Browse recipes

Fakes, the Greek lentil soup that's the gentlest way back to solid food. Brown lentils simmered soft with tomato, oregano and bay, then lifted at the end with a slug of red wine vinegar and good olive oil.

A silky, gently spiced stew where peanut butter melts into tomato and stock to make something deeply savory. Sweet potato and chickpeas make it a full meal in one pot.

Chickpeas and sweet potato in a warmly spiced tomato sauce, with dried apricots melting into it for a sweetness that plays against the cumin and cinnamon.

A thick, gently spiced lentil stew softened with squash-sweet carrot and finished with a hard squeeze of lime. Everyday Peruvian home cooking: cheap, filling and quietly excellent.

The Ethiopian red lentil stew. Almost nothing in it, and yet the berbere and a genuinely long onion cook do all the heavy lifting.

Lentils and rice cooked together under a heap of deeply caramelized onions, warmed with cumin, coriander and a whisper of cinnamon. The most filling plate in the set: the lentils make it stick with you far longer than rice alone.