What are yellow split lentils?

This is by far the most common variety of lentil, and probably the one that you see at your local grocery store.

Being quite similar to Red Split lentils, the yellow variety are used in a similar way and are great for adding colour to winter dishes.

Sorts of dishes, soups, pies, dumplings and plenty of fiber structure for a high proportion of large and small that everyone should consume food because it contains protein. Especially B vitamins and iron, including calcium, magnesium, copper, zinc, sodium and phosphorus are also rich in minerals. Nutritional value is very high, which increases the body resistance lentils, gives energy to the body. It increases the mother’s milk is good for anemia. It helps protect against heart and vascular disease, and bowels.

How do I prepare chickpeas?

The Romans added chickpeas to broth and ate them roasted as a snack, while in ancient Greece they were used in desserts. In the modern-day Philippines, chickpeas are also used in desserts like halo-halo, meaning ‘mix-mix’, with candied fruit, shaved ice and evaporated milk.

During the First World War, Germans substituted roasted and ground chickpeas for coffee when supplies were cut off.

Chickpeas are a staple food in India, used in curries and dahl. They are the main ingredient of Middle Eastern hummus and falafel. In Western cooking, they can be used in soups, stews and hearty salads.

To shorten the cooking time and aid digestion, first soak the dried chickpeas for at least a few hours but ideally overnight. The addition of bicarbonate of soda to the water will speed up the process. Another method is to bring them to the boil then turn off the heat and leave uncovered in the pan of water for one to two hours.

Once soaked, rinse them under running water and bring to the boil in a partially-covered pot one part chickpeas to three parts fresh, un-salted water, as salt will increase the cooking time. Simmer for an hour or until tender, skimming off any foam that appears on the surface.

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