Beans and Legumes
Farro, Bean, and Roasted Vegetable Salad
If you have never tried farro, this is a great way to start. Farro gives this salad a wonderful texture.
Tomato Lentil Soup
This dish resembles Raasam a Southern Indian soup. However, we have adapted this to be made with ingredients more common to American kitchens.
Whole Grain, Chickpea, and Black Bean Salad
This salad is actually a main dish with whole grain, vegetables, beans, and nuts. It keeps for several days and actually is better after a day or so. Exact proportions are not critical so don’t worry if you have more tomatoes or less cucumber.
Quick Burrito Bowl
Burrito bowls have become a staple for many people – they are quick, tasty, and versatile. Use whatever leftovers, frozen, or fresh ingredients you have laying around.
Red Lentil Soup with Lemon
This delightfully simple lentil soup is light and spicy with a bold red color. Best of all it is ready to enjoy in about an hour, with very little hands-on time. The lemon adds a delicious balance to the hearty cumin.
Lentils with Cumin Vinaigrette
Lentils are a quick alternative to dried beans. No soaking required and cook in a very short time. Delicious on their own, added to salads or soups, or as a base for fish or chicken. This recipe uses a delicious cumin vinaigrette to make a delicious side or main dish.
Lentil and Beet Salad
This is an interesting main-dish salad that, thanks to canned beets, is really quick. It is a great use for leftover lentils, you could even use other beans. You can use any salad green, however, arugula, gives a nice spice to the salad. The cumin vinaigrette is great with other salads as well or just as a dressing for lentils.
Curry Quinoa Salad
This is a great side dish or can be a main dish if added to a large vegetable salad.
Brown Rice Salad
This is an example of a recipe that can be made literally hundreds of ways. Add one or two vegetables, one or two fruits, a grain, a bean, and dress with citrus vinaigrette. This recipe uses avocado and orange. You could use cucumber, tomato, onion, or shredded squash – really any vegetable. For the fruit component, any citrus, mango, or pineapple works well. Choose any whole grain and any canned bean. This is a great way to use up leftover grains from other meals. This can be a side dish or served on top of a mixed green salad.