Sweet Potato Croutons
A simple and delicious recipe for those who want to make a warm and easy meal, with some seasonal fall ingredients, on a cold night. Lentilles du Puy, which come from the Haute-Loire region of France, are pretty unique in both flavor and consistency: unlike other lentils, they'll stay quite firm even after an extensive period of cooking.  Best eaten with sliced French or sourdough bread.
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Sweet spiced brown rice and gingered lentils
Brown basmati rice replaces traditional white rice in this holiday take on a classic and hearty Lebanese side, mujadara. This recipe by JeanMarie Brownson appeared in the Chicago Tribune.
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Top Chef contestant Nikki Cascone loves salmon especially with lots of vegetables and herbs. Try this recipe for a quick and healthy dinner. Click here to see the Mommy-To-Be Eating Q&A with Nikki Cascone.
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This soup is full of immune-boosting ingredients that are as delicious as they are nutritious. The potatoes and lentils will be soft, and the kale will add a nice crunch. Warm up with a bowl of this on a cold day. 
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Yoga Bowl
This virtuous bowlful of veggies, pulses, spices, and herbs is a healthy dinner. Any leftovers will be perfect for lunch the next day.This recipe is courtesy of Green Kitchen Stories.
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Lentil Soup
I stayed home sick from work the other day, and, because it was freezing cold out, I decided to make myself a soup with whatever I had on hand. It turned out to be a bag of lentils, a can of beans, some cherry tomatoes and a block of Parmigiano-Reggiano. The soup was easy, filling and delicious -- plus I didn't have to leave my house to make it.Try making this at home, then storing the lentil soup (pre-tomato addition) in the refrigerator or freezer for a quick, re-heated weeknight meal. You can also use this as a base for adding onions or other vegetables or fresh herbs.
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Slow-Cooker Spanish Lentil and Chorizo Stew
This is a simplified slow cooker version of a dish that I first had in college when I spent a semester abroad in Madrid, Spain. I chose a home-stay and was matched with an old-school Madrileña grandmother who once told me that she missed Franco. She was a widow living on a pension and did her all of her own shopping, cooking, and laundry and, because I signed up for it, mine too. Every day that fall, I came home from class during the two-hour siesta to a kitchen steamy with whatever she had bubbling on the stove. Whatever I learned about Spanish home cooking was purely through observation, but when I came back to the States, I found that I missed the sopa de lentejas so much that I've been playing with this recipe for years. Click here to see Recipe SWAT Team: One-Pot Meals.   Click here for more of the 101 Best Slow Cooker Recipes
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Figs and Chorizo
When I think of chorizo, there is one dish that always comes to mind (and never fails to make me hungry): Chorizo with Sweet and Sour Figs, a warm tapas served at Barcelona restaurant in South Norwalk, Conn. The smoky flavor from the pork sausage combined with the rich caramelization of the braised figs is incredibly satisfying (and perfect to eat with the restaurant’s phenomenal bread).Inspired by Barcelona’s chorizo tapas, I wanted to create a hearty salad-like dish that I could eat alone or atop a bed of greens. I added cooked French green lentils for added fiber and heft, and chose fresh chorizo rather than smoked, cured as served at the restaurant.If you don’t have chorizo, you can use your favorite sausage as a substitute.Click here to see Recipe SWAT Team: Chorizo
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lentil stew
While I was researching Mexican cuisine I came across a traditional dish called Sopa de Lentejas, which is basically a lentil soup/stew with Mexican seasoning. I noticed that in some recipes chorizo was used. I decided to make my own simplified version of this traditional stew using chorizo and Supremo's Crema Supremo sour cream to top the dish. This sour cream has a distinctive tang to it that just says Mexican food! — Diane Balch, Simple Living and EatingFor more recipes like this one visit Simple Living and Eating.
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Vegetarian Meatballs
These simple meatballs are delicious enough to please vegetarians and meat-eaters alike.
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Pear Salad
When it comes to composing a great fall salad, the key is knowing which fruits and vegetables are currently in season. In the case of this particular mix, the star ingredient is the pears (I used red bartletts), which should be available at your local farmers market beginning in late summer and through the fall. The crunchy sweetness from the fruit balances out the earthiness of the lentils and kale, and the tanginess of the feta cheese. I like to julienne the kale and cut the pears into matchsticks so that each of the components are a similar size. Click here to see 7 Ideas for Fall Salads.
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Lean protein is the perfect way to maintain energy for longer periods of time, and this salmon recipe is a flavorful way to keep up your intake.
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