Recipes | Latest Recipes from Lentils & Legumes
This is one of my favourite side dishes because bacon and lentils are perfect together. The rich meatiness of bacon easily complements the earthy hearty flavours of lentils. Try making this dish once and it will instantly become one of your favourites too!
Couscous is a grain-like form of pasta made from semolina flour, the same flour used to make pasta. It’s very common throughout the Mediterranean and North Africa. In Morocco it’s often served with dried fruits and nuts and lots of mysterious aromatic spiciness.
One of the Holy Grails of vegetarian cooking is a meat-free burger that’s tasty, nutritious, full of protein, easy to make and easy to handle. Without the strong protein structure of meat, or the scientific hijinks of processed burgers, it can be tricky to get vegetarian burgers to hold together. This burger uses the strength of bulgur wheat and will easily become one of your favourites.
Long ago, the cooks of the world discovered the efficiency of simmering tough meat in tenderizing water. They also discovered that they could add lots of local flavour to make the results more interesting. Today, beef stews are a part of cuisines and cultures around the globe. This one features the bright familiar flavours of the Southwest.
In Arabic, the word “hummus” means chickpeas. In the world of food, hummus is a dip or spread made from a purée of chickpeas, tahini, lemon, olive oil and garlic. It’s very easy to make, very tasty and very healthy. It’s a convenient snack and a frequent guest at our table.