When I was a little girl, one of my favorite bedtime tales was from a 1960s book by English author Molly Brett. It was a story about a group of woodland creatures — hedgehogs, owls, frogs ...

1 1/2 cups (10 ounces) French green lentils, sorted and rinsed; 1 tablespoon extra-virgin olive oil; 2 ounces Gorgonzola cheese, crumbled (about . cup) 1/2 cup chopped fresh parsley; 1/2 cup walnuts, ...

Pool half the vinaigrette in the middle of a serving platter or divide evenly among individual salad plates. Top with the asparagus. Drizzle with some of the remaining vinaigrette.

To assemble each salad, place the lettuce on a plate or in a bowl. Then add some of the sliced potatoes, green beans, tomatoes, radishes, olives and boiled eggs.

Preheat oven to 400°F. Bring a large pot of generously salted water to a boil over high. Add potatoes; cook, until almost tender, about 10 minutes.

1. In a large flameproof casserole, combine the lentils, water, and a generous pinch of salt. Bring the water to a boil over high heat, lower the heat, and cover the pan. Simmer for 25 minutes, or ...

In a large saucepan, bring salted water to boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain into a colander and let dry on paper towels. While potatoes are boiling, bring a small ...

Place the lentils, water, and broth base in a pot. Cover, and bring to a boil over medium-high heat. Reduce the heat to medium, and cook for 15 to 20 minutes, until the lentils are tender but firm.