Stacks of dry products with a long shelf life are piled up in your storage, and you don’t know what to cook with them? Reach for legumes! Of course, if you are not struggling with intestinal problems or increased sensitivity to this kind of food.
- they are a source of carbohydrates, but to a much lesser extent than flour products or cereals,
- different types of beans, lentils or chickpeas have many culinary uses,
- they have a long shelf life, so it’s worth to have them just in case of emergency.
Check out healthy and nutritious recipes from our dietitian.
Lentil soup (3-4 servings)
Fry garlic with turmeric, chili and salt in oil. Add chopped vegetables and fry. After a while add tomatoes. When the tomatoes release water, add the lentils and pour in the boiling water (about 1.5 l). Bring to a boil and simmer for about 30 minutes. Season with salt, thyme, sweet pepper and chili.
Red pepper 120g / half a piece
Cold pressed rapeseed oil 24g / 2 tbsp
Carrots 45g / 1 medium piece
Zucchini 200g / half a small piece
Raspberry tomato 510g / 3 medium pieces
Garlic 5g / 1 clove
Lentils, red, ripe seeds 205g / 1 cup
Eggplant 223g / 1 smaller piece
Canned red beans (you can also buy white, preferably in a jar or cooked at home) drain from the liquid. Fry the onion in butter with a pinch of turmeric. Chop the remaining vegetables and add to a saucepan. Then add the drained beans, thyme and marjoram. Simmer for 20 minutes (the dish can be freely modified by adding various other vegetables).
Tomato 170g / 1 medium piece
Red pepper 120g / half pieces
Canned red beans 240g / 1 can
Clarified butter 14g / 1 tbsp
Zucchini 150g / half a small piece