• Pulses are the nutritionally-packed seeds of legumes and include dry peas, lentils and chickpeas.

• They form the foundation of healthy diets in the cuisine of the Mediterranean, India, the Middle East and other regions.

• A lentil is a lens-shaped seed that grows in a pod on the lentil plant. A cousin of the bean, the lentil ranges in color from red to green. Most U.S. lentils are grown in North Dakota and Montana

• The U.S. Dietary Guidelines advise Americans to eat more lentils, dry peas and beans. Nutrition experts recommend 2.5 to 3.5 cups of pulses per week.

• Pulses are excellent sources of fiber.

• Pulses are good sources of protein.

• Peas and lentils are fat-free and chickpeas are low fat.

• Peas and lentils are sodium-free.Chickpeas are very low sodium.

• Pulses are good sources of iron.

• Pulses are excellent sources of folate.

• Lentils are a good source of potassium.

• Pulses are readily available in the U.S. at a reasonable price.

• Dry peas and lentils do not require soaking. Chickpeas and other dry beans do.

• Pulses are easy to cook. For example, to boil lentils, use three cups of liquid for each cup of lentils. Green lentils take 30 minutes to cook while decorticated red lentils only require 8-10 minutes.

• Do not add salt or acidic ingredients such as tomatoes or lemons to pulses while cooking, as it may dramatically increase cooking time. Add these ingredients only after peas, lentils or chickpeas have reached desired tenderness.

Source: USA Dry Pea and Lentil Council