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Lentil & Egg Ghotala (Mumbai Street Style Egg Curry)

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10 2 cups (500 mL) whole red lentils, rinsed 1.5 qt (1.5 L) water, divided 2 Tbsp (30 mL) vegetable oil 2 tsp (10 mL) cumin seeds 2 cups (500 mL) yellow onion, minced 2 Tbsp (30 mL) garlic, minced 2 Tbsp (30 mL) ginger, minced 2 tsp (10 mL) chili powder 1 Tbsp (15

Pasta Primavera

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Fresh pepper, squash, zucchini, peas, and tomato are tossed with lentils, pasta, basil, and lemon juice in a bright pasta dish.

Loaded Lentil Greek Spread

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10 ½ lb (250 g) cream cheese, softened 1 cup (250 mL) sour cream ½ cup (125 mL) Greek vinaigrette dressing 1 Tbsp (15 mL) oregano, dried 1 cup (250 mL) black olives, sliced 2 cups (500 mL) whole red lentils, cooked and shocked 2 cups (500 mL) tomatoes, seeded and small dice ½ cup

Mercimek Corbasi (Turkish Lentil Soup)

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20 5 Tbsp (75 mL) extra virgin olive oil 1 qt (1 L) yellow onion, chopped 2 cups (500 mL) carrots, chopped 2 cups (500 mL) celery, chopped ¼ cup (60 mL) garlic, minced 1 Tbsp (15 mL) cumin 5 Tbsp (75 mL) tomato paste 2 qt (2 L) potatoes, peeled and cut into small

Mediterranean Mezze Plate

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Lentils served three ways for a bright and colorful mezze platter: lentil hummus, lentil falafel, and a marinated lentil salad with fresh accompaniments.

Lentil Stuffed Bourekas (Stuffed Israeli Pastry)

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10 2 cups (500 mL) whole red lentils, cooked ½ cup (125 mL) yellow onion, minced ¼ cup (60 mL) red bell pepper, small dice 1 Tbsp (15 mL) olive oil 3 tsp (10 mL) cumin, divided 1 tsp (5 mL) ground coriander ½ tsp (2.5 mL) turmeric ½ tsp (2.5 mL) garam masala ¼

Dal Palak (Spinach Dal)

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A traditional and simple lentil dal recipe with the addition of bright and nutritious spinach to punch up the vegetable content.