Blended Frankie (Mumbai Street Burrito)

10 1 ½ lb (750 g) whole red lentils, cooked ½ lb (250 g) baby red potatoes, cut into quarters, boiled very tender 2 tsp (10 mL) turmeric 2 tsp (10 mL) curry powder 2 tsp (10 mL) garam masala 5 Tbsp (75 mL) canola oil, divided 1 Tbsp (15 mL) granulated garlic 1 lb

Korean Fried Chicken

10 4 cups (1 L) buttermilk 1 cup (250 mL) hot sauce, such as Tabasco 10 bone-in, skin-on chicken thighs 10 chicken drumsticks 2 qts (2 L) vegetable oil, for frying 3 cups (750 mL) Central Asian fried split red lentils*, in a hotel pan 6 eggs, whisked 3 cups (750 mL) lentil flour (or

Lentil Curry Stuffed Arancini

10 –Risotto and arancini 1 Tbsp (15mL) canola oil 1lb (500 g) Arborio rice ½ cup (125 mL) white wine 3 ½ cups (875 mL) low-sodium chicken stock 5 eggs, divided all-purpose flour, as necessary panko breadcrumbs, as necessary –Lentil Curry 2 Tbsp (30 mL) canola oil ½ tsp (2 mL) cumin seed 1 cup

Korean Inspired Koshari Bowl

15 1 Tbsp (15 mL) sesame oil 1 cup (250 mL) garlic, thinly sliced 2 cups (500 mL) split red lentils, oven roasted* 3 Tbsp + 2 tsp (55 mL) kochukaru (korean chili pepper flakes) 2 ½ cups (625 mL) white rice, cooked 5 cups (1.25 L) whole red lentils, cooked 2 ½ cups (625

Greek Inspired Koshari Bowl

15 1 Tbsp (15 mL) canola oil 1 cup (250 mL) garlic, thinly sliced 2 cups (500 mL) split red lentils, oven roasted* 3 Tbsp + 2 tsp (55 mL) fresh oregano, minced 2 ½ cups (625 mL) brown rice, cooked 5 cups (1.25 L) whole red lentils, cooked 2 ½ cups (625 mL) whole

Lentil Musakhan (Palestinian Flatbread)

Musakhan translates to ‘heated up’ in Arabic. It is a dish of Sumac seasoned chicken, on a bed of caramelized onions, atop a flatbread. Our version blends lentils with the chicken and adds eggplant to make this traditional dish more plant-forward.

Lentil Ghapama (Armenian Stuffed Squash)

Ghapama is a a traditional Armenian dish of stuffed pumpkin, typically served around the Christmas season. Our version uses acorn squash and a blend of lentils, beef, and rice with aromatic additions of cinnamon, Baharat, and dried apples.