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A little meat goes a long way when you stretch it with lentils. Try adding cooked lentils to your spaghetti sauce, taco meat, lasagna, salads, or other family favorites.
Puréed or whole, cooked peas and lentils work wonders in bread and muffin batters. Toss cooked chickpeas into salads, soups, and stews.
Use roasted pea flour in bread sticks or pizza crusts to provide an excellent source of protein and fiber versus traditional versions. Top pasta with a creamy puree of chickpeas, peas and or lentils that colorfully hide other healthy vegetables children dislike.
Give cream mashed potatoes a high-fiber boost by replacing some of the potatoes flakes with roasted pea flour.
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