Editor's picks

This collection covers a wide variety, including lentils, chickpeas, burghul, freekeh and quinoa. These will lend heartiness and substance to soups, stews and pasta, particularly welcome during the cooler months. Tinned varieties work too, but we prefer those soaked before cooking.

This red lentil recipe was given to me by a dear friend, Jane Seymour of Mount Zero Olive Company. Showcasing Persian red lentils and olives in the same dish, it has a...
Similar to Bircher muesli, but with a little more bite in the grain, this dish has been given a Moroccan spin, combining nutty freekeh and pistachios with the...
It may not look all that flash – a mangle of red, with the eggs setting in the hot tomato and capsicum sauce – but the flavours are robust, wonderful and worth...
Hailing from Gujurat, a province in western India known for its vegetarian food, this recipe uses masoor daal (split red lentils), which do not need to be soaked...
Gigantes plaki, or "giant beans", are traditionally served as part of a mezze, and this easy recipe can also satisfy as a stand-alone main. Traditionally cooked...

Bean, pulse and grain recipes