Everyday Recipes with Lentils, Beans and Chickpeas

16 hr 10 min French

Cassoulet with duck confit

Cassoulet combines white beans, duck confit, Toulouse sausage and pig belly to form a slowly stewed classic from southwest France.

30 min Mediterranean

Risoni salad with chickpeas

Risoni are cooked tender but firm, lukewarmly marinated with lemon dressing and after cooling mixed with chickpeas, tomatoes, cucumber and parsley. Drain the small noodles well and add cucumber later so that the salad remains loose instead of watery.

55 min Summer

Filled zucchini with couscous

Boiled zucchini are filled with boiled couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Fry the boiled zucchini meat and do not stir the couscous filling too moist to keep the ships stable.

40 min Summer

Lime-coconut rice with vegetables

Jasmine rice is cooked with coconut milk and vegetable broth, after which fried zucchini, peppers, peas, lime and roasted cashews are added. Cook coconut rice at low heat and loosen after swell; add lime juice only at the end.

40 min Spring

Lemon salmon with pea purée

Salmon fillets are juicyly cooked in the oven with lemon, dill and olive oil; in addition, short-cooked peas are finely pureed with broth, cream and butter. Cook the peas only briefly and remove the salmon from the oven as soon as the core is still slightly translucent.

45 min Spring

Wild garlic risotto with peas

Onion and risotto rice are gradually sautéed in glass and cooked with hot vegetable broth; peas, finely sliced bear's garlic, butter and parmesan complete the rice. Stir in the bear's garlic only after cooking and let the risotto rest short away from the heat so that colour, scent and creamy bite are preserved.

1 hr 10 min German

Bean stew with bacon

Leave out bacon and sauté onion. Add potatoes and broth and cook for 10 minutes.

1 hr 50 min German

Pea soup with sausages

Sweat onion, carrots, leeks and celery in oil. Add peas, broth, bay leaf and marjoram and cook quietly.

55 min Winter

Vegetarian Bean chilli

Peppers and onions are roasted with cumin and boiled with tomatoes, kidney beans, black beans and corn. Rinse the beans well and reduce the chilli open so that it becomes thick without the legumes decaying.

1 hr Winter

Lentil soup with sausages

Cook lentils, carrots, potatoes and leeks with marjoram in vegetable broth, after which sausage slices are only heated. Add vinegar only at the end, because acid can delay the softening of the lentils.

27 min New Year's Eve

Nachos with cheese and salsa

Tortilla chips are briefly baked with beans, corn, jalapeños and cheddar and served with salsa, stew and coriander. A flat layer and separately served moist dips keep the nachos crispy longer.

40 min New Year's Eve

Lentil salad with feta and pomegranate

Cooked lentils are marinated lukewarmly with lemon-honey dressing and later mixed with cucumber, feta, parsley and pomegranate. Cook lentils only bite hard and drain well; take in feta and pomegranate only after cooling.

1 hr 5 min New Year's Eve

chilli con Carne for the party

Rinderhack is fryed vigorously and cooked with onions, tomato paste, spices, tomatoes, beans and corn to form a thick party chilli. Chop in portion and let the chilli simmer uncovered; add beans only after roasting the spices.

1 hr 20 min Christmas

Vegetarian nut roast

Cooked lentils, roasted walnuts, fried mushrooms, oatmeal, egg and herbs are mixed into a formable mass and baked as a nut roast. Fry mushrooms dry and let the mixture swell before forming; hold them together, but not pressed firmly.

27 min Halloween

Halloween nachos with cheese

Tortilla chips are covered with beans, corn, jalapeños and cheddar and bake only until the cheese is melted. Spread chips in a wide, not too high layer and serve salsa and stew separately so that they remain crispy.

35 min Halloween

Monster tacos with guacamole

Black beans and corn are heated with cumin, filled in crispy taco bowls and decorated with salad, tomato and fresh guacamole. Prepare guacamole just before serving and fill the taco bowls at the table to keep both fresh.

55 min Halloween

Stuffed bell pepper faces

Orange pepper is cut out as a face and baked with a pre-cooke mixture of rice, beans, corn, tomatoes and cheese. Rice and filling must be pre-cooked, because the peppers in the oven should only become soft and retain colour.

55 min Autumn

Sweet potato chilli

Sweet potato cubes are roasted with onion and cumin and then cooked softly with tomatoes, beans and corn. Do not cut the sweet potatoes too small and let the chilli thicken without a lid so that the pieces are preserved.

1 hr Autumn

lentils stew with root vegetables

Brown lentils, carrots, potatoes and leeks cook with bay leaf in vegetable broth to form a strong stew. Match lentils and cooking time and add apple vinegar only at the end, so that the legumes become reliably soft.

15 min Summer

Tuna-bean salad

Dried tuna and white beans are mixed with tomatoes, red onion, parsley and lemon-olive oil dressing. Rinse beans thoroughly and add tomatoes at the end so that the salad does not become watery.

35 min Summer

Couscous Bowl with grilled vegetables

Couscous boils in vegetable broth and is served with grilled zucchini, paprika, chickpeas and lemon tahini sauce. Couscous after the swell loosen with the fork and add vegetables and sauce only after that portion.

25 min Spring

Rice paper rolls with spring vegetables

Glass noodles, vegetables, herbs and fried tofu are rolled in short-softened rice paper and served with peanut dip. Wet rice paper for only a few seconds and place it at a distance so that it remains elastic instead of tearing or sticking.

35 min Spring

Spring Bowl with Quinoa

Quinoa forms the warm base, followed by peas, radishes, avocado, feta and a lemon-herb dressing. Well drained quinoa and an avocado meat cut just before the meal keep the bowl loose and fresh.

28 min Spring

Peas-mint soup

Onion is steamed translucent, then the peas cook only briefly in vegetable broth before mint and cream are purified. Short cooking gets the green colour; lemon juice and mint belong only immediately before mixing into the pot.

1 hr 15 min German

Lentil stew

Sweat onion, carrots, celery and leeks in oil until they smell. Add lentils, broth and bay leaf and cook quietly.