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Recipe Swap, April 19, 2012

The quickening pulse

Having lunch with friends a couple of years ago, we naturally began talking about food and the subject came around to “pulses.” Surprisingly, few knew what a “pulse” actually was. Few also ate lentils or chickpeas on any regular basis, although they were curious to learn more.

Mission ImPulsible

  • Here are two recipes I’ve selected from Enjoy!

Red Lentil, White Bean and Beef Sloppy Joes

I don’t think I’ve seen directions as simple as these in a long time. This is a low-calorie, delicious meal that couldn’t be easier to make.

  • 2 19-oz. cans navy beans3 lbs. ground beef2 c. dry split red lentils28-oz. can crushed tomatoes28-oz. can diced tomatoes3 carrots, chopped2 celery stalks, chopped4 cloves garlic, chopped12 c. water1/3 c. molasses1/3 c. brown sugar1 tbsp. garlic powder1 tbsp. onion powder1 tbsp. basil1/2 c. apple cider vinegarSalt and pepper to taste

Place uncooked ground beef into large roaster; add rest of ingredients and bake for about 2.5 hours at 375 F (190 C). Add salt and pepper to taste. Source:

Lentil and Sweet Potato Stew

  • 2 tbsp. canola oil1 medium onion, chopped2 medium carrots, peeled and chopped2 celery stalks, chopped1 bay leaf1 garlic clove, minced1-1/2 tsp. curry powder2 c. dry green lentils, rinsed2 medium sweet potatoes, peeled and diced9 oz. frozen cut green beans14.5 oz. diced tomatoes in juice1/2 c. cilantro leaves, choppedPlain low-fat yogurt for servingCoarse salt and black pepper

In a large saucepan, heat oil over medium high. Add onion, carrots, celery and bay leaf. Cook, stirring until vegetables are softened, five to seven minutes. Add garlic and curry powder and cook until fragrant, about one more minute. Add seven cups of water and lentils. Bring to a boil, reduce to a simmer, cover and cook for 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes. Add green beans and tomatoes with juice. Cook until warmed through, two to four minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.Source:

About the author


Lorraine Stevenson

Lorraine Stevenson is a reporter and photographer for the Manitoba Co-operator with 25 years experience writing news and features. She was previously a reporter with the Farmers Independent Weekly and has also written for community newspapers in Winnipeg and Manitoba's Interlake.



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