Power Up with Lentils Contest for Commercial and Non-Commercial Chefs

Attention US-Based Commercial and Non-Commercial Chefs and Restaurant Operators*: Get ready to “bowl” over the competition in our brand-new contest. Register below to receive a free lentil sample kit, then officially enter the contest by featuring an original Lentil Power Bowl on your menu and sending us a picture.

Two winners (one Commercial and one Non-Commercial) are each going to be chosen for an all-inclusive trip to Canada to participate in the 2022 foodservice industry farm tour. Each winner will also receive $2,500 cash USD, a Chef’s Roll jacket, and a Meglio knife.

Protein Crunch Bowl, Lentils.org
Lentils, Beet and Steak Bowl, Lentils.org

Lentils are a versatile, satisfying and nutritious ingredient that help elevate the foods around them. Plus, they’re easy to use too! They do not require soaking like in the case of other pulses like dry beans and chickpeas. All you have to do is rinse and cook them like any other grain.

“Power Up” with us by creating a power bowl that shows off the potential of lentils while wowing your customers. We can’t wait to see what you come up with!

Some Important Details:

  • In this contest, we want to see you elevate Whole Red Lentils (sometimes referred to as brown lentils) or Split Red Lentils beyond a traditional Soup or Curry. For example, a Dal Power Bowl with rice, cauliflower, almonds, tahini and more would qualify, but dal alone would not.
  • This contest is open to chefs competing in two categories: Commercial Foodservice and Noncommercial Foodservice.
  • Competitors must have the ability to develop, execute, and temporarily menu an original lentil-based bowl/dish as part of a limited-time offer (LTO). The LTO must be offered for at least 3 days.
  • If you are selected to compete, you should receive samples by May 15th. You will have three (3) weeks to create an original dish, order more lentils to run the LTO, and complete the LTO.
  • You will be required to submit a photo and description of your entry, as well as a photo showing off the LTO advertised on your menu or chalkboard by June 5.

Looking for a little inspiration? Watch Chef Mikel Anthony experiment in the Test Kitchen in the video below.

Registration for this opportunity is now closed.

Saskatoon, Saskatchewan, Canada


Two Grand Prize Winners will be selected. (One from each Category – Commercial and Noncommercial Foodservice). They will each win the following!

  • Cash: $2,500 cash USD
  • A trip to Canada to participate in the 2022 foodservice industry farm tour
  • Chef’s Roll Apparel Chef Jacket
  • Meglio Knife

Why Lentils for Foodservice?


Top 5 Reasons Chefs Love Lentils

  1. Versatility – There are endless options to menu lentils across the menu and dayparts as either the center or complement to a dish.
  2. Affordability – Lentils are low in cost, especially for such a high-quality source of protein.
  3. Satiating – Lentils will keep your customers full and satisfied and coming back for repurchase.
  4. On-trend – Lentils fit perfectly into many current consumer trends including plant-forward, traditional and globally inspired cuisines, and immunity/functional foods.
  5. Taste! – Lentils are a flavor sponge, soaking up all of the exciting flavors of a dish, sometimes even getting better with time making them a great flavor-packed centerpiece to any dish.


  • Power bowls and salads – Make a base of lentils and a whole grain, with generous serving of produce, optional meat as a condiment and complemented with flavorful sauces, textural garnishes.
  • Blends – Combination of plant (lentil) and animal protein (ground beef, turkey, chicken, pork, lamb, seafood) in classic forms such as burgers, meatballs, tacos, pasta sauces and more.
  • Plant-based crumbles, fillings, and toppings – Whole food plant-based crumbles (think lentil/mushroom/walnut blend) that can be used across the menu to top flatbreads and nachos, fill tacos or use as a plant-based Bolognese starter.
  • Protein boxes – grab n go style offering with multiple components focused on protein like lentil hummus/dip, lentil trail mix/granola, and composed salads


Lentils are high in protein and fiber, low in fat and calories, a good source of potassium, folate, as well as iron and zinc, naturally gluten-free, and low GI.

A ½ cup serving of cooked lentils contains:

  • 12 grams of protein
  • 8 grams of fiber


Lentils are an exceptionally sustainable ingredient

  • Carbon –More carbon is sunk or sequestered in the soil than emitted when producing lentils, making them net negative in carbon.
  • Water – No water or irrigation is used in the production of lentils, only environmental precipitation adds water to the production.
  • Nitrogen – Lentils fix or create their own nitrogen while growing, which eliminates the need for nitrogen fertilizer when producing lentils, and for the subsequent crop grown on that piece of land the following year.
  • Crop rotations – Lentils are grown as part of a sustainable crop rotation in Western Canada where different crops are grown on the same piece of land every year in a 4-8 year cycle alternating between pulses (lentils, peas), cereals (wheat, barley, oats), and oilseeds (canola, flax). This is important to keep soil healthy and naturally combat weed, disease and insect cycles.
  • No-till – Common practice in Western Canada is to not till the land which means farmers seed directly into the remaining stubble on the land from previous years, leaving a protective cover over the land/top soil protecting it from wind and erosion.x`
Warm Asian Umami Bowl

Click here for full rules

Images courtesy Chef’s Roll and Lentils.org