Marinated Lentil Salad July 14, 2020By Lentils.org10 3 Tbsp (45 mL) lemon juice 1 cup (250 mL) prepared pesto ¼ cup (60 mL) crème fraiche 1 lb (500 g) whole red lentils, cooked 3 cups (750 mL) spring peas, cooked and chilled 2 cups (500 mL) sweet corn 1 cup (250 mL) pinenuts, toasted 1 cups (250 mL) parmesan cheese, finely
Lentil Raheb (Lebanese Eggplant & Lentil Salad) July 14, 2020By Lentils.orgA marinated salad of roasted eggplant, lentils, green onion, tomatoes, parsley, and green pepper with a pomegranate molasses dressing.
Lentil, Beet & Carrot Slaw July 14, 2020By Lentils.org10 1 Tbsp (15 mL) whole grain mustard ½ tsp (2 mL) salt 3 Tbsp (45 mL) sherry vinegar ½ cup (125 mL) canola oil 3 cups (750 mL) whole red lentils, cooked and shocked 3 cups (750 mL) cello carrots, grated 3 cups (750 mL) beets, raw, grated 2 cups (500 mL) dry coleslaw
Lentil & Tomato Salad July 14, 2020By Lentils.orgLentils with sundried tomato, red onion, cucumber, and parsley, tossed with a lemon Dijon vinaigrette.
Lentil & Corn Elote Salad July 14, 2020By Lentils.orgCharred corn and lentils tossed with cotija cheese, scallions, cilantro, jalapeño, lime juice, mayo, and tajin.
Korean Burger July 14, 2020By Lentils.orgA blended burger patty of ground beef, red lentils, roasted mushrooms, ginger, garlic, red pepper flakes, soy sauce, scallions, and brown sugar, grilled and served atop a soft bun with kimchi slaw and spicy kewpie mayo.
Italian Burger July 14, 2020By Lentils.orgA blended burger patty of ground beef, red lentils, roasted mushrooms, onion, garlic, oregano, basil, and parsley, grilled and served atop a soft bun with baby arugula, a parmesan tuile, and an arrabbiata ketchup.
High Protein Lentil Trail Mix July 14, 2020By Lentils.orgLentils, seeds, and nuts are roasted and tossed warm with dark chocolate, and freeze dried berries for a high protein snack.
High Protein Lentil Salad July 14, 2020By Lentils.org10 ¼ cup (60 mL) peanut butter, smooth 2 Tbsp (30 mL) sunflower butter 2 Tbsp (30 mL) tamari 2 Tbsp (30 mL) white balsamic vinegar ¼ cup (60 mL) tabasco 2 lb (1 kg) whole red lentils, cooked and shocked 2 lb (1 kg) canned kidney beans, drained and rinsed 2 quarts (2 L)
