll see a couple containers of red lentil soup. I had it many ...

1. Have on hand a large flameproof casserole, Dutch oven, or soup pot with a lid. 2. With the tip of a paring knife, prick ...