Southwest Baked Lentil Dip

10 2 lbs (1 kg) whole red lentils, cooked and drained ½ cup (125 mL) low-fat cream cheese ½ cup (125 mL) low-fat sour cream 2 Tbsp (30 mL) jalapeno, seeds removed and roughly chopped 2 Tbsp (30 mL) garlic, roughly chopped 1 tsp (5 mL) cumin 1 tsp (5 mL) coriander, ground 1 Tbsp

Lentil Cream Cheese Dip

10 1 lb (500 g) whole red lentils, cooked 1 Tbsp (15 mL) dried onion flakes 1 tsp (5 mL) onion powder 1 tsp (5 mL) garlic powder ½ cup (125 mL) chopped green chilies, canned 1 cup (250 mL) cream cheese 2 cups (500 mL) sour cream 1 Tbsp (15 mL) Italian parsley, minced

Peri Peri Lentil Wrap

Lentils and tofu are marinated in peri peri sauce and tossed with edamame, carrots, red onion, spinach, green onion, and a sesame ginger vinaigrette and wrapped inside a warm whole wheat tortilla.

Cheesy Protein Mashed Potatoes

10 ¼ cup (60 mL) whole milk 3 pounds (1.5 kg) Yukon gold potatoes, washed, cooked, and quartered 1 cup (250 mL) split red lentils, cooked and drained well 1 cup (250 mL) sharp cheddar cheese, shredded ¼ cup (60 mL) unsalted butter, room temperature 2 Tbsp (30 mL) cream cheese 1 tsp (5 mL)

Lentil Pasta Bake

Tomatoes, lentils, mushrooms, onions, garlic, herbs, and spices tossed with your favorite pasta and baked with cheese.

Scalloped Potatoes & Lentils

20 2 lbs (1 kg) Yukon gold potatoes, sliced thin 2 cups (500 mL) whole red lentils, cooked and drained well ½ cup (125 mL) unsalted butter ½ cup (125 mL) all-purpose flour 3 cups (750 mL) milk 2 tsp (10 mL) salt 2 tsp (10 mL) paprika 1 tsp (5 mL) cayenne 4 cups