TABLE 1.

Practical Pointers for Increasing Your Intake of Legumes

Make sure you always have lentils in your pantry. They are the quickest legume to prepare.

Buy legumes even if you are not sure when you are going to use them. Dry legumes are good to have on hand and rarely spoil.

The next time you enter the kitchen to cook, even just for 20 minutes, boil a pot filled with water and lentils. Once you finish your dinner, the lentils will be ready to cool and store in the refrigerator for later use.

Save time by preparing the whole package of lentils instead of just what you need right now. Store half of the leftovers in the freezer and the other half in the refrigerator.

Soaking legumes? Make a double portion and freeze the soaked legumes for future cooking.

Use the cooked legumes in your refrigerator as a side dish with your dinner, or add them to your next soup or stew.

Bring a legume salad to work for lunch.

When your refrigerator legumes are almost gone, defrost some frozen ones to replenish your supply.

Once you become comfortable cooking legumes, try preparing two different kinds at one time.