As chefs eagerly explore the reach of world cuisines, they’re turning to impact ingredients like lentils, which signal authenticity, convey flavor and textural interest, deliver nutrition and lower food costs.

Global Handhelds

Credit: Lentils.org

Try a Lentil Frankie aka Mumbai Street Burrito, a colorful wrap filled with warmly spiced lentils, potatoes, roasted cauliflower, shredded raw beets, carrots, onion and spinach, with a mint yogurt drizzle.

As sandwiches and street food favorites gain ground with a wide range of customers, the innovation pipeline is working overtime, producing fresh translations that work across segments, from coffee shops and delis to casual and fine dining restaurants. “There is a perception of speed and ease with a handheld concept, and you want each bite to give a full sensory experience,” says Chef James Bickmore-Hutt, corporate chef, Lentils.org. “Putting lentils at the center of the build lets you think big on flavor, pack in the protein and build excitement for flexitarian diners.”

Mash-Ups & Comfort Experimentation

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Korma curry sauce, lentils, cauliflower rice, pickled okra, Persian cucumbers and Greek yogurt are among the high-impact ingredients that will set this Indian-Inspired Pizza apart from others in town.

Menu developers who hit that sweet spot intersection between classic comfort and unconventional formats are finding customers eager to embrace what they’re serving up. “Pizza. Tacos. Pasta sauces. Flatbreads. Chefs and consumers can experiment safely within platforms and dishes they already know and love by adding global flavor profiles,” says Bickmore-Hutt. For example, when your loaded fries are topped with lentil dal, you’re appealing to both the customer who is faithful to fries, as well as the customer who loves dal or wants to further explore Indian cuisine. The same can be said for pizza-lovers and the Indian-Inspired Pizza featured here.

Plant-Forward Entrées

Credit: Lentils.org

In this Moroccan Spiced Lentil & Sweet Potato Tagine, lentils, tomato, peppers, zucchini, garlic and warm spices are simmered with sweet potatoes in a tagine and then served with fresh herbs.

If your menu strategy to address the vegetarian veto merely features the ubiquitous stuffed bell pepper or portobello cap, it’s high time to get serious about creating craveable plant-forward recipes that are so enticing, they appeal to all diners. “Lentils are the perfect ingredient partner to leverage bold global flavors in protein-packed plant-based entrées,” says Bickmore-Hutt. Chefs can use lentils to produce inventive and versatile crumbles and combine these with other whole vegetables plus grains and signature spices from different regions.

Visit lentils.org/foodservice to access an array of helpful resources, including full recipes for the menu inspirations featured here, plus many more.