Get cooking with these nutritional and environmental darlings!
Pulses are commanding a lot of attention these days. We’re not talking about your heart rate, but rather we’re exploring—and enjoying—the perfect plant food. Pulses are cheap to buy, especially in bulk, and easy to store. But more importantly, they carry any dish a long way toward satiability while providing both nutritional and environmental benefits.
There’s often confusion about what is included in the term “pulse.” Is it a lentil? Is it a legume? Is it a bean and/or a pea? The word “pulse” refers to the edible seeds within a legume; “legume” refers to the entire plant—leaves, stems, and pods. Commonly consumed pulses include dried beans, peas, lentils, and chickpeas.
Smoky Fire-Roasted Tomato and Bean Soup
Warming Moroccan Turkey Stew
Colorful Roasted Veggies and Lentils with Crisped Kale
Red Lentil Dip
Black “Caviar” Lentils Tumbled Over Creamy Yogurt with Mint
Healing Kitchari Bowls
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