Lentils, beans and peas—seven recipes deliver the pluses of pulses

PULSES ARE THE EDIBLE SEEDS OF PLANTS IN THE LEGUME FAMILY. Beans, lentils, chickpeas, peas and such. Food Network calls them a superfood. They’re good for you—high in fiber and protein, and packed with nutrients and antioxidants. And they can help you lose weight. They’re also inexpensive and versatile. Here are seven delicious ways to get more of this superfood on your table.

Red Lentil Soup

This hearty vegetarian soup of red lentils, coconut and coconut milk, garam masala, spinach and tomatoes is delicious and comforting and satisfying—way out of proportion to the ease and speed of its preparation. It’s topped with yogurt, as you can see in the photo above, but by using non-dairy yogurt (or no topping at all), you can make it vegan. You can find the recipe here.

Instant Pot Lamb and White Bean Soup

Various combinations of white beans, lamb, herbs and aromatics show up in Italy, in France, in the UK… pretty much across western Europe. And for good reason. It is hearty, comforting and delicious. And this Instant Pot version makes it weeknight quick.

Chicken with Lentils (Poulet aux Lentilles)

This pleasantly peasanty dish is based on a recipe from Bistro Chicken, a delightful cookbook we must visit again. A dry spice/herb/salt rub featuring juniper berries replaces liquid brining for the chicken. As the chicken roasts, its juices flow into the vegetable/lentil mix below, flavoring the entire dish.

Curried Lentils with Poached Eggs

Lentils cooked with an international mix of spices and aromatics and topped with poached eggs make a satisfying vegetarian lunch, light supper or robust breakfast. And if you’ve never poached eggs, it’s far easier than you’ve been led to believe. Find the recipe here.

Valerie’s Split Pea Soup

After way too much procrastinating, we finally made this delicious soup from a recipe given to us by Marion’s friend Valerie. Bacon, plentiful aromatics and a bit of cumin create a hearty split pea soup you’ll make again and again.

Pizza Beans

A rich, thick stovetop-cooked tomato sauce with white beans is topped with two cheeses and then baked. It can be vegetarian or not. It hits all the same convivial, comforting, friendly spots as pizza, but with lovely beans upping the nutrition and fiber. You’ll find the recipe here.

Dal Makhani

Okay, this dish contains two pulses—lentils and black beans. Make this flavorful, spicy vegetarian main dish in your slow cooker—you can start it in the morning, then return home to a heavenly fragrance and meal. It’s adapted from a recipe by our friend Anupy Singla in her cookbook The Indian Slow Cooker.