Recipes designed and written for healthcare operations and that meet regular, cardiac, consistent carbohydrate, heart healthy, and renal special diets for patient dining.
Recipes designed for volume foodservice operators drawing inspiration from traditional cuisines from around the world.
Learn about the health benefits of lentils and why they appeal to the health-conscious consumer.
Cooking methods and menu applications for split red, whole red, and whole green lentils.
Read the latest research on why lentils are a sustainable menu option for your foodservice operations.
Consumer data, trends, and insights on why power bowls are taking over menus.
Your guide to where to purchase lentils through foodservice distribution channels.
Print and hang this helpful resource in your kitchens as a foolproof aid to consistently cooked lentils every day + flavor-building strategies for tastier lentils!
Explore how lentils fit within some of the largest current and emerging consumer trends, including Better-For-You, Better for the Planet, Plant-Forward, and Power Bowls
Recipes designed for the volume foodservice operator drawing inspiration from the trend-forward Mediterranean region where lentils have long been a staple ingredient in Mediterranean diets.
Crunchy, flavor-packed shaker toppings for salad bars, power bowls, stir fries, flatbreads, hummus & more!
Culinary and foodservice trade publication exploring pulses, and how to apply them in various applications across operations.
Recipes developed by The Culinary Institute of America as an industry service to Canadian Lentils.
As presented by Marie Molde (Datassential) at the Global Plant-Forward Culinary Summit (May 2, 2019)