Pulses and Legumes ⁽³⁵⁾

What We Mean by Pulses and Legumes

Pulses are the edible seeds of the legume family. In plain English that means red, green and brown lentils, chickpeas, split peas and a broad set of beans such as cannellini, kidney, black turtle and borlotti. No filler items just the protein rich, fibre rich foods you reach for when you want real substance on the plate and real value in the cupboard.

Why Cook with Pulses and Legumes

• Plant protein and fibre: Build balanced meals with ingredients that naturally satisfy.
• Serious value: Dried pulses go far and tinned options save time. Either way, the cost per meal is hard to beat.
• Versatile by nature: They soak up flavour, add texture and slip into almost any cuisine without drama.
• Store cupboard gold: Long shelf life when kept cool and dry, so you have options even on busy days.
• Batch friendly: Cook once, portion and freeze. Future you will be grateful.

A Few Product Examples

For weeknight speed, Organic Red Lentils cook quickly and turn into silky dahls and soups. For salads and sides, Organic Puy Type Lentils hold their shape and bring a gentle bite. Need instant versatility for dips and tray bakes? Biona Organic Chickpeas deliver. For creamy rustic dishes, Suma Cannellini Beans excel in stews and oven dishes. Want depth for chillies and burrito bowls? Organic Black Turtle Beans are the move. If you like sprouted beans that packed with nutrients, Organic Mung Beans perform reliably with minimal kit.

Kitchen Uses and Easy Wins

• Soups and stews: Split peas naturally thicken and beans add body without extra starch.
• Curries and dahls: Red split lentils are the weeknight workhorse and chickpeas bring satisfying bite.
• Salads: Green, brown or puy style lentils stay firm. Dress warm with herbs, citrus and olive oil.
• Dips and spreads: Chickpeas and cannellini blitz smooth with tahini, lemon and garlic.
• Tex Mex and bowls: Black beans love lime, chilli and coriander in bowls, tacos and burritos.
• Tray bakes: Butter beans or borlotti baked with tomatoes, peppers and rosemary. Minimal effort, big return.
• One bag shortcuts: Blends like Soupmix or Suma Mixed Beans Organic give you a head start on midweek meals.

Dried Versus Tinned: Use Both

Go dried when you want maximum value and control: cook a big pot, portion and freeze. Choose tinned when speed matters: open, rinse and go. Keeping a mix of both covers you for slow Sundays and busy Wednesdays without compromising on quality.

Cooking Basics Without the Hype

Rinse and pick over before cooking. Red split lentils need no soaking and cook fast. Whole lentils generally simmer in 20 to 35 minutes. Most dried beans benefit from an overnight soak or a quick soak followed by a gentle simmer until tender. Add acidic ingredients like tomatoes or vinegar once pulses are nearly cooked to avoid tough skins. Salt towards the end for a softer finish or earlier if you prefer a firmer bite. A pressure cooker halves the time and keeps textures consistent.

Sprouting for Fresh Crunch

Organic Mung Beans sprout cleanly in a jar or germinator. Rinse twice daily and harvest when small tails appear. Toss into salads, noodle bowls and wraps for crisp texture and a fresh, nutty note. If you are new to sprouting, start small and keep it clean. It is straightforward and satisfying.

Storage, Batch and Prep

• Store smart: Airtight containers, cool, dark and dry. Rotate stock and label jars.
• Batch and freeze: Cook big, cool quickly, portion and freeze. Beans and lentils reheat well in sauces and soups.
• Texture control: For baked dishes, undercook beans slightly before they go into the oven to avoid breaking down.
• Everyday backup: Keep a core set on hand: a quick bag of red lentils, a firm lentil for salads, a couple of tins of chickpeas and cannellini, plus one comfort bean for stews.

Nutrition Without the Drama

Pulses and Legumes give you plant protein, fibre and slow release carbohydrates. That is the story. Build meals around them and you get steady energy and satisfying dishes without gimmicks. No miracle claims here, just ingredients that work hard in any kitchen.

Dietary Notes

• Plant based: Naturally suitable for vegetarian and vegan diets.
• Gluten free by nature: Pulses and legumes do not contain gluten. Always check labels for handling advice.
• Allergens: If you have specific requirements, read product information before cooking.

Why Buy Your Pulses and Legumes Here

We keep this category tight and relevant. The essentials, plus a few specialist options, from brands you trust like Mr Organic, Biona and Suma alongside our own staples. No padding, no gimmicks and no inflated promises. Just well chosen ingredients that pull their weight in real kitchens and help you cook good food any night of the week.