What is the difference between lentil and legume

But does it have to be this way? As legumes are high in dietary fibre, rapidly increasing legumes in the diet may lead to gas in some individuals as the body adapts to the higher fibre intake.

Gradually increasing intake, regular exercise and drinking plenty of water will all help reduce the effects of increased fibre. Soaking and rinsing dry legumes before cooking can also reduce these side effects by making it easier to digest and absorb nutrients. The Food Safety Information Council says that as few as four or five raw kidney beans can cause severe stomach ache, vomiting and diarrhoea.

Do not cook beans at a low temperature, for example in a slow cooker, as it may not destroy the toxin. Improperly cooked beans can be more toxic than raw ones. Tinned beans can be used without further cooking. Legumes can cause issues for those who have difficulty digesting FODMAPs fermentable oligosaccharides, disaccharides and polyols.

Lentils — especially red lentils — cook quickly. They can be ready to eat in less than 20 minutes see Lentils tab, below. But the traditional method of preparing beans can take 8 hours or more. Luckily, there are two solutions: tinned beans, and the quick-prep method, which can be used for most legumes. Click here for a handy chart showing both traditional and quick methods for lentils, split peas and beans. NOTE: It is very important to soak and correctly cook kidney beans as they can be toxic.

See the previous tab for more information. Lentils are the quickest to cook, and very versatile. Some break down beautifully in soups, stews and curries, others, such Puy lentils, hold their shape when cooked and are great in salads. This is the one that I cook about two or three times a week. Get her recipe for tarka daal here.

Other lentils include beluga lentils, brown lentils and Puy or French green lentils. Many are sold whole, but some are sold split. They are rich in iron, a good source of protein and dietary fibre and low in sodium and saturated fat. Their creamy, almost buttery texture when processed is what makes chickpeas also known as garbanzo beans, Egyptian peas, Bengal gram or chole so very good in hummus, of course, but they are used in many other ways too. While the sort we see most commonly here in Australia is a creamy-coloured pea about the size of a smallish hazelnut, there are two main varieties — the Kabuli chickpea is the kind common in Australia, while Desi chickpeas are a smaller, darker variety more common in the Indian sub-continent and the Middle East.

Variations mean there are some forms that appear dark, greenish or even with a reddish hue. In fact, beans and legumes are a great pairing! Protein-rich and full of other healthy nutrients and minerals, combining beans and other legumes are a terrific way to eat healthy. Just look at this recipe from our food blogger Ashleigh Evans for a bean and lentil soup. So, what did we learn? Beans are legumes, but legumes may not be beans.

Now that the confusion has been lifted and you are armed with the knowledge of the difference between the two, you can start finding ways to use both in your regular eating habits and diet.

Need some beans to use in your recipes? Legumes contain somewhat lower levels of amino acids, which is why it is common for them to be served with grains. A combination of legumes with grains is ideal as it contains all amino acids required by human beings.

Some examples are rice and dal in India and tofu with rice in Japan. What is the difference between Legumes and Lentils? Your email address will not be published. Difference between Legumes and Lentils. Related Differences. June 28, by Harold G. June 20, by Harold G. April 30, by Harold G. June 24, by Harold G.