Cooking with Pulses

Start tasting for doneness at the 28-minute mark. They'll continue to soften as they sit, so be sure to stop the cooking process before they turn to mush. Red and yellow lentils do not work well here, as they tend to cook much faster and will fall apart. You want to maintain a bit of a bite, making these lentils better candidates for salads, soups, and stews. See this recipe for the perfect pot; then use the leftovers in our ultimate meatless shepherd's pie.

One serving contains more iron than 3 ounces of steak—even more reason to enjoy them between the bun, like in these 20-minute burgers below. Try using half of a spare whole-grain hamburger bun in place of the bread slice. These burgers also work with any other canned bean variety. Pile it high with red onion, creamy avocado, and a juicy tomato slice.

Per serving, chickpeas have three times more folate than kale and triple the iron of a 3-ounce chicken breast. Instead of playing their typical supporting role, in this recipe, chickpeas take center plate.

We love dry peas because they turn rich and creamy in this hearty, comforting split pea soup. Bonus: The split peas alone contribute 18g of powerful plant-based protein and 19g fiber (75% of your daily goal) per bowl. Miso paste enriches this soup with a deep, savory flavor and enhances the creamy texture of the peas. We think it's a must, but you can use the extra 1/2 teaspoon of kosher salt instead.

Onion and spicy jalapeño serve as a flavorful contrast to the sweet potato in these quick and easy cakes.

Toss together this salad variation in a tasty 10-minute snap; you won't be disappointed.

We swap sugary pancake syrup for a poached egg and use chickpea flour in place of refined for an extra punch of protein. Enjoy for a quick breakfast or dinner.

Bajane is a Provençal term for the midday meal. Chickpeas are a staple in Provence, where they are often stewed and served with pasta and vegetables. In this version, chickpeas, leeks, carrots, fennel, and spinach are served atop protein-rich quinoa.

Think of this recipe as destructed falafel, sans deep-fryer. We combine the ingredients of the classic Middle Eastern dish—chickpeas, bold spices, tahini, and breadcrumbs—and bake it inside hollowed out eggplants until golden brown. To finish the dish, we drizzle over a honey-tahini sauce and add a scoop of tangy tomato-cucumber-red onion relish.

Look for packaged precooked lentils without salt or fat added. We like Target's Archer Farms brand beluga lentils.

With flavors reminiscent of a falafel, these pita sandwiches take less work, are tasty with lots of texture, and an easy weeknight meal to put together.

If you're making this dish ahead of time, be sure to store the soup and pasta separately.

This hummus recipe has a southwestern kick that everyone will love. We recommend serving with pita chips but you can also serve with assorted crudités.

This tomato-based soup is a satisfying meal on any night of the week. Serve with wedges of pita bread.

Green lentils keep a firm texture even after cooking, a desirable trait for this hearty salad.

The bulgur releases just enough starch to bind the lentil- and mushroom-packed filling together. The skin of the potato contains about half the total fiber; we love the rustic edge and earthiness it adds to our creamy tater topper. Even better—our plant-packed pie saves 282 calories, 20g sat fat, and 244mg sodium over traditional meat-based shepherd's pie.

Dill absolutely makes this salad, offering a fresh, herbaceous boost that livens up the canned chickpeas. It’s a satisfying bowl of crunchy, creamy, chewy textures.

Make homemade veggie burgers in a snap with precooked lentils. We like the black beluga variety from Archer Farms, with no added salt. Brown lentils can be substituted but tend to be more moisture-dense and may require additional breadcrumbs to help bind the burgers.

Raw beets offer earthy flavor and meaty texture and add crunch and color to this salad. Use our beets guide for helpful prep tips and ideas on how to put this spring and fall vegetable to good use in a variety of yummy recipes. Lentils are a great source of protein and fiber in this recipe. They make a great addition to soups, stews, salads, vegetarian dishes, and more. Best of all, they're quick-cooking and don't require soaking. Our compilation of favorite recipes features more than 30 dishes featuring various types of lentils.

Tender, savory lentils paired with cooked peppers and cilantro converts this dish from a bland bean salad to a delectable and healthy meal. Use any combination of sweet bell peppers you like: green, red, yellow, and purple.

Blended corn tortillas add a delicious masa flavor and give the chili extra body. Buttery, starchy, and tender, cannellini beans succeed as a creamy mash, chili base, or filling. Jalapenos are so much more than a garnish. Char in the pan, pickle, or chop for relishes and marinades.

Dry your chickpeas as thoroughly as possible before cooking to ensure a satisfyingly crisp result. If you're planning to pack these flavor-coated, fiber-filled poppers as a to-go-snack, be sure to allow them to cool completely on a flat surface first.

The bean mixture acts as a barrier between the tortilla and the zucchini, so the burritos stay crisp.

Nutty fava beans get the spotlight here in this festive spring appetizer. Lemon and goat cheese balance the deep umami notes from the mushrooms.

Grilling the peppers over blazing flames not only saves countless time in the kitchen, but it also results in a blackened, sweet-charred skin. Round out this recipe with creamy-crunchy-tangy Spicy Jicama Slaw on the side. 

If you think you've seen pumpkin spice in every food, think again. This lightly sweet and smoky take on hummus is the perfect snack or a fitting starter for any autumn gathering. Without being overly sweet, this festive dip is the perfect addition to your next Halloween or fall-inspired spread.

A sparing amount of cooking spray is key to perfectly crisp quesadillas—too much and the fat absorbs into the tortilla. Plus, spreading mashed beans onto each tortilla forms a protective layer that keeps the veggie juices contained (and the tortillas crisp).

Creamy, starchy, and filling, this hearty, rustic take on chili is the epitome of comfort. And convenient: Beans go in dry—no need to soak.

Fresh cherries add a meaty bite and tart-sweet flavor. If you can't find fresh cherries, add 2 tablespoons boiling water to 1/4 cup unsweetened dried cherries. Let stand 10 minutes; drain and chop.

The convenience of canned beans is a gift. In less than 20 minutes, you can have a meaty, herbed bean side. For lower-sodium beans, buy organic or no-added-salt canned versions.

Using six of our top quick ingredients, Quick Black Bean and Corn Soup is ready in less than 30 minutes. Serve with a dollop of Greek-style plain yogurt to counteract the spicy chile paste.