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Lentil Sloppy Joes

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A warm, comforting classic, just sans the meat (not that you will miss it) – peppers, onions, garlic, lentils, and tomatoes all stewed together with brown sugar, mustard, Worcestershire, and a touch of chili, served on a warm, soft bun.

Mesir Wat (Ethiopian Spiced Red Lentils)

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Effectively a North African version of Indian Dal, split red lentils simmered with onion, garlic, ginger, berbere, cumin, turmeric, tomatoes, vegetable stock (serve over rice or on its own)

Baba Mshosh Bowl

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A base of lentils and spelt is topped with arugula, baba ganoush, diced bell pepper, parsley, dried apricots, walnuts, and braised beef.

Lentil Puttanesca

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A hearty pasta sauce with a bit of spice – tomatoes are simmered with lentils, anchovy, chili flakes, capers, olives, herbs, and aromatics.

Hearty Broccoli Salad

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Lentils are tossed with broccoli, sliced almonds, shredded Brussels sprouts, Feta, and pomegranate vinaigrette.

Caramelized Onion & Balsamic Lentil Tart

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10 2 Tbsp (30 mL) extra virgin olive oil 2 cups (500 mL) yellow onion, sliced thin 1 tsp (5 mL) honey 1 tsp (5 mL) kosher salt 1 Tbsp (15mL) garlic, minced 2 Tbsp (30 mL) thyme leaves, fresh 1 cup (250 mL) Monterey jack cheese, grated ½ cup (125 mL) sharp cheddar cheese,

Earth & Turf

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A bed of lentils and brown rice is topped with salad greens, cherry tomatoes, cucumber, pecans, avocado, crispy bacon crumbles, and a cilantro-lime dressing.

Cypriot Lentil Salad

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A light salad inspired by Cyprus has Mediterranean flavors singing – bulgur, lentils, onion, cilantro, parlsey, pine nuts, almonds, currants, cranberries, capers, lemon juice, and olive oil.

Korean Lentil Kimchi Salad

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10 3 cups (750 mL) English cucumbers, quartered lengthwise, thinly sliced 2 tsp (10 mL) kosher salt 2 cups (500 mL) whole red lentils, cooked and drained well 2 cups (500 mL) edamame, shelled, boiled and shocked 3 cups (750 mL) kimchi, prepared, roughly chopped 2 Tbsp (30 mL) furikake In a zip lock bag