Cooking Tips
1. Remove any shriveled lentils.
2. Rinse lentils with water - no need to soak!
3. Combine lentils and water, bring to a boil.
4. Simmer for 5-20 minutes, until tender.
1. Remove any shriveled or broken chickpeas.
2. Rinse chickpeas under cold running water.
3. Soak your chickpeas.
OVERNIGHT SOAK
Use 3 cups (750 mL) of cold water for each
1 cup (250 mL) of chickpeas. Let stand for
8-24 hours and drain.
QUICK SOAK
Use 3 cups (750 mL) of cold water for each 1 cup
(250 mL) of chickpeas. Boil for 3 minutes and remove
from heat. Cover and let stand for one hour. Drain
soaking water and rinse chickpeas with cool water.
4. Combine chickpeas and water.
5. Bring to a boil. Simmer for 90 minutes to 2 hours.
Different lentils require different cooking
time. Softer red/split lentils require shorter
cooking times and are great for soups.
Firmer lentils (green lentils for example)
take a bit longer to cook and are ideal
for salads.
Once cooked, chickpeas can be refrigerated
in their liquid for up to a week. Just drain
and add to salad, soups or sides for a quick
protein punch.
For every 1 cup (250 mL) of chickpeas, use 3 cups
(750 mL) of water.
For every 1 cup (250 mL) of lentils, use 3 cups
(750 mL) of water.
Lentils Chickpeas
Cooking Tips
How to Prepare Pulses | 7
