BISMARCK, N.D. (AP) 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.
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