Cheesy Lentil & Broccoli Bake

24 1 qt (1 L) whole red (brown) lentils, rinsed 2 cups (500 mL) long grain rice 1 gallon (4 L) vegetable stock 3 Tbsp (45 mL) olive oil 3 cups (750 mL) yellow onion, finely chopped 3 cups (750 mL) grated carrots 1 qt (1 L) broccoli florets, chopped small 2 tsp (10 mL)

Tomato, Basil & Lentil Pasta Bake

24 (1 hotel pan) 2 Tbsp (30 mL) olive oil 2 cups (500 mL) yellow onion, small dice 2 Tbsp (30 mL) garlic, minced 2 ½ qt (2.5 L) passata 1 Tbsp (15 mL) basil, dried 2 tsp (10 mL) oregano, dried 1 Tbsp (15 mL) sugar 3 cups (750 mL) whole red (brown) lentils,

Lentil Breakfast Bowl with Poached Egg & Avocado

10 4 Tbsp (60 mL) olive oil, divided 2 Tbsp (30 mL) garlic, minced 2 cups (500 mL) tomato puree 2 cups (500 mL) vegetable stock ¼ cup (60 mL) maple syrup 2 Tbsp (30 mL) apple cider vinegar 2 tsp (10 mL) smoked paprika 1 tsp (5 mL) chili flakes 2 qt (2 L)

Lentil Tabbouleh

10 2 cups (500 mL) whole red (brown) lentils, dry 4 cups (1 L) vegetable stock ½ cup (125 mL) bulgur wheat, fine ½ cup (125 mL) olive oil ¼ cup (60 mL) lemon juice 2 Tbsp (30 mL) garlic, minced 2 tsp (10 mL) salt 1 tsp (5 mL) pepper, finely ground ½ tsp

Warm Lentil & Apple Salad

10 2 cups (500 mL) whole red (brown) lentils, dry 6 cups (1.5 mL) vegetable stock 2 tsp (10 mL) salt, divided 1 bay leaf 2 Tbsp (30 mL) olive oil 1 cup (250 mL) diced shallots 2 cups (500 mL) diced apples (Honeycrisp or Pink Lady) ½ cup (125 mL) celery, finely sliced 1

Citrus & Lentil Winter Salad

10 2 cups (500 mL) whole red (brown) lentils, dry 6 cups (1.5 L) vegetable stock 1 tsp (5 mL) salt 1 bay leaf ½ cup (125 mL) fresh orange juice (or mandarin juice from can) ¼ cup (60 mL) lemon juice 2 Tbsp (30 mL) Dijon mustard 1 Tbsp (15 mL) honey or agave

Cinnamon Maple Snack Cake

10 1 qt (1 L) split red lentil puree* 3 cups (750 mL) brown sugar 1 cup (250 mL) butter, melted 6 eggs 2 Tbsp (30 mL) vanilla extract ½ cup (125 mL) maple syrup 1 qt (1 L) all-purpose flour 4 tsp (20 mL) baking powder 1 tsp (5 mL) salt 4 tsp (20

Overnight Lentils & Oats

10 2 cups (500 mL) split red lentils, dry 2 cups (500 mL) rolled oats 5 cups (1.25 L) milk 1 cup (250 mL) Greek yogurt, plain ¼ cup (60 mL) maple syrup 2 tsp (10 mL) cinnamon, ground 1 tsp (5 mL) vanilla extract ½ tsp (2 mL) salt –Optional mix ins: Chia seeds,

Red Lentil Crepes

12 crepes 2 cups (500 mL) split red lentils, dry, rinsed 2 ½ cups (625 mL) water 1 tsp (5 mL) salt 2 Tbsp (30 mL) olive oil Place lentils in a bowl and cover with water by at least 2 inches. Let soak at room temperature for 8 hours or overnight. Drain and rinse.