Our recipes
Ensalada de lentejas y brotes verdes
60min
Difícil
Ensalada fresca de lentejas, crujientes verduras y vinagreta de limón. Rica en proteínas y fibra, perfecta para una cena ligera.
60min
Difícil
Alubias con chorizo
40 min
Difícil
Un plato lleno de sabor con judías blancas y chorizo, perfecto para un día frío. Disfruta de la tradición y la autenticidad en cada cucharada.
40 min
Difícil
Lentejas pardinas guisadas con verduras
25 min
Medio
En esta receta, nos proponemos llevar las lentejas pardinas de Legumbres Arroyo a otro nivel, combinándolas con una variedad de verduras frescas y sabrosas.
25 min
Medio
Basic tips about legumes
Soaking legumes
Soaking legumes
It is not a negotiable step: dry legumes have to go through a soak. We recommend to use not very hard water
The reason for spices
The reason for spices
Spices to be used in legumes have a very important function: make them more digestive, specially thinking about less accustomed or sensitive stomachs. Cumin or bay leaf are indispensable to lighten digestion
Always over low heat
Always over low heat
Legumes should be cooked over low heat. By cooking them in this way, we will also make them less aggressive on the stomach, because we finish breaking down their oligosaccharides.
How long does each legume take?
How long does each legume take?
An indicative guideline should be: 1. ½ for lentils 2. One hour for beans and peas 3. One hour and a half for chickpeas
Boiling in hot or cold water
Boiling in hot or cold water
Ideally it should be done with water still fresh and reaching a boil with legumes already submerged, except with chickpeas, in which it is more advisable to add them directly to boiling or very hot water.
Other ways to eat legumes
Other ways to eat legumes
There is not any inconvenience in eating legumes three times a week, even more. Nowadays there are many ways to consume them in order to vary the recipe book.
