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Green lentil & tabbouleh salad with feta and endive (v)

Packed with nutrients Learning about lentils was quite eye-opening. Of all the legumes I love, I’ve probably cooked with lentils the least. No idea why, but it’s going to change. Experimenting with different recipes to bookend our article about green lentil agriculture in the Vendée, I fell in love with this (vegetarian/ vegan) salad. I knew bulgur loves lemon, and that lentils love lemon. Put the three ingredients together, and it’s like a new trinity. The perfect combo that not only tastes fresh and delicious, but is so full of nutrition that even Popeye might completely burst out of his clothes. Enjoy it for lunch with fresh pita, or with some lean chicken or fish, or as I did accompanied by an endive salad and you’ll know you’ve done something good for your body. Hope you enjoy this as much as I do! Ingredients and preparation – Tabbouleh & green lentil …

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Lentil farming in the Vendée

Known historically as one of the oldest dried legumes, demand for the humble lentil has tripled in recent years. Since the Vendée is an area of significant prehistoric activity, it’s easy to assume that the wild lentil was already on the local menu some six thousand years ago. It is a plant that can be found on just about every continent, producing seeds in all sizes and colours, rich in vitamins and proteins, fiber, and minerals. Lentils are inexpensive. The increasing desire of balancing meat and vegetable proteins in our diet has a direct impact on how farmers and larger agriculture organizations meet those demands. So, too, in the Vendée, where the green lentil represents a growing part of the grain legumes crop, just behind mogettes. The growing value of Lentils – Sustainability – The cycle of demand and supply is blowing more and more new life and new ideas into …