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.

Legumes:

• 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.

 

Ingredients:

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

 

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Baked beans

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).

 

Ingredients:

Onion 100g

Carrots 100g

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