Legumes are easily one of the most nutritious foods to be including in your diet, yet also one of the most under-utilised. They include chickpeas, lentils, kidney beans, edamame beans, black beans and navy beans. For many clients, they either don’t know how to prepare legumes, never grew up eating them, or find they get gut symptoms from eating them (such as gas and bloating).
Here are our top ways to boost legume intake in ways that you’ll enjoy!
Add to Mexican dishes
Legumes work beautifully in Mexican dishes such as tacos, burritos, burrito bowls or Mexican tray bakes! Black beans and kidney beans are traditionally used in Mexican, but we also love using four bean mix to boost plant diversity! Simply choose your canned legume of choice, rinse in a sieve/colander and add to your protein (or make them completely vegetarian!)
Include in simmer dishes
Dried red lentils work perfectly in any dish that needs 20 minutes or more to simmer such as spaghetti Bolognese, soups and stews. You don’t need to do anything to prepare them, just simply add to your dish and simmer away. Tinned lentils also work well in simmer dishes such as casseroles, soups, stews and curries. They’re so small so they practically melt away into the dish (meaning the fussy eaters won’t complain!).
Swap to pulse pasta
If you enjoy pasta (I mean, who doesn’t!?), then pulse pasta is an excellent way to boost your legume intake. This is a great one for those who don’t love the taste/texture of legumes, or who don’t tolerate legumes well (as they’re better tolerated in the form of lentil/chickpea flour). Pulse pasta has a very strong nutritional profile boasting a much higher protein and fibre intake than your regular pasta, meaning you’ll feel fuller for longer and keep your gut bacteria happy!
Hummus
If we haven’t sold you so far on legumes, no doubt letting you know that hummus counts will! Hummus is a delicious dip made from chickpeas, and is a great way to boost your legume intake. Add to sandwiches, wraps and salads or enjoy with some veggie sticks and wholegrain crackers!
Add to salads
Legumes like chickpeas and lentils make for a delicious salad addition, whether it be a warm or cold variety. Try a roast beetroot, pumpkin, spinach and lentil salad with fetta or a warm quinoa, chickpea, rocket and avocado salad with a tahini dressing. To add some extra crunch, try the addition of some roasted chickpeas or fava beans!
Now that you have plenty of ideas, if you need tips to improve gut tolerance to legumes, check out our previous article here
For expert dietary support to meet your unique goals and requirements, book your first appointment with one of our amazing Accredited Practising Dietitians today.
Written by Amanda Smith, Accredited Practising Dietitian.