Lentils

Creamy goat cheese, crunchy pistachios and carrots, and a tangy Dijon vinaigrette tie it all together.

This chaat recipe involves making lentil fritters (wada), dousing them in a creamy yogurt (dahi) sauce, and then serving them with a variety of spicy and sweet chutneys.

From soups and chilis to enchiladas and salads, the possibilities are seemingly endless.

Calling all savory breakfast-lovers.

Serve it over greens, stuff into a pita, or enjoy straight from the pan.

Put some of those dried beans to use in a surprising way!

You can't go wrong with any can of black beans, but if you happen to see this brand in the store, buy it!

It's the perfect cure for cold, snowy days.

Take them on a garlicky trip to Tuscany.

I knew I loved this humble bowl of soup before I ever took my first bite.

The Instant Pot does all the work for you.

A 30-minute meal with no chopping required.

The one-pot love child of chili and macaroni cheese.

You'll turn to this technique all winter long.

No one really knows when it became a staple in our household, but it’s a dish that I always look forward to.

Count yourself lucky if you have leftovers.

From soups to curries, salads, and even pasta.

This flavor-packed weeknight dinner is low effort, huge reward.

Finally, a quick and easy veggie burger (ready in 30 minutes!) made with pantry staples.

Learn how to make these ingredients taste their best.

Topped with crispy kale chips and lemony yogurt, it's the ultimate way to usher in soup season.

I talked to Yonan about the many ways to flavor a pot of beans, the secret to his black bean brownies, and which bean he thinks best represents Ina Garten (you know, if he had to choose).

Serve it over pasta, zoodles, or cauliflower gnocchi.

The winner took us completely by surprise.

It gets even better as it sits.

This 15-minute bean and veggie salad can easily transform into a new lunch every day.

Read more on why we chose this cookbook and how you can participate next month!

It's extra juicy, salty, fresh, and satisfying.

If you haven't yet been introduced to this snack, please allow me to do the honors.

This smart shortcut version is easy to love.

It's the ultimate make-ahead lunch.

Clear out your crisper drawer with this forgiving summer soup.

A pantry-friendly recipe inspired by the Mediterranean.

These pantry-friendly toasts will become an instant favorite.

This is the recipe all vegetarians have been searching for.

Grab the chips and guac.

Try this fresh spin on chicken.

The humble pantry staple has so much potential.

Just magical.

Make a batch now to enjoy throughout the week.

You can cook this with whatever you have on hand right now.

Just wait until you see what this humble pantry staple can do.

Yes, it's worth it. But there's a faster way.

It's ready in just 20 minutes.

Beef, turkey, chicken, vegetarian, and vegan!

In terms of bang for your buck, you can't do much better than a bag of lentils.

It's a feel-good, meatless meal for any night of the week.

Add these to your meal plan ASAP.

The eye-catching, caviar-like variety makes eating the humble legume luxurious.

I'm a culinary school graduate, a food editor, and a cookbook author, and I *still* learned a ton.

It's packed with gut-friendly ingredients.

Gabrielle Eitienne of Holly Springs, North Carolina, says part of keeping tradition alive in her town is shelling peas. "The bowls on our laps reflect our laughter and hold our history." This is one of the recipes she makes with those peas.

Eddie Garza of Dallas, Texas, is a cookbook author who wrote and developed 150 vegan Mexican recipes to honor the 150 pounds he lost. These silky black bean tamales are one of his family's favorite recipes for Thanksgiving.

There's a lot of soul in this recipe!

It's as impressive as it is easy to make.

Crispy, crunchy, saucy perfection.

Luxurious is an understatement.

Heirloom bean company Rancho Gordo’s founder Steve Sando calls this style of barbecue over oak distinctly Californian.

Here's your excuse to eat dip for dinner.

It's loaded with lots of greens and herbs, pita chips, and a lemony tahini dressing.