Bringing Lentils to Life: Culinary Inspiration at the University of Strathclyde
On 29th January, the University of Strathclyde hosted their ‘Menu for Change’ event. This drop-in session was designed as a trade-show style event, bringing together various suppliers to showcase sustainable food products to approximately 100 staff and students. In partnership with Lentils.org, The Chefs’ Forum facilitated the involvement of Chef Andy Spence, who was tasked with bringing the versatility of pulses to life through interactive sampling.
Operating from the Lentils.org stand, Andy utilized the on-site kitchen facilities to prepare a diverse range of dishes that challenged traditional perceptions of lentils. The menu spanned from breakfast to dessert, featuring soft and chewy lentil granola bars, mini curried lentil cakes with herbed yoghurt, and lentil keftedes. He also demonstrated how lentil hummus could serve as a cost-effective, nutritious alternative to mayonnaise in wraps, and even showcased a ‘sweet’ application with rich lentil brownies.
Reflecting on the event, Andy said, “What a fantastic turn out in Glasgow. The students loved the hummus the most, and I must admit having lentils instead of chickpeas – it’s better! Lentils are one of the most versatile ingredients, yet no one knows it!”
The presence of a professional chef proved invaluable for attendee engagement. Speaking on behalf of Lentils.org, Ellie Taylor noted, “Thanks to the Chefs’ Forum, we were introduced to Andy, who helped us bring lentils to life… He prepared an inspiring selection of dishes demonstrating their versatility and appeal. Andy enthusiastically encouraged students and staff to try the samples and offered helpful advice on adapting recipes to meet a variety of dietary requirements.”
By combining sustainable sourcing and culinary excellence, this partnership demonstrated how expert coordination can turn a simple ingredient into a powerful solution for modern, inclusive menus.
