Green Lentils with Bacon & Tarragon by Chef Michael Smith July 13, 2015By Chef Michael SmithThis is one of my favourite side dishes because bacon and lentils are perfect together. The rich meatiness of bacon easily complements the earthy hearty flavours of lentils. Try making this dish once and it will instantly become one of your favourites too!
Green Lentil Tabbouleh July 13, 2015By Lentils.org6 ½ cup (125 mL) bulgur wheat 1 cup (250 mL) boiling water ½ tsp (2 mL) salt ¼ cup (60 mL) lemon juice, divided 2 Tbsp (30 mL) canola oil 1 cup (250 mL) cooked or canned green lentils, drained and rinsed 1½ cups (375 mL) diced ripe tomatoes 1½ cups (375 mL) diced
Green Lentil & Sage Gnocchi with Balsamic & Wilted Arugula July 13, 2015By Lentils.orgBy straining the cooked onion and lentil puree mixture you are reducing the moisture content, preventing the gnocchi dough from becoming too sticky to work with and eventually dense when cooked.This is a great recipe to get your family involved! Have fun with it!
Green Lentil Power Smoothie July 13, 2015By Lentils.orgA hint of honey and lemon juice make this smoothie so tasty, you won’t believe it’s just another healthy snack made better with lentils!
Green Lentil & Brussels Sprout Gratin with Chorizo July 13, 2015By Lentils.orgChorizo sausage can be cured or uncooked. The recipe calls for cured, but if you are only able to find the uncooked version that will work too. Use one uncooked sausage, remove the casing and cook the meat fully in STEP 2. Can’t find chorizo sausage? Bacon can act as a tasty substitute, and add a little cayenne pepper for some heat.
Ginger Ricotta Naan Toasts with Balsamic Figs & Lentils July 13, 2015By Lentils.org16 2 naan flatbreads 1 Tbsp (15 mL) canola oil salt and ground black pepper, as needed for sprinkling 1 cup (250 mL) baby arugula –Figs & Lentils: ¾ cup (175 mL) dried figs, hard stems removed 1 Tbsp (15 mL) unsalted butter 3 Tbsp (45 mL) minced shallots or red onion ¼ tsp (1
Ginger Pumpkin Loaf July 13, 2015By Lentils.org16 ¼ cup (60 mL) split red lentils 2½ cups (625 mL) all-purpose flour 1 cup (250 mL) packed brown sugar 1 tsp (5 mL) cinnamon 1 tsp (5 mL) ground ginger 2 tsp (10 mL) baking powder 1 tsp (5 mL) baking soda ¼ tsp (1 mL) salt 1-14 oz (398 mL) can pumpkin
Garlicky Lentil Ragu July 13, 2015By Lentils.orgThe mouth-watering combination of garlic and lentils might just turn this side dish into the star of the show at your next family dinner!
