Pulses

Pulses

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1.

seeds such as beans or peas that are cooked and eaten:

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Definitions & Sample Sentences

  • A pulse is the edible seed from a legume plant. Pulses include beans, lentils, and peas.
  •  First and foremost, think of legumes, pulses, and beans in a hierarchy: legumes are the umbrella term, with pulses directly underneath.

1. Red Lentil Curry

Ingredients:

  • 1 cup red lentils, rinsed
  • 1 tablespoon coconut oil or vegetable oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice or naan for serving

Instructions:

  1. Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent. Stir in the garlic and ginger, cooking for another minute.
  2. Add Spices: Add the curry powder and turmeric, cooking for 1-2 minutes until fragrant.
  3. Add Lentils and Liquids: Stir in the rinsed lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until the lentils are tender.
  4. Season and Serve: Season with salt and pepper to taste. Garnish with fresh cilantro and serve with rice or naan.

2. Chickpea Hummus

Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • Water as needed
  • Paprika and olive oil for garnish
  • Pita bread and vegetables for serving

Instructions:

  1. Blend Ingredients: In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth.
  2. Adjust Consistency: If the hummus is too thick, add water a tablespoon at a time until you reach the desired consistency.
  3. Serve: Transfer the hummus to a bowl, drizzle with olive oil, and sprinkle with paprika. Serve with pita bread and fresh vegetables.

3. Three-Bean Salad

Ingredients:

  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
  • 1/2 red onion, diced
  • 1/2 cup bell pepper, diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Combine Beans and Vegetables: In a large bowl, mix together the kidney beans, black beans, garbanzo beans, red onion, bell pepper, and parsley.
  2. Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
  3. Toss Salad: Pour the dressing over the bean mixture and toss to combine.
  4. Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.

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