Lentil soup has a lot going for it. You can make a big pot of it in about thirty minutes, which will then last all week. One bowl is hearty and filling enough to last you to the next meal, but it's also one of the healthiest dishes you can put on the table. And if you think of lentil soup as bland and boring, it's time to get cozy with the spice cupboard.
Socca is easy to love, as I learned several summers ago when a friend made a big batch as an appetizer for a backyard party. The crispy-edged and pancake-thin slices have that sweet and nutty flavor of chickpeas, but they're also a little smoky from some time under the broiler. Since the recipe is naturally gluten-free and vegan, it's a winner for any dinner party crowd.
For anyone who's made your own hummus, you know how easy it is. And if you're like me, you feel silly for not having done it earlier, and excited by all of the ways to customize the dip to your liking. (More garlic and red chile flakes, please!) The nice thing about bean dips is the simplicity: for the most part, you throw a handful of ingredients in a food processor and call it a day.
In great anticipation and excitement for a sunny spring, we've been chatting about entertaining and parties a bit more than usual on The Kitchn lately. This past weekend instead of traditional Easter fare, we made meatballs at my house. Meatballs are so fitting for any party that I had to share them with you today.
I've always been one to sleep late, and I'm a huge advocate of napping. It must run on my mother's side since my sisters share this fondness for snoozing. My father, on the other hand, is up before dawn and only needs an occasional five minutes of shut-eye in his recliner to recharge his batteries. But nap time is one thing; an energy crash at 4 PM when I'm running on a deadline is another.
Let's get this out of the way: this Trader Joe's-inspired recipe won't save you time. If you're accustomed to running into TJ's and grabbing their prepackaged Spicy Lentil Wrap (with Spicy Tahini Sauce!), then the chopping, boiling, and whisking required to make it at home might seem like more than you care to take on. But it's such a worthy endeavor. Quite frankly, this homemade wrap is so vibrant and flavorful that I don't think I can ever eat the store-bought version again. Luckily, much of it can be prepared ahead of time, so the wraps are still fairly easy to assemble in the end.
I've recently moved from California to Seattle, Washington. And I've made many observations in these past few weeks, one of which is that the grey, wet rumor is true. According to everyone I speak to, it looks like soup and chili weather will stick around for quite some time.
A jar of dried lentils in the cupboard means a warm pot of lentil soup whenever the mood strikes. But it can also mean a batch of Indian dal, an interesting add-in for a salad, a snack of croquettes, and much more.
While one can't go wrong with ordinary roasted carrots and parsnips, there are times – in the middle of winter, especially – when one craves something a bit more glamorous. Something vibrant. I have the solution, and although it does require a few special ingredients, it takes hardly more effort than the typical roasted veg.
I've always been an avid canned chickpea user. At least once I week I open a can to toss into a salad, whir into hummus or add to a soup. Nothing could be easier and tastier. But I recently cooked a batch of chickpeas from scratch and I now know that fresh cooked chickpeas are something entirely onto themselves. Does this mean that I will stop buying canned chickpeas? Not at all!