What is a legume? History and benefits

Every year on February 10, World Pulses Day reminds us of the importance of these often discreet yet fundamental crops. Present on our plates for millennia and at the heart of sustainable agricultural practices, pulses nourish both people and the soil.

Rich in protein, economical, versatile in the kitchen, and beneficial to the environment, they play a key role today in the transition toward more efficient, inclusive, resilient, and sustainable agri-food systems. An overview of these essential crops.

A millennial history at the heart of culinary traditions

Pulses have accompanied humanity since the first agricultural civilizations. Traces of lentils and peas can be found in archaeological sites dating back over 8,000 years, particularly in the Middle East.

Across the world, they are at the heart of deeply rooted culinary traditions:

• Lentils in Indian (dal), Middle Eastern, and European cuisine.

• Chickpeas in Mediterranean hummus and falafel.

• Beans in iconic Latin American dishes like frijoles or feijão.

• Fava and broad beans in Quebec and Nordic traditions.

• Split peas in European peasant soups.

Long considered staples of popular and peasant cooking, pulses were synonymous with resilience, food autonomy, and nutritional simplicity. Today, they are making a comeback in modern food trends, rediscovered for their nutritional and environmental qualities.

What is a pulse?

Pulses are the edible seeds of plants belonging to the Fabaceae (or legume) family. This vast botanical family includes more than 19,000 species worldwide, many of which are grown for human consumption, animal feed, or their agronomic benefits.

They are distinguished by their unique ability to fix atmospheric nitrogen in the soil through a symbiosis with bacteria present in their roots. This characteristic makes them strategic crops for soil fertility.

Here is an overview of the main pulses grown around the world:

🌱 Lentils (Lens culinaris)

There are over 50 commercial varieties globally, grouped into major categories:

• Green lentils

• Brown lentils

• Red lentils

• Yellow lentils

• Black lentils (such as Beluga)

Each variety has its own characteristics (texture, cooking hold, taste, climatic adaptation).

🌱 Peas (Pisum sativum)

The pea includes several types:

• Yellow peas

• Green peas

• Split peas

• Forage peas

There are hundreds of cultivars developed through plant breeding, adapted to different climates and uses (human consumption, animal feed, green manure).

🌱 Chickpeas (Cicer arietinum)

Two major groups dominate world production:

• Kabuli (large, light-colored seeds)

• Desi (small, dark seeds)

There are over 40 cultivated varieties, in addition to numerous traditional local varieties.

🌱 Beans (Phaseolus vulgaris)

One of the most diverse pulses:

• Black beans

• Red beans

• Pinto beans

• Navy beans

• Cannellini beans

• Borlotti beans

There are over 400 varieties grown worldwide, not counting the heritage varieties preserved by seed companies.

🌱 Fava and broad beans (Vicia faba)

The fava bean includes dozens of varieties, adapted to temperate and Nordic climates.
Broad beans, found in certain Quebec traditions, are large-seeded fava beans that are particularly prized.

🌱 Soybeans (Glycine max)

Soy is one of the most widely grown pulses in the world.
There are thousands of selected varieties, adapted to different latitudes and uses:

• Human consumption (tofu, tempeh, plant-based beverages)

• Animal feed

• Oil production

Soy plays a major role in global food systems, both for protein and for vegetable oils.

🌱 Pe anuts (Arachis hypogaea)

Although often called "nuts," peanuts are actually pulses.
There are dozens of commercial varieties, grouped into major types (Runner, Virginia, Spanish, Valencia).

They are rich in protein and fat and occupy an important place in African, Asian, and American cuisines.

🌱 Lupin (Lupinus spp.)

Less well-known in North America, lupin is a pulse grown in Europe, Australia, and South America.
There are several cultivated species (white, blue, yellow lupin), with many varieties adapted to poor soils.

Rich in protein, lupin is gaining popularity as a plant-based alternative in human nutrition.

At Ferme Tournevent, we grow organic black Beluga lentils and yellow peas intended for human consumption. We also integrate pulses like forage peas and broad beans into our rotations as green manures.

A diversity that supports biodiversity

The varietal richness of pulses contributes to global agricultural diversity. This diversity allows for:

• Adaptation to different climates

• Better resilience to disease

• Conservation of seed heritage

• Innovation in sustainable agriculture

Beyond their impressive diversity, they all share an exceptional agronomic characteristic: their ability to naturally enrich the soil.

An exceptional nutritional profile

If pulses have survived through the centuries, it is largely thanks to their nutritional wealth.

1. An excellent source of plant protein

Pulses contain between 18% and 25% protein. They provide a sustainable and accessible alternative to animal protein.

2. Rich in fiber

They promote digestive health, contribute to satiety, and participate in a balanced gut microbiota.

3. Important source of minerals

Iron, magnesium, potassium, zinc: they provide essential nutrients, which are particularly interesting in plant-based diets.

4. Moderate glycemic index

They contribute to stable and sustained energy.

5. Economic accessibility

Inexpensive to produce and consume, they represent a pillar of global food security.

Pulses: "foods of the future"

Faced with climate challenges, population growth, and public health issues, pulses are increasingly recognized as strategic foods for the future.

They contribute to the transition toward agri-food systems that are:

• More efficient, by optimizing resource use.

• More inclusive, thanks to their accessibility.

• More resilient, in the face of climate change.

• More sustainable, by reducing environmental footprint.

By simultaneously improving production, nutrition, the environment, and living conditions, they contribute to a positive transformation of the food system, leaving no one behind.

Valuable partners in the field

Beyond their food value, pulses are true agronomic partners. Here is why:

Natural nitrogen fixation

Thanks to their ability to capture nitrogen from the air and integrate it into the soil, they reduce the need for synthetic fertilizers.

Improvement of soil structure

Their root system helps aerate the soil and improve its structure.

Crop rotation

Integrating pulses into a rotation helps break disease cycles, diversify crops, and optimize fertility.

Intercropping

When grown alongside other crops, pulses promote better resource use and agronomic complementarity. At Ferme Tournevent, we associate our oilseed crops with pulses. For example, we companion plant organic canola with organic yellow peas, as well as organic flax with organic black Beluga lentils.

These associations allow the oilseed plant to benefit, during its growth, from the nitrogen input generated by the pulse through its fixation capacity via its root system. They also help strengthen crop resilience, as monocultures are more susceptible to pests and diseases.

Green manures: feeding the earth to feed people

Some pulses are not grown to be harvested, but to enrich the soil. These are referred to as green manures.

At Ferme Tournevent, we notably use:

• Forage peas

• Broad beans

These crops are sown and then incorporated into the soil to improve its fertility, increase organic matter, and support microbial life.

This approach allows for:

• Reduced external inputs

• Promotion of soil biodiversity

• Improved resilience to climatic hazards

It is a long-term vision: investing in soil health today to ensure the quality of tomorrow's harvests.

Agriculture that connects soil and plate

At Ferme Tournevent, pulse cultivation is part of an organic and local approach. Black Beluga lentils, with their firm texture and delicate taste, and yellow peas, which are versatile in the kitchen, are an integral part of our offering.

But beyond the product, a global vision guides our choices:

• Nourishing people healthily

• Maintaining living soils

• Reducing our environmental impact

• Contributing to a more coherent food system

Pulses perfectly embody this coherence between agriculture and food.

Infinite culinary uses

Pulses are also synonymous with creativity in the kitchen:

• Comforting soups and potages

• Nourishing salads

• Plant-based patties and meatballs

• Dips and purees

• Traditional stews

Black Beluga lentils, for example, hold their shape well and are perfect in salads or as a side dish. Yellow peas can be turned into purees, soups, or flours.

To try: our recipe for whole yellow pea hummus

A delicious alternative to traditional hummus, prepared with our organic whole yellow peas and our organic Tournevent canola oil. Creamy, nourishing, and rich in plant protein, it is perfect as a dip, a spread, or a side dish.

👉 Discover the full recipe here

A small seed for a great future

Pulses have spanned cultures, eras, and trends, while remaining deeply relevant. They are a bridge between tradition and innovation, between soil and plate, between agriculture and public health.

In a world in search of balance, they represent a concrete, accessible, and proven solution. Small in size, they are immense in their impact.

At Ferme Tournevent, we are proud to grow them, process them, and participate in their promotion. Because sowing pulses also means sowing a more sustainable future.