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Mexican Tortilla Soup

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10 1 Tbsp (15 mL) cumin 1 Tbsp (15 mL) chili powder 1 Tbsp (15 mL) garlic powder 1 Tbsp (15 mL) brown sugar ¼ cup (60 mL) canola oil 2 lbs (1 kg) chicken thighs, skinless and boneless 1 cup (250 mL) corn kernels 1 gallon (3.75 L) chicken stock, low-sodium ¼ cup (60

Marinated Lentils, Mushrooms & Leeks

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10 ¼ cup (60 mL) canola oil 2 lb (1 kg) cremini mushrooms, small dice 1.25 lb (625 g) leek, diced 2 Tbsp (30 mL) garlic, minced 1 Tbsp (15 mL) thyme, fresh, minced ½ cup (125 mL) apple cider vinegar 3 cups (750 mL) pearled barley, cooked 3 cups (750 mL) whole red lentils,

Mango Salmon Bowl

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A base of lentils and wild rice is topped with shredded cabbage and carrots, cucumbers, soy-glazed salmon, pickled ginger, mango cubes, and toasted peanuts.

Lentil Umami Bowl

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10 5 cups (1.25 L) brown rice, cooked 5 cups (1.25 L) whole red lentils, cooked with sun dried tomatoes and roasted garlic cloves 8 cups (2 L) baby kale, roughly chopped 6 cups (1.5 L) roasted mushrooms, roughly chopped 2 cups (500 mL) green apple, small dice 2 cups (500 mL) corn kernels 2

Lentil, Beet & Steak Bowl

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10 5 cups (1.25 L) tri-color quinoa, cooked and cooled 5 cups (1.25 L) whole red lentils, cooked and cooled 5 cups (1.25 L) baby kale 5 cups (1.25 L) baby spinach 2 cups (500 mL) radishes, thinly sliced 2 cups (500 mL) blackberries, halved 1 ½ cups (375 mL) crumbled Goat’s cheese 4 cups

Grilled Lentil-Crusted Feta

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10 30 oz (850 g) Feta cheese, drained and patted dry 2 Tbsp (30 mL) dried oregano 2 Tbsp (30 mL) dried savory 3 Tbsp (45 mL) extra virgin olive oil 1 Tbsp (15 mL) harissa, ground 1 Tbsp (15 mL) lemon juice, fresh 1 cup (250 mL) whole red lentils, oven roasted, crushed lightly

Get Up & Go Lentil Breakfast Bowl

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10 5 cups (1.25 L) tri-color quinoa, cooked and hot 5 cups (1.25 L) whole red lentils, cooked and hot 10 cups (2.5 L) tater tots, pre-cooked and hot 2 ½ cups (625 mL) shredded cheddar cheese 6 cups (1.5 L) cherry tomatoes, quartered 2 cups (500 mL) dill pickle slices 2 cups (500 mL)

Creamy Corn & Lentils

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10 3 Tbsp (45 mL) unsalted butter 4 cups (1 L) corn kernels, frozen 2 cups (500 mL) whole red lentils, cooked and shocked 1 cup (250 mL) heavy cream 1 tsp (5 mL) kosher salt 1 tsp (5 mL) black pepper, finely ground 2 Tbsp (30 mL) granulated sugar 2 tsp (10 mL) cayenne

Corn-Poblano-Lentil Salsa

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10 ½ Tbsp (7 mL) extra virgin olive oil 2 cups (500 mL) corn kernels, fresh 1 cup (250 mL) whole red lentils, cooked 1 cup (250 mL) cherry tomatoes, quartered ½ cup (125 mL) poblano pepper, seeded and small dice ¼ cup (60 mL) jalapeno, seeded and mined 2 Tbsp (30 mL) garlic, minced