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37 pages. Realistic AI artwork, front and back covers, linked contents and kitchen planning pages. 7 × 10 in.
Realistic AI-generated culinary artwork. The tablet preview uses this edition’s actual cover and PDF page. Serving ideas, not kitchen-test photographs.
JUNCTION TABLE · BOOK 22 · DIGITAL DOWNLOAD
Beans Lentils and Good Grains
Everyday pots, bowls, patties, and generous salads
A practical vegetarian collection using canned beans, dried lentils, and varied grains for filling everyday cooking.
$5.9912 recipes · three complete formats
Visual release 1.2.0. Recipe development edition; not kitchen tested. Timing is estimated.
Download the illustrated sampleGive the pantry a bigger part in dinner.
Beans Lentils and Good Grains gathers twelve vegetarian recipes around ingredients that can anchor more than one kind of meal. Lemon Lentil and Barley Soup pairs two pantry staples in the same pot. Black Bean and Quinoa Stuffed Peppers bring a measured filling to the oven, while Split Pea and Potato Soup shows how the ingredients themselves can thicken a broth. Find bowls, patties, salads, and warm suppers with clear quantities and practical substitutions. The techniques explain grain choices, bean-based thickening, and cooling. Two menus and a consolidated first-menu shopping list help plan the next meals. Original recipe development edition; not kitchen-tested.
- Canned beans, dry lentils, split peas, and varied grains across twelve vegetarian recipes.
- Saucepan, soup-pot, skillet, and baking-dish methods matched to the chosen grain.
- Grain timing and bean-thickening guidance, two menus, and a first-menu shopping list.
Realistic AI serving ideas: Lemon Lentil and Barley Soup · Black Bean and Quinoa Stuffed Peppers · Split Pea and Potato Soup.
One purchase. Three complete editions.
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Download each format separately or get all three in one ZIP after payment is verified. Existing purchasers receive this update with their purchase.
- 12 complete recipes with measured ingredients and step by step methods
- Techniques, substitutions, ingredient allergen and storage notes
- Two menus and a shopping list for the first menu
- Weekly planner, shopping cost sheet and a kitchen test record
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One household recipient may keep, download and print this edition for personal household use. You may cook and adapt the recipes. Do not resell, redistribute, upload the book publicly or sublicense its text, layouts or files. Copyright and other rights are not transferred. Online access follows the published refund and dispute policy.
Try two recipes
Lemon Lentil and Barley Soup
4 servings · Prep 15 min · Cook 45 min
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup brown lentils, rinsed
- 1/2 cup pearl barley, rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 2 cups baby spinach
- 2 tablespoons lemon juice
Method
- Heat oil in a large pot over medium heat. Cook onion, carrots, celery, and salt 7 minutes, stirring occasionally, until the onion becomes translucent and the edges soften.
- Add lentils, barley, broth, and thyme. Bring to a boil, then reduce heat and simmer partly covered 35–40 minutes, stirring occasionally, until both lentils and barley are tender.
- If the soup is thicker than you prefer, add hot water in 1/4-cup increments. Stir in spinach and cook 2 minutes until wilted but still green.
- Remove from heat and add lemon juice. Taste the broth and serve in warmed bowls, making sure each portion contains both grains and vegetables.
Kitchen note: Brown lentils hold some shape in soup, while pearl barley makes the broth pleasantly full.
Substitution: Use a short-grain brown rice instead of barley; allow extra cooking time and water if its package requires it.
Storage: Refrigerate in shallow containers at or below 40°F within 2 hours; use within 3–4 days. Reheat thoroughly.
Ingredient allergens: barley
Tomato White Bean Toasts
4 servings · Prep 10 min · Cook 15 min
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, sliced
- 2 cups cherry tomatoes, halved
- 2 cans (15 ounces each) cannellini beans, drained
- 1/2 cup water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 thick slices whole-grain bread
- 1 tablespoon lemon juice
- 1/4 cup torn basil
Method
- Heat oil in a skillet over medium heat. Add garlic and cook 1 minute, stirring, until fragrant but not browned. Add tomatoes and salt and cook 6 minutes.
- Add beans and water. Simmer 8 minutes, pressing a few beans against the skillet with a spoon to make a lightly creamy sauce around the remaining whole beans.
- Meanwhile toast bread until its edges are crisp. Arrange one slice on each plate so it can support the warm beans without becoming immediately soggy.
- Stir lemon juice and black pepper into the skillet. Spoon the beans and tomatoes over the toast and scatter basil across each portion just before serving.
Kitchen note: Use sturdy bread cut about 3/4 inch thick.
Substitution: Use butter beans for cannellini beans and chopped parsley instead of basil. Serve over cooked millet if you prefer a bowl.
Storage: Refrigerate in shallow containers at or below 40°F within 2 hours; use within 3–4 days. Reheat thoroughly.
Ingredient allergens: wheat
Realistic AI-generated culinary artwork depicts serving ideas, not photographs of kitchen-tested food. Allergen notes identify listed ingredients and cannot certify freedom from cross contact. No nutrition or medical benefit is claimed. Substitutions can introduce allergens. Review labels and appliance instructions.
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