Category Archives: Recipes

World’s Greatest Pulse Dishes!

April 1, 2016: The Global Pulse Confederation (GPC) and its Partners around the world continue their celebrations of the UN-declared International Year of Pulses with the launch today of the World’s Greatest Pulse Dishes, a collection of 60+ pulse-based recipes submitted by countries around the world as their contribution to the Year

The website has a total collection of 300 pulse recipes, including recipes from chefs, that can be shared on social media. The site also provides tips on how to cook with pulses at home, on the benefits of incorporating pulses in everyone’s diet, and has vast resources on sustainability benefits of growing and eating pulses. “We want to encourage people to be more curious about when and how they eat pulses, be versatile about their use and eventually be more innovative when developing new dishes containing pulses as core ingredients,” says Huseyin Arslan, President of the Global Pulse Confederation.

See how to make the United States Signature Series pulse dish, Roasted Cauliflower and Seasoned Lentil Tacos in both English and Spanish by clicking the links below.  Visit for more pulse recipes from around the world, and make sure to take the Pulse Pledge at for more pulse information and delicious pulse recipes!


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GimmeFive: Five Hacks for Healthier Desserts

It’s been five years since First Lady Michelle Obama launched Let’s Move, the national campaign aimed at raising a generation of healthier kids, and in recognition of this major milestone, Michelle and Barack Obama announced Monday the #GimmeFive movement. The movement simply asks people around the country, including kids, parents and a few celebrities, to share five healthy habits.

Well, here at the Dry Pea and Lentil Council, we share the First Lady’s passion for getting nutritious foods – like dry peas, lentils and chickpeas – into schools… but we’ve also got a sweet tooth! Luckily, we stay healthy with these five hacks for making healthier versions of all our favorite desserts:

  1. Add lentils or lentil puree to cookies, cakes and pies for added protein, fiber and nutrients. Try this recipe for Chocolate Chip Lentil Cookies.
  2. Add pea protein to your favorite smoothie or milkshake – find it in the supplements section of your grocery store, and just add a scoop to the mix with your other smoothie ingredients!
  3. Use mashed chickpeas to make an extra-moist, delicious cake batter, like this Lemony Chickpea Cake.
  4. Use No-Nut Butter to make a lower-sugar, low-allergen frosting base. The frosting from these Maple-Glazed Gingerbread Cupcakes can be used to top any of your favorite cake or cupcake recipes!
  5. Add split pea puree to breads and cakes for a boost of iron, folate and antioxidants! Start with this recipe for the Best Ever Nut Bread.


What are your five healthy habits?

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Country-Style Split Pea Soup

The time of year when the wind has more bite and the rain turns to snow is a great time to celebrate one of the heartiest soups you can make: split pea soup! November 11-17, 2012, is National Split Pea Soup Week. Watch our National Split Pea Soup Week video, whip up a pot full and enjoy a cup of deliciousness.

Country-Style Split Pea Soup

Serves 6

1/2 cup chopped onion
1 leek, thinly sliced
2 cloves garlic, minced
1 tablespoon canola oil
1 cup dry USA green or yellow split peas, rinsed
5 cups low-sodium chicken broth
1 bay leaf
Dash freshly ground black pepper
1/2 cup diced celery
2 medium carrots, peeled and thinly sliced
2 medium potatoes, peeled and diced
1 cup diced cooked ham
Salt and freshly ground black pepper, to taste

1. In a large, heavy saucepan or dutch oven, cook onion, leek and garlic in oil over medium heat until they are tender, about 5 minutes.
2. Add peas, broth, bay leaf and pepper. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for about 40 minutes, or until peas are tender.
3. Add celery, carrots, potatoes and ham to the soup. Cover and simmer about 15 to 20 minutes or until vegetables are tender but retain shape. Add water, if necessary, to thin soup.
4. Remove bay leaf before serving, and season to taste with salt and pepper.

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Lentil Lasagna

This lasagna was fantastic. And by fantastic, I mean out-of-this-kitchen, eat-three-times-a-day amazing.

Lentil lasagna recipeIngredients
1 cup dry USA lentils, rinsed
2 1/4 cups water
1 1/4 teaspoons fennel seeds
1 teaspoon salt
8 ounces lasagna noodles
2 cups chopped onion
3 large cloves garlic, minced (about 1 tablespoon)
2 tablespoons olive oil
2 medium zucchini, sliced
2 15-ounce cans tomato sauce
1/8 teaspoon sugar
1 teaspoon dried basil leaves, crushed
1 1/2 cups shredded mozzarella cheese


  • In a medium saucepan, combine lentils, water, fennel seeds and salt. Bring to a boil; reduce heat, cover and simmer 30-40 minutes, or until lentils are very tender and almost all the liquid is absorbed. Set aside.
  • Meanwhile, cook lasagna noodles according to package directions. Drain noodles and rinse with cold water.
  • Mix lentils with tomato sauce, sugar and basil.
  • In a large skillet over medium-high heat, cook onions and garlic in 1 1/2 tablespoons oil until they are tender, about 5-7 minutes. Turn onions into a bowl and set aside. Add remaining 1/2 tablespoon oil and zucchini to skillet and cook, stirring, until zucchini is just tender, about 8 minutes.
  • Preheat oven to 350 degrees. Lightly oil a 13″x9″ baking pan.
  • Arrange half the lasagna noodles over bottom of baking pan. Arrange zucchini slices evenly over noodles, then spread half the lentils over the zucchini and half the cheese over the lentils. Top with remaining noodles, then with onions and finally with remaining lentil mixture.
  • Bake, covered, for 30 minutes or until heated through. Five minutes before lasagna is done, uncover it and sprinkle on remaining cheese. Continue baking until cheese melts.

A Few Modifications
I didn’t have fennel seeds on hand so I skipped them. I threw my onions in with my lentil-tomato concoction, and there was plenty of cheese on my lasagna already so I skipped the final cheese addition the recipe called for.

I’m not one to rave over recipes very often. This one? I even had it for breakfast, it was that good.

Like this recipe? It’s in the Pea & Lentil Cookbook along with 150 other great recipes.

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Easy Cinco de Mayo Recipes with Lentils

Salsa Lentejas

Salsa Lentejas

Tired of your same old burrito recipe?   In the spirit of Cinco de Mayo I have found some simple ways to spice up your current Mexican favorites to make them the hit of this upcoming holiday weekend.

As a poor college student and admitted foodie, sometimes I struggle cooking delicious and nutritious dishes for a relatively inexpensive cost.  Lentils make an easy and tasty substitute in any south-of the border dish.  In addition, lentils are great for time constrained, financially strapped or adventurous chefs in the world.

They can be prepared to mix well with any dish.  Throw one cup of lentils into a medium size pan with 2 ½ cups of water, bring to a boil and simmer until the lentils are tender (about 20 minutes).  Feel free to mix in your favorite Mexican spices or substitute beef or chicken broth instead of water for an extra kick of flavor!

Spicy lentils make a great addition to tacos, tamales, enchiladas or any Mexican inspired dish.  Check out the Santa Fe Burritos with Fresh Salsa! You won’t be missing the beef in these burritos.  You can choose to nix the meat, mix the lentils in with your favorite recipe or browse our recipe collection.

I especially love adding red chief lentils into fresh salsa!  It seems like an odd concept, but the red lentils add extra texture and flavor in a way you’d never expect.  Our Salsa Lentejas recipe is excellent as a stand-alone dip and is also a great topping that can transform steak or grilled chicken into a Mexican influenced dish.

Kick your old taco meat recipe to the curb! Adding lentils to your Cinco de Mayo dish this year is a perfect way to impress your neighbors, family, friends or in-laws with your creative culinary talents.

Written by: Amanda Wilder, USA Dry Pea & Lentil Council Marketing Intern

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What we’re reading: GF labeling & chickpea salad

The rain is pouring buckets here in the inland northwest, so it’s a perfect day to sit down and catch up on some reading.

FDA to Issue Gluten-Free Allergy Labeling Rule in 2012 – The FDA is gathering data in response to demand for an alternative approach to determining a specific gluten threshold level other than the proposed level of under 20 parts per million to define the term “gluten-free”. The original proposal was reopened for public comment in August 2011.

Chickpea salad with roasted peppers and black olives – This looks ridiculously delicious. And simple. The ultimate combination a dish can have.

No-fu Love Loaf – The title drew me in. If you need a vegan version of meatloaf, this recipe is worth a try. Lentils, molasses, bulgur, oats, chia and a host of other ingredients are thrown together in this dish.

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