Chinese

This Chinese-inspired hot and sour soup uses tender green lentils instead of traditional bamboo shoots or wood ear mushrooms, creating a heartier, more substantial bowl. The hallmark balance of sour (from rice vinegar) and hot (from white pepper) is perfectly achieved, with silky egg ribbons and a cornstarch-thickened broth that coats the lentils beautifully. It’s quick to make, incredibly comforting, and has that perfect interplay of tangy, peppery, savory, and umami flavors. Serve as a starter or light main course. ...

This vegan interpretation of the Sichuan classic mapo tofu uses tender green lentils instead of tofu or ground pork. The lentils provide a hearty, meaty texture while absorbing the bold, complex flavors of fermented doubanjiang (broad bean chili paste) and numbing Sichuan peppercorns. The dish achieves the hallmark má là (numbing-spicy) sensation with layers of heat from chili oil and a tingling, almost electric numbness from the peppercorns. Deeply savory, richly spiced, and absolutely addictive served over steamed rice. ...