STEVE RINGMAN / THE SEATTLE TIMES
Look to legumes for protein that's affordable and delicious
A rainbow of quick-cooking legumes. From left: French green lentils, green split peas, yellow split peas, red lentils and brown lentils.
STEVE RINGMAN / THE SEATTLE TIMES
A rainbow of quick-cooking legumes. From left: French green lentils, green split peas, yellow split peas, red lentils and brown lentils.
