Legumes

White beans are a versatile addition to every kitchen. They remain relatively firm after soaking and cooking, making them suited for all kind of dishe

Beluga lentils got this name, thanks to the round shape and the fact that they shine after cooking. Because of this, they look like beluga caviar. The

Brown lentils are the most common lentil variant. They have a mild taste and are suited for all kinds of dishes in which the lentils have to keep thei

Yellow split lentils have a relative sweet, nutty taste and give a beautiful red-orange color to dishes. They don't remain so solid during cooking, an

Red split lentils have a relative sweet, nutty taste and give a beautiful red-orange color to dishes. They don't remain so solid during cooking, and a

Green lentils have a strong, characteristic taste. These lentils have the longest cooking time, but they remain solid. That is why they are well suite

Du Puy lentils are small, blue-green marbled lentils grown in the southwest of France. They have an even more peppery taste with a hint of earthy flav

Lima beans are big, flat white beans and offer many health benefits. You can benefit from the folate, thiamin, small amounts of B vitamins, vitamin K

Mung beans are small, green beans that are especially used in the Asian kitchen. The beans are both used in savory as well as sweet dishes. Many dishe

Pinto beans can be recognized from their light brown color with dark brown spots. This is also where the name comes from, the Spanish word 'Pinto' mea

These relatively small and shiny beans are especially popular in the Latin-American kitchen. The black beans have a strong texture, and are loved as m

In the Netherlands, split peas are especially known as the main ingredient of split pea soup. These green peas become deliciously creamy if you boil t