It’s the most reviewed recipe in our New York Times Cooking recipe ... Our go-to in such times is my red lentil soup, a chunky purée with lemon and cilantro and just a touch of cumin.

No one seizes upon this quite like my friend Scaachi. There are the near daily “What should I make for dinner” texts, ...

The humble lentil is a kitchen powerhouse. Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Many types of lentils grow around the world, and they fall broadly into two ...

By Mia Leimkuhler Andy Baraghani’s chicken and red lentil soup with lemony yogurt.Credit...Armando Rafael for The New York Times. Food Stylist: Hadas Smirnoff. To write this very newsletter ...

Yossy Arefi for The New York Times (Photography and Styling) I have thoughts about lentils. Generally speaking, my first thought is that they’re awfully nice when simmered into a soup ...

By Joan Nathan For her birthday, my friend Audrey wanted one thing: a lentil soup from Yerevan Market ... the Soviet Union in 1991, its new flag was striped in red, blue and an orange hue that ...

Image A touch of turmeric and cinnamon warms up the lentils and rice.Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews. The beauty of the recipe is that it can be as simple ...

David Malosh for The New York Times. Food Stylist ... skinned and split red lentils, whole brown lentils, onyx black belugas and those marbled French green ones. It doesn’t feel like overkill ...

On Sept. 17, 2014, an ambitious new app made its debut: New York Times Cooking, which collected thousands of archival Times recipes in one elegantly designed, easy-to-use place. In the 10 years ...

Whether you want to eat less meat, bake more crowd-pleasing desserts or (finally) learn how to cook, here are some first steps for the new year. Zainab Shah’s sheet-pan paneer tikka is a great ...