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Both lentils and quinoa are healthy, plant-based foods. But when it comes to protein, fiber and carbs, there is a clear winner, a dietitian explains.

The price of groceries has skyrocketed. Beans and lentils are inexpensive and offer a huge source of plant-based protein, iron and fiber.

Unlike their green, brown and red counterparts, black lentils remain firm when cooked, which makes them a great addition to salads.

Just like beans, peas and lentils are packed with protein and antioxidant compounds. Why don’t we eat more of them?

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Though there are two components – the tadka and the lentils – the dish is effectively a one-pot meal, as the lentils are cooked in the brown-butter-slicked pot that the tadka is made in first.

This recipe is for Lebanese Mujadara (Lentils, Rice, Caramelized Onions) from the food section of The Boston Globe.

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Lentils contain folate, which reduces the risk of heart disease. Folate also promotes cell growth and improves hair, skin and nails.

Andy Baraghani’s chicken soup with red lentils and lemony yogurt is super easy, super flavorful and, well, just really super.

18 Lentil Soup and Stew Recipes to Make All Season Long From Indian dal to Italian stew, hearty, quick-cooking lentils make for a cozy, satisfying bowl.