Latest Posts

Onion & Bacon Focaccia Lentil Bread

By

12 slices 2 tsp (10 mL) quick rise yeast 2 Tbsp (30 mL) granulated sugar 1 cup (250 mL) warm water (reserve 2 Tbsp to blend with salt) 3½ cups (875 mL) all-purpose flour ¼ cup (60 mL) olive oil 2 tsp (10 mL) coarse salt –Sauté Mixture 6 slices double smoked bacon, thinly sliced

One-Pot Lentil Brownies

By

Yup, you read that right – requiring only the most basic ingredients in your kitchen and just one pot needed to prepare, you may never use another brownie recipe again!

Ocean Perch with Citrus, Lentil, & Herb Sauce

By

8 ¾ cup (175 mL) chopped fresh cilantro ¾ cup (175 mL) chopped fresh parsley ½ cup (125 mL) canola oil ¼ cup (60 mL) red lentils, cooked 1 whole jalapeño pepper ¼ cup (60 mL) lemon juice 1 Tbsp (15 mL) ground cumin 2 tsp (5 mL) minced garlic to taste salt and ground

Oatmeal-Raisin Cookies with Marmalade & Red Lentils

By

24 1/4 cup (60 mL) dry red lentils 1 cup (250 mL) all-purpose flour 1 1/4 cups (310 mL) oats 1/2 tsp (2 mL) baking powder 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) salt 1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) ground ginger 1/4 tsp (1 mL) nutmeg (optional) 1/3

Oatmeal-Lentil Jam-Filled Slab Scones

By

16 ¼ cup (60 mL) red lentils 2 cups (500 mL) all-purpose flour 1 ½ cups (375 mL) whole wheat flour ½ cup (125 mL) quick or old-fashioned oats ¼ cup (60 mL) sugar 1 Tbsp (15 mL) baking powder ½ tsp (2 mL) salt ½ cup (125 mL) butter, cut into pieces 1 ½

No-Knead Bread with Lentils

By

1 loaf (approx 8 slices) 1 cup (250 mL) canned lentils, rinsed and drained (half of 1-19 oz/540 mL can) 3 cups (750 mL) all-purpose or bread flour, or any combination of all-purpose and whole wheat, plus more for dusting ½ tsp (2 mL) active dry yeast 1 tsp (5 mL) salt Put the lentils

Mushroom & Lentil Guinness Pie

By

4-6 Canola oil, for cooking 1 large onion, chopped 1 celery stalk, chopped 1 carrot, peeled and diced 2 Tbsp (30 mL) butter 3 garlic cloves, crushed 2 tsp (10 mL) chopped fresh rosemary 3 cups (750 mL) sliced or chopped button, brown or portobello mushrooms (or a combination) 1 cup (250 mL) cooked or

Moroccan Lentils & Table Bread by Chef Michael Smith

By

Lentils are stars in Morocco. They’re a classic part of Moroccan cuisine and a ubiquitous start to most meals, at home or in restaurants. When Moroccans eat out, table service often begins with lots of rustic brown bread and lots of lentil stew to dip it in. This classic combination of whole grains and stewed legumes passed down through generations of Moroccan kitchens is hearty and healthy. Easy and delicious, too!

This recipe is from the Morocco webisode of Lentil Hunter with Chef Michael Smith.

Mini Lentil Sliders

By

20+ 1¾ cups dry red lentils 2 cups vegetable stock 1 tbsp canola oil 1/6 cup onion, fine dice ½ tbsp garlic, minced ¼ red pepper, diced 1 carrot, shredded 3 mushrooms, grated ¼ tsp salt ¼ tsp black pepper, ground ¼ tsp red chili flakes ¼ tsp cumin ¼ tsp coriander ¼ tsp smoked