Chivda (Indian Snack Mix)

10 1 lb (500 g) whole red lentils, cooked 2 cups (500 mL) corn flakes cereal ½ cup (125 mL) peanuts, roasted and salted, roughly chopped ½ cup (125 mL) cashews, roasted and salted, roughly chopped ¼ cup (60 mL) canola oil ¼ cup (60 mL) golden raisins 1 cup (250 mL) curry leaves 1

Breakfast Lentil Flautas

10 2 Tbsp (30 mL) canola oil ½ cup (125 mL) onion, minced 8 each eggs, whisked ½ lb (225 g) whole red lentils, cooked ½ cup (125 mL) Roma tomatoes, small dice ½ cup (125 mL) corn kernels 20 each corn tortillas, 6 inch size Optional Toppings: guacamole In a large sauté pan over

Asian-Inspired Piadini

10 20 oz (600 mL) cream cheese, softened ¼ cup (60 mL) ponzu 10 pieces naan bread, lightly toasted on grill or plancha 2 tsp (10 mL) sesame oil 1 cup (250 mL) chili crisp ¼ cup (60 mL) garlic 1 lb (500 g) whole red lentils, cooked 1 lb (500 g) mushrooms, roasted and

Argentinian Heat Burger

A blended burger patty of ground beef, red lentils, roasted mushrooms, ginger, garlic, jalapeño, paprika, and cumin, grilled and served atop a soft bun with provolone cheese, chimichurri sauce, lettuce, and tomato.

Thai Lentil Larb

10 1 cup (250 mL) lime juice ¼ cup (60 mL) fish sauce ¼ cup (60 mL) brown sugar 2 tsp (10 mL) sriracha 2 Tbsp (30 mL) canola oil 1 cup (250 mL) shallots, minced ¼ cup (60 mL) lemongrass, minced 2 Tbsp (30 mL) Thai chili, thinly sliced 1 Tbsp (15 mL) garlic,