lentil festival

Way back in August we went to the one event that really got me excited to move to Pullman. The National Lentil Festival. See those kids posing as lentils? That's pretty much how they feel about eating them. And also about seeing them in parades...I think there may be a reason giant lentil costumes can only be found in the Palouse. Palouse, by the way, is a new term that I have learned since moving over here. It refers to the region of Eastern Washington and Idaho characterized by rolling hills that are excellent for growing wheat and pulses (garbanzo beans and lentils). The Palouse region grows most of the nations lentils, and a large portion of wheat, too. 

We went to both days of the Lentil Festival, despite living in a cloud of smoke. The forest fires in the region were terrible. Although we were lucky enough to not have any close by, these Palouse hills seemed to be great settling areas for the smoke. The air quality was labeled "hazardous". This picture really puts the smoke into perspective. It was taken at about noon.

That haze is not a focus problem.

Despite the smoke, we all had a good time. The festival was mostly a street fair with a few extra lentil options in the food section. And the world's largest bowl of chili. Which was delicious and free! We tried some of the other options available: The lentil burger tasted like refried beans in patty form, and the curried lentils atop nachos was actually pretty tasty. 

There was a music stage and a cooking demo area, and the one recipe that I have tried since going was fantastic, although spicy. Here is the recipe. And here is another great place for lentil recipes, if you are feeling inspired by our lentil expedition.  

And last of all:

World's Largest Bowl of Lentil Chili Recipe

INGREDIENTS

Lentils: 2 2/3 Cups
Water: 3 Quarts + 1 Cup
Onions, diced: 2/3 Cup
Celery, diced: 1/3 Cup
Carrots, diced: 1/3 Cup
Tomato puree: 17 Oz.
Pace brand salsa: 1 Cups + 1 Tablespoon
Chili powder, mild: 2 Tablespoon
Cumin: 1 Tablespoon
Granulated garlic: 1 Tablespoon
Granulated sugar: 2 Tablespoons
Kosher salt: 1 1/2 Tablespoons
Crushed red chili flakes: 1/2 Teaspoon
2/3 Cup water and 1/4 Cup cornstarch, stirred into a slurry
Cinnamon: 1/2 Teaspoon
Chopped cilantro: 1 Tablespoon
Mexican chocolate: 2 oz.
Green bell pepper, diced: 1/3 Cup
Red bell pepper, diced: 1/3 Cup

DIRECTIONS

1. DO NOT INCLUDE CILANTRO OR CORNSTARCH SLURRY AT THIS TIME. Mix all ingredients together (EXCEPT cilantro and cornstarch slurry), bring to a boil, stir and cook (will take a couple of hours) until lentils are tender.

2. When the lentils are tender and the broth is well blended, add the cornstarch slurry and continue cooking until the chili consistency is very uniform.

3. Just before serving: add the cilantro, stir, serve.