pulses

This Instant Pot Split Pea Soup is made with a leftover ham bone (or any ham you have), for a super easy, freezable weeknight meal! The pressure cooker cuts the cooking time in half.

Instant Pot Split Pea Soup with Ham

butter

onion (diced)

celery

carrots (diced)

dry split peas (sorted through and rinsed)

chicken stock/broth (or veggie stock, water,

bay leaves

kosher salt and black pepper

parsley (for garnish, optional)

Turn pressure cooker to the "sauté" setting. Melt butter (3 tablespoons) and sauté onion, celery, and carrots, seasoned with salt and pepper to taste, for about 5 minutes, until softened.

Add the split peas, chicken stock (6 cups), ham bone (or hock or 6 oz. diced cooked ham), and the 2 bay leaves.

Cover pressure cooker and set to manual, high pressure for 15 minutes.

Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.

If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.

Taste and adjust seasonings if necessary. Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.

Pack flavour into your meal with these easy vegetarian enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner

Vegetarian Enchiladas

olive oil

onions,chopped

carrots,grated

2-3 tsp chilli powder(mild or hot, according to your taste)

tomatoes

pulsesin

wholemeal tortillas

low-fat natural yogurt

extra-mature cheddarcheese (or veg alternative), finely grated

Vegetarian enchiladas

Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.

Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.

Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping

Lentil & Bacon Soup

onion,diced

pancetta cubes

carrot(about 120 grams), finely diced

tsp cumin

turmeric

garlic cloves,finely chopped

chilli,sliced

stock cubes

red lentils,rinsed

Lentil & bacon soup

Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.

Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.

Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.

Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don’t need to add any oil as plenty will run from the pancetta.

Serve the soup with a sprinkle of crispy lardons on top.

A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

Lemon-spiced chicken with chickpeas

sunflower oil

onion,

chicken breasts,

cinnamon stick, broken

tsp coriander

lemon

can chickpea, drained

chicken stock

bag spinach

Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.

Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.

Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

Come home to a warming bowlful of this filling, low-fat soup

Red lentil, chickpea & chilli soup

tsp cumin seeds

chilli flakes

red onion,chopped

red split lentils

vegetable stockor water

can tomatoes,whole or chopped

can chickpeasor ½ a can, drained and rinsed (freeze leftovers)

tbsp 0% Greek yogurt,to serve

Heat a <a href="https://www.bbcgoodfood.com/review/best-saute-pans">large saucepan</a> and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.

Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.

Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.

Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.

Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry

Indian butternut squash curry

brown basmati rice

butternut squash, diced

red onion, diced

tbsp mild curry paste

vegetable stock

tomatoes,

chickpeas,

tbsp fat-free Greek yogurt

coriander,

Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.

Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.

Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?

Puy lentil, spiced roast carrot & feta salad

cumin seeds

carrots

tbsp clear honey

pouch cooked Puy lentils (or canned, drained and rinsed)

red onion

½ lemon

mint leaves, roughly chopped

lamb's lettuce

feta cheese

Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.

Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.

Toss the dressed lentils with mint and lamb’s lettuce. Lay warm spiced carrots on top and scatter with feta.

These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time

Mexican bean burgers with lime yogurt & salsa

breadcrumb

tsp mild chilli powder

coriander, stalks and leaves chopped

tub fresh salsa

milliliters low-fat natural yogurt

lime

wholemeal burger buns, sliced avocado, sliced red onion

Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.

Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.

While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

A comforting and hearty one-pot sausage stew with chorizo, smoked paprika and plenty of vegetables

Sausage & bean casserole

tbsp oil

onion, finely chopped

medium sticks celery, finely chopped

yellow pepper, chopped

red pepper, chopped

chorizo sausages (about 400 grams)

pork sausages (about 400 grams)

garlic cloves, chopped

½ tsp sweet smoked paprika

½ tsp ground cumin

thyme

milliliters white wine

cherry tomatoes or chopped tomatoes

chicken stock cube

chives, snipped (optional)

Heat 2 tbsp olive or rapeseed oil in a <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">large heavy-based pan</a>.

Add 1 finely chopped onion and cook gently for 5 minutes.

Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.

Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.

Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.

Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.

Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.

Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.

Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.

This hearty and flavourful pesto orzo salad is such a crowd pleaser! A nut-free arugula and basil pesto dresses cooked orzo, perfectly roasted vegetables, and chickpeas. So tasty, 10 core ingredients, and just beautiful to look at too!

Pesto Orzo Salad with Roasted Vegetables & Chickpeas

garlic,

sunflower seeds,

capers

arugula, lightly packed (plus extra for garnish)

basil leaves, lightly packed (plus extra for garnish)

lemon juice

light miso ((I used chickpea))

sea salt and ground black pepper,

eggplant,

zucchini,

bell pepper,

red onion,

cherry tomatoes

orzo pasta

chickpeas

Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set aside.

Make the pesto. In a food processor fitted with the “S” blade, add the garlic, sunflower seeds, and capers. Pulse a few times to finely chop. Then, to the food processor bowl, add the arugula, basil, lemon juice, miso, salt, and pepper. Pulse the mixture a few times until the greens are finely chopped. Then, with the lid on and the motor running on low, slowly drizzle in the olive oil through the feed tube until you have a smooth paste that’s evenly combined. Check the pesto for seasoning and adjust if necessary. Set aside.

Roast the vegetables. Combine the chopped eggplant, zucchini, bell pepper, red onion, and whole cherry tomatoes on the baking sheet. Drizzle the vegetables with the olive oil and season very generously with salt and pepper. Toss to thoroughly coat all of the vegetables in oil and seasoning. Spread the vegetables out into a single layer and roast in the oven until tender and slightly browned on the edges, about 30 minutes. Check on the vegetables at the halfway point and give them a stir with a spatula. Set aside to cool slightly.

Cook the orzo according to package directions and drain. Add the cooked orzo to a large serving bowl and immediately dress with the pesto. Once all of the pesto is coated, spread it out in the serving bowl. Top the dressed orzo with the roasted vegetables and chickpeas and give it another light toss.

Top the pesto orzo salad with some extra basil, arugula, and toasted sunflower seeds. Serve immediately.

The perfect Autumn salad! This lentil Kale Salad with Parmesan has tons of al-dente cooked lentils, Tuscan kale, plump golden raisins, pepitas, and it's drizzled with a simple red wine vinaigrette. Perfect as a main course or a side salad!

Autumn Lentil Kale Salad with Parmesan

golden raisins

red wine vinegar

Tuscan kale*

honey (or maple syrup)

salt and pepper

pepitas

beluga lentils*

parmesan cheese (optional)

soak: add the raisins and the red wine vinegar...

soak: add the raisins and the red wine vinegar to a small bowl, let the raisins soak for 10-15 minutes while you clean and chop the kale.

dressing: remove the golden raisins to a small...

dressing: remove the golden raisins to a small bowl using a slotted spoon. Add the lemon juice, olive oil, honey, and salt and pepper to the vinegar and use a whisk to combine. Alternately, you can add the dressing to a mason jar and shake until the dressing thickens.

salad: Place the kale in a large bowl, dress...

salad: Place the kale in a large bowl, dress the salad and toss. Add the lentils, golden raisins, pepitas, and parmesan cheese as desired. Give it a taste and adjust salt and pepper as desired.

In Greece and Cyrus, you find meatballs (keftedes) in every taverna. This is Jamie Oliver's meat-free version made with lentils.

Jamie Oliver's lentil keftedes with dill yoghurt

extra virgin olive oil

(200 grams) baby spinach leaves

can brown lentils, rinsed, drained

eggs

dill leaves, chopped

flat-leaf parsley leaves, chopped

feta, crumbled

(70 grams) fresh breadcrumbs

Green leaf salad, to serve

dill leaves, finely chopped

(280 grams) thick Greek-style yoghurt

garlic clove, finely grated

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981821086001&=domain=del

5348771529001-5981821086001

Dosa is a fine, crisp pancake. It takes a bit of time for soaking and grinding, but very little effort. Begin this recipe 2 days ahead.

Top 37 pulses recipes from across the web

The most viewed pulses recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 37 pulses recipes from across the web

The most viewed pulses recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Split Pea Soup with Ham

Vegetarian Enchiladas

Lentil & Bacon Soup

Lemon-spiced chicken with chickpeas

Red lentil, chickpea & chilli soup

Indian butternut squash curry

Puy lentil, spiced roast carrot & f...

Mexican bean burgers with lime yogu...

Sausage & bean casserole

Pesto Orzo Salad with Roasted Veget...

Autumn Lentil Kale Salad with Parme...

Jamie Oliver's lentil keftedes with...

Jamie Oliver's perfect dosa

Lentil ragu

Italian butter beans

Chickpea shawarma salad bowl

Sprouted Socca

Vegetable Quinoa Soup Mix

Vegetarian sausage rolls

Hearty lentil chilli

Smoky butter beans & greens

Low FODMAP Lentil Dal

Rice & peas with mango chicken

Lentil, Mushroom & Cheese Bake

Cassoulet-Style Bean Stew

Slow Cooker Rosemary White Beans

35 Vegan Chickpea Recipes: 7 Spice ...

Grilled aubergines with spicy chick...

Black Bean Dip with Roasted Squash,...

Instant Pot Lentil Soup

Falafel with beetroot hommus

Rajma (kidney bean curry)

Lentil and pumpkin pot pies

Pea and ham soup

Pasta e fagioli

Easy Yellow Dal Recipe

Chilli con carne

The most viewed pulses recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine