Lentils

Lentils are certainly old pulses as they are mentioned in the bible. They come in a huge variety of colors (black, green, yellow, orange) and flavors. The smaller the lentils, the better they taste.

They have a high nutritional value, second only to soy beans in protein content.

Although it is not necessary to soak lentils, they should be thoroughly picked through and washed to remove impurities. Avoid overcooking lentils, as they quickly turn mushy.

The green lentils of Le Puy are chefs' favorite because of their distinctive flavor. They are exceptionally small and keep their shape and color when cooked. They have a fine green skin with steel blue speckles. The skin is finer and their starch content is lower than other pulses.

Le Puy is located in Auvergne, a volcanic area in the center of France, and ideal soil and climate for the growth of the lentils.

Peas

Peas as pulse come from field peas and are less sweet than garden peas. Split peas are a variety of field peas that split in half when dried.

Whole peas need to be soaked whereas split peas do not.

Whole Green Peas were traditionally cooked to a puree and hen mashed to make a thick porridge.

Split Peas are most commonly used in thick soups and stews.

Yellow split peas have a milder flavor and are good to use in dishes where you want to hide the richer, green pea flavor.