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Week One
Welcome to the first week of your Pulse Pledge Challenge! This week is all about simple, delicious meals and recipes you already know and like (who doesn’t like pasta?). If you’re new to cooking dry peas, lentils, chickpeas, or beans, don’t worry—we’ve got you covered. Over the next few weeks we’ll teach you everything you need to know about pulse preparation. This week’s star: split peas.
Recipe Round Up
Mediterranean Split Pea Dip
Week One Recipes
30-Minute Chicken and Chickpea Skillet Pasta
Jamaican Red Beans and Rice
Lentil Oatmeal Cookies
How To Cook Split Peas
Unlike some pulse varieties, split peas do not need to be soaked before cooking. For every cup of split peas, bring 2 cups of water to a boil. Remember, dry pulses will grow to 2-3 times their original amount when cooked, so make sure to use a big pot. Add the peas, reduce heat, cover, and simmer for 30-45 minutes. How do you know if it’s 30 minutes, 45 minutes, or somewhere in between? Test-taste the split peas after 30 to check if they’re tender—if not, keep ‘em cooking until they are. Then enjoy. 
Did You Know
Pulses contain up to nine grams of protein per ½ cup cooked serving – that’s twice the amount of protein in quinoa! 
Pulses are high in both soluble and insoluble fiber, which help with losing weight, staying regular, and feeling fuller longer. 
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