Vegetable recipe collection

A savory vegetable stew made with dry lentils, potatoes and a bit of sherry.

Lentil, Corn, Sweet Potato, and Brown Rice Soup recipe

Lentil and garbanzo bean salad with cherry tomatoes, carrots, scallions, and fresh parsley in a lemon olive oil dressing. High-protein, vegan, and served cold.

Italian-style lentil soup with diced ham, fresh tomatoes, carrots, celery, and bay leaf simmered into a hearty, protein-rich pot. Top each bowl with grated Parmesan for restaurant flavor.

Hearty spaghetti tossed with lentils, sautéed kale, and minced ham in a cumin-scented broth. A protein-packed Italian-inspired pasta that's satisfying and budget-friendly.

Curried lentils with rhubarb and sweet potatoes, baked until piping hot and garnished with coconut. A unique vegetarian curry where tart rhubarb balances earthy lentils and warm spices.

Hearty lentil and brown rice soup with carrots, tomatoes, thyme, and marjoram simmered in chicken broth. Finished with a splash of vinegar and grated Parmesan.

Light spinach dip made with reduced-calorie mayo, light sour cream, water chestnuts, and scallions. Creamy and crunchy with fewer calories. Serve in a bread bowl for parties.

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.

Homemade vegan vegetable broth simmered for 3 to 4 hours with white wine, carrots, celery, potatoes, mushrooms, leeks, and fresh herbs. A clean, flavorful base for soups and sauces.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Creamy lima bean spread with cumin, garlic, lemon, mint, cilantro and dill. Middle Eastern-inspired dip that's a lighter alternative to hummus.

Hearty vegetarian lima bean stew with fresh fennel, mushrooms, and white wine creates a rustic Mediterranean one-pot meal.

Lima bean, leek, and corn chowder simmered in homemade corn-cob stock with rosemary. Dairy-free, vegan, and deeply creamy from the beans alone.

Lime and dill seafood skewers alternate scallops, shrimp, and halibut with corn, carrots, and purple onion. Marinated in garlic-lime-sesame and finished with dill mustard glaze.

Old-fashioned lime pickles (pickling lime, not citrus) with cucumbers soaked in calcium hydroxide for crunch, then sweet-pickled with celery seed and cloves. The Southern church-supper classic.