5 pulses perfect for vegetarian stews
What's the story
Pulses are an essential part of vegetarian stews, providing protein, fiber, and a host of nutrients. They not only make the stew hearty but also enhance its taste. Here are five pulses that are perfect for vegetarian stews, each bringing its own unique texture and flavor to the dish. Knowing these can help you make delicious and nutritious meals.
#1
Lentils: A versatile choice
Lentils are a staple in many vegetarian stews, thanks to their versatility and quick cooking time. They are available in different varieties, such as green, brown, and red lentils, each offering a different texture and taste. Green lentils hold their shape well during cooking, while red lentils break down into a creamy consistency. Brown lentils are somewhere in between. All varieties are rich in protein and fiber.
#2
Chickpeas: Adding texture and flavor
Chickpeas also add a nutty flavor and firm texture to vegetarian stews. They are packed with protein and essential nutrients such as iron and magnesium. When cooked well, chickpeas can absorb the flavors of the stew beautifully while retaining their shape. They also thicken the stew naturally when mashed or blended into the broth.
#3
Black beans: Nutrient-dense option
Black beans are another nutrient-dense pulse that makes stews hearty. They are high in antioxidants, protein, and dietary fiber that promote digestive health. Their rich flavor complements spices commonly used in vegetarian dishes. Black beans also add depth to the stew's color with their dark hue.
#4
Kidney beans: Classic stew ingredient
Kidney beans are a classic ingredient in many traditional stew recipes because of their robust texture and mild taste. They are high in protein, fiber, iron, potassium, and vitamin B6. These nutrients contribute to overall health when consumed regularly as part of a balanced diet plan. Kidney beans need to be soaked before cooking, which helps reduce cooking time significantly.
Tip 5
Peas: Sweetness with nutrition boost
Peas lend natural sweetness along with vitamins A, C, K, folate, manganese, and fiber content. These nutrients help maintain healthy body functions. Fresh or frozen peas can be added toward the end of cooking so they retain their bright green color and tender bite. This way, they won't get mushy in the stew.