List of legume dishes
List of Legume Dishes
A legume is a plant in the family Fabaceae, or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their grain seed called pulse, for livestock forage and silage, and as soil-enhancing green manure. This article provides a list of dishes that are made from or include legumes as a primary ingredient.
Dishes[edit | edit source]
Chili con carne - A spicy stew containing chili peppers, meat, and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin.
Dal - A term used in the Indian subcontinent for dried, split pulses (legumes) that do not require pre-soaking. The term is also used for various soups prepared from these pulses.
Falafel - A deep-fried ball or patty made from ground chickpeas, fava beans, or both. It is a traditional Middle Eastern food, commonly served in a pita.
Hummus - A spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt, and garlic. It is popular in the Middle East and Mediterranean.
Lentil soup - Soup based on lentils, it can be vegetarian or include meat, and may use brown, green, red, or yellow lentils.
Peanut soup - A soup made from peanuts, often with various other ingredients. It is a staple of African cuisine but also appears in United States cuisine.
Refried beans - A dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine.
Soy milk - A plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates.
Tofu - A food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines.
Vegetarian chili - Also known as chili sin carne, meatless chili, and veggie chili, is a chili that excludes meat, in favor of vegetables and legumes.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD