Pasta e Fagioli4-6 canola oil, for cooking 1 small onion, finely chopped 1 carrot, peeled and diced 2 celery stalks, diced 2 garlic cloves, crushed 8-10 slices pepper salami, chopped, or 1 spicy Italian or chorizo sausage 1-19 oz (540 mL) canned lentils, rinsed and drained 1-14 oz (398 mL) diced tomatoes, with their juice 2 cups
Lentil & Basil Pesto Pasta8 –Pesto 1 cup (250 mL) packed fresh basil leaves (reserve a few leaves for garnish) 1 garlic clove ¼ cup (60 mL) toasted pine nuts ½ cup (125 mL) cooked or canned green lentils, drained and rinsed 3 Tbsp (45 mL) lemon juice 1⁄3 cup (80 mL) canola oil ½ cup (125 mL) grated
Lentils Help Boost Nutrition and Flavor in Correctional Facilities October 17, 2025By Jasmine HansonAccording to The Prison Policy Initiative, there are nearly 2 million people incarcerated or confined in correctional facilities (i.e., prisons, jails, immigration detention, and juvenile facilities) in the United States.1 That’s a lot of people to feed. Professionals, like Ryan Smith, CEC, are up to the challenge. Smith is the Director of Culinary at Summit
Case Study: Dallas Pizzeria Group Embraces Mediterranean Food Trends with Lentils August 11, 2025By Jasmine HansonDreaming of the Mediterranean this summer? Mediterranean dishes are always approachable consumer favorites. However, according to Food & Beverage Magazine, Mediterranean-inspired dishes are having a renaissance this summer. Restaurant patrons are particularly drawn to “a deep appreciation for the Mediterranean’s diverse culinary landscapes.”1 However, if you can’t get to Italy or Greece, you can still
Hearty Lentil Minestrone with Ditalini10 2 Tbsp (30 mL) olive oil 1 cup (250 mL) onion, small dice 1 cup (250 mL) carrots, small dice 1 cup (250 mL) celery, diced 3 Tbsp (45 mL) garlic, minced 1 ½ tsp (7 mL) dried oregano 1 tsp (5 mL) dried basil ½ tsp (2 mL) dried thyme 1 tsp (5
Five Key Trends Impacting Menus Today December 10, 2024By Jasmine HansonDecember 3, 2024 Author: Mike Kostyo, Vice President – Menu Matters The trend cycle keeps marching on. Menus continue to evolve as consumers demand new options, their need states change, and chefs and operators focus on innovation. Each new generation brings new consumer cravings, impacting foods, flavors, dishes, cuisines, dayparts, segments, and beyond. From the evolution
Open-Faced Ravioli with Lentil PestoFlat pasta sheets are topped with lentil pesto, dressed lentils and asparagus, torn burrata cheese, and a drizzle of truffle vinaigrette.
Draw inspiration from leading, trend-forward chefs across the U.S. with unique ways to innovate with lentils on the menu April 29, 2024By Jasmine HansonLentils.org partnered with Chef’s Roll, a global culinary community and media company, to capture some of the most innovative and inspiring lentil dishes on independent restaurant menus across the U.S. Looking to explore lentils beyond soup and stew? Chefs were challenged to lean into lentils used in entrée dishes, street food, and globally-inspired dishes that
Food Trend Spotlight: Global Mash-Ups January 25, 2024By Jasmine HansonJanuary 2024 Consumers want many things out of a dining experience, and one enduring desire is to enjoy flavor while satisfying hunger. Many 2024 food trend reports (including IFT Magazine, Datassential, Restaurant Business and Time) identified global mash-ups as a way that chefs can play in this proverbial sandbox — creating “newstalgia” by elevating familiar
