Chickpeas, Beans, Lentils…
PROTEIN CHAMPIONS
Our October theme:
The role of plant-based proteins in modern nutrition
Legumes (beans, lentils, peas) are among our team’s favourite ingredients — and for good reason!
These powerhouse plants take centre stage in our Conscious Choice Program this October: in our newsletters you’ll discover why they are good for both your health and the environment, and of course you can taste them in many delicious variations on our menu.
Look for dishes marked with the Smart Choice label on our menus and in our restaurants!
WHY WE LOVE LEGUMES IN THE KITCHEN
They’re not only tasty — they’re healthy too
Thanks to their high fibre content, they help you feel full for longer — making them a great ally during weight management.
Want to learn more?
What else makes them so great?
- Around the world, national dietary guidelines that support healthy and sustainable eating all recommend the regular consumption of legumes.
- After proper soaking and cooking, legumes no longer contain digestive inhibitors (lectins), so — contrary to popular belief — they are easy to digest.
- When combined with grains, they provide a complete protein source.
- Whether you’re an omnivore, flexitarian, vegetarian or vegan, legumes fit easily and healthily into any eating pattern.
- Meals made with lentil or chickpea flour offer a nutritious, gluten-free alternative to wheat flour in special diets.
- Although many old myths about soy still circulate, modern nutrition science clearly considers soy consumption beneficial — for all genders and all ages.
How to include more legumes in your diet?
- Nutrition experts recommend adding ½ cup of cooked legumes at least three times a week. Their fibre supports a healthy microbiome and helps ensure adequate macro- and micronutrient intake.
- Legumes can form delicious, satisfying meals without trying to imitate meat. Paired with grains in a 2/3–1/3 ratio, they create dishes that are considered complete protein sources.
- If you’re hesitant, or find legumes a bit bloating due to their fibre content, start with small portions. Choose dishes where legumes play a supporting role: try our special side dishes, add falafel or lentil patties to your vegetables, explore our veggie dips, top your salad with cooked lentils or crispy chickpeas. Red lentils are particularly easy to digest — taste them in our creamy soup!
Featured Recipe
Red Lentil Dahl with Coconut Milk and Coriander
- 250 g red lentils
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tbsp fresh grated ginger
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400 ml coconut milk
- 400 ml vegetable stock
- 2 tbsp oil
- Salt, pepper to taste
- Fresh coriander for serving
Preparation:
Sauté the onion and garlic in a little oil until soft, then add the grated ginger and spices — turmeric, cumin and coriander — to build the base aroma. Stir in the red lentils, then pour over the coconut milk and vegetable stock. Cook until soft; it doesn’t take long — in about 20 minutes it becomes creamy, fragrant and deeply flavourful. Stir in the red lentils, then pour over the coconut milk and vegetable stock. Cook until soft; it doesn’t take long — in about 20 minutes it becomes creamy, fragrant and deeply flavourful. Serve sprinkled with fresh coriander and a side of warm naan.
Recommendation by Botond Décsi, Chef at Delirest
Red lentils are not only healthy, full of fibre and protein — they are also easy to digest and cook quickly without soaking. October brings cooler weather, making hearty, comforting dishes especially appealing. This classic dahl is just that — a bowl that instantly transports you to India. Enjoy!