Lentils and peas
A dish both simple and elemental, the lentils and rice cook together, taking on flavor and qualities greater than themselves. The rice and lentils soak separately before cooking, which brings the tenderness out in the rice and encourages the lentils, which normally require no presoaking, to keep their shape. We should all be so lucky. It’s traditionally topped with sautéed onions and makes a meal. Recipe and photo contributed by Ellen Kanner. more→
Nuts and lentils make this a protein and vitamin-packed soup. It’s simple, creamy, and comforting. Recipe and photograph from Virgin Vegan The Meatless Guide to Pleasing Your Palate** by Linda Long, reprinted by permission of Gibbs Smith Publisher, © 2013. more→
Since my family loves lentils, I keep a few cans of organic canned lentils on hand to use when we want a meal with this nourishing legume in a hurry. If you prefer to cook your own, the dish will also come together in a snap if you have them cooked ahead of time. To make this dish a little fancier, try using beluga lentils. There diminutive, gleaming black lentils contrast attractively with the greens and dried tomatoes. Green or brown lentils will taste just as good, though they’re not as pretty. This is great served with Cauliflower Rice Pilaf, Quinoa with Cauliflower, Cranberries, and Nuts, or another grain dish, plus a simple salad.
If ever there was a “fun” vegetable, it would be spaghetti squash. Here’s a tasty way to serve it, with a lightly curried tomato-coconut sauce, plus peas and almonds. I enjoy serving it to anyone who has never tried it, as everyone seems amused by its spaghetti-like appearance. Photos by Evan Atlas. more→
Spinach and lentils often paired Indian cuisine. Here, they are given an unusual context when combined with pasta. For a delicious meal, serve with a fresh flatbread and sliced cucumbers in coconut yogurt, embellished with cilantro. Photos by Hannah Kaminsky.
This hearty soup, adapted from Vegan Soups and Hearty Stews for All Seasons, features a variation serendipitously discovered by Ricki Heller of Diet, Dessert, and Dogs. Craving pea soup, Ricki pulled out the book, started the soup, and realized she had no yellow split peas. Undaunted, she quickly substituted red lentils and discovered that the soup works just as well with that substitution. Thanks to Ricki for that inspiration, and for the lovely photo here as well. more→
Lots of peas and toasted almonds combined with quinoa add up to a tasty and nourishing pilaf. For a light meal, serve with Tossed Salad Wraps or with a bountiful salad of any kind, and fresh corn. Photos by Hannah Kaminsky. more→
Both nourishing and sublimely satisfying, this thick soup incorporates fall’s first sweet potatoes with seasonal greens. Red lentils, which cook to a warm golden color, are available in natural food stores and ethnic groceries. Adapted from Vegan Soups and Hearty Stews for All Seasons. more→