Legumes

Legumes

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1.

a plant that has its seeds in a pod, such as the bean or pea

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Definitions & Sample Sentences

  • The intercropped legumes grew moderately well most years.
  • Legume-based cropping systems have reduced carbon and nitrogen losses.

1. Chickpea Salad

Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup parsley, chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. Combine Ingredients: In a large bowl, mix together the chickpeas, cucumber, bell pepper, red onion, cherry tomatoes, and parsley.
  2. Make Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
  3. Toss Salad: Pour the dressing over the salad and toss gently to combine. Sprinkle with feta cheese if using.
  4. Serve: Enjoy immediately or refrigerate for 30 minutes to let the flavors meld.

2. Lentil Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon thyme
  • 1 cup dried lentils (green or brown), rinsed
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened (about 5-7 minutes). Stir in garlic, cumin, and thyme, cooking for another minute.
  2. Add Lentils and Broth: Add the lentils, vegetable broth, and diced tomatoes (with juices). Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
  3. Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley before serving.

3. Black Bean Tacos

Ingredients:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8 corn tortillas
  • Toppings: avocado, salsa, shredded lettuce, diced tomatoes, cheese, lime wedges

Instructions:

  1. Prepare Beans: In a skillet over medium heat, add the black beans, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes until heated through and flavors meld. Mash slightly with a fork for a thicker consistency if desired.
  2. Warm Tortillas: In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
  3. Assemble Tacos: Spoon the black bean mixture onto each tortilla. Top with avocado, salsa, shredded lettuce, diced tomatoes, and cheese.
  4. Serve: Serve with lime wedges on the side for squeezing over the tacos.

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