Red Lentils, Yellow Split Peas, Garbanzo Beans
If there is one type of ingredient that powered my transition to a vegan diet and helped me enjoy and sustain it, it has been legumes. I cook them every week in a variety of recipes and always find new ways to use them. Legumes are plants that grow its fruit or seed inside a pod - like a pea pod. My three favorites are lentils (especially red lentils), yellow split peas, and garbanzo beans.
What makes these ones so great is that they have large amounts of protein and fiber along with low fat levels. For example, in 3.5oz or 100g they have:
What makes these ones so great is that they have large amounts of protein and fiber along with low fat levels. For example, in 3.5oz or 100g they have:
| Yellow Split Peas: 25g Protein 26 g Fiber 1 g Fat | Lentils: 26g Protein 31g Fiber 1g Fat | Garbanzo Beans (Chickpeas): 9g Protein 7.6g Fiber 2.6g Fat |
It's hard to beat this nutritional combination. They are good for energy, digestive health, and weight control. Try them out in soups, added to salads, and made into stews or dahl type meals. Red lentils will cook in 10 minutes making them convenient for quick meals. If you are considering a vegan diet or looking to try new plant-based proteins, try them out with various spices and see if they have the potential to become a regular addition to your diet!
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