Lenten Staples: Legumes & Grains

Lenten Staples: Legumes & Grains

These are eight examples of meals I’ve made using the legume and grain staples in my pantry.  I decided to label this selection of food legumes and grains to provide the widest definition for these staples.  Wikipedia defines legumes as – “Well-known legumes include alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, soybeans, and peanuts.”   This is a huge group of staples to choose from so select your family’s favorites and see how many combinations you can come up with during Lent.

Lenten Staples Legumes and Grains

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1

Taco Soup

  • 1 can pinto beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 3 cloves garlic, minced
  • 2 can tomato sauce
  • 3 – 4 tbs Cumin
  • 2 – 3 tbs Smoked paprika
  • Salt and pepper
  • 1 vegan bouillon cube
  • 1 small bag of frozen corn

Mix all ingredients in pot and simmer until warm.  Pour over corn chips and top with guacamole and salsa.

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9

Black Bean & Corn Enchiladas 

  • Large handful fresh cilantro, chopped
  • 3 ears of corn, sliced from the cob or 1 bag frozen corn
  • 2 cans black beans, rinsed and drained
  • 3 cloves garlic, minced
  • 1 capful cumin
  • 1 capful smoked paprika
  • Salt and pepper
  • 10 tortillas (regular or gluten free)
  • 1 large can of enchilada sauce

Preheat oven to 400 degrees.

Mix all the ingredients together except the tortillas and enchilada sauce in a bowl.

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Scoop a hearty spoonful of mixture into a tortilla and then roll and place in a casserole pan.  When all the tortillas have been filled, pour the enchilada sauce over the top and place the pan in the oven.  Bake for approximately 20 minutes.

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5

Lemony Rice Soup

  • 1 tsp olive oil
  • 5 cloves garlic, minced
  • 1 vegan bouillon cube
  • Salt & pepper
  • 1 capful oregano
  • 1/2 capful thyme
  • 1/2 cup wild rice
  • 32 oz Pacific Vegetable Broth
  • 2 small lemons
  • Bread (optional)

In a large pot, saute garlic, bouillon cube, oregano, thyme, salt, and pepper in olive oil.  This will take about a minute.  Add rice, broth, and juice of lemons.  Bring to a boil and then reduce to simmer for about 45 minutes.  Serve with your favorite bread.

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4

Lenten Stuffed Baked Potato

  • Potatoes or sweet potatoes, baked
  • Your favorite toppings (Pictured are: basic chili, peppers, onions, tomatoes, guacamole, and salsa)

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2

Lenten Chili

  • 1 can pinto beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 2 cans tomato sauce
  • Drizzle of olive oil, optional
  • 3 cloves garlic, minced
  • 1/2 bell pepper, chopped
  • 1 onion, chopped
  • 1 small bag of frozen corn
  • 3-4 tbs cumin (more if needed)
  • 2-3 tbs smoked paprika (more if needed)
  • 1 vegan bouillon cube
  • handful of fresh cilantro, chopped
  • Salt and pepper

Saute garlic, bell pepper, and onion in the olive oil.  When they reach the desired doneness, add the rest of the ingredients.  Simmer until warm.

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7

Dolmas

I’m still working on this one.  The ingredients I used were onion, vegan bouillon cube, dill, garlic, salt/pepper, rice, water, and lemon juice.  You can do a search on the Internet for directions on how to assemble them.  Like I said, work in progress for me still.  The taste was great but I need to work on getting the rice all the way done.

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11

Dal

  • Drizzle of olive oil, optional
  • 1 onion, chopped
  • 1/2 bell pepper, chopped
  • handful of cherry tomatoes, cut
  • 4 cloves garlic, minced
  • 1 1/2 capfuls of curry powder
  • Salt and pepper
  • 1 cup red lentils
  • 3 cups water

Saute onion and bell pepper in olive oil until caramelized.  Add tomatoes, garlic, curry, salt, pepper, lentils and water.  Stir and bring to a boil.  Cover and simmer for approximately 45 minutes.  Serve with bread or sliced vegetables and fruit.

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8

Lentils with Quinoa & Wild Rice

  • 1 cup lentils, prepared per directions on package
  • 1 cup wild rice, prepared per directions on package
  • 1/2 cup quinoa, prepared per directions on package
  • 2 onions, sliced
  • olive oil
  • garam masala
  • curry powder
  • salt & pepper

Prepare lentils, wild rice, and quinoa in separate pots per directions on the package.  In a pan, drizzle generously with olive oil and add sliced onions.  Saute until caramelized.  When lentils are done, stir in the garam masala, curry, salt and pepper.  On a plate layer the lentils, rice, quinoa, and onions.  Top the onions with a little bit of salt and serve.

2 Comments

  1. Jenny

    Great and easy Lenten recipes you got here and people are always looking for ideas on what to eat have that is nutritious and quick. Do you have any objections posting this on our church site? http://www.facebook.com/orthodoxpei

    Please reply at dmacjer@yahoo.com

  2. jennifer you said that the dolmas recipe was a work in progress.
    i make lenten dolmas with the same ingredients but i add grated zucchini and spring onions.
    its a hit everytime!