If you love using your Dutch oven to make comforting, slow-cooked recipes during the cold winter months, you'll be glad to know you can also use it for lighter, spring-inspired dishes like this Braised Chicken with Spring Vegetables.
Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" Ahhh, lentils. The unsexiest of foods. Like a Honda Accord they’re practical, reliable and economical, not sexy or exciting. Except for my boyfriend’s Honda Accord which is totally sexy and exciting. Promise, babe! I like to cook with lentils because they’re healthy, inexpensive, filling (hello, protein) and one batch makes almost a week’s worth of lunches. Left to themselves lentils can be a little meh, but with the addition of curry powder they’re so much more interesting. Exciting even! This soup is really easy to prepare and will keep for several days in the fridge. I suggest undercooking the lentils slightly so they still have some bite to them. And take the soup off the heat when it still looks a little watery or soupy. The lentils will continue to absorb the liquid so if it looks perfect on the stove top you’re going to have to add water or stock a day or two down the road. I use chicken stock but if you want to make this vegan you can absolutely substitute vegetable stock. If you can find the French green Le Puy lentils use those because they’re firm and really hold their shape. However, they can be hard to find so I usually end up using regular brown lentils which work just as well. Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" I take this to work for lunch with some whole grain bread and fruit salad. It’s the perfect lunch that keeps me full until dinner time. Curried Lentil Soup Save...
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