Inspired Lentil Innovation from America’s Leading Chefs – A Recap from Kitchen Collaborative 2026

Denise Covert – Innovations Culinary Manager, Applebees

Lentil Paella

The Dish: A seafood forward take on paella, featuring tender whole lentils simmered in a rich Tuscan tomato sauce and topped with an assortment of fresh seafood. Key ingredients include whole red (brown) lentils, a savory tomato base with garlic and herbs, mussels, shrimp, clams, and andouille sausage creating a balance of earthy, briny, tangy, and herbaceous flavors.

Inspiration: The inspiration behind this concept comes from reimagining the classic Spanish seafood paella through a Mediterranean, vegetable forward lens that emphasizes both nutrition and flavor. By substituting lentils for rice, the dish becomes heartier and more texturally complex. This concept celebrates the idea of transformation taking a familiar comfort dish and making it more wholesome and approachable without losing its coastal charm. The lentils provide an earthy, slightly nutty backdrop that absorbs the tomato-based sauce beautifully, while the seafood delivers freshness and depth, creating a balanced, craveable dish that feels both innovative and rooted in tradition.

“Lentils themselves can be incorporated into salads, pasta dishes, or even as a protein rich stuffing, making both components flexible, multi-application ingredients that can elevate a wide range of menu offerings,” says Covert. “The lentil base and tomato sauce can serve as a platform for seasonal seafood or even vegetables, making it a versatile concept that can be refreshed throughout the year while maintaining a consistent flavor identity.”

Christian Hollowell – Senior Director/Corporate Chef, Bloomin Brands (Bonefish Grill, Fleming’s)

Crisped Lentil Cake with Hot Honey Chili Butter

The Dish: This dish features crispy lentil and scallion cakes inspired by Korean jeon, using split red lentils for structure and whole red (brown) lentils for texture. The cakes are pan-seared to a golden crust with a creamy interior, then finished with melting chili honey butter for balanced sweetness and heat, positioning lentils as the centerpiece. Key ingredients include lentils, scallion, ginger, garlic, tamari, rice flour, and chili honey butter. The flavor balances savory umami, aromatic freshness, and subtle sweet heat, with contrast between crisp edges, creamy interior, and the slight bite of the lentils.

Inspiration: Lentils are often treated as a supporting ingredient, showing up in soups or as a side. I wanted to reframe them as the foundation of the dish, using both split red and whole red (brown) lentils to create contrast in texture, structure, and visual appeal.  The concept draws from the familiarity of a scallion pancake, using a recognizable format to introduce lentils in a new way. By treating them as both the binder and the flavor base, the dish becomes more composed and intentional, shifting lentils from background to centerpiece.

“Working with lentils in this format was a great opportunity to rethink how they can be used beyond traditional applications. One of the most appealing attributes is their versatility and functionality. Split red lentils break down naturally to create a creamy base, while whole red (brown) lentils hold their shape and provide a subtle bite, allowing for a layered eating experience without needing heavy binders,” says Hallowell. “This approach opens up a range of cross-utilization opportunities. Lentils can be used in composed appetizers like this, but also adapted into fritters, spreads, or warm salads, and even incorporated into vegetable-forward entrees where they serve as both protein and texture.”

Cynthia Locke – Culinary Manager, Sprouts Farmer’s Market

Grass-Fed Beef Kofta Pulse Wraps

The Dish: Grass-fed beef, infused with warm spices and fresh herbs, is shaped into sheet-tray kofta kebabs, baked until juicy and tender, then wrapped in soft, fluffy lavash. Layered with creamy split red lentil hummus, a vibrant sumac-seasoned cucumber salad, and crowned with air-fried crispy sumac seasoned whole red (brown) lentils.

Inspiration: I wanted to highlight the fresh flavors of Mediterranean cuisine while focusing on delivering high quality protein with extra crunch in a convenient hand held format.

“The protein content and versatility of lentils paired with beef were main focuses,” says Locke. “The lentil hummus can be paired with different protein wraps, a vegan wrap, or on its own while the crispy lentils add a fun texture to any dish.”

Tuscan Tomato Burrata with Crispy Lentils

The Dish: Creamy burrata served with a sweet and tangy Tuscan tomato pesto, peppery arugula, and crispy air-fried lentils.

Inspiration: I am constantly looking for additional ways to offer flavorful, clean, and protein forward dishes with fresh and wholesome ingredients

“The texture from air frying the lentils adds another textural contrast to this simple dish that elevates it further,” says Locke. “Crispy lentils add texture along with functionality to any dish it can be used in so many different ways as a salad topping, dip topping, etc.”

Nate Weir – Director of Culinary, Teriyaki Madness

Watermelon ‘Maguro’ with Lemongrass Chili Eggplant and Fried Lentil Furikake

The Dish: Beet-teriyaki cured watermelon “maguro,” lemongrass chili eggplant, yuzu kosho whipped avocado, chili crisp honey, green lentil furikake, watermelon “ginger”. – the dish features spicy & crispy lentils. Meant to be eaten as an elegant starter course or vegan entree, its a really fascinating interplay of temperature, texture, and flavor.

Inspiration: The concept really clicked together when I heard Lentils.org Corporate Chef James Bickmore-Hutt mention frying lentils, and I created a fried lentil furikake, tossed with chili crisp hot honey, for a huge pop of crunch and spice that unifies the whole dish. This dish is vegetarian, plant-based, super interesting to eat and incredibly beautiful.

“Frying the lentils was a fun experience that took me awhile to figure out,” says Weir. “They turned out super crispy and crunchy, even a few days later.”

Robert Bayette – Corporate Chef, Hubspoke Kitchen/Wayback Burger

Old Glory

The Dish: A 50/50 lentil and beef smash burger that still hits like a classic, topped with melty American cheese, lettuce, and tomato.

Inspiration: For this burger, blending lentils with the beef was about adding some nutritional value while also helping with cost, without losing that classic burger feel. It still eats like a burger, you know, just with a little more balance to it.

“The lentil and beef mixture was honestly a nice surprise,” says Bayette. “With beef prices going up, it is a great way to help with cost while also adding a little nutritional value.”

Lisa Feldman – Senior Director of Culinary, Sodexo

Whole Watermelon Falafel Flatbread

The Dish: Crispy red lentil falafels layered on warm flatbread with chimichurri tahini and smoked pepper labneh, topped with a vibrant watermelon and lentil tabouleh. Finished with hot honey chili crisp‚ pickled odds and ends, watermelon “molasses” drizzle, watermelon infused oil, and popped lentils for a bold, sweet-heat crunch.

Inspiration: Root-to-rind sustainability meets loaded Middle Eastern Street food. The concept celebrates whole ingredient utilization while delivering bold, unexpected flavor and textural combinations. I also wanted to use both whole and split lentils. I feel like Israeli food is super on trend now and lentils really lean into the protein & fiber craze that seems to be popping up everywhere.

“I used the lentils in this dish in 3 applications: stirred whole into the tabouleh where they played against the bulgur and juicy watermelon, as the base of the falafel, and popped as a garnish,” says Feldman. “In a dish that is centered around sustainability, lentils and their carbon sequestering abilities are key. And they should be as they have a million applications, but most importantly in this dish, they are providing texture on texture on texture.”

Matthew Ward – Executive Chef, UNT

Nikujaga-Style Lentil Korokke with Teriyaki Brown Sauce, Cabbage Salad, Pickled Watermelon Rind, Togarashi Crispy Lentils, and Fresh Shiso

The Dish: A fully plant-based interpretation of Japanese comfort food, featuring lentil korokke made with potato, caramelized onion, mushrooms, and teriyaki marinade for sweet-savory depth. The dish is savory, lightly sweet, umami-rich, and balanced by acidity, freshness, and texture.

Inspiration: This concept was inspired by the comfort and familiarity of Japanese nikujaga and korokke, reimagined through a fully plant-based lens. I wanted to create a dish that felt rooted in tradition while also reflecting my own approach to plant-based cooking, which often begins with looking at a dish that traditionally relies on animal protein and identifying a substitute that can deliver the same level of satisfaction, flavor, and comfort. In this case, lentils became the ideal stand-in for the beef element, bringing heartiness, savory depth, and a naturally satisfying texture to the korokke. A major part of that inspiration also came from my trip to Saskatchewan this past summer, where

“My recent experience visiting Saskatchewan, Canada gave me an even stronger appreciation for lentils as an ingredient,” says Ward. “Seeing the scale of lentil farming, understanding more about the work behind production, and experiencing the innovation surrounding lentils as a food ingredient made me want to highlight them in a way that felt both respectful and modern. What I find especially appealing is their ability to move across so many formats – from composed center-of-plate items like this korokke to soups, salads, patties, fillings, grain bowls, crisps, spreads, and snacks.”

Ryan Smith – Director of Culinary, Elior North America/Summit Corrections

Smoky Lentil Chorizo & Falafel Waffle

The Dish: Lentil falafel waffles with lentil chorizo crumble. A play on plant-forward thinking takes a lentil falafel base + waffle press = crispy savory waffle. Brunch-ready, social-media friendly, and scroll-stopping dish that loves the planet and our ovo-vegetarian eaters.

Inspiration: I am on a health journey and better eating program.  Engaging in a plant-forward approach does not require giving up animal products entirely‚ it simply means eating more plants and letting them be the center of the plate.

“I love working with lentils – their consistency reduces risk, protects the dining experience, and saves training time when building recipes with lentils,” says Smith. Great health benefits, stable plant protein and the food cost is remarkable.”

Rosalyn Darling – Director, Culinary Development, Sodexo

Baked Harissa Meatballs

The Dish: Blended meatballs made with beef, pork, veal, and lentils that are baked until juicy and browned. Served with a spicy harissa tomato sauce, red lentil tabbouleh salad, crumbled feta cheese, and a side of warm flatbread for dipping. Instead of bulgur wheat, I used cooked whole red (brown) lentils to boost the heartiness, fiber, and protein of the tabbouleh.

Inspiration: I am a big supporter of blended meat meatballs because you can still enjoy animal protein while also boosting the fiber and nutrition, and lower the carbon footprint. This would be a great dish for GLP-1 users, which we do try to accommodate at Sodexo. With the rise of menu prices, this dish can be served as an appetizer for sharing or for happy hour.

“I can see this dish being adapted to be a handheld like hoagie or pita wrap,” says Darling. “This would also be a great entree if a grain or starch was added.”

Sam Blackburn – Director of Culinary Development, Sodexo

Lavash Nachos with Chili Crisp Hot Honey

The Dish: A shareable nacho build on lavash crisps, layered with chili crisp hot honey, refried lentils, hot honey-glazed ground beef, hot honey pickled shallots and serranos, and street corn crema, finished with a fermented hot sauce.

“The refried lentils were a deliberate swap for traditional refried beans,” says Blackburn. “They provided the same creamy, hearty texture but with added nutritional value and a more interesting flavor base.”

Ben Whittington – International Senior Culinary Manager, GoTo Foods International

Chili Crisp Hot Honey Butter Biscuit Fish and Cheesy Lentil Grits

The Dish: Crispy fried fish drizzled with chili crisp hot honey on top of a bed of cheesy lentil grits.  Split red Lentils are rinsed and then cooked in salted water and cooked until all of the water is absorbed and to the consistency and texture of grits. 

Inspiration: The inspiration for this concept was to highlight southern food. Fish and grits is a coastal southern staple and once I found a way to make the lentils into something similar to grits, the concept was really taking shape.

“The lentils cooked up perfectly into a grits consistency while maintaining their signature flavor. Their earthiness really helped the concept not feel overly rich with all of the cheese and sweetness in other areas,” says Whittington. “The fried whole red (brown) lentils added an additional crispy texture aside from the fried fish that really helped the dish not feel completely monotonous.”

Dorene Mills – Corporate Chef, Hannaford Supermarket

Lentil Arepas

The Dish: Using cooked lentils, flour, and spices, a hearty dough is created which can be stuffed with cheese and formed into the classic arepas patty. The flavor profile is flexible since the lentils have a mild flavor. The patties are then pan fried and served hot with your favorite condiment, salad, or topping.

Inspiration: I was curious how cooked lentils would work in a dough format, and decided on a fusion direction with Latin flare. Arepas are an interesting item where they can be used as the main focus and topped with slaws or condiments, or they could be the vessel used for a delicious filling or salad, but mostly a center of melted cheese is the biggest appeal for me with arepas.

“I’ve never cooked much with lentils in any other format except keeping them how they traditionally are, so it was interesting to overcook them and then use it to form a base of a dough,” says Mills.

Katy Velazquez – VP Culinary Innovation, Qdoba Mexican Eats

Lentil Cassoulet

The Dish: I started by browning my duck confit and then setting it aside. I then added onion, a Tuscan tomato sauce, and chicken stock to create the incredible flavor for the cassoulet. I added the lentils and duck confit and baked them in the oven until the lentils were tender, yet still whole

“Using lentils, which cooked so much faster than dried beans, was an incredible short cut to amazing flavor,” says Velazquez.

Kevin Ripley – Senior Director Culinary, Maggiano’s Little Italy

Crispy Lentil Tostones with Elote

The Dish: I cooked the split red lentils until very soft and blended about a quarter of them. After frying and smashing the plantains I added the lentils which worked as a breading to the plantain. I refried to get nice and crispy and served over a Mexican street corn spread that was heated with some cream to mimic a more of a creamed corn. The finish of chili crisp hot honey brought it all together. This works to dip or as a fork and knife.

Inspiration: I wanted a multicultural appetizer-style dish packed with flavor.

“Lentils are great for their versatility so I like pushing them in different directions,” says Ripley.

Ben Bowman – Director of Culinary & Menu Innovation, Ford’s Garage

Creole Lentil Risotto

The Dish: Red lentils, crawfish boil broth, blackened gulf shrimp, cayenne-infused cane syrup, crawfish from the boil.

Inspiration: Using lentils and creole inspiration to create an amazing and different entree.

“Hopefully this dish can serve as an inspiration for use of lentils and creole cuisine,” says Bowman.

Carl Schwartz – Director, Culinary Services, Boudin Bakery

Lentil & Wild Rice Burrata Stuffed Arancini

The Dish: Tender split red lentils folded with wild rice, parmesan cheese, and fresh herbs are stuffed with creamy burrata before getting breaded and fried to a golden brown. Served with a zesty Italian salsa verde for dipping.

Inspiration: Consumers are increasingly looking for new and innovative ways to increase their protein consumption. Creating tasty and indulgent options that hide the fact that consumers are indeed eating something functional is a great way for operators to meet this need.

“If it’s not already being promoted, the split red lentils are a better option for formed items such as burgers, meatballs, or other patties than whole lentils that maintain their shape integrity a little better,” says Schwartz.

David Mahady – Executive Chef, Royal Sonesta Boston

Not Your Average Caprese Sandwich

The Dish: Grilled watermelon, grilled feta, arugula, Honey Chili Crisp, red lentil spread, balsamic reduction on a grilled potato bun. I cooked the lentils and combined them with the Hot Honey Chili Crisp and blended them into a spread.