Full of veggies, lentils, and savory flavors, this lentil loaf is worth every ingredient. Make it the day before and enjoy it for dinner and lunch for the week.
A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
Kwanzaa celebrations incorporate foods and dishes native to Africa. Hailing from Senegal, this mildly spicy, slightly sweet soup would be well complemented by a side of stewed collard greens or Swiss chard.