Lentils and beans are a smart protein alternative
Some beans require an overnight soaking, others cook better using specific techniques
In 2013, the United Nations decided 2016 would be the International Year of Pulses as a way to promote the edible dried seeds of legumes.
For years, Medcan registered dietitians have been encouraging clients to add more plant-based protein and fibre to their food intake, and pulses like dried peas, edible beans, lentils and chickpeas meet that criteria.
In March, Registered Dietitian Vandana Gujadhur visited the set of Daytime Toronto where she gave tips on how to cook and create tasty meals with different types of pulses.
