Pulses that make every meal more exciting
What's the story
Pulses, a staple in vegetarian diets, are gaining attention for their ability to enhance meal diversity. These nutrient-rich legumes offer a variety of flavors and textures that can transform simple dishes into exciting culinary experiences. From lentils to chickpeas, pulses provide essential proteins and fibers that support a balanced diet. Their versatility allows them to be incorporated into numerous recipes, making them an indispensable component of vegetarian cuisine.
Lentil insight
Lentils: A versatile powerhouse
Lentils are one of the most versatile pulses out there. They come in a range of colors- green, red, brown, etc., each offering distinct flavors and cooking times. Green lentils hold their shape well when cooked, making them perfect for salads and sides. Red lentils cook quickly and dissolve easily into soups or stews. Brown lentils have an earthy flavor perfect for hearty meals like casseroles or veggie burgers.
Chickpea insight
Chickpeas: The protein-rich pulse
Chickpeas are also celebrated for being high on protein and having a creamy texture. You can roast them for snacks or blend them into hummus for a smooth dip. When cooked whole, they add substance to salads or even curries. Given their mild taste, you can adapt them to all kinds of spices and herbs, allowing cooks to experiment with flavors without compromising nutrition.
Black Bean Insight
Black beans: Nutrient-dense addition
Packed with nutrients, including iron, magnesium, and antioxidants, black beans make a great addition to any vegetarian meal. Their dense texture makes them apt for hearty dishes like chili or burritos. You can also mash them into spreads or mix them with grains like quinoa for protein-rich bowls. The deep color of black beans enhances the visual appeal of any dish, while giving you the nutrients you need in your vegetarian diet.
Pea insight
Peas: Sweetness in every bite
Peas lend a sweet, natural flavor and vitamins A and C to your meals. Fresh peas can be eaten raw in salads or steamed as a side. Frozen ones are great for soups or stir-fries, cooking quickly without losing much nutrition. Split peas can thicken soups naturally, so you don't have to worry about other thickeners.