Public Sector Chefs Discover the Power of Pulses at West London College’s Menu Innovation Day for Lentils.org
West London College played host to an inspiring and flavour-filled day of culinary creativity as 13 talented public sector chefs came together for a unique menu development event in collaboration with Lentils.org. The chefs each crafted a unique dish using Canadian-grown green and red lentils—an ingredient gaining global attention for both its incredible versatility and powerful sustainability credentials.
The event celebrated the versatility of lentils, while highlighting their vital role in climate-conscious food systems. Lentils are a carbon-negative crop, and thanks to their natural ability to fix nitrogen in the soil, they reduce the need for synthetic fertilisers. In addition, they can be grown with minimal tillage, helping to preserve soil structure and prevent erosion—a critical factor in sustainable agriculture.
The Chefs’ Forum carefully curated the day and began with an introduction to the Canadian lentil story. Lentils.org UK & Ireland representative, Sarah Block presented how lentils are grown using eco-friendly methods and why they are ideal for health-focused, sustainable menus, particularly in public sector settings like hospitals, schools, colleges, and universities.
The chefs were then treated to an idea-packed recipe development session, led by chef Ben Rowland exploring fresh, creative ways to incorporate lentils into everyday menus. From comforting classics, like tray bakes, curries and casseroles to bold global flavours, from all corners of the world the potential of lentils was explored from every angle.
During the hands-on innovation session, each chef prepared a signature dish showcasing green or red lentils. The dishes ranged from smoky lentil frankfurters to curried goat and lentil cottage pie with sweet potato topping, spicy lentil smash burgers to lentil-infused soups, delicious lentil muffins, and breakfast bagels, showcasing just how adaptable lentils are across cuisines and mealtimes.
Dishes created by the chefs on the day:
• Spicy Lentil Pancake with Toasted Pitta Bread by Oni Adedayo Adeyeye Royal, Brompton Hospital
• Lentil Crème Brûlée by Brahim Barhay, Juniper Ventures Ltd
• Beef & Lentil Breakfast Muffin by Mekhi Evans, Royal Free London NHS Foundation
• Koshari by Thomas Hempstead, BonCulina
• Venison & Lentil Lasagne by Tim Radcliffe, NHS England
• Lentil, Dates and Mixed Berries Rouladen with Lentil and Mango Cream by Nedko Rusev, Guys & St Thomas
• Breakfast Verrine with a Lentil Granola by Wayne Harris, NH Case
• Lentil Kebabs Served with Tzatziki and a Green Salad by Ras Ansari, Harefield Hospital
• Red Lentil Bagel by Andy Pycroft, Chefs in Schools
• ‘Til Dawg (Lentil Hot Dog) by Sameer Nepal, Jay Bhattarai, Frazer Connolly and Bikram Magar, University of West London
• Shorbet Adas by Sameer Nepal, Jay Bhattarai, Frazer Connolly and Bikram Magar, University of West London
• Curried Goat and Red Lentil Cottage Pie with Sweet Potato Topping by Denise Charles, West London College
A professional food photoshoot followed to capture the beautiful and practical dishes developed throughout the morning, which will soon be available in a collection of recipe cards, to celebrate each chef’s dish and share the wonderful creations to all who would be interested in seeing them.
The chefs then gathered to share and enjoy their creations over a communal buffet-style lunch that celebrated the diversity and flavour of lentils.
Lentils are nutrient-dense, protein-rich, and naturally low in fat—making them a perfect ingredient for public sector foodservice, especially where cost, nutrition, and sustainability are all priorities. Their low carbon footprint and minimal water requirements make them one of the most planet-friendly protein sources available today.
“Our role is to support UK public sector chefs as they look for ways to use more lentils across their menus,” said Sarah Block. “As demand grows for sustainable, nutritious, and affordable food solutions, lentils are the perfect choice for forward-thinking kitchens. This day was a perfect example of chef creativity at its best.”
Lentils.org is the global voice of Canadian lentils, working to promote the use of lentils worldwide by sharing their nutritional benefits, sustainability advantages, and culinary versatility. Canadian lentils are grown to the highest standards of environmental stewardship and food safety.
