Ina Garten's hearty soup gets its robust flavor from small, green French lentils ... It also adds a crispy, spicy finish to the creamy mixture of mung beans, lentils, and pigeon peas.

Habanero: Imparts a sharp, fruity, spicy flavor to the soup. You can also use milder ... If you are not a cilantro fan, try parsley instead. Dried Green Lentils: The star ingredient in lentejas ...

Next, I added canned green lentils (which I purchased ... Coconut milk again reinforces the soup's richness, which ends up being smooth, warm, spicy, and bright. Gaby recommends serving each ...

Pour in the stock and bring to the boil. Lower the heat and simmer for 20–25 minutes, or until the vegetables and lentils are tender. Blend the soup until smooth, if it is too thick, add more stock.

Lentil soup is rescued from its stodgy status by a hefty, fragrant dollop of canned green curry paste. Coconut milk makes the soup creamy whilst keeping it dairy-free and a clamshell of tender ...

From hardy green, black ... this bold and bright vegetable soup is perfect for making ahead and stashing in the freezer. Lentils are combined with zucchini, eggplant, red peppers, and tomatoes ...