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2. 15 Foods You Should Buy When They're on Sale - AOL

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   Dried Legumes Beans, lentils, and chickpeas last for years if stored in a cool, dry place and are rich in protein, fiber, and nutrients. They’re also incredibly versatile — use them in soups ...

3. Versatile, nutritious and inexpensive, lentils make a great ...

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   Lentils are at the top of my list for when I want to cook from my pantry. These versatile little legumes (sometimes called pulses) are high in protein, inexpensive, shelf-stable and quick to cook.

4. Amazon's Secret Warehouse Is Loaded With Last-Minute ... - AOL

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   If you're still searching for last-minute gifts, then turn your attention to Amazon's secret warehouse sale section. Aptly named the Amazon Warehouse, this sale section is loaded with timely ...

5. Legume - Wikipedia

   en.wikipedia.org/wiki/Legume

   A selection of dried pulses and fresh legumes Legumes ( / ˈ l ɛ ɡ j uː m , l ə ˈ ɡ j uː m / ) are plants in the family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses .

6. List of legume dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_legume_dishes

   A selection of various legumes. This is a list of legume dishes.A legume is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed (e.g. beans and lentils, or generally pulse), for livestock forage and silage, and as soil-enhancing green manure

7. 15 Bean Soup - Wikipedia

   en.wikipedia.org/wiki/15_bean_soup

   Every package of 15 bean soup includes a seasoning packet and at least 15 of the following varieties of dried pulses: [3] Northern beans; Pinto beans

8. How to Eat Fava Beans, Including How to Peel and Cook Them - AOL

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   "Dried favas taste like a cross between a white bean and a chickpea," says Ronna Welsh, the author of The Nimble Cook and the owner and chef instructor at Purple Kale Kitchenworks in Brooklyn, N.Y ...

9. Dal - Wikipedia

   en.wikipedia.org/wiki/Dal

   It is one of the main ingredients of East Indian (Odia and Bengali or Assamese) bori, sun-dried dumplings. The Punjabi version is dal makhani. It is called uddina bele in Karnataka, biulir dal in Bengali. It is rich in protein. Masoor dal: split red lentils. In Karnataka, it is called kempu (red) togari bele. Rajma dal: split kidney beans.