Lentils and peas
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→
Here’s a simple, basic stew of potatoes and lentils that gets its kick from a cool coconut yogurt dressing that’s passed around for topping. Serve with a crusty bread or fresh flatbread and a colorful kale salad for a nice cold-weather meal.
A delectable, high-protein puree made of cashew butter and white beans silken tofu forms the base of this nearly-instant creamy green pea soup. Served chilled or warm, it’s a treat when you crave fresh soup but don’t have the time for a lot of chopping and simmering more→
Mujaddarah, a traditional Middle Eastern dish, is sometimes made with rice, and sometimes with cracked wheat (bulgur). The grain is combined with lentils and lots of onions browned by olive oil. Like many simple classics, it’s delicious. Serve with Fattouche Salad and a steamed green vegetable for an easy meal. Though they’re the least traditional to use in this (brown lentils are the usual) I like to make this with black beluga lentils for the visual contrast. more→
Well-flavored vegan sausages make a bold statement in this easy lentil stew. It’s so hearty, all you need to complete the meal is fresh bread and a salad or slaw. If you can find beluga lentils, they give this dish extra visual appeal. VegKitchen recommends Tofurky or Field Roast brands for the vegan sausage; they’re less processed than the kind that used isolated soy protein. Photos by Evan Atlas. more→