Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.
Lentils are small legumes, also known as βpulses,β that are high in fiber and protein and low in fat. Common varieties of lentil include black, brown, green and red. Lentils are typically sold in dried form and are hard like little pebbles before the cooking process begins.
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Beans are a nutritious food commonly used as a side dish or in salads, soups and casseroles. Vegetarians often use beans combined with a starch like rice as an alternative complete protein source. You can expand your bean use by making bean flours and using them in place of regular wheat flour.
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