Judges select 5 finalists for lentil festival cook-off

The top five finalists for the National Lentil Festival Cook-off were selected from 116 lentil recipes from 24 states.

The top five winning recipes are Crimson Lentil Granola, submitted by Patricia Franks of Valleyford, Wash.; Balsalmic Lentil Stew by Ashley Loyning of Portland, Ore.; Iron Skillet Lentil, Feta and Bacon Pizza by Lisa Speer of Palm Beach, Fla.; Springtime Lentil Soup by Mary Leverette of Columbia, S.C. and Lentil Carrot Cake by Donna Kelly of Provo, Utah.

A panel of eight food experts judged these recipes on qualities such as creativeness and uniqueness, anticipated flavor, ease of preparation and availability of ingredients.

The top five finalists will come to Pullman for the festival to prepare their recipes for a panel of five celebrity judges. The judges are Adam Hegsted, executive chef at the Coeur d’Alene Casino; Jeanette Dunn, editor of Sizzlin’ Cuisine; David Heeman, contributing food writer for Spokane and Coeur d’Alene Living Magazine; Marilyn Lyshohir, owner of Cowgirl Chocolates; Chef Robin Leventhal, past contestant of Top Chef.

The National Lentil Festival Cook-off is Saturday, Aug. 17.

The cook-off judging will take place at 2 p.m. at the Cooking Demonstration Stage in Reaney Park. The first 100 festival goers can take part in the public tasting and vote for their favorite for the People’s Choice category.

Prizes are $2,000 for first place, $1,000 for second place and $500 for third place. People’s Choice award receives $100.

All recipes will be published in a cookbook available for purchase at the festival.