On the pulse
Lentils, beans and chickpeas give food a healthy boost. Clare Ferguson brings a fresh new bite to these warming recipes
- On the pulse
- Berber tagine with lentils
- Honey-glaze haddock with bean salsa
- Fruity stuffed peppers
- Red bean patties with dipping sauces
From split peas to lentils, chickpeas to beans, dried pulses have been prized the world over as an essential part of a healthy diet. Served simply, they are an inexpensive source of protein but, with a little imagination in the preparation, these little heroes burst with flavour, colour and texture.
Most pulses are available in cans, sachets or jars. Dried beans need a little forethought before cooking; soak overnight or for at least 8 hours in cold, unsalted water; if time is short, you can soak in boiling water for around two hours. All softened dried peas and beans should be boiled hard in plain, unseasoned water for 10 minutes to destroy toxins. They can then be simmered for around 20-50 minutes, until tender, before adding spices, seasonings, aromatics and fresh herbs to impart extra flavour. Lentils are the ultimate convenience food and require no soaking.
Chosen by House to home
1 of 5 
