Combining healthy eating and savings, a new gastronomic trend is emerging in Czech schools where legumes are being used to upgrade classic dishes. Chef Petr Moulis introduced the idea, demonstrating his skills in several children’s homes where his lentil cutlets were highly popular. The recipe involves garlic, carrots, onions, blended lentils, eggs, flour, and breadcrumbs. He sometimes inserts the cutlets into a bun and serves them as a special hamburger. “The kids don’t notice anything; it tastes good. We make natural syrup for no carbonated and sweet drinks, and it’s done,” he says. He has prepared similar recipes for several outdoor schools and sees this as a way to help schools save money and encourage students to return to school canteens.

Several canteens in Prague 4 and 8 have experienced the same phenomenon of students returning to eat at school. Blanka Ježková, the director of the school canteen in Štefánikova Street in Prague 5, said, “It used to be that some children didn’t go to our canteen for lunch, even though they had paid for it. There are so many places to eat in the city center that they prefer KFC or McDonald’s. That’s history now. We have felt the change very significantly.”

Petr Moulis believes that the food served at school canteens is essential for optimal development and metabolism. The use of lentils as a protein source offers a low-cost alternative to meat, which can be expensive. Moulis insists that there are many other inexpensive dishes that can be prepared, including vegetable cutlets with chickpeas, risotto with red beets, or cheese muffins. He argues that these options can be healthier and more affordable than fast food, which has been popular with students.

Moulis hopes to inspire other chefs to make the same change in their menus. He says, “You can cook well and inexpensively. There is a lot that can be prepared.” As a result, schools can save money and provide healthier and more nutritious food for their students. It is also a way to promote the use of legumes as a sustainable and affordable source of protein. The use of lentils in classic dishes such as cutlets is a small step towards a more sustainable and healthy future.

Article by Prague Forum