While pulses were once considered peasant food, they are now a permanent fixture in most people’s cooking, and not just in meat-free dishes. For food writer Inga Pfannebecker lentils, which range from earthy to nutty, are the protein-way to go. Lentils come in different colours. “The light varieties – red, yellow and tan – are shelled and have a short cooking time. They’re ready in around 10 minutes,” explains Pfannebecker. Although lentils have less fibre when shelled, they still contain a lot of protein. “Shelled lentils are great for spreads, dips and Indian dals.” Dark varieties such as Be…