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How to Cook Dried Pulses

Cooking dried pulses is not just cost effective it also enhances the flavour and texture!

Pulses are the edible seeds of plants in the legume family and include dried peas, beans, lentils and chickpeas. Pulses are wonderfully packed with protein, fibre, folate, plus more, and their growth has a positive impact on the environment.

How to cook lentils and split peas

  1. Rinse and remove any debris or stones. No soaking required!
  2. Combine 1 part lentils or split peas with 4 parts liquid and boil.
  3. Simmer green lentils and split peas for up to 45 minutes and red lentils for 10-15 minutes.

How to cook dry beans and chickpeas

  1. Rinse and remove any debris or stones.
  2. Soak 1 part beans with 3 parts water (1 cup of dry beans will produce 2-3 cups cooked). 

    Overnight Soak: 12 hours in the refrigerator 
    Quick Soak: boil for 2 minutes and let stand, covered, for 1 hour
    Microwave Soak: cook on high for 10-15 minutes and let stand for 1 hour 
  3. Drain and rinse beans.
  4. To cook, cover beans with water and simmer for 60-90 minutes. Beans are finished when they mash easily with a fork.

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