Legumes are more than just beans and peas: The diverse family of foods also includes alfalfa, clover, and sprouts; tiny lentils; and the inappropriately named peanut. These plants offer plenty of heart-healthy folate and fiber, and can be a filling substitute for meat. Use these recipes to fit more legumes into your diet.

You'll find gigante beans, a good source of protein, in Mediterranean stores or at specialty food markets. If they aren't available, substitute a white bean such as Great Northern or flageolets.

Tomato sandwiches of all kinds are a staple in a summer kitchen. This version, packed with thickly sliced juicy garden tomatoes and nutrient-rich alfalfa makes for a refreshing and hearty lunch.

This fresh salad contrasts the subtle flavor of butterhead lettuce with the piquant taste of radish and the sweet flavor of carrots. The season's first sprouts add an earthy dimension to this simple dish.

Hors d'oeuvres needn't be complicated. This refreshing appetizer doesn't require any cooking: Cucumbers are simply washed, cut, and hollowed out, then filled or topped with low-fat cottage cheese and clover sprouts.

To prevent the peas from losing their vibrant color once you've pureed them, the soup must be cooled very quickly.

A smattering of sweet peas and a good measure of rock shrimp turn a humble bowl of pearl barley into a serious risotto.

Harbingers of spring, asparagus and peas pair well with the earthy flavor of shiitakes. Serve warm or at room temperature.

A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.

This vegetarian version of the classic recipe substitutes white beans for the tuna and lemon zest for the anchovies. Some beans are smashed so that they will cling to other ingredients.

To quick-soak the beans, cover them with water in a saucepan and bring to a boil. Remove from heat, cover, and let stand for an hour. Red beans -- a source of cholesterol-lowering fiber -- are pureed, then topped with yogurt and caramelized onions.

Beans with a meaty texture and flavor, such as these Jacob's cattle beans, make a great match for smoky toasted corn and tomatoes.

A spicy spin on the white bean version, this pinto bean dip is surprisingly lean for its creamy texture.

Lentils are enlivened by coriander, ginger, mint, and cilantro. Sweet beets add lots of minerals.

Opting for protein-packed dried lentils keeps down costs.

Bring this dish to an early-fall picnic.

Serving the rice on the side lets diners choose how much to use.

These dense bars are held together by creamy peanut butter and honey. Make a batch ahead of time and have them on hand for a quick, portable breakfast.

This spicy salad is topped with crushed, unsalted peanuts -- which are technically legumes rather than nuts.

This dish uses two legumes: soybeans, the main ingredient in tofu, and creamy peanut butter, which is used to make a flavorful sauce.

You can find soybeans in the frozen section of most Asian markets. Eat them steamed with coarse salt, as pictured here, or enjoy their health benefits in recipes made with soy milk, soy yogurt, miso, or tofu.

Also called string beans, these legumes are a good source of fiber, beta-carotene, and vitamin C. When buying, look for beans that are crisp and bright green, without blemishes or signs of wilting.