Lentils.org recognizes the impact of culinary innovators and volume foodservice leaders in feeding and shaping the diets of North Americans. Lentils play an important role in shifting diets towards more plant-based options and expanding the menu. Lentils are simple, quick, and easy to cook, while also standing up well to cooking and freezing in batches. Lentils are also versatile and can be used across the menu and day parts, from breakfast to desserts and everything in-between. Nutritionally, lentils are high in protein and fiber, while being low in fat, making them an excellent choice to extend or replace animal protein in a variety of dishes. Lentils are among the most economical plant-based protein choices, and are applauded for their sustainability benefits.
Plant-forward and delicious combinations of lentils, whole grains, produce, and optionally meat as a condiment
Blend animal protein with lentils for healthier, more sustainable, plant-forward menu options
Easily scaled recipes designed for a volume foodservice operation
Recipes developed by The Culinary Institute of America as an industry service to Canadian Lentils.
Culinary and foodservice trade publication exploring pulses, and how to apply them in various applications across operations.
Lentils.org is proud to sponsor the Menus of Change University Research Collaborative, supporting leading university-based thinkers and innovators work toward positive change in American food and beverage, American diets, and food systems within the university sector.
Lentils.org is proud to sponsor the Menus of Change Leadership Initiative, supporting chefs and foodservice leaders with menu and recipe guidance related to health and sustainability, along with business strategies that integrate both environmental and nutrition science imperatives.