I love cooking with pulses but need to include more of them in my diet, as pulses are such a great source of protein. Lentils, beans and chickpeas really give food a healthy boost. From split peas and lentils, chickpeas to beans – pulses are an essential part of a healthy diet.
Simply served pulses are an inexpensive source of protein but little imagination pulses can burst with flavour colour and texture. I love adding them to curries, casseroles and even bolognese source.
More traditionally in winter beans and lentils are used in soups and stews. However in summer they also make delicious salads, dips and spreads. Blended their form basis of sources, pulses and are great with meat, poultry and fish and even pretty tasty just on their own.
Pretty much all pulses are available in tins, sachets and jars. Personally I’m a big fan of pulses in tins – quick, easy to use and taste great. Dried beans need a little more love for cooking, they require soaking overnight in cold water, then for any softened dried peas and beans you should be hard boil them in plain unseasoned water for 10 minutes to destroy toxins prior to using. You can then simmer the pulses for around 20 to 50 minutes depending on the type, until tender before adding spices and seasoning etc. Great news is most lentils require no soaking.
I really want to increase the amount of pulses protein I have in my diet – so if anyone has any tasty recipes get in touch.