Lentil Kachori (Indian Stuffed Pastry)

10 –For the Dough: 2 cups (500 mL) all-purpose flour ½ tsp (2 mL) salt ½ cup (125 mL) ghee (or vegetable oil for vegan option) ½ cup (125 mL) cold water –For the Filling: 1 Tbsp (15 mL) ghee (or vegetable oil for vegan option) 1 cup (250 mL) yellow onion, minced 1 Tbsp

Lentil Shorbet Adas (Traditional Lebanese Soup)

10 1 Tbsp (15 mL) olive oil 1 cup (250 mL) yellow onion, small dice 1 cup (250 mL) carrots, dice 1 cup (250 mL) celery stalks, small dice 1 Tbsp (15 mL) garlic, minced 1 tsp (5 mL) cumin ½ tsp (2 mL) ground turmeric ¼ tsp (1 mL) coriander (optional) ¼ tsp (1

Al Pastor Power Bowl

A whole food plant-based blend of lentils, mushrooms, and walnuts simmered in al pastor sauce, crumbled over a base of brown rice with greens, pico de gallo, diced pineapple, tortilla strips, and topped with a drizzle of crema.

Curried Lentil Salad Wrap

Lentils are simmered with a curry sauce to create a curried lentil salad, served in a wrap with lettuce, carrot, Feta, and red onion.

Curried Lentil Empanada with Coconut Chutney

10 2 ½ cups (625 mL) all-purpose flour 1 tsp (5 mL) salt ½ cup (125 mL) cold unsalted butter, cubed ¼ cup (60 mL) ice-cold water (more if needed) 1 Tbsp (15 mL) olive oil 1 cup (250 mL) yellow onion, small dice ¼ cup (60 mL) minced garlic ½ lb (250 g) whole

Fried Chicken Bowl

10 5 cups (1.25 L) farro, cooked 5 cups (1.25 L) whole red lentils, cooked 10 cups (2.5 L) baby kale, roughly chopped 5 cups (1.25 L) fennel, thinly shaved 5 cups (1.25 L) red onions, thinly sliced 2 cups (500 mL) almonds, sliced 20 fried chicken wings 10 oz (300 mL) Goat’s cheese, crumbled