This week, I'm not highlighting a specific recipe, though here's a link to The Sun's collection of lentil recipes (be warned: some incorporate meat). Instead, I wanted to bring your attention to an Associated Press article about the renewed attention on lentils.
Here's an excerpt: Lentils are a hot topic among gourmets these days, with recipes for them popping up in most major food magazines.
Lentil and other legume farmers hope to capitalize on this interest and convince consumers and food producers to use them in breads and cookies as well as the more traditional soups and stews.
To do this, they've formed a new marketing venture aimed at promoting the health and other benefits of lentils, dry peas, garbanzo beans and other so-called "pulse" crops. "They're barking up the right tree," said Brad Barnes, associate dean of culinary education at The Culinary Institute of America.
Growing interest in Indian and other international cuisines, along with greater awareness of intolerance to gluten, a protein found in many grains, have fostered an interest in lentils and legumes, Barnes and others said. A general push toward eating healthier also has made high-fiber, high-protein, low-fat legumes more appealing, said Tina Ujlaki, executive food editor at Food and Wine magazine.
Have you baked with lentils? How did it turn out? If you have a favorite lentil recipe share a link in the comments.