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Legumes (Beans & Peas) Recipes

Basic Preparation
Fava Beans V
Chickpeas V
Easy Beans V

Recipes using prepared beans
Lemon Pea Crostini V
Bean Salad V
Lentil Tabouleh V
Lentil Taco Salad V
Pea Carrot Salad V
Peas with Shallot & Mint V
Summer Green Beans V
Easy Baked Beans
Boston Baked Beans
Fried Lentils V
Lentils Side Dish V
Asparagus & Chickpea Soup V
Fresh Pea Soup V
Lentil Tomato Soup V
Lentil Vegetable Soup V
Split Pea Soup V
Super Split Pea Soup V
Ham & White Bean Soup V
Lentil Sweet Potato Hash V
Red Bean Curry V
White Beans, Cabbage & Caramelized Onions V
Haricot Beans with Chard V
Carnitas Bean Stew
Chili Beans
Lentil Green Bean Stew V
Mung Dal V
Fava Beans with Lamb & Rice
Risotto with Peas & Prosciutto
Spaghetti with Fava Beans & Cherry Tomatoes V
Spaghetti with Favas & Chard V
Poached Salmon with Snow Peas V






Lentil Tabouleh

Tabouleh is a salad of cracked wheat (bulghur) and parsley. There are many variations on the seasonings and ingredients, but my first introduction was absolutely the best I've ever eaten. This version is pretty close to that original, with my own touches, the biggest being to substitute puy (green) lentils for the cracked wheat. Start with lentils as a base and add remaining ingredients to taste.

1 cup french puy lentils
1 3/4 - 2 cups water
1 bunch (about 1 cup) parsley, finely minced
10 good sized mint leaves (about 1/4 cup), finely minced
1/4 - 1/3 cup finely minced sweet onion or scallions
1 small roma tomato, diced small
1 tsp kosher salt
Juice of 1/2 - 1 lemon (my lemons are really big, so I use half)
Drizzle of olive oil to serve

  • Rinse and drain lentils
  • Bring water to a boil, add lentils and cook until tender - about 20-30 minutes
  • In a mixing bowl, combine parsley, mint, onion and tomato
  • When lentils are cooked all liquid should be gone (if not, drain any excess liquid) - add lentils to parsley mixture (I like to do this while the lentils are warm so it lightly cooks the onion)
  • Add salt and lemon juice - combine well and taste
  • Add more lemon juice if desired and olive
  • Serve warm or at room temperature

    Questions about this recipe?

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