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We are back in Lynn Matava’s kitchen. Lynn is a Nutrition Educator with the University of Maryland Extension, and she has a recipe for red lentil curry. This plant-based meal is packed full of ...

Combining cooked lentils and fresh greens such as spinach or arugula makes a nutritious dish loaded with vitamins and ...

Cover with the lid and cook on low for 7–8 hours, until the lentils are soft. Taste and season with salt and pepper. Remove and discard the bay leaves before dividing the soup between warmed bowls.

Add the lentils and cook for 20–25 minutes, or until they are softened. Remove the bay leaf and use a stick blender or food processor to partially blend the soup, keeping a fairly chunky texture.