That can of beans in the back of your pantry is becoming the new hero of the American diet. The humble bean, long a culinary bit player, has become a darling of nutritionists. High in protein and ...

After dozens of requests for more high-protein vegetarian recipes, I've perfected my go-to salad. Packed with protein and ...

A delightful combination of French lentils, kale, roasted red peppers, and tangy goat cheese tossed in a zippy lemon vinaigrette, this vibrant, 30-minute salad is equally wonderful served warm ...

Lentils cooked in a tomato gravy goes best with hot puris or steamed rice. A simple and scrumptious meal. Measure the liquid, make it upto four cups with water and add to the beans and bring to a boil ...

Stir the soft garlic into the lentils. Taste and correct seasoning. Bring 3 litres of water to a boil in a large saucepan and season well with salt. Add the kale leaves and cook uncovered until ...

Mix up your mash with blended butter beans! It's the perfect accompaniment to a hearty chicken, butternut squash and kale stew. Each serving provides 570 kcal, 46g protein, 55g carbohydrate (of ...

Add the kale to the pan and cook for 2–3 minutes until starting to wilt and soften. Remove the pan from the heat and set aside to cool slightly. Crush the butter beans with your hands into a ...