Summer Berry Salad Bowl

A base of lentils and farro with spinach, strawberries, blueberries, red onion, Goat’s cheese, candied roasted pecans and lentils, with a raspberry vinaigrette.

Harvest Bowl

A base of red quinoa and lentils, topped with baby kale, roasted sweet potato, shaved Brussels sprouts, pumpkin seeds, Feta, grilled chicken, and a balsamic dressing.

Winter Grain Bowl

10 5 cups (1.25 L) pearled barley, cooked 5 cups (1.25 L) whole red lentils, cooked 10 cups (2.5 L) baby spinach 5 cups (1.25 L) butternut squash, cut into ½ inch cubes, roasted 2 ½ cups (625 mL) dried cranberries 2 ½ cups (625 mL) walnuts, roughly chopped 10 oz (300 g) Goat’s cheese,

Central Asian Garnish Topping

3 parts fried or oven roasted split red lentils* 1 part Central Asian seasoning** 1 part chives 1 part toasted black sesame seeds ½ part dried Asian chilies, soaked and thinly sliced ¼ part orange zest Mix all ingredients together and store in a sealed container. *To fry split red lentils, fry for 2-3 minutes

North African Garnish Topping

3 parts fried or oven roasted split red lentils* 1 part North African spice seasoning** 1 part toasted white sesame seeds ¼ part orange zest 1 part fresh parsley leaves, minced Mix all ingredients together and store in a sealed container. *To fry split red lentils, fry for 2-3 minutes in fryer. To oven roast

Protein Crunch Bowl

A base of lentils and brown rice is topped with butternut squash ribbons, shaved red cabbage and Brussels sprouts, pea shoots, chili-lime cashews, pomegranate arils, chorizo crumble, and a drizzle of tandoori ranch dressing.

Potato Lentil Latkes

30 latkes or 10 servings 1 lb (500 g) russet potatoes, peeled and cut into quarters ½ lb (250 g) yellow onion, peeled and quartered ½ cup (125 mL) whole red lentils, cooked 2 large eggs ½ cup (125 mL) all-purpose flour 2 tsp (10 mL) kosher salt 1 tsp (5 mL) baking powder 1

Buffalo Cauliflower Bowl

A base of lentils and sorghum is topped with salad greens, cucumbers, pickled red onion, grilled eggplant, buffalo cauliflower bites, and a fried egg with drizzles of jalapeño ranch and chipotle aioli.

Open-Faced Avocado & Lentil Everything Bagel

10 5 everything bagels, halved and toasted 5 avocados, halved and pitted ⅔ cup (150 mL) whole red lentils, cooked in 50/50 water and red wine vinegar and shocked 2 ½ cups (625 mL) radish, sliced thin ⅔ cup (150 mL) cotija cheese, crumbled ⅔ cup (150 mL) alfalfa sprouts 5 tsp (25 mL) tajin