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Lentil Fest contest is set

WEDNESDAY, AUG. 19, 2009

Get ready lentil lovers. The menu for the Lentil Fest Cook-off at the National Lentil Festival in Pullman this Saturday is set.

Here’s what to expect:

B-L-T Dip, by Janice Elder of Charlotte, N.C.; Herbed Lentils and Rice, from Betty Fulmer of Greenacres; Savannah’s Sweet Potato Lentil Fritters, by Jane Harrison Ashworth of The Woodlands, Texas; Not Your Mother’s Jelly Roll from Wilma Page of Richland.; Rhubarb Lentil Crisp, by Julie Schneider of Pullman; and Maple Chipotle Barbecue Lentil Pizza by Viviane Levine of Summerfield, Fla.

Judges chose the six best recipes from the top 50 submissions in this year’s contest. The first 400 tasters at Reaney Park at 2 p.m. Saturday will get samples of the finalists’ dishes and help choose the winner of the 16th annual competition.

There was a tie for “most creative dish” between the Rhubarb Lentil Crisp and Maple Chipotle Barbecue Lentil Pizza.

Judges chose the Animal Cracker Dip (Fudgy Chocolate Frosting) as winner of the new “I Hate Lentils” category. In that category, created to encourage picky eaters to try lentil-spiked dishes, volunteer judges tasted 10 recipes that didn’t appear on the surface to have lentils in them.

Winner Connie McKeen of Milton, Wash., will receive $100 and her recipe will be featured in a special section of the National Lentil Festival Cookbook. It will not be served at the park Saturday.

The USA Dry Pea and Lentil Council will award $1,000 in prize money for the dish that is voted top lentil recipe. Second prize includes $500 cash. Third place garners $250 and the remaining dishes will be awarded $50 each.

The recipes are available at the National Lentil Festival on Friday and Saturday and through the National Lentil Festival office, (800) 365-6948 or

The National Lentil Festival is Friday, Saturday and Sunday in downtown Pullman. Events include a street fair, fun run, bike ride, lentil pancake breakfast, lentil food court, microbrewery tasting, music and activities for children. Details are on the Web site.


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