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Chef Rebecca Peizer from The Culinary Institute of America shows us how to cross utilize a large batch of cooked lentils in various menu applications, from yogurt toppings, lentil burgers, lentil hummus, and lentil brownies. Any leftovers? Make this Lentil and Bulgur Pilaf with Yogurt, Carrots, Parsley and Fried Onions.
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Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.