Lentil, Beet & Steak Bowl October 28, 2020By Lentils.org10 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 October 28, 2020By Lentils.org10 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 October 28, 2020By Lentils.org10 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 October 28, 2020By Lentils.org10 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 October 28, 2020By Lentils.org10 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
Cinnamon Nutmeg Lentil Crumble Topping October 28, 2020By Lentils.org10 x ½ cup (125 mL) 2 cups (500 mL) all-purpose flour 1 cup (250 mL) brown sugar 1 tsp (5 mL) baking powder 1 tsp (5 mL) cinnamon 1 tsp (5 mL) ground ginger ½ tsp (2 mL) nutmeg ½ tsp (2 mL) kosher salt 2 cups (500 mL) split red lentils, cooked and
Baked Goat’s Cheese & Lentil Dip October 28, 2020By Lentils.org10 20 oz (567 g) Goat’s cheese, room temperature 8 oz (250 g) Neufchâtel cheese ½ cup (125 mL) pecorino Romano cheese, grated ½ cup (125 mL) extra virgin olive oil 2 Tbsp (30 mL) black pepper 2 Tbsp (30 mL) thyme, fresh, minced 1 cup (250 mL) cherry tomatoes, quartered 1 cup (250 mL)
Lentil, Walnut & Mushroom Taco July 14, 2020By Lentils.orgA taco filling where you won’t miss the meat – cooked lentils, roasted and chopped mushrooms, and finely chopped walnuts are sauteed with a tex mex inspired spice blend, served in a warm tortilla with diced red onion, tomatoes, lettuce, and avocado puree.
Sweet & Crunchy Lentil Salad July 14, 2020By Lentils.org10 side salads or 6 full-size 3 cups (750 mL) whole red lentils, cooked and shocked 2 cups (500 mL) red seedless grapes, cut in half 2 cups (500 mL) lacinado kale, julienned 2 cups (500 mL) radishes, cleaned and quartered 1 cup (250 mL) walnuts, toasted and roughly chopped 1 ½ cups (375 mL)
