Legume and Lentil Recipes to Get You Through the Winter

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13 Jan Legume and Lentil Recipes to Get You Through the Winter

Legume Recipe Round Up

I’m on CTV’s News at Noon today talking about lentils and legumes. I’m not sure who be hosting since Kyle, my usual side kick, won’t be there. Wonder if it’s something I said? Or maybe he’s afraid I’ll make him stuff another pepper. After all, I did give him the tippy one.

Whoever the host may be today, have no fear. No problematic peppers. Just some dried beans and a piece of wicked cool stainless steel kitchen equipment.

I’ll be discussing how to incorporate beans into your diet in ways that won’t require you to book time off work — to accommodate the supposedly long cooking time or that other reason people shy away from beans.

With a reputation for hogging stove time only to make you socially unacceptable, beans are misunderstood. If you cook your own from dried (with a pre-soak done while you sleep) you:

  • save ridiculous amounts of money (dried beans can cost 1/4 to 1/3 the price of their tinned cousins)
  • reduce the amount of gas-causing starches
  • control the sodium level
  • have perfect, intact beans that canned versions can only aspire to

What’s not to love? Here’s my post on how to cook dried bean. It’s got some great videos embedded for your entertainment pleasure.

Itching to start adding legumes to your diet? Here are some of my favourite bean and lentil recipes.

Bean Soup Recipes

  • Smoky Tomato Chickpea Soup: Smoked paprika adds a wonderful warmth to this simple soup. If your grocery store doesn’t carry it, try the spice section of a bulk store. But only buy a few tablespoons since a little goes a long way.
  • Mulligatawny Soup: This spicy dish is blend of British and Indian cuisine.
  • Black Bean Soup: No need to pre-soak the black beans. Just dump them, add water and let the slow cooker work its magic. Make as spicy or as mild as you like. But be sure to add a squirt of lime, a dollop of sour cream and a leaf or two of fresh cilantro.
  • Brown Lentil and Lemon Soup: This gentle soup isn’t spicy like the black bean recipe above, bit it’s anything but dull. Warm cumin and paprika are neatly balanced with a bit of lemon. Perfect after an afternoon spent shoveling snow.

Bean Dips

  • Roasted Red Pepper Hummus: I developed this for a friend who couldn’t eat garlic. Without that or tahini this is hardly a classic hummus, but it’s tasty and goes with bread, vegetables or chips.
  • Refried Beans: Made in a slow-cooker, these “refried” beans have all the flavour of the classic dish, but only a fraction of the fat. Plus, you can leave them unattended for a few hours, so they’re low maintenance, too.

Beans as a Main Dish

  • Spicy Quinoa & Black Bean Stuffed Peppers: To make these less tippy, I slice the peppers lengthwise. Don’t like peppers? Use zuchhini. Either way, the filling is tasty. Heck, I’ve even been known to eat it on its own.
  • Vegetable Tagine: Chickpeas add protein to this vegetarian variation of a classic Moroccan dish. Eggplant, apricots and cinnamon add an exotic flare as well.
  • Felafels: I pan fry these to keep the fat down are reduce the risk to me, the kitchen and the cats. But despite the lack of high temperature fat, these are a delicious way to enjoy chickpeas. And garlic. And cumin…

Got a favourite bean or lentil dish? Share a link if you can, or just tantalize us with the title.

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  • Judith Rutty Godfrey
    Posted at 10:38h, 13 January Reply

    My hubby and I made this just last week–delicious!

    http://www.eatingwell.com/recipes/sweet_potato_black_bean_chili.html

    • Charmian Christie
      Posted at 12:03h, 17 January Reply

      @Judith Rutty Godfrey, that sounds like an amazing combination. Thanks for the link!

      Hope you’re staying warm.

  • NS Foster
    Posted at 11:12h, 13 January Reply

    I can’t describe to you how excited I am by your selection of bean recipes. Particularly, I really, really want your falafel.

    • Charmian Christie
      Posted at 12:04h, 17 January Reply

      @NS Foster, glad you are excited about legumes. If you do try the felafels, let me know how they turn out for you. They’re ugly but so good!

  • cheryl
    Posted at 14:35h, 13 January Reply

    I just watched your pepper segment. You have gotten so good on TV! I really love how you made Kyle do all the work.

    I’m going to share your post via Twitter with the folk at Meatless Monday.

    • Charmian Christie
      Posted at 12:06h, 17 January Reply

      @cheryl, thanks! Making Kyle do all the work is the key to my success. If I flub, I look bad. If the host flubs it’s comedy :-)

      Thanks also for sharing the post with Meatless Monday.

  • jodi (bloomingwriter)
    Posted at 20:51h, 13 January Reply

    I love your tagine! I make a big batch of it and freeze part of it for meals later. And then there’s the carrot lentil soup…still a favourite. Mmmm. I think I sense beans this weekend!

    • Charmian Christie
      Posted at 12:07h, 17 January Reply

      @jodi (bloomingwriter), thanks for the endorsement. I’m now into the smoky flavours and can eat the tomato and chick pea soup until it’s all gone. It freezes nicely, too.

      Happy beaning.

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