Red lentils are one of our favorite legumes for their antioxidants and protein and their vibrant color. They’re also incredibly easy to prepare. Unlike other legumes, red lentils don’t need to be soaked overnight, and they take only 30 minutes to cook. We love them in this savory soup, seasoned with warm Indian spices.
Recipe courtesy of Andrea Bemis, chef/writer of
Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
