Lentils work in salads, soups, curries, grain bowls and simple warm side dishes. Their usefulness is partly nutritional and partly practical: dried and canned pulses store well and can turn basic ingredients into a substantial meal.

WHO includes pulses such as lentils, chickpeas and beans among the foods that can form part of a healthy, diverse diet. They provide carbohydrate, fibre and plant protein along with micronutrients.

For an easy meal, combine cooked lentils with chopped vegetables, herbs, a whole grain and a simple dressing. Canned lentils can save time; rinsing them may reduce some of the sodium from the packing liquid.

Dietary needs vary, and people who are not used to legumes may prefer to increase portions gradually.