Employee Profiles
and Recipes

Heather Hill


“I love being part of the excitement and passion that food entrepreneurs have for their products and brands!” 

Heather Hill

Heather joined Prairie Research Kitchen in 2018. She has an extensive background in food science and the pulse industry, where she promoted the increased use of beans and peas as food ingredients.

“What drew me to this field was the realization that food connects everyone, everywhere,” she says. At PRK, she applies her expertise in novel ingredient development to a range of agri-food products and supports the innovation efforts of our clients and partners.

Working with organizations such as Pulse Canada and Cereals Canada opened her eyes to how industry innovation here in Canada was driving popularity for pulses worldwide as an alternative protein source and a value-added ingredient. In addition to publishing numerous papers on pulses and novel food ingredients, Heather contributed a chapter on dry beans and other pulses as ingredients in food products in Dry Beans and Pulses: Production, Processing, and Nutrition (Wiley, 2021).

Heather shares a simple, hearty soup she enjoyed in Istanbul – an experience that opened her eyes (and taste buds) to the possibilities of pulses as food ingredients. This recipe was the closest she could find to a soup she savoured in a certain small resto café outside the Blue Mosque.

FUN FACT: Heather loves exploring nature with her family – so much so that she conducts meal planning and recipe testing ahead of time to maximize their time outdoors and minimize food prep.

Turkish Red Lentil “Bride” Soup

Source: Genevia Jensen


1/4 cupbutter
2onions, finely chopped
1 tsppaprika
1 cupred lentils
1/2 cupfine bulgur
2 tbsptomato paste
8 cupsvegetable stock
1/3 tspcayenne pepper
1 tbspdried mint leaves
4 sliceslemon
1/2 tspfresh mint, chopped
  1. Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.
  2. Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
  3. Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
  4. Crumble the dried mint leaves into the soup; stir the soup and remove from heat.

Ladle into bowls and garnish with lemon slices and fresh mint to serve.