Lentils are my new favorite protein source – a great component of a plant-based diet. They are very filling, with lots of folate and iron, and naturally gluten-free. Lentils are very versatile, they can be eaten alone, on a salad, or in soups or stews. This recipe is the equivalent of my end-of-the-week stir fry…

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As we move toward colder weather, there’s nothing like a prepare-ahead hot meal to warm the soul. This season, I plan to increase my use of the slow cooker in order to simplify food prep and minimize take-out. I’d like to help you do the same. Almost always, when I use a recipe meant for…

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By Stephanie Sedgwick, adapted by Julia Korenman If you have vegetarians at your Thanksgiving feast, consider a tasty lentil dish as a protein alternative to turkey. Ingredients: 1 large or 2 medium sweet potatoes (1 pound)1 cup lentils1 ½ tablespoons apple cider vinegar1 ½ tablespoons maple syrup2 teaspoons Dijon mustard¼ teaspoon nutmeg2 tablespoons finely chopped…

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Adapted from a Washington Post recipe – from 2005 Thanks to the orange and cinnamon, this is a very simple but interesting variation on black bean salad. Although it only cooks for 90 minutes in the slow cooker, the low heat allows you to ignore it once you mix all the ingredients together. There’s nothing to sauce…

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A wise person once said, “We should think of Thanksgiving as Thanksliving”. If all of us collectively live a life of being thankful, and with a sense of gratitude, I am sure it will lead to more inner harmony and peace. Thanksgiving is that beautiful time of the year when we experience crisp fall weather, see bright…

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