Lentils and peas

Stewed Lentils with Vegan Sausage

Stewed Lentils with vegan sausage

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→

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Green Pea, Radish, and Vegan Cheddar Salad

Green pea, radish, and vegan cheddar salad

Here’s a very spring-y salad that pleases both the eye and the palate. I enjoyed it several times while traveling through some of the heartland states some years (or truthfully, some decades) ago, while still a vegetarian rather than a vegan. Its constant ingredients were the peas, cheese, and celery, with additional, varying ingredients. This is my version, a composite of those that I sampled, and now completely vegan, as it’s easy to substitute vegan cheddar cheese for its dairy counterpart. more→

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Yellow Split Pea-Coconut Soup

Yellow split peas

Dishes in southern India frequently include the use of coconut. You can enjoy this soup recipe on its own or serve it as a South Indian “sambar” or “kootu” over rice. Recipe from Coconut Oil for Health and Beauty* by Cynthia and Laura Holzapfel (Book Publishing Co.), reprinted by permission. more→

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Spaghetti Squash with Peas and Almonds

Spaghetti squash

If ever there was a “fun” vegetable, it would be spaghetti squash. I enjoy serving it to anyone who has never tried it, as everyone seems amused by its spaghetti-like appearance. more→

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Curried Lentils with Spinach

Lentil varieties

Here’s a simple, hearty everyday sort of dish; lentils and spinach are natural companions, and curried seasonings flavor them nicely. See the shortcut below for making this an even quicker dish using canned lentils. Adapted from Vegetariana. more→

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Red Lentil Dal

Red lentil dal

Dal, a kind of warm dip from Indian cuisine made of well-cooked legumes, is meant to be scooped up with fresh flatbreads such as chapatis or naan. Can’t find them? Use fresh pita instead. Tiny red lentils, available in natural food stores and imported food shops, cook to an appealing orange-gold color. Make it a little heartier by adding the optional potato or sweet potato to cook along with the lentils.  more→

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Moroccan Lentil and Garbanzo Soup (Harira)

Moroccan Lentil and Chickpea Soup (Harira)

This flavor-packed Harira, a Moroccan soup combining high-protein lentils and chickpeas, is perfect for the transitional evenings of late summer, though you can enjoy it any time of year. Adapted from Vegan Soups and Hearty Stews for All Seasons. more→

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Mujaddarah (Middle Eastern Bulgur and Lentil Pilaf)

This traditional Middle Eastern dish is sometimes made with rice, and sometimes with cracked wheat. The grain is combined with lentils and lots of onions browned by olive oil. Even in its basic form, it’s delicious. Since we save some time by cooking (rather than soaking) the bulgur, I like to dress up this classic with the nontraditional but tasty additions of scallions and raisins.  more→

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