Here's a couple of recipes I've been working on...should be ok with your list (just skip the bread or use a kind you like):
Maccú (Fava Bean Soup)
Pronounced
mah-coo, this Sicilian soup packs a protein punch like no other in this book. Leftover
maccú will firm up as it cools in the refrigerator and can be spread on top of toasty bread the next day (when you can call it fava puree and add red onion on top). If you can find canned fava beans, great, you will need about 6 cups of cooked beans (four 15-oz. cans), but I usually cannot. Therefore, for this recipe you will likely need to buy dry fava beans and prepare them prior to making the soup. Removing the skins from the fava beans after soaking overnight is fun—you grab the bean in the thumb and forefinger of both hands and roll the bean out of its skin, like unwrapping a hundred little Christmas presents.
Ingredients (6 large servings plus a bit for the next day)
3 tablespoons olive oil + 1 for drizzling
2 fennel bulbs, cleaned and diced (save some fronds for garnish)
1 carrot, peeled and diced small
1 tablespoon fennel seeds (crushed in a mortar and pestle if you like)
½ teaspoon crushed red peppers
4 garlic cloves, minced
6 cups vegetable stock
3 cups (1 pound) of dried fava beans, soaked overnight at room temperature or for 2 days in the refrigerator, skins removed after soaking
Salt and pepper to taste
6 (or more) slices of rustic bread, grilled or toasted
Procedures
1. Make a golden soffritto by frying the fennel, carrot, fennel seeds, crushed red peppers, and a pinch of salt in the olive oil in a soup pot on medium-low heat for 10 minutes, adding the garlic in the last minute.
2. Add the vegetable stock and peeled fava beans and simmer, covered, for 1½ hours.
3. When a few test beans are soft, whisk the soup vigorously for at least a minute to break up the cooked beans so that the liquid thickens.
4. Taste and add salt and pepper as desired.
5. Place soup in bowls, drizzle a bit of extra-virgin olive oil in each bowl, garnish with chopped fennel fronds (no stems), and serve with a piece of bread. Or two. Three also works.
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Crema di Fave e Asparagi (Cream of Fava and Asparagus)
Wild asparagus (
asparagi selvaticci) is found in every state of the U.S., every province of Canada, Mexico, and throughout Europe. In reality, wild asparagus is no different from cultivated asparagus except that in the wild it has not been selected for beneficial genetic traits (often favoring size and shelf stability over flavor), meaning that wild asparagus often has a stronger flavor, so if you can find it (late April and early May in most areas), use it. Because canned fava beans are difficult to find, this recipe calls for dried fava beans, soaked for 24 hours before starting the soup and then peeled.
Ingredients (6 large servings)
3 tablespoons olive oil
1 onion, peeled and diced small
2 carrots, peeled and diced small
1 celery stalk, diced small
Leaves from one sprig of rosemary, roughly chopped
3 cups dried fava beans, soaked for 24 hours at room temperature or for 2 days in the refrigerator, skins removed after soaking
6 cups vegetable stock
40 asparagus spears, top half only, washed and cut into ½ inch pieces
Salt and pepper to taste
Procedures
1. Make a golden soffritto by frying the onion, carrot, celery, rosemary, and a pinch of salt in the olive oil in a soup pot on medium-low heat for 10 minutes.
2. Add the soaked and peeled fava beans and vegetable stock and simmer, covered, for about 1½ hours.
3. Add a teaspoon of salt to a pot of boiling water and add the asparagus pieces (not the tips) for 2 minutes.
4. Blend the soup with an immersion blender for 30 seconds (or process in a food processor), and then stir in the asparagus pieces.
5. Taste and add salt and pepper as desired.
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That is a tough list though, best of luck to you. I'd have a hard time without lentils!
Okie Dokie...here is my ridiculous list: lentils, edamame, faux meat, faux dairy including cheese and sauces, faux mayo, tempeh, seitan, nut milks and sauces, wheat/whole grain bread, brussel sprouts, cooked leafy greens, mushrooms, nutritional yeast, anything pickled, vinegar, baked potatoes and home fries (not a hard no but hard to stomach), any rice that isn't white, sweet potato and yam (unless it's curried), squash, eggplant 
