Preparation and Storage Information

Why buy USA Dry Peas, Lentils and Chickpeas?

Peas and lentils from foreign origins are known to have higher levels of foreign matter and may take much longer to cook because of hard seed problems (a result of harvesting at higher moisture rates before the product is fully matured).

To soak or not to soak, and other tips

Split peas and lentils do not need to be soaked prior to cooking. Chickpeas do require soaking; see below for instructions.
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.

Lentils

Lentils are simple to prepare. Sort the lentils, removing any foreign matter such as dirt or debris (a colander works well for this purpose). Then rinse the lentils and bring to a slow boil for fifteen to twenty minutes. Decorticated lentils (lentils without outer skins) typically only need to be cooked for 6-12 minutes, depending upon the variety. Pay close attention when cooking decorticated lentil varieties because they cook very fast and will turn to mush if overcooked.

Some people find that adding a squeeze of fresh lemon at the end of cooking cuts down on the “earthiness” associated with some lentil varieties.

Dry Split Peas or Whole Peas

As with lentils, there is no need to soak split peas from the United States. For every cup of dry split peas, use at least two cups water. Bring water to a slow boil and cook the split peas for about 30-40 minutes, or until the peas reach desired tenderness. If the water in your area is hard or you are at a high altitude you may need to add a little more water. One cup of dry peas will yield about two cups of cooked peas. For whole peas, soak overnight and then cook for 35-40 minutes.

Chickpeas

Soak dry chickpeas overnight, then simmer for 1 1/2-2 hours. Start off using 2 1/2 cups water for each cup of dry product, adding more water if necessary. Many people find a noticeable difference between canned chickpeas and those that they cook themselves. The difference is typically most noticeable in dishes that bring out the taste of the chickpeas, such as hummus. Try both forms to find which you prefer.

Many people prefer to use canned chickpeas because of the convenience. Canned chickpeas can be found with the other canned beans in virtually any grocery store. Canned chickpeas are fully cooked and ready to use.

Lentil or Split Pea Puree

Adding lentil or split pea puree to your baked goods’ batter adds extra protein, fiber and moistness. The basic lentil or split pea puree is made as follows:

Add 2 1/2 times the amount of water as split peas or lentils. Bring to a boil, reduce heat, cover, and simmer 10-15 minutes for decorticated (skinned) lentils, 30-40 minutes for whole lentils, and 40-50 minutes for split peas. Stir frequently. Cook lentils or split peas until they are very soft but just short of falling apart. When cooking is complete remove from heat and let cool slightly, but do not drain. In small batches, mash or puree the lentils or split peas with a sieve, food mill, blender, food processor, or potato masher. Puree should be the consistency of canned pumpkin. Add water to thin if necessary.

Covered and refrigerated, puree should keep up to one week. It also freezes well and will keep for up to 6 months.