Legumes, pulses and fall dishes

Legumes, pulses and fall dishes

Pulses and legumes are very healthy and very delicious: we should be eating more of them, I firmly believe. A lot of other people believe that too — including U.S. pulse producers who sponsor “National Split Pea Soup Week,” which runs this week.

As we start to get some cooler fall weather, legumes and pulses make for deep and richly flavoured stews — and perfect eating.

Split pea soup: delicious, healthy, simple (Photo: WREats).

Split pea soup: delicious, healthy, simple (Photo: WREats).

Pulses, usually the dried seed, are part of the legume family: peas, beans and chickpeas (garbanzos) are other delicious cases-in-point. High in protein and chock-full of fibre, pulses contain low amounts of fat and just plain taste good, especially when you add toasted spices like cardamom, turmeric and cumin. Check out this foodstuff, and add this healthy ingredient to your diet.

In Waterloo Region restaurants, a few examples of legumes in dishes include chaat, a fried dough snack from places like Indian and Nepal, with vegetable strings, pomegranate, toasted coconut and crispy peas at Gilt restaurant in Kitchener, a baked Parmesan polenta with San Marzano tomato sauce and a white bean ratatouille at Waterloo’s Bauer Kitchen, and at Jake and Humphrey’s Bistro in New hamburg where they serve an appetizer of hummus with olives, house-made pickles and Melba toast.

Otherwise, here’s a recipe for a for curried split pea soup from Pulse Canada (the website is terrific source of information).

Lentils are in the pulse family (Photo: Rare Republic).

Lentils are in the pulse family (Photo: WREats).


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