Honey Roasted Beets & Leek with Lentils & Rice July 13, 2015By Lentils.orgBeets are one of our favourite fall vegetables – and they just so happen to be lentils’ best friend! This flavourful side dish also features leek, honey, brown rice, feta, and dill for a combination worthy of a second helping.
Honey Lentil Panna Cotta with Berries & Balsamic July 13, 2015By Lentils.org6 2 cups (500 mL) 2% milk ½ cup (125 mL) split red lentils 1 Tbsp (15 mL) granulated sugar 1 vanilla bean 1 Tbsp (15 mL) unflavored powdered gelatin 1½ cups (375 mL) 35% cream ¼ cup (60 mL) honey dash salt ¼ cup (60 mL) fresh raspberries, for garnish 1 Tbsp (15 mL)
Honey Cocoa Balls with Red Lentils July 13, 2015By Lentils.orgThese high energy treats are great to wrap up and put in the kids’ pockets when they’re skiing, skating, or snowboarding – or take them along for after the pool. You can also add chopped dried fruit and nuts for a different version.
Hoisin Turkey & Lentil Lettuce Wraps July 13, 2015By Lentils.orgSimple, quick, easy, and oh-so-healthy – these lettuce wraps are sure to become a favourite!
Hoisin Pork & Lentil Lettuce Wraps July 13, 2015By Lentils.org5 1 Tbsp (15 mL) canola oil 1 red or yellow pepper, seeded and diced 1⁄2 lb (250 g) ground pork 1 cup (250 mL) canned lentils, drained and rinsed 2 green onions, chopped 1⁄4 cup (60 mL) hoisin sauce 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) ground black pepper 10 butter or
Hash Browns with Sauteed Lentils, Arugula Nest & Poached Egg July 13, 2015By Lentils.org6 2½ cups (625 mL) peeled and grated russet potatoes ¼ tsp (1 mL) salt ¼ tsp (1 mL) ground black pepper 1⁄3 cup (75 mL) canola oil, divided ½ cup (125 mL) diced onion 1 cup (250 mL) diced red bell pepper 2 Tbsp (30 mL) butter salt & ground black pepper, to taste
Harvest Apple Stuffed Porkloin July 13, 2015By Lentils.orgFor a more manageable main that won’t take all day in the oven, a stuffed pork loin is simple and delicious – and easier to slice and serve.
Gujarati Thali with Lentil & Basmati by Chef Michael Smith July 13, 2015By Chef Michael SmithIndians eat a lot of lentils. More than anyone else. Since they’re the biggest consumer on the planet, they grow a lot of lentils and are one of the worlds largest producers. However, they eat even more than they grow, so India is also the world’s largest importer of lentils from Canada, who is the world’s largest exporter. Whew. That’s a lot of lentils! Especially in the historically vegetarian state of Gujarat, where they’re part of every meal, usually in Thali. This classic vegetarian meal always includes basmati rice, whole grain bread, curried vegetables and sweet, tangy, spicy curried lentil dal. This staple is part of every home’s traditional food, so naturally every cook creates their own signature version!This recipe is from the India webisode of Lentil Hunter with Chef Michael Smith.
Grilled Stuffed Zucchini July 13, 2015By Lentils.orgThis stuffed zucchini is both filling and healthy.
