Browse 7 recipes collected around legumes.
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◷ 77 mineasy
A substantial vegetarian Moroccan soup with tender lentils, chickpeas and fine vermicelli in a silky tomato broth. Ginger, parsley and fresh coriander bring warmth and freshness, with lemon wedges alongside. Allow about 1 hour 20 minutes using cooked chickpeas; older lentils may take longer.
Oct 7
◷ 145 minmedium
A warm, comforting Lebanese stew featuring tender lamb braised slowly with seasonal root vegetables and hearty lentils, seasoned with traditional spices for a flavorful weeknight dinner.
Jan 24
◷ 105 minmedium
A comforting skillet supper featuring tender slow-braised chicken thighs and hearty Ethiopian spiced lentils, enriched with seasonal vegetables like carrots and kale. This dish brings the warm, aromatic flavors of traditional Ethiopian cuisine in a simple, approachable weeknight recipe, balancing rich protein and nutritious legumes with familiar slow-braising technique.
Jan 20
◷ 55 minmedium
A weeknight-friendly skillet supper featuring Ethiopian-inspired dumplings filled with spiced lentils, served atop a light berbere-spiced tomato sauce. This dish highlights seasonal produce like fresh tomatoes and greens, embraces Ethiopian culinary heritage, and uses skillet cooking for an approachable preparation.
Jan 16
◷ 55 minmedium
Delicate poached lentil dumplings served with a richly spiced Ethiopian-inspired tomato sauce, highlighting seasonal tomatoes and classic Ethiopian spices for a comforting vegetarian weeknight meal.
Jan 11
◷ 55 minmedium
A wholesome and vibrant Ethiopian-inspired grain bowl featuring tender pressure-cooked chicken seasoned with traditional Berbere spices, served over a bed of nutty teff grains, complemented by sautéed collard greens and spiced lentils. This recipe highlights seasonal produce and traditional Ethiopian flavors with accessible techniques for a balanced weeknight meal.
Dec 4
◷ 60 mineasy
A gently poached chicken breast served alongside richly spiced Ethiopian-inspired lentils, highlighting seasonal vegetables for a nutritious and comforting weeknight meal. This dish balances tender protein with hearty legumes, using traditional Berbere spices for authentic flavor without fusion complexity.
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Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 15 minutes. Cooking takes 65 minutes. Allow 77 minutes in total. Makes 4 servings. Key ingredients: olive oil, onion, celery, green or brown lentils, tinned chickpeas. Equipment: Heavy-based 4-litre saucepan with lid, Knife and chopping board, Sieve, Kitchen scales and measuring jug, Wooden spoon or heatproof spatula, Small bowl and whisk, Kettle, Ladle.
Kitchen tip: The schedule assumes the shorter simmering times and 4-minute vermicelli. Older lentils, a slower hob or longer-cooking pasta will extend it; follow the texture cues.
Preparation takes 25 minutes. Cooking takes 120 minutes. Allow 145 minutes in total. Makes 6 servings. Key ingredients: lamb shoulder, brown lentils, carrots, parsnip, celery root. Equipment: large heavy-bottomed pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring jug.
Kitchen tip: Brown the lamb in batches to avoid overcrowding the pan, which helps develop a rich flavor through caramelization.
Preparation takes 15 minutes. Cooking takes 90 minutes. Allow 105 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg), brown or green lentils, rinsed, carrots, peeled and diced, fresh kale leaves, stems removed and chopped, onion, finely chopped. Equipment: large oven-safe skillet or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring cup.
Kitchen tip: Use bone-in skin-on chicken for the most flavorful and juicy results; boneless will cook faster but be less rich.
Preparation takes 25 minutes. Cooking takes 30 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: red lentils, olive oil, yellow onion, garlic, fresh ginger. Equipment: medium saucepan, large skillet, mixing bowl, wooden spoon, knife, measuring cups and spoons.
Kitchen tip: If teff flour is unavailable, use all-purpose flour alone; the flavor will be less authentic but still delicious.
Preparation takes 30 minutes. Cooking takes 25 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: red lentils, rinsed, water for soaking lentils, teff flour as a binder, onion, garlic. Equipment: blender or food processor, large pot, mixing bowl, wooden spoon, finely chopping knife, cutting board, slotted spoon, measuring cups and spoons.
Kitchen tip: When shaping dumplings, wet your hands slightly to prevent sticking.
Preparation takes 15 minutes. Cooking takes 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: chicken thighs, Berbere spice, vegetable oil, teff grain, water or broth for teff. Equipment: pressure cooker (electric or stovetop), medium saucepan, large skillet or frying pan, wooden spoon or spatula, knife and cutting board, measuring cups and spoons, colander.
Kitchen tip: Make sure to rinse the teff grains thoroughly before cooking to remove any grit.
Preparation takes 15 minutes. Cooking takes 45 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: skinless, boneless chicken breasts (about 150g each), brown or green lentils, medium onion, finely chopped, garlic, minced, ginger, freshly grated. Equipment: large saucepan, medium pot, wooden spoon, knife, cutting board, measuring spoons, measuring cups.
Kitchen tip: Use a kitchen thermometer to verify the chicken reaches 74°C (165°F) internally for safe consumption.