When it comes to cooking at home, we look for recipes that are delicious, easy, and healthy to boot—and this Moroccan lentil soup from Eating Well magazine is exactly that. Filled with vegetables such ...

Microwave onion, garlic, oil, garam masala, coriander and cayenne in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to 4-quart to 7-quart slow cooker. Stir in broth, ...

Heat saucepan on medium heat. Add olive oil, onions, celery, and carrots. Cook stirring occasionally for about 3 minutes or until onions are very softened and sweet smelling. Add the garlic, tomato ...

1. In a 2-½-quart pan, heat olive oil over medium-low heat. Add garlic and stir 30 seconds. Add curry powder and stir another 30 seconds. Add lentil soup, garbanzo beans, tomatoes and water. Bring to ...

In a large stockpot or Dutch oven, heat the oil. Saute the onion and carrot over medium-high heat until soft and beginning to brown, 7 minutes. Add the garlic, cumin, ginger, turmeric, chili flakes, ...

Combine all of the ingredients in the slow cooker except for the spinach, cilantro and lemon juice. Stir so that it's combined. Cover and cook on high for four to five hours or low for eight to 10 ...

Add Yahoo as a preferred source to see more of our stories on Google. This hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or ...