1,518 low sodium recipes

Authentic curry powder from scratch with toasted cumin, coriander, fenugreek, and black pepper blended with whole cloves, cardamom, cinnamon, mace, and red chile. Homemade Indian spice blend that improves with keeping.

Tuscan white bean stew with spinach, bitter radicchio, garlic, anchovy, and lemon. A quick Italian-inspired pasta topping that feels both hearty and fresh.

This is the basic recipe for cooking lentils or beans. Many southern and southwestern regional recipes call for cooked lentils or beans to be stirred gently into a dish near the end of cooking. Therefore, it may be a good idea ot make them a day ahead and have them ready when you begin the actual cooking.

Try something new for lunch with this scrumptious dish that's so easy to make, a caveman can do it!

Easy garlic bean soup: white beans simmered with a whole head of roasted garlic and a sweet roasted red pepper. Five ingredients, naturally vegan, deep slow-cooked flavor.

Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.

Fusilli alla Sorrentina pairs tuna packed in olive oil with fresh tomatoes, black olives, white wine, and a whisper of fresh mint. A classic coastal Italian pasta that comes together in one skillet.

Kraut burgers, also called bierocks or runzas, tuck a savory ground beef, cabbage, and onion filling inside soft baked bread dough. A hearty Great Plains hand pie, brushed with butter and great for packing in lunches.

Bread machine sourdough pumpernickel with rye flour, whole wheat, molasses, and real sourdough starter. Dense, tangy, and earthy. Load the machine, press start, and walk away.

Mongolian barbecue is a tableside grilling experience with thinly sliced lamb, fresh vegetables, and a star anise soy-rice wine sauce. Interactive feast for 8 guests.

Shepherdless pie with red lentils, pearl barley, carrots, and tomatoes under a cheesy mashed potato crust. A hearty vegetarian twist on the British classic.

Green tomato dill pickles canned in a vinegar brine with garlic, whole cloves, and fresh dill. A tangy, crunchy way to preserve the end-of-season garden harvest in quart jars.

Flourless chocolate cake made with four kinds of nuts, bittersweet chocolate, and citrus zest, served with honey-glazed grilled orange sections. A Sephardic-inspired dessert.

Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.

Date and nut bars with chopped dates, pecans, and powdered sugar rolled into chewy little squares. An old-fashioned cookie bar that's dense, fruity, and naturally sweet with minimal flour.

Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.