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Perfecting the Art of Conversuasion

Canadian Lentils

Change it Up: Lentil Walnut Burgers

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A little over a month ago, I embarked on a mission to get you to #LoveLentils as much as I do. And why not? They’re tasty, versatile, incredibly affordable and a pure nutrition powerhouse. Allow me to refresh your memory:

10 Super Cool Facts about Canadian Lentils

1. There are 8.5 grams of fibre and 7 grams of protein in just half a cup of cooked Canadian lentils.
2. Canadian Lentils are an excellent source of folate and iron, and a good source of selenium and zinc.
3. The most common types of lentils grown in Canada are green and red. Also grown in Canada are black Beluga and French Green or Du Puy lentils.
4. Canada produces 67 per cent of the world’s lentil supply. (!!!)
5. In 2011, over 2.55 million acres of lentils were planted in Canada by over 5,000 lentil growers.
6. Canada is the world’s leading exporter of lentils, exporting a total value of $872,956,572 in lentils in 2011.
7. Canada only begun growing lentils in 1970, meaning it is a relatively new crop to Canada.
8. Saskatchewan is the largest lentil growing province, accounting for 95 per cent of total Canadian production.
9. India is the biggest importer of Canadian lentils.
10. Lentil growing originated from the wild lentils that still grow in Turkey and other Middle Eastern countries.

Reminder: You’ve got just two days left to enter my giveaway of Chef Michael Smith’s latest book – Chef Michael Smith’s Kitchen!

Now it’s obvious that I’ve got a thing for Canadian lentils, and Chef Smith has a thing for Canadian lentils – but I was actually quite floored to see a droolworthy lentils-based dish in my Facebook News Feed: Lina and Steven Zussino of GroceryAlerts.ca posted pictures of their latest culinary masterpiece: Lentil Walnut Burgers!

(As an aside, have you visited Grocery Alerts? It’s like, the BEST place to find grocery deals, grocery coupons, frugal recipes and expert advice on how to save money on groceries. And apparently, they share my love of healthy, delicious food!)…

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Canadian Lentils: Q&A with Chef Michael Smith!

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Congratulations to the winner of the Love Your Lentils contest – so lucky! How AWESOME will it be to spend two whole days with Chef Michael Smith in PEI?

Now even though the contest is over, fear not – you can still get your lentils fix from www.lentils.ca. It’s the official Canadian lentils website, and you’ll find a ton of great information, nutrition facts, recipes etc. And be sure to check out the “Cooking with Chef Michael Smith” section – here you’ll find some of Michael’s favourite recipes, how to make a simple lentil puree and the wide variety of dishes that it can be sneaked into, an overview of lentil types, nutritional characteristics, cooking tips, dried vs. canned – and more.

Speaking of, I had the amazing opportunity to interview Chef Smith! Here’s our Q&A!

Love your Lentils
Lena Almeida Q&A with Chef Michael Smith

Q: Yellow, red, green and black – there are so many types of lentils! For those new to the legume, which kind would you recommend starting with, and why?

A: All lentils are easy to cook with but I recommend green lentils because they are the most commonly found.

Q: Canned or dry, which lentils to you prefer to cook with?

A: I prefer dry lentils mainly because they are so easy to cook.

Q: One popular trick parents often employ is to “hide” healthy foods. What’s your favourite way to hide lentils?

A: I can’t decide whether I prefer my Sneaky Lentil Biscuits or my Sneaky Lentil Tomato Meat Sauce for pasta or lasagna.

 

Q: You only have room in your shopping cart for dried lentils and four (4) other ingredients. What do you include for an east and tasty meal?

A: Try 2 onions browned in 2 Tbsp butter with 1 tsp nutmeg for flavour then topped with a can of drained rinsed lentils and an entire pound of baby spinach wilted in, awesome!

Q: Dessert time! How would you incorporate lentils – which are often used in savoury dishes – in a sweet treat?

A: Check out my Chocolate Chip cookies!

Hope you enjoyed my little interview :) Don’t forget I’m giving away TWO of Chef Michael Smith’s Kitchen cookbooks! Giveaway ends July 6th – good luck everyone!

This post is sponsored by Canadian Lentils. The opinions on this blog are my own. And, I happen to #LoveLentils.

I Want YOU to #LoveLentils Too! #Giveaway

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Note: The following giveaway is open to Canadians only.

So, the awesome “Love Your Lentils” contest for a chance to spend a day with Chef Michael Smith is now over, and chances are very likely that someone else will be dining alongside one of my favourite chefs :(

(I’m not bitter. Well, maybe just a little.)

The winner will be announced next Wednesday, June 13th – so if you took the time to vote, the best of luck to you!

In the meantime, I want to talk about the awesomeness that is Chef Michael Smith. Did you know that Michael, Canada’s best-known chef and winner of the James Beard Award for Cooking Show Excellence, was actually born in New York? Insane! In addition to his fresh, contemporary approach to cooking, I’ve always associated Chef Smith with PEI due to his intense focus on regionalism and the foods of the province.

In fact, his very first cookbook – Open Kitchen, Michael Smith invites you to spend the day with him in his kitchen at The Inn at Bay Fortune in PEI to learn all of his cooking secrets. So it’s no surprise that across the nation, we Canucks have embraced him as a master of Canadian cookery – and revel in his recipes, tips and techniques.

I recently received Chef Smith’s latest cookbook to enjoy – Chef Michael Smith’s Kitchen: 100 of My Favourite Easy Recipes.

“Chef Michael Smith’s Kitchen is a fabulous new collection of Michael’s all-time favourite recipes that he regularly cooks at home. Simple, easy to make and packed with tips, all you have to do is follow the instructions and you will be making the best version of the recipe that Chef Michael Smith creates consistently in his own kitchen.”

…

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I’m Not Quite Finished Talking about Lentils…

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… because honestly, there are things I simply MUST share with you.

In my last post Love Your Lentils! (Why? Because They’re Delish!) I revealed many reasons why I’m in love with the tiny legumes – including their taste, versatility, and of course, nutritional profile. (Just 100 grams of green lentils packs in a whole day’s worth of the fibre and 50% of your daily iron needs. #yesplease)

Today, I’m back to share 10 eyebrow-raising facts about Canadian Lentils. Trust me, you totally didn’t see this one coming.

Facts on Canadian Lentils

1. There are 8.5 grams of fibre and 7 grams of protein in just half a cup of cooked Canadian lentils.
2. Canadian Lentils are an excellent source of folate and iron, and a good source of selenium and zinc.
3. The most common types of lentils grown in Canada are green and red. Also grown in Canada are black Beluga and French Green or Du Puy lentils.
4. Canada produces 67 per cent of the world’s lentil supply. (!!!)
5. In 2011, over 2.55 million acres of lentils were planted in Canada by over 5,000 lentil growers.
6. Canada is the world’s leading exporter of lentils, exporting a total value of $872,956,572 in lentils in 2011.
7. Canada only begun growing lentils in 1970, meaning it is a relatively new crop to Canada.
8. Saskatchewan is the largest lentil growing province, accounting for 95 per cent of total Canadian production.
9. India is the biggest importer of Canadian lentils.
10. Lentil growing originated from the wild lentils that still grow in Turkey and other Middle Eastern countries.

Okay, raise your hand if you previously knew that Canada produces 2/3 of the world’s lentils. Like WTH?! How is it possible that we’ve been quietly farming and exporting these nutrient-packed flavour bubbles – to the tune of over $872 million annually – without some great fan fare or hoopla?

Time to change that….

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Love Your Lentils! (Why? Because They’re Delish!)

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Okay, I’m fully aware that lentils aren’t the most sexy topic of conversation. And, that I could spend an equal amount of effort saying “Love Your Body!” or “Love Your Life!” or “Love Ryan Gosling!” … but the truth is, you should love your lentils. In fact, they’re what top chefs and epicureans refer to as a “Hidden Healthy Superstar”. 

Did You Know?

Just 100 grams of green lentils packs in a whole day’s worth of the fibre, 50% of your daily iron needs and have more potassium than a large banana.

Out of all plant-based foods, lentils contain the most folate.

Their exceptionally low glycemic index (low GI) values and resistant starch content make them suitable for a diabetic diet.

Lentils are naturally gluten-free, making them a delicious staple in a gluten-free kitchen.

They are high in complex carbohydrates, while low in fat and calories.

And… they’re delish! A staple in so many Middle Eastern, Indian and Mediterranean cuisines, lentils are progressively making a transition from side dish to star attraction. But don’t take my word for it – Chef Michael Smith, one of Canada’s most celebrated chefs (The Inn Chef, Chef at Home, Chef at Large and Chef Abroad) wants you to #LoveLentils too – and you can win BIG!…

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