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LENTILS.ORG
Saskatchewan Pulse Growers
On Feb. 28, 2018, HUDS chefs spent the afternoon working with @eatlentils
representatives on lentil skills and ideation … to understand the variety and
taste of lentils and play with ingredients to come up with new ideas.
At noon on March 1, a free one-hour “Talk and Taste” presented by Lentils.
org chef/experts at Harvard’s T.H. Chan School of Public Health, focusing
on “the nutritionally power-packed lentil,” was hosted by the Food Literacy
Project and HUDS’ Sebastian’s Café.
That evening, the Lentil Savory Spotlight was unveiled at 6 p.m. in all HUDS
dining halls.
Shown here is the hummus bar spread in
the Lowell House dining hall.

SUN-DRIED TOMATO and
SPLIT RED LENTIL HUMMUS
COMMODITY BOARD PARTNERSHIPS INGREDIENTS:
Offering so many meals each year, HUDS counts on these 4 cups split red lentil puree
commodity board partnerships to help break the mealtime 8 ounces sun-dried
monotony at the university. Generally, four to six such events tomatoes in oil
are held during a school year, said Crista Martin, HUDS’ 8 ounces canola oil
director for Strategic Initiatives & Communications. 1 ounce garlic, minced
“A few of us work on planning these events,” Martin said. 1 ounce salt
“We try to select boards that have products that either our PREPARATION:
students are excited about — like avocados — or something Combine all ingredients in a food processor and blend on high for 3
we’d like them to learn more about — like lentils.” minutes. Chill.
Martin said boards are “shifted in and out,” and over the
years, HUDS has worked with numerous boards in this way. Yield: 2 quarts
As sources for finding organizations to partner with, she cred-
its the National Association of College and University Food
Services (NACUFS), as well as the Menus of Change initiative
Harvard co-sponsors with the Culinary Institute of America SPLIT RED LENTIL AND SWEET POTATO HUMMUS
in an effort to encourage the foodservice industry to offer INGREDIENTS:
“healthy, sustainable, delicious food choices.” 1 cup sweet potato, peeled, diced Juice of 2 limes
“Many of the folks we’ve met through NACUFS or Menus 4-6 garlic cloves 2 tablespoons cilantro, minced
of Change, and we think of the boards as great resources to Water as needed to cover Salt as needed
help us tell nutritional and sustainability stories around the 2 ounces canola oil Ground black pepper as needed
offerings,” she said. “We look to them for recipe expertise ¼ cup tahini paste 1 teaspoon cumin, ground
and education as well; for example, Lentils.org has a huge 4 cups split red lentil puree
array of great recipes.”
During the current school year, visits from the American PREPARATION:
Egg Board last September, Lentils.org and the Mushroom Simmer sweet potato and garlic cloves in water until very tender.
Drain, reserving liquid. Combine all ingredients in the bowl of a food
Council this March and Avocados from Mexico with a pop- processor and process with enough potato cooking liquid until a thick
up in March and April have all piqued community interest. and smooth puree is achieved. Adjust seasoning to taste and serve
“In each case, the board typically spends a day or two on warm or chilled.
campus, doing some form of education with our chefs — such
as the Egg Board’s culinary trends with eggs — and with our Yield: 2 quarts Lentils.org
community — lentil varieties and flavors with a mystery basket Saskatchewan Pulse Growers
recipe development exercise,” Martin explained. 207-116 Research Drive
She said this is followed by “a one-feature station in all 13 Saskatoon, SK S7N 3R3, Canada
Phone: (306) 668-5556
of our residential dining halls, where the specific ingredient Fax: (306) 668-5557
is featured in several applications, sometimes scripted, such www.saskpulse.com
as the recent Vegetable Ravioli with three kinds of sautéed www.lentils.org
mushrooms and a Marsala sauce, or sometimes free-form, College & University Contact:
such as chef-created lentil hummuses.” Amber Johnson
Other times, a presentation can take several weeks, as Market Promotions Manager
Martin said happened in the case of the Avocados from Mexico ajohnson@saskpulse.com
presentation. “It is a cold cart that travels from dining hall

ON-CAMPUS HOSPITALITY MARCH/APRIL 2018 | 13