What is the difference between legumes and pulses?

What do lentil stew, hummus and bean chilli have in common? They’re all made with pulses! Every 10 February, we celebrate World Pulses Day, through which the important roles of these seeds in nourishing people and transforming agrifood systems are recognized. But what exactly are pulses? And how do they differ from legumes?

Let’s get to the root of it. 

Legumes belong to the Leguminosae family, the third-largest family of flowering plants. 

Need a protein-packed meal, improve soil fertility or even feed for livestock? There’s a legume for that. Here are just some of them:

• Pulses: lupins (different species belonging to the genus Lupinus L.) and chickpeas (Cicer arietinum L.) providing protein and fibre to our diets. 
• Oil-bearing crops: soybeans [Glycine max (L.) Merr.] and groundnuts (Arachis hypogaea L.) providing energy dense foods and edible vegetable oil.
• Cover crops: alfalfa (Medicago sativa L.) and clover (different species belonging to the genus Trifolium L.) feeding livestock and keeping soil healthy.
• Tree legumes: carob (Ceratonia siliqua L.) and Mexican lilac [Gliricidia sepium (Jacq.) Kunth ex Walp.] providing shade, food, fodder and much more. 
  

Legumes belong to the Leguminosae family, the third-largest family of flowering plants. © FAO

Pulses: a subgroup of legumes

For a legume to be considered a pulse, it must meet these three criteria: 

Harvested dry: Pulses are harvested when their seeds are mature and dry, unlike fresh vegetables.
Edible seeds: Pulses are grown specifically for their dry seeds, which are usually high in protein and fibre. 
Not used for oil extraction and sowing purposes: Pulses do not include legumes grown primarily for oil or planted solely to improve soil quality and fertility. Therefore, oil-bearing crops and cover crops are not considered pulses.  
Some examples include:

• Common beans (Phaseolus vulgaris L.)
• Dried peas (Pisum sativum L.)
• Chickpeas (Cicer arietinum L.)
• Lentils (Lens culinaris Medik.)
  

So, while all pulses are legumes, not all legumes are pulses. Chickpeas, lentils and mung beans are both pulses and legumes. Soybeans, groundnuts and alfalfa? Legumes, but not pulses.

© FAO/Atul Loke	© FAO/Camilo Pareja

How to include more pulses into your meals

Why not toss some chickpeas into your salad for some added protein? Or blend them into delicious hummus to pair with veggies? Lentil soup is perfect as a warm and hearty option. How about adding black beans or kidney beans to tacos or burritos or rice dishes for extra flavour? Pulses are as versatile as they are nutritious.

For inspiration, explore the cookbook “Pulses: Nutritious Seeds for a Sustainable Future” which features 30 delicious recipes to get you started.

Join the celebration on 10 February

Share your favourite pulses dishes, learn something new, or spread the word about their benefits on social media. Bit by bit, and seed by seed, we can all build a healthier and more sustainable future.