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Lentil, Pea & Chickpea Facts

More Facts....

More than 4,000 farmers in Idaho, Washington, Oregon, and north Dakota grow over 500 million pounds of the worlds best peas, lentils and chickpeas  Palouse peas and lentils are sent to over 90 countries around the world. They are usually packed in 100-pound bags and loaded on big barges on the Snake River. The barges go down the Snake to the Columbia River and then to the Pacific Ocean. There, the peas and lentils are put on big ships and sent all over the world.

• All (as in 100%) of the lentils and almost all (as in 95%) of the dry peas grown in the United States are grown on the Palouse Hills of eastern Washington and northern Idaho. The weather and soil of the Palouse are perfect for growing peas and lentils.

• Eating high fiber foods such as legumes help us feel full longer, so we are less hungry- a useful strategy when trying to cut back.

• A small amount of ginger will preserve the color of split peas while cooking.

• A dash of turmeric or saffron will help preserve the color of the decorated lentils

• 10 to 15% of all heart disease may be attributed to abnormally high concentrations of homocystein in the blood. Foliate, a B vitamin, can reduce levels of homocysteine. Lentils , chickpeas, and peas are a rich source of foliate.

• Dietary fiber known to our grandparents as roughage, is the portion of a plant that cannot be digested. Legumes, vegetables, fruits, whole grains and seeds are very good sources. High fiber intake may be related to the prevention of many chronic diseases like heart disease, diabetes and some types of cancer.

• Diet rich in legumes are known to decrease blood glucose. this is beneficial for diabetics because a lower blood glucose level decreases insulin requirements.

• Christopher Columbus is believed to have brought the first peas to America in 1493, planting them on Isabella island.

• 1/2 cup of cooked peas or lentils provides grams of dietary fiber. Vegetables average 5 grams, whole grains average 3 grams eating foods that contain dietary fiber and are low in fat may reduce the risk of heart disease and some cancers.

• Chickpeas, peas and lentils are Rotation crops to wheat and barley planted in alternate years, these rotation crops replenish nitrogen in the soil, reducing or elimination the need for chemical fertilizers.

• One cup of cooked lentils has 358 micrograms of foliate a B-vitamin. This is 90% of the recommended dietary allowance (rda) of 400 micrograms. 70% of all neural tube birth defects in newborns-anencephaly and spina bifida are attributed to inadequate blood concentrations of foliate at the time of conception or shortly after.

• The average American gets too little magnesium from food. the richest source of magnesium are in legumes, nuts and wholegrain and some vegetables

• Tannins are astringent substances found in seeds and stems of grapes the bark of some trees, and tea. Legumes, especially lentils, contain generous amounts. Tannins may protect the body against the development of cancer.

• Not one food is perfect and legumes are no exception. However legumes are carving an important place for themselves for their beneficial role in the prevention of cancer, diabetes, and other chronic diseases.

Did you know...

• Lentils, peas and chickpeas have been found in Egyptian tombs that were built over 4,000 years ago.
• Peas have been found in caves in Thailand that are over 11,000 years old.
• In the Bible (Genesis 25:34) Esau sold his birthright for a "pottage of lentils".

Not all lentils, peas and chickpeas are created equal

Our products do not require soaking. In fact, soaking peas and lentils from the United States will likely result in overcooking the product. (note: chick peas regardless of origin, still need to be soaked prior to cooking.) Cooking times may vary depending upon the variety. Times given are approximations, and you should adjust them to meet you needs. High altitude, hard water, and salt added to the cooking water will increase the cooking time.

Acidic ingredients such as tomatoes or lemon juice should be added only after lentils have achieved desired tenderness however small amounts may not lengthen cooking time or if you are cooking in a slow cooker. Lentils, peas and chickpeas should be cooked like pasta-al dente, soft enough to eat but not overdone. A squeeze of fresh lemon juice near the end of cooking cuts down on the earthy flavor associated with some lentils varieties. Do not cook lentils, peas or chickpeas in aluminum or cast iron pans. These materials tend to inhibit cooking and change the color of the product.

Precooked lentils or split pea can be refrigerated in a tightly covered container for 3 to 4 days or can be frozen up to 6 months. Keep some on hand for your next recipes. Let your passion for good food reflect you passion for life! As you make your own culinary journey, keep in mind different pea, lentil, and chickpea varieties have their own unique tastes, textures, and cooking characteristics.

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A Few Words About Lentil & Pea Puree