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Tuscan Lentil Stew

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A lighter produce-forward Tuscan-inspired stew with carrots, celery, lentils, tomato, kale, Swiss chard, and packed with fresh herbs.

Red Lentil Crunch Bowl

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A base of lentils and brown rice is topped with shredded red cabbage and Brussels sprouts, parsley, pea shoots, chopped hazlenuts, pomegranate arils, crispy bacon lardons, and a drizzle of low-fat French dressing.

Pasta e Lenticchie

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Pasta e lenticchie (pasta and lentils) is a staple of Neapolitan cuisine. Simply pasta with lentils, olive oil, garlic, pepper flakes, and fresh herbs.

Mujadara (Lentils & Rice with Caramelized Onions)

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Mujadara is a classic Arabic recipe now enjoyed all over the Middle East featuring lentils and rice with caramelized onions, herbs, and yogurt. Brown rice and lentils are cooked together with herbs and spices and folded together with deeply caramelized onions.

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.