The UN has declared 2016 the International Year of Pulses (legumes).
Legumes include grains harvested dry, such as lentils, beans and peas. Due to their high content in protein, fibre and nutrients, they offer many health benefits. Dry or canned, legumes are an economic and ecological alternative to meat (1 serving ranges from 180 to 250 mL). Cooking time varies depending on the type of legume, and some may require pre-soaking. Once cooked, they will keep for about five days in the refrigerator or three months in the freezer.