Tender, flavorful chicken; hearty potatoes and carrots; bright, fresh green beans and tomatoes; a thick broth with soft, comforting spices. Yep.
A riff on shepherd’s pie, subbing lentils for the minced lamb. Savory, buttery, rich, and altogether satisfying.
Plump meaty mushrooms swim in a velvety gravy studded with chunks of aromatic vegetables, with a smoky backbone underlying it all.
This is one of those recipes that every home cook should keep in their back pocket. With cheap, common ingredients and a cook time of barely more than a half-hour, lentil soup has saved dinner in my house more times than I count.
This soup is a riff on traditional Mexican sopa de albondigas, meatball soup. It’s bright and full of herbs and vegetables, perfect for spring.