Bean and Lentils

Bean and Lentil Recipes

Lentil Spread

Great when spread over whole grain bread and served with soup and salad.

½ cup brown lentils
1 bay leaf
1 cup water
2 tablespoons walnuts
2 mushrooms, sliced
1 scallion, sliced
1 clove garlic
1 tablespoon whole grain mustard
1 tablespoon tamari
½ teaspoon black pepper
Extra water

Wash and drain lentils. Place in small pot with bay leaf and water; bring to a boil. Lower heat, cover and let simmer 25-30 minutes, until water is absorbed and lentils are soft. Grind walnuts first in small electric grinder. Place ground nuts, lentils, mushrooms, scallions, garlic, mustard, and tamari in food processor and blend until smooth. Add a little water if desired to get the consistency you desire. This spread will keep in the refrigerator for several days.

Prep Time: 40 minutes
Makes: 2 cups
This recipe is taken from Cynthia Lair's Whole Foods Production Class

Crock Pot Adzuki Beans

This is an easy bean dish. Just serve with rice and a salad and you have a meal.

1 cup of adzuki beans
6 radishes cut up
1 rib of celery, chopped
3 cloves of garlic, minced
½ a big white onion, chopped
5 cups of water

Put all of the ingredients in crock-pot and cook on low for 10 hours. After it cooks, season with salt.

Bean Tacos

This recipe makes delicious and healthy tacos. It is from the book, “Eating Alive- Prevention thru Good Digestion”. Left over beans can be used as side dishes in meals later in the week.

2 cups dry pinto beans- soaked overnight
4-6 cups water
1-2 cups onions, chopped
2-3 tablespoons tamari
1 teaspoon each: paprika and cumin and sea salt
½ teaspoon oregano
¼ teaspoon or less cayenne red pepper
1/8 teaspoon coriander
Several dashes of kelp
A bit of maple syrup to mellow the flavors
1 dozen corn taco shells
Optional toppings
Lettuce or spinach, shredded
Sprouts
Green onions
Black olives, sliced
Green or red bell peppers, chopped
Tomatoes,chopped
Salsa
Guacamole (see recipe)

Drain water off soaking beans. Add 6 cups of water to beans and bring to a boil. Turn down to a simmer and cook, covered until tender (50-55 minutes), or pressure-cook with 4 cups of water (45 minutes). Add onions and cook another 15 minutes. Drain and save most of the water from the beans. While the beans are hot, mix in all the herbs and spices. Mash about half the beans and leave some whole with a masher or a fork with a little of the drained liquid from the beans. Discard the rest of the liquid or save for other recipes or soup stock. The beans are ready for the taco shells. Heat taco shells in an oven at 350° for 5 minutes.

Prep Time: 1-2 hours, 20 minutes if beans precooked
Makes 12-14 tacos

Black Bean Lettuce Bundles

2 cups cooked no-salt-added black beans
½ large avocado, mashed
½ green bell pepper, chopped
3 scallions, chopped
1/3 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
1 clove garlic, minced
1/3 cup mild low-sodium salsa
8 large romaine lettuce leaves

Mash beans and avocado together with a fork. Mix all remaining ingredients except lettuce. Place approximately ¼ cup of filling in the center of each lettuce leaf and roll like a tortilla.