Lentils
Nutrient-rich and versatile, lentils are a type of legume known for their high protein and fiber content, commonly used in soups, stews, salads, and vegetarian dishes.
Chickpeas (Garbanzo Beans)
Creamy and versatile, chickpeas are a staple legume in Mediterranean and Middle Eastern cuisine, used in dishes like hummus, falafel, salads, and curries.
Black Beans
With a rich flavor and firm texture, black beans are a popular legume in Latin American cuisine, often used in soups, stews, salads, and as a filling for tacos and burritos.
Kidney Beans
Kidney beans are large, kidney-shaped legumes known for their smooth texture and mild flavor, commonly used in chili, bean salads, soups, and rice dishes.
Split Peas
Split peas are dried, peeled peas that cook quickly and have a smooth texture, commonly used in soups, stews, and dal (Indian lentil curry).
Green Peas
Sweet and tender, green peas are a versatile legume used in a variety of dishes, including soups, salads, stir-fries, and side dishes.