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Menemen (Turkish Egg Scramble)

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Menemen is a traditional Turkish dish which includes eggs, tomato, peppers, and spices. Similar to shakshuka, menemen is commonly eaten at breakfast or as a main dish, served with bread.

Teriyaki Power Bowl

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A base of lentils and quinoa is topped with beets, carrots, edamame, and frisee and topped with pumpkin seeds and slivered almonds with a skewer of beef and extra drizzle of teriyaki sauce.

Lentil Manti (Turkish Dumplings)

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Manti is a type of dumpling popular in most Turkic cuisines and are typically stuffed with a spiced meat mixture in a dough wrapper and either boiled or steamed. Our version swaps meat for well spiced lentils for a vegetarian alternative. Alternatively you could also blend your meat and lentils.

Lentil Nachos

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10 1 tsp (5 mL) canola oil ¼ cup (60 mL) taco seasoning, low sodium 1 cup (250 mL) yellow onion, small dice 1 lb (500 g) whole red lentils, cooked 2 cups (500 mL) split red lentils, cooked until broken down, drained well 2 Tbsp (30 mL) tahini 2 Tbsp (30 mL) garlic, minced

Lentil Croquette

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10 (20 croquettes) 2 Tbsp (60 mL) canola oil 1 cup (250 mL) yellow onion, minced ½ cup (125 mL) cello carrots, minced 1 cup (250 mL) brown mushrooms, minced 1 lb (500 g) whole red lentils, cooked and drained well 1 Tbsp (15 mL) smoked paprika 2 tsp (10 mL) black pepper, fine ground

Lentil & Buckwheat Bowl

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10 5 cups (1.25 L) buckwheat groats, cooked 5 cups (1.25 L) whole red lentils, cooked with lemon peel and rosemary 4 cups (1 L) broccoli florets 3 cups (750 mL) cherry tomatoes, halved 2 cups (500 mL) shallots, minced 3 cups (750 mL) green onions, grilled and cut into ½ inch pieces 2 cups

Lentil & Pistachio Brittle

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10 1 cup (250 mL) granulated sugar ½ cup (125 mL) light corn syrup ½ tsp (2 mL) salt ¼ cup (60 mL) water ½ cup (125 mL) butter, cut into cubes ⅔ cup (150 mL) pistachios, roughly chopped ⅔ cup (150 mL) whole red lentils, oven roasted* ½ tsp (2 mL) baking soda Line

Herby Parmesan Cheese Roasted Squash & Lentils

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10 1 lb (500 g) delicata squash, halved lengthwise and seeded, cut into ½ inch thick half-moons 1.5 lb (750 g) whole red lentils, cooked 1 cup (250 mL) Parmesan cheese, shredded 2 Tbsp (30 mL) fresh thyme, minced 2 Tbsp (30 mL) fresh oregano, minced ¼ cup (60 mL) extra virgin olive oil 2