Lentil Churros

10 1 cup (250 mL) split red lentils 2 cups (500 mL) water 5 Tbsp (75 mL) sugar 1 tsp (5 mL) salt ¼ cup (60 mL) vegetable oil 2 cups (500 mL) all-purpose flour 1 gallon (4 L) oil for frying 1 cup (250 mL) white sugar 2 tsp (10 mL) ground cinnamon Place

Jalapeño Protein Poppers

10 1 cup (250 mL) whole red lentils, cooked and mashed ¼ cup (60 mL) feta cheese, crumbled ¼ cup (60 mL) parmesan cheese, grated ¼ cup (60 mL) cilantro, minced 1 Tbsp (15 mL) lime juice 1 tsp (5 mL) cumin, ground ½ tsp (2.5 mL) chili powder salt and pepper, to taste 10

Blue Cheese Lentil Bites

10 ½ lb (250 g) whole red lentils, cooked 2 Tbsp (30 mL) smoked paprika 2 tsp (10 mL) Worcestershire sauce 2 (16.3 oz) cans of pre-made biscuit dough ½ cup (125 mL) unsalted butter 1 cup (250 mL) blue cheese crumbles Preheat oven to 400°C (200°F). Cut biscuit dough into quarters and arrange on

Warm Indian Spiced Fritter Wrap

A crispy lentil fritter spiced with onion, chili, cilantro, curry leaves, curry powder, and fennel seeds is piled high in a pita with mint yogurt, lettuce, and tomato.

Tandoor Veggie Bowl

Tandoor marinated roasted veggies served on a base of lentils and rice, topped with spinach, cucumber, tomatoes, a dollop of raita, a naan wedge, queso fresco, and cilantro.