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Legumes, back on the table

Legumes are called legumes, the ripe seeds that grow inside pods and in recent times consumers see in them a rich and versatile food that deserves a place on the daily table.

There are dry and fresh. Fresh, very tender, like petit pois peas that are no longer available, were all the rage when French cuisine took the lead.

Today, legumes are purchased by weight or packaged, ready to use.

Vegans value them as plant protein and cooks rediscovered their nobility

July 13, 202110:08Miriam beckerFOR THE NATION

Legumes are called legumes, the ripe seeds that grow inside pods and in recent times consumers see in them a rich and versatile food that deserves a place on the daily table.

There are dry and fresh. Fresh, very tender, like petit pois peas that are no longer available, were all the rage when French cuisine took the lead.

Today, legumes are purchased by weight or packaged, ready to use.

Those with the highest consumption

  • Lentils – lentils – Turkish lentils
  • Beans beans – black – red – butter – pallares – aduki – soy
  • Split peas – chickpeas – beans

How to use them

You have to wash them and let them soak overnight or for a couple of hours. Drain them and cook them in water or as indicated in the recipe.

Legumes “natural” are cooked without salt

Turkish lentils are very tender and do not require pre-soaking

Try using them in this easy and tasty cream of pea and carrot soup recipe.

Did you know

  • In 2016, the UN designates them as the INTERNATIONAL YEAR OF PULSES.
  • Modern nutrition advises combining legumes with cereals to boost amino acids.
  • Having cooked lentils and brown rice in the freezer, separately, is good for you. Then, the ideal is to defrost them, mix them with sautéed onion (it can also be frozen), heat in a pan with a few tablespoons of broth and serve alone or as a garnish.

Germinate legumes at home

  • Cover beans or lentils with a little water.
  • Let stand 12 hours; throw out the water, rinse and let it sit all day with only its humidity.
  • Repeat this procedure for 2 more days: water, rest, rinse and rest with your moisture.
  • After that time, the shoots begin to appear on the third day. Store for a week in the refrigerator. They go well on salads or on brown rice or any other hot cereal.
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