In June, we put out a national challenge to Good Food Orgs and Community Food Centres to act on imPULSE and show us what you could do with pulses.

With 2016 being the International Year of the Pulse, we thought it would be a great way to celebrate these wonderful pods of possibility. Plus pulses are grown in Canada, affordable, and of course, super healthy. All the more reason to #lovepulses.

And it turns out many of you #lovepulses too! We saw member Good Food Organizations, Community Food Centres, and all of you participate from coast to coast! Many of you even submitted more than one dish, making for some terrific imPULSEive action online. Up for grabs in all of this were three prize packs for the most colourful, creative, and mouth-watering dishes. Congratluations to Gordon Neighbourhood House, The Local Community Food Centre, and NorWest Co-op CFC for their winning entries.

Special thanks to Pulse Canada who shared recipes, educational resources, and some nifty prizes for winning entries.

Check out photo our round up on Facebook! And below, we share some of the winning recipes.

And even though the challenge is over,  it’s never to late to act on imPULSEive. Here are some great resources and recipes to keep loving pulses all year long:

  1. LovePulses infographics to print or share on social media
  2. How to cook pulses – print-ready fact sheets
  3. Healthy and easy pulse recipes geared towards community food programs



Gordon Neighbourhood House, Vancouver, BC

Adapted from Oh She Glows

Makes ~3 cups of filling, enough for about 8 tacos


  1. 1 cup uncooked French green lentils (1 ¾ cups cooked lentils)*
  2. 1 cup walnut pieces, toasted
  3. 1 small onion, diced
  4. 2 cloves garlic, minced
  5. 1 ½ teaspoons ground cumin
  6. 1 ½ teaspoons chili powder
  7. 1 tsp smoked paprika
  8. ½ teaspoon fine grain sea salt, or to taste
  9. 1 ½ cup diced tomatoes (fresh or ½ of a 796 ml can)
  10. 1 ½ tablespoons extra-virgin olive oil


Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20 to 25 minutes until tender (cook time will vary depending on the type of lentils you use—see package). Drain off excess water.

Toast the walnuts: Preheat oven to 300°F. Add walnuts onto a rimmed baking sheet and toast for 10 to 13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes. Once cooled, pulse a few times in a food processor.

In a large pan over medium heat, saute onion in olive oil until translucent, 4-5 minutes. Add garlic and spices, stir and cook for an additional minute.

Add tomatoes, stir and let come to a bubble. Add cooked lentils and chopped walnuts, and stir well to mix all ingredients. Add a bit of water if needed.

Turn heat to low and let mixture cook for 5-10 minutes. Taste-test your mixture and season with salt and pepper as needed.



The Local Community Food Centre, Stratford, ON


Serves 4

  1. 1 ½ cups red lentils (preferably soaked in advance), rinsed
  2. 1 cup of coconut milk
  3. 3 Tablespoons ground flax seeds
  4. ¼ cup dried fruit: raisins
  5. ½ teaspoon ground coriander
  6. 1-2 Tablespoons flour (optional)
  7. 2 Tablespoons maple syrup
  8. 1 Tablespoon coconut oil
  9. salt to taste
  10. toasted coconut flakes (optional)


1. Add red lentils, flax, raisins, and 3 cups of water to a large pot and cook over medium heat, stirring occasionally. Once the lentils begin to simmer, add the coriander and a pinch of salt. Lower heat slightly to maintain a slow simmer, and cook for 15-20 minutes, until lentils break down and the pudding begins to thicken.

In the meantime, blend coconut milk and 1/2-3/4 cup water in a blender until they form a smooth cream. This may take several minutes depending on the strength of your blender. Once smooth, add the coconut cream to the red lentils, which should be done cooking by this time, and stir to incorporate. If your pudding seems on the thin side, add 1-2 Tablespoons of flour and cook for an additional 3-5 minutes.

Take the pudding off the heat. Stir in maple syrup and coconut oil. Let pudding rest for five minutes. Serve topped with a drizzle of maple syrup and toasted coconut flakes top if desired.


Photo credit: Gordon Neighbourhood House