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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.