(Note about photos: The other dishes pictured are related to my two recent posts about my Mediterranean Feast and Mediterranean Weekend.) Umbrian lentils are a small, brownish-green variety grown in Castelluccio in the Umbrian region of Italy (right next to Tuscany). Umbrian lentils come in a range of muted...

Because brown lentils (also called green lentils by some) already have a subtle smokiness, the smoked paprika brings it out even more. My favorite legume, brown lentils are versatile, delicious, and nutritious and lend themselves to hearty soups, stews, spreads, and loaves.       Ingredients 1 tablespoon olive...

This nutrient-dense recipe is from Colleen’s third cookbook, Color Me Vegan. The addition of kale in this classic comfort soup makes it even better, certainly more nutritious, and definitely more colorful! Oil-free if using water to sauté, soy-free.   Ingredients 1 tablespoon oil or water for sautéing 1 large...

This beautiful and delicious recipe is from Colleen’s uniquely organized cookbook, Color Me Vegan. A rich-tasting and rich-colored soup, this soup is a testament to how delicious low-calorie food can be. Oil-free, wheat-free. Ingredients 10 cups water 2 cups red lentils, picked through and rinsed 3 red potatoes, unpeeled...