Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

Gotta Pulse?

 

Legumes are any plant that produces fruits that are enclosed in a pod. Common examples of legumes would be fresh peas or peanuts. Pulses are any member of the legume family whose seeds have been harvested and dried. Chickpeas and lentils are the most common selections of pulses.

Although lentils come in a variety of sizes we generally find the large green lentil and red lentil in the grocery store. When lentils are labelled as split this tells us that the tough seed coat around the lentil has been removed and the embryo or inner part of the lentil has been split in half.  Split lentils cook twice as fast as a whole lentil and are preferred in soup based recipes as they can be pureed where we prefer to use whole lentils in salads or rice dishes as they hold their shape well and have a firmer berry like texture.

Canada exports lentils to over 100 countries making Canada the world’s largest exporter of lentils. Most of Canada’s lentils are grown in Saskatchewan with most production being focused on the large green and red lentil varieties.  Lesser produced varieties include smaller sized French green lentils and Spanish brown lentils.

Lentils do not need to be soaked prior to cooking them but should always be rinsed off. Canned lentils are available in a precooked state and will reduce all recipe cooking times however the flavour of them is somewhat bland in comparison to cooking them yourself.

Some people are predicting that pulses like the lentil will become our planet`s super food as they are high in fibre, protein, iron and B vitamins and are easily grown without the use of fertilizers. Lentils in their dry form have a one year shelf life when stored in a dry, cool and dark environment.

Canadian grown lentils are available on most grocery store shelves throughout our area. I suggest that you use a smaller green lentil in the following lentil soup recipe as they have a slightly firmer texture than other lentils; especially in comparison to the brown lentil which soaks up a lot of liquid and is quite soggy in texture.

 

Lentil Soup

Ingredients:

3 tbsp. canola oil or butter

2 cups peeled and diced yellow onions

1 cup diced celery

1 cup peeled and diced carrots

1 tbsp. minced garlic

1 liter chicken, beef or vegetable stock

1 1/4 cups dry split green lentils, rinsed

4-5 medium sized Ontario Hothouse tomatoes

Salt and Pepper

 

Method:

Heat the oil over medium heat in a heavy bottomed soup pot. Stir in the onions, celery, carrots, and garlic. Stirring frequently, gently cook them in the oil until the onions start to brown up. Stir in the stock, lentils, and tomatoes. Increase heat to bring the mixture to a boil. Immediately reduce the heat to medium-low setting allowing the soup to simmer for about 30-40 minutes or until the lentils are tender.

For a thick soup pulse it with an immersion blender until you reach your preferred consistency. If you make it to thick, simply thin it out with more stock or water. Season to your tastes with salt and pepper. Serves 4-6.

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