Feeding the 400: Lentils Took Centre Stage at King’s College Hospital

More than 400 members of staff at King’s College Hospital enjoyed a delicious plant-based lunch as part of a special ‘Meat Free May’ lunch event organised by Dr Shireen Kassam, Consultant Haematologist at King’s College Hospital and Director of Plant-Based Health Professionals and UK Lentils.org to showcase the versatility, nutrition and great taste of lentils.

Leading the culinary challenge was Chef Ben Rowland, who cooked an impressive eight gastro trays of Country Garden Cottage Pie, packed with lentils and vegetables. He was joined by chefs Sameer and Frazer, Holli Suragh from Lentils.org and Catherine Farinha from The Chefs’ Forum, who all helped serve the meals to 400 hospital staff during a busy lunchtime service.

As the hospital staff were queuing, they were able to get up to speed on the health benefits of lentils, and were encouraged to ‘lean in to lentils’ and given some interesting hand-outs to read while they eagerly awaited their turn to be served by the team.

King’sLentils are one of the most versatile, cost-effective ingredients chefs can use to create nutritious, satisfying dishes. Rich in protein, fibre, iron and essential nutrients, they help support healthy growth and sustained energy levels while contributing to a balanced diet. Their quick cooking time and lack of soaking requirements make them ideal for busy kitchens, and they can be incorporated into soups, stews, curries, pasta sauces, bakery products and blended dishes without compromising flavour or texture.

In incorporating lentils into menus, chefs can enhance the nutritional value of menus, cater to a wider range of dietary preferences, and reduce food costs while delivering wholesome, filling meals that appeal to families and communities alike.

The response was overwhelming. All of the food was served in just over an hour, with queues forming as staff eagerly sampled the hearty lentil-based dish. Feedback from across the hospital was exceptional, proving that plant-based meals can be both satisfying and popular in a healthcare setting.

Shireen was delighted with the response and thanked Lentils.org and the team for helping to engage the staff in plant-based eating with delicious lentils! We will be featuring more of Shireen’s work, explaining why lentils are a fantastic source of protein, fibre, and iron, along with some delicious recipes, in our new book for NHS Chefs, set to be published in September.

Physiotherapist Samson was among those enjoying the lunch, he said

“It was absolutely delicious. I already use lots of lentils in my cooking, I’m already converted. It’s great to see healthy, sustainable food being promoted in the hospital.”

For many staff, the event provided an opportunity to try lentils in a new way. Lab technician Ekba admitted she had never eaten lentils before attending the event.

“I’ve never tried lentils before, but the pie is delicious. It’s really tasty and filling. I’ll definitely be cooking and eating lentils again after today.”

Dr Shireen Kassam has spent many years promoting plant-based eating through initiatives such as Veganuary, No Meat May and the King’s College Hospital Plant-Based Cookbook.

However, the star of the day was undoubtedly Chef Ben’s Country Garden Cottage Pie and the ability of lentils to deliver a nutritious, affordable and sustainable meal that appealed to a wide audience.

Lentils.org sees this event as a blueprint for future engagement across the NHS. By working alongside hospital catering teams and healthcare professionals, the organisation hopes to roll out similar events at hospitals across the country, encouraging more staff to discover the benefits of lentils and plant-based meals.

For more information on lentils and why they are such a splendid little ingredient visit lentils.org