Legumes

Already in the Stone Age pulses played an important role in human nutrition and now they have been rediscovered for modern cooking. They are not only an enrichment for vegetarians, but also inspire sportsmen and health-conscious gourmets. Because the little fruits have it in them. In addition to high-quality protein, they also contain fibre, minerals and vitamin B 1. Cleverly prepared, as a salad, stew or puree, they are a healthy treat: Günter Pump shows how it's done. Try chard soup with chickpeas, salad with mung beans, lentils with spaetzle, giant bean salad, colourful lentil soup or yellow pea puree. The great variety of legumes inspires to numerous delicious dishes: to the tried and tested and the exotic.