Beans, Lentils & Pulses

Beans, lentils and chickpeas are the backbone of a plant-based kitchen: cheap, shelf-stable, endlessly adaptable and packed with protein and fiber. This roundup collects the recipes where a pulse does the heavy lifting — smoky chilis and baked beans, coconut lentil dahls, chickpea shakshuka, white-bean braises, hearty minestrones, and cold salads where beans stand in for meat. Many use canned beans for speed, others start from dried for a deeper pot. Whatever your starting point, you will find something to make tonight and something to batch on the weekend. Pulses keep beautifully in the fridge and freezer, so these recipes often taste even better the next day. Filter by time or protein, or jump straight to the top-rated bowls and stews below.