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    You are in: Home / Cookbooks / Dried Beans & Legumes
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    114 recipes in

    Dried Beans & Legumes

    Beans, chickpeas, lentils, split peas. [photo: Ethiopian Spicy Split Lentil Stew (Yimser Wot)]
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    9 Reviews |  By Sana

    I have had this recipe for some time now. I love this dal - it tastes soooo good. If you want to cut down on the calories, you can omit the cream - it will still taste very good.

    Recipe #195571

    I had this soup for lunch at a cafe once, and loved it so much I went straight home to try and imitate it! A fresh and flavoursome take on your average pea and lentil soup, this freezes up really well and tastes great with a toasted bagel or turkish loaf. For extra creaminess, serve with a dollop of natural yoghurt.

    Recipe #175104

    In response to a request, this recipe came from Vegetarian Times Complete Cookbook.This is a one dish meal that is perfect to take along on day hikes or to eat at home!

    Recipe #58849

    Spiced dhall with spinach, full of flavour and goodness and colour. For ease of cooking use canned cooked lentils and frozen spinach. Serve with chicken curry dishes.

    Recipe #205895

    When I had my liver transplant in Denver, CO there was a Gunther Toody's Diner across the street from the hotel where I stayed. There was a Black Bean Soup on the menu that I just loved. After coming home to Oklahoma, I have searched, in vain, for a Black Bean Soup that came even close to what the diner served. I finally searched recipes and have come up with my version that best copies Gunther Toody's.

    Recipe #151401

    I love this recipe - not sure where I found the original. So glad that I found it though, because I bought too many whole mung beans once upon a time and didn't know what in the world to do with them - if you have other recipes using whole mung beans, PLEASE let me know.

    Recipe #64782

    Adapted from How it all Vegan. This is really easy to throw together, provided you have the beans ready to go (or use canned). Even if you have to boil some up, dry navy beans and soy beans are pretty quick if you've soaked them for 6 hours or so. This is a less sweet version of baked beans with only a little molasses, more tomato-ey. It's satisfying and simple. If accompanied by a salad and some hearty bread it would probably be enough for 4 people. For larger portions though, I'd say more like 2 or 3, with some leftovers. The original recipe only called for 1 1/2 cups broth, I adjusted to 2 1/2, found it was too dry otherwise, but then I really like sauce so you may choose to cut that back down. I also added 1 tbsp of brown sugar, found it was just lacking a little something without it. The last adjustment was to the cooking time - originally calling for 40 mins at 350, that wasn't near enough time to even cook the onions, so I upped to 375 for an hour. (Note, prep/Cook time does not include soaking or boiling of the beans).

    Recipe #407334

    This is really easy to make. There were no leftovers! What a great combination of flavors and textures. Serve with tortilla chips on the side.

    Recipe #152136

    Ethiopian lentil dish. For a complete Ethiopian feast, make this dish with (other recipes from my book): - Cabbage of Ostracism - Tofu Dorowat (if you like tofu, or are accomodating a vegetarian... chicken otherwise) - Beef Stew in Berbere Sauce Making these four dishes together, you can: - Pick up one lg white onion and chop it finely. Split it four ways between the dishes. - Pick up one 28-oz can of crushed tomatoes and split it between the Dorowat and Beef Stew Start the beef early, then the dorowat. Then, do the lentils (assuming pre-cooked potatoes) and cabbage. Pick up some Enjera (that amazing yummy bread). Live in Calgary? Pick it up fresh at Amy's Confectionary on 7th between 11AM and 5PM. YUMM!!!

    Recipe #340198

    Simple dish for vegans, vegetarians and Lent observers

    Recipe #320148

    This is traditionally served during lent either on its own or with injera bread.

    Recipe #133099

    This is great for a picnic or barbecue. Use the indigo lentils that they sell in bulk containers at Wild Oats, Whole Foods type markets if you can find them. Recipe was originally in the Boston Globe many years ago but I've changed it a bit over the years.

    Recipe #183768

    Healthy Vegetarian Salad. Perfect for using up your garden veggies. From Plan B Organic Farm. Recipe must be chilled for atleast over night.

    Recipe #380533

    Have you tried Puy lentils yet? These are small, green lentils from France and have a slight peppery flavor and a firm, yet tender, texture. They hold their shape well and are ideal for a salad, but they do take longer to cook than most other lentils. They do not, however, need pre-soaking. In this salad the mint and lemon juice add a lively, fresh taste, while the balsamic vinegar adds a mellow sweetness.

    Recipe #111033

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