Category: Recipes

Chickpea Corn Chowder

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Chickpea Corn Chowder
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Image Source/Recipe Source:www.thelittleepicurean.com

Servings: 8
Ingredients
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 garlic cloves minced
  • 1 medium onion chopped
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 medium Russet potato peeled and diced into small cubes
  • 4 cups reduced sodium chicken broth *use vegetable if desired
  • 3/4 cup half and half or milk
  • 3 cups corn fresh or frozen
  • 2 cans 15 oz each chickpeas (garbanzo beans) rinsed and drained
  • chopped green onions or chives, as needed to garnish
Instructions
  1. In a large pot, combine olive oil and butter over medium heat. Once butter has melted, add garlic and onion. Cook until onion is tender and almost translucent. Season with salt and pepper.
  2. Add potatoes and chicken broth. Bring mixture to a boil, reduce heat, cover pot, and let simmer for 10-15 minutes until potatoes are fork tender.
  3. Scoop out about 2 cups of mixture and puree in a blender until smooth. Return puree back into the pot.
  4. Add half and half, corn, and chickpeas. Return to to a boil and then reduce to a simmer.
  5. Cook on low heat for 5-10 minutes until chickpeas are warmed throughout. (If using frozen corn, heat until corn is cooked).
  6. Season with additional salt and pepper, as needed. Garnish with chopped green onions. Serve warm.
Recipe Notes

Recipe from pulses.org

Greek Chickpea Salad

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Greek Chickpea Salad

Image Source/Recipe Source:www.pulse.org

Servings: 4
Ingredients
Greek Chickpea Salad
  • 2 cups cooked chickpeas or 1 15 oz can
  • 1 large cucumber diced
  • 1/3 cup thinly diced red onion
  • 1/3 cup chopped fresh parsley
  • 1/4 cup diced sun-dried tomatoes drained if in oil
  • 1/4 cup diced kalamata olives
  • 6 cups arugula or spinach or other leafy green
Salad Dressing
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 garlic clove minced
  • 1/2 tsp dried oregano
Instructions
  1. In a large salad bowl, combine dressing ingredients.
  2. Prep all ingredients that need to be diced and chopped.
  3. Toss salad ingredients together in the salad bowl with the dressing. Refrigerate 10 minutes to allow the flavors to meld before serving.

  4. Serve over fresh arugula.

Recipe Notes

Recipe slightly modified from pulses.org

Lentil Sweet Potato Kale Soup

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Lentil Sweet Potato Kale Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Image Source/Recipe Source:www.mywholefoodlife.com

Keyword: Soup
Servings: 6
Ingredients
  • 2 cups green lentils
  • 5-7 cups vegetable stock
  • 3 small carrots chopped
  • 2 small sweet potatoes cubed
  • 1 onion chopped
  • 2-3 cloves garlic minced
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • sea salt to taste
  • 3 leaves kale stems separated and roughly chopped
Instructions
  1. In a large stock pot, add all the ingredients, except the kale. Bring to a boil, then cover, turn down and simmer until the lentils are soft. About 30 minutes. For the last 5 minutes of cooking, add the kale. Serve immediately or refrigerate for later.
  2. This soup should last at least a week in the fridge. It can also be frozen for up to 6 months. Enjoy!
Recipe Notes

Recipe from pulses.org

Lentil Shepherds Pie

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Lentil Shepherds Pie
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 

Image Source/Recipe Source:www.pulses.org

Keyword: Entrée
Servings: 4
Ingredients
  • 2 medium sweet potatoes
  • 2 tbsp unsalted butter
  • 1 1/2 cups lentils rinsed
  • 1 cup frozen vegetable mix can vegetable mix is an alternative to frozen
  • 3 cups vegetable broth
  • salt and pepper
Instructions
  1. Pre-heat the oven to 425 degrees. Chop the sweet potatoes into 1 inch pieces. Bring 2 cups of water to a boil over high heat and add the sweet potatoes. Cook until they are easily pierced with a fork, about 20 minutes.
  2. Drain the water and use a fork to mash the potatoes. When they are almost completely mashed, add the butter and a sprinkle of salt and pepper. Continue mashing until smooth.
  3. In a sauce pan, combine the lentils, frozen vegetables and broth. Cover and cook for 20 minutes, until lentils are cooked and liquid has reduced by about 50 percent. Add 2 tbsp of sweet potato to the pot and stir to thicken the mixture.
  4. Grease an 8x8 baking pan and spoon the lentil mixture in. Spread the potatoes over the top to cover the lentils, then bake for 20 minutes.
  5. Cool slightly before serving.
Recipe Notes

Recipe from pulses.org

Lentil Taco Soup

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Lentil Taco Soup
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Image Source/Recipe Source:www.pulses.org

Course: Main Course
Keyword: Soup
Servings: 12
Ingredients
  • 2 cups dry brown lentils rinsed
  • 6 cups vegetable broth
  • 1 cup canned black beans drained and rinsed
  • 1 cup canned red beans drained and rinsed
  • 1 tablespoon olive oil
  • 1/3 cup onion chopped
  • 2 garlic cloves minced
  • 1/2 teaspoon oregano
  • 1 can (28 oz) can crushed tomatoes
  • 1 cup frozen corn
  • 2/3 cup cilantro chopped
  • 2 teaspoons garlic powder
  • 1 Tbsp chili powder
Instructions
  1. Place lentils and vegetable broth in a large pot. Gently simmer with lid titled for about 15 minutes.
  2. While the lentils are simmering, add the oil to a saucepan and sauté the onion and garlic.
  3. After the lentils have been cooked, add the onion and garlic mixture.

  4. Add the chili powder, garlic powder, oregano, tomatoes, black beans and red beans.

  5. Bring to boil and simmer for 10 minutes. Make sure you do not overcook the lentils or they will become mushy.
  6. Sprinkle cilantro on top.

  7. Optional: serve with light sour cream.

Recipe Notes

Recipe modified from pulses.org