The lentils in this salad are cooked to just doneness, and hold up well when mixed with onion, tomato and cucumber and the salty tang of crumbled feta cheese.
Replacing mayonnaise or buttermilk with oil and lemon juice makes for a much lighter, almost pickled mixture, and the taste of fresh mint lifts the entire dish.
Mazidra is a Middle Eastern/Mediterranean dish made with lentils, a small legume that’s a nutritional powerhouse.
Here’s a bright and refreshing change from coleslaw or carrot salad, mixing the snap of jicama, carrots and red pepper to thin shreds of napa cabbage for a low-fat, low-sodium side dish.
This vegetable soup is fast and easy with a rich cashew cream that makes it ever so satisfying. It’s a delicious way to eat inflammation-fighting cruciferous vegetables!
A classic salad made simple. In this version the standard, very salty feta cheese has been replaced with far healthier garbanzo beans for a lighter taste.
This hearty, flavorful soup is full of health-promoting vegetables. With the addition of legumes and the red lentil pasta, it makes a great one-pot meal.
The cucumbers in this recipe are "almost pickled" after a 20-minute soak in two kinds of vinegar--bringing them to a softened and slightly tart state, without cooking or an unbearably long wait.
Zippy ginger, onion, and lemon juice are tempered by sweet grapes, dates, pears, oranges, and candied nuts.
Cauliflower is a wonderful vegetable that is sadly underutilized. This salad is full of color, flavor, and nutrition but low in calories!
