Lentils and peas

Mujaddarah (Middle Eastern Bulgur and Lentil Pilaf)

Mujaddarah (lentil and bulgur pilaf)

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→


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→


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→


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→


Yellow Split Pea-Coconut Soup

Vegetarian/vegan Yellow Split Pea Coconut Soup

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→


Split Pea Soup with Barley and Vegetables

Split pea soup with vegetables and barley

Split pea soup, an American classic, is high on my list of great comfort foods. You can make this one with green or yellow split peas; the vegetables and barley make it even more enticing. A meal in a bowl, you need just add salad and fresh bread and you’re all set. more→


Curried Lentils with Spinach

Lentils With Spinach

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→


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.  more→