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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Caesar Salad
Pick the youngest crunchiest romaine heads you ...
 
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Behind the scenes in Lidia's Kitchen

 
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Getting to know lentils
Lentils are dried seeds that range in size and color from tiny and nearly black to large and yellow, g...
 
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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend."This international conference on food, attended by...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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December 15, 2014
Getting to know lentils

Lentils are dried seeds that range in size and color from tiny and nearly black to large and yellow, green, or reddish. Though they are usually sold in their shell, there are some types that are shelled. Shelled lentils, which you can spot by their bright orange-pink color, will take much less time to cook, and in most cases will dissolve in the cooking liquid. To prepare lentils, wash under cold water and plunge them in a soup or boiling water, where they should take 30 – 40 minutes to cook, depending on the size. These are a tasty staple for the winter months, and are healthful to boot.