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Lentil & Bacon Jalapeno Poppers

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20 pieces 10 whole jalapeno peppers, cut in half, seeds & membranes removed 1 pkg (8 oz/250 g) cream cheese, room temperature ¾ cup (175 mL) cooked split red lentils 1 garlic clove 1 Tbsp (15 mL) lemon juice ¼ tsp (1 mL) cumin 6 slices cooked bacon, chopped 2 Tbsp (30 mL) chopped cilantro

Lentil, Arugula, Red Grape & Walnut Salad by Chef Michael Smith

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This salad shows off a delicious combination of bright and earthy flavors. A very sophisticated blend of peppery, nutty arugula and sharp, sweet red onion tossed with bursts of sweet grape and lightly candied walnuts. It’s also the perfect home for a few cupfuls of earthy lentils. This salad won’t taste like you threw it together in minutes!

Lentil & Goat Cheese Stuffed Baby Potatoes

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30 pieces 2 lb (907 g) assorted baby potatoes ¾ cup (175 mL) cooked lentils ½ cup (125 mL) goat cheese 2 Tbsp (30 mL) melted butter 1 Tbsp (15 mL) chopped chives 1 whole garlic glove, minced to taste, salt and ground black pepper garnish, thinly sliced apple Preheat the oven to 375ºF. Wash

Lemon Poppy Seed Biscotti

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18 1/4 cup (60 mL) split red lentils 1/2 cup (125 mL) butter, at room temperature 3/4 cup (175 mL) granulated sugar 1 large egg 1 lemon, finely grated zest plus juice 2 cups (500 mL) all-purpose flour 1 tsp (5 mL) baking powder 1/4 tsp (1 mL) salt 1⁄3 cup (75 mL) poppy seeds

Leek & Lentil Open Faced Sandwich

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6 Ingredients 1 Tbsp (15 mL) canola oil 1 whole leek, thoroughly washed, sliced thinly 2 cups (500 mL) thinly sliced button mushrooms 3⁄4 cup (175 mL) cooked lentils, or canned lentils,drained and rinsed 2 tsp (10 mL) lemon juice 6 whole poached eggs, prepared (or sunny side up, basted, scrambled) 6 slices light rye

Lamb & Lentil Phyllo Triangles

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36 –Filling 1 Tbsp (15 mL) canola oil 1 lb. (500 g) ground lamb 1 jalapeño pepper, seeded and minced 2 garlic cloves, crushed 2 tsp (10 mL) grated fresh ginger 1/2 cup (125 mL) cooked green lentils or canned lentils, drained 2 green onions, finely chopped 1 tsp (5 mL) garam masala 1/2 tsp

Kimchi, Rice Noodle & Beluga Lentil Salad

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Kimchi is a traditional fermented cabbage side dish that originates from Korea. Kimchi commonly contains spices (hot peppers), garlic, scallions, ginger, brine, and sometimes shrimp paste. The kimchi in this recipe adds a savoury and slightly spicy angle to this dish. The lentils pick up the flavour of the kimchi and the dressing well, but also adds a nice peppery and earthy flavour profile. This salad is a great leftover for lunch the next day as the flavours have a chance to comingle overnight.

How to Cook Tender Lentils

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Lentils are a legume, a dried seed, so they only need to simmer in water to cook. They’re packed with flavour and nutrition and just a few simple steps away from arriving at your table!