Our Split Red Lentil Cream is eaten as a soup, sauce, or used as a component of other great dishes.  When we prepare a meal, we ask ourselves where are going to get the bulk of our calories from? An important question to answer. You can eat all types of food, but unless you have answered your body's need for fuel and nutrients, you will still be left hungry.

You want your body's demands for fuel and nutrients to be met while minimizing the ingestion of non-beneficial or harmful byproducts like saturated fat, cholesterol, heterocyclic amines, polycyclic aromatic hydrocarbons and a long list of other toxins that are foods may have.  Our answers for "safe" fuels are answered by whole grains, root vegetables, and pulses.  Especially pulses, authoritative food guides promote them and count them as a healthy carbohydrate, a vegetable source, and a good protein source. In other words, a well-balanced, nutritious, and healthy meal that could be eaten every day for breakfast, lunch and dinner for countless weeks could be made up of a plate of beans and only beans.  This makes for a very simple food guide, but you may wish for more variety. 

The variety we love.  Our pantry regularly stocks chickpeas, Romano beans, black-eyed peas, black beans, kidney beans, mung beans, navy beans, adzuki beans,  fava beans, green lentils and split red lentils. We have one form or another stored as dried, canned or as flour. We use pulses and beans in our hors d’oeuvres, appetizers, breakfasts, brunches, lunches, dinners, condiments, desserts, salads, sauces, soups, pasta dishes, and main dishes. Of all the pules we do entertain with, we use split red lentils the most. 

We use split red lentils as the main dish like our Split Red Lentil Cream soup, or as an additive to our sauces, stews, dips, gravies, other bean dishes to thicken our dishes.  Where a chef may use corn starch, we use these nutrient-dense, fibre-rich little pulses to do the job.