A team of nutritionists at Montana State University, led by Professor Alison Harmon, along with graduate students Marcy Gaston, Michael Fox, and Tim Reusch, put together a comprehensive resource for foodservice professionals and chefs interested in working with lentils.
This publication, Lentils: Gems in the Treasure State, covers lentil nutrition, culinary information about lentils, and recipes; as well as information about the whole lentil food chain, from production to distribution to consumption.
Want to know why lentils are a good choice for diabetics and pregnant women? Curious how different varieties stack up, nutrient-wise? Want to learn the simple lentil preparation technique that increases nutrient availability and reduces flatulence?