What's the deal with pulses?
The most important one is that pulses are a terrific source of protein. If we are to eat less meat – the source of protein with by far the highest carbon footprint – we have to look elsewhere to meet our daily protein needs. Pulses can be an important part of the solution – they have a content of 15-20%
Remarkably, the proteins we get from legumes have a 20-50 times smaller carbon footprint than the proteins we source from beef. And they require a correspondingly smaller area to grow. That makes pulses an effective avenue for lowering the carbon footprint of your lunch – and to give more space to nature by taking up less land.
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In Denmark, our culinary traditions for eating pulses are limited. A study from the DTU Danish National Food Institute showed that we only consume an average of 2 grams per day – a far cry from the 100 grams recommended in the new Danish dietary guidelines. If you look towards the Mediterranean countries, you will find a much higher consumption, one that is based upon a wealth of traditional dishes – think French cassoulet or Tuscan ribollita soup.
In our kitchen, we use many different preparations of pulses – in spreads, soups, salads and stews for instance. Sometimes it’s the main protein of a dish and other times we use them alongside meat, fish, or poultry. We also cook many different types and varieties of pulses, including old Nordic varieties that have been brought back from oblivion and are now grown organically on Lolland and Bornholm.
Let us know which of our dishes containing pulses you prefer – or what you might like less of – we appreciate your input.
