January seems the perfect time of year to take out the slow cooker and gently cook up some soothing bowls of soup. Eleni Vonissakou, author of “The Greek Slow Cooker” (Page Street, $21.99), suggests ...

Heat oil over medium-high heat in a medium pot. Cook carrots and onion until just softened, about 5 minutes. Add lentils, broth, water, bay leaf, salt and pepper to taste. Heat to a simmer; cook, ...

Chef and owner Lisa Nicholas created this easy-to-make soup with the robust herbs, seasonings and aromatics. The recipe makes a big batch, but it can be readily cut in half for smaller families. Photo ...

To most, Greek cuisine is perhaps best known for its souvlaki (skewered, grilled meat), moussaka (a layered eggplant dish with ground beef and béchamel sauce), and baklava (phyllo-dough pastry soaked ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 12 servings 1 pound lentils, rinsed and sorted 1/3 cup olive oil 1 small white or yellow onion, about 2 ½-inches in ...

A 1992 lentil soup recipe from an Arkansas author has gained a new and larger audience. All it took was a Seattle man with a pretty serious fondness for the recipe and a story in The Washington Post.