Legumes

Legumes come from a pod such as peas and beans. Legumes are a ripper source of protein for vegetarians and are jam-packed full of fibre.

Some fantastic legumes include kidney beans, chick peas, black eyed peas, mung beans, navy beans, lentils and lima beans. There are many versatile legumes, so you can match a legume to a particular meal depending on the texture and flavour you’re after. From chickpeas for curries, kidney beans for bean dip, right through to a five bean mix for a summer salad (butter, mung, adzuki, navy and lima).

If you’re cooking with legumes from scratch, I would recommend giving them a good soak as this removes any phytic acid, making them easier to digest (this also reduces flatulence!). Generally, if you’re working with dry legumes, it is best to soak them over night before cooking to enhance their nutritional benefits.

What’s your favourite legume? Share tips, tricks and recipes below! We reward the best comments with a free signed copy of Lola’s “Inspiring Ingredients” book!