Lentil … cookies? Healthy foods trend has farmers hoping to get legumes into more products

Farmers group touts lentils, other healthy legumes

BISMARCK, N.D. — U.S. farmers produced record dry pea and lentil crops last year, and the bounty couldn’t have come at a better time.

The industry is increasing its efforts to convince Americans to use legumes in foods such as breads and cookies as well as more traditional soups and stews.

The newly formed American Pulse Association is bringing about 50 experts to Beltsville, Md., this week to discuss strategies.

Food experts say the timing is right. They say farmers could capitalize on everything from an increased awareness of intolerance to gluten, found in many grains, to a greater interest in international cuisines.