Even in the Stone Age, legumes played a significant role in human nutrition. Now, they have been rediscovered for modern cuisine. They are not only a great addition for vegetarians but also delight athletes and health-conscious gourmets. These little fruits pack a punch. In addition to high-quality protein, they contain fiber, minerals, and vitamin B1. When prepared creatively, as a salad, stew, or puree, they become a healthy treat: Günter Pump shows how it's done. Try Swiss chard soup with chickpeas, salad with mung beans, lentils with spaetzle, giant bean salad, colorful lentil soup, or yellow pea puree. The wide variety of legumes inspires numerous delicious dishes, from traditional favorites to exotic creations.