Garden Veggie Buddha Bowl with Lentils & Tahini Sauce July 13, 2015By Lentils.orgOne of our most classic recipes, this bowl brings all the freshest flavours of garden vegetables together with hearty brown rice and lentils for a nutritious power bowl to fuel you through your day!
Fruit Pizza with Chilled Almond & Lentil Crust July 13, 2015By Lentils.org10 –Crust 1 cup (250 mL) toasted almonds 1 cup (250 mL) cooked split red lentils or canned lentils, drained & rinsed 3 Tbsp (45 mL) honey 2 tsp (10 mL) lemon juice 2 tsp (10 mL) lemon zest 1 tsp (5 mL) vanilla extract ½ cup (125 mL) coconut flakes 3 Tbsp (45 mL)
Fresh Vegetables Stuffed with Cheesy Lentil Spread July 13, 2015By Lentils.orgKids love this spread as filling for green pepper wedges and celery sticks or as a spread on sandwiches or in pita pockets.
French Lentil Soufflé with Star Anise by Chef Michael Smith July 13, 2015By Chef Michael SmithFrance invented cuisine. Many of the world’s finest restaurants are French and so is the world’s premiere ranking and rating system for cuisine, the stars of Le Guide Michelin. Le Puy-en-Velay is further blessed with surrounding fields of world famous lentils and the eponymous restaurant of Chef Francois Gagnier. Like any great chef, Francois is intensely committed to the products of his region. He served me a 7-course lentil tasting menu in his Michelin-starred restaurant. The whole meal was inspiring but the last course blew me away. Imagine a classic light soufflé, anchored with earthy lentils, enhanced with aromatic vanilla and bound together with mysteriously harmonious star anise!This recipe is from the France webisode of Lentil Hunter with Chef Michael Smith.
Festive Lentil Crisps July 13, 2015By Lentils.orgThese crunchy, customizable crackers are baked twice – first as a loaf, which is then thinly sliced and baked again until toasted and crisp. The cranberries and green pumpkin seeds are festive, but feel free to swap the seeds for pecans or the cranberries for chopped dried apricots.
Espresso Marinated Lamb Chops July 13, 2015By Lentils.org6 –Marinated lamb: 8 lamb loin chops 2 Tbsp (30 mL) ground espresso 1 garlic clove, minced 3 Tbsp (45 mL) olive oil ½ tsp (2 mL) ground black pepper ½ tsp (2 mL) whole grain mustard ½ cup (125 mL) red wine ¼ tsp (1 mL) coarse salt 1-2 Tbsp (15-30 mL) canola oil,
Eggnog Scones July 13, 2015By Lentils.orgEggnog makes a deliciously spiced, sweet scone – and it’s a great way to use up any leftover ‘nog. Serve these warm for a festive breakfast or brunch, with a hit of added protein and fibre or as a nice finish to a big holiday feast. For an extra indulgence, add a handful of white chocolate chunks.
Easy Lentil Cassoulet July 13, 2015By Lentils.orgLentils and sausage are a match made in heaven. This cassoulet only takes five minutes to prepare and your oven will do the rest of the work!
Dulce de Lentil Ice Cream with Lentil Praline July 13, 2015By Lentils.orgWinner of the Desserts/Baked Goods category in the 2015 Canadian Lentils Recipe Revelations Challenge!by Carole Nelson Brown at The Yum Yum Factor – visit her blog at www.theyumyumfactor.blogspot.ca
