Kimcheezy Burger October 4, 2018By Lentils.orgA blended burger patty of ground pork, red lentils, and kimchi, stuffed with cubed cheddar cheese for a Juicy Lucy throwback. Serve this burger patty atop a soft bun with mushrooms sauteed in garlic and ginger, mayo, and grilled Napa cabbage.
Lentil, Farro & Shrimp Paella Bowl September 6, 2018By Lentils.org20 10 oz (300 g) chorizo, small dice 1/3 cup (75 mL) canola oil 4 cups (1 L) onion, small dice 1/2 cup (125 mL) garlic, minced 2 cups (500 mL) carrots, small dice 2 1/2 cups (625 mL) farro, dry 2 1/2 cups (625 mL) lentils, whole red, dry 2/3 cup (150 mL) tomato
Skewered Beef Lentil Rice Bowl September 6, 2018By Lentils.orgCubes of spiced beef, skewered and grilled placed atop a bed of tender lentils, rice, and quinoa – mixed with a bright salsa of tomatoes, cucumbers, and pomegranate tossed with a lemon vinaigrette.
Lentil Tabbouleh Salad Bowl September 6, 2018By Lentils.orgTabbouleh is a Levantine vegetarian salad featuring bulgur wheat, finely chopped parsley, tomato, cucumber, mint and lemon. The combination of fresh flavours are only made better with the addition of green lentils!
Beef Gogi Wanja (Korean Meatball) September 6, 2018By Chef Ron Desantis , Culinary Institute of America16 meatballs 1 lb (500 g) ground beef 1/2 lb (250 g) red lentil puree 1/2 tsp (2 mL) kosher salt 1/2 tsp (2 mL) black pepper 1/4 lb (125 g) mushroom duxelle 2 scallions, finely chopped 1 fl oz (28 mL) soy sauce 1 Tbsp (15 mL) garlic, minced 2 tsp (10 mL) ginger,
Beef-Lentil-Mushroom Burger September 6, 2018By Chef Ron Desantis , Culinary Institute of AmericaYields 1.5 lbs 1 lb (500 g) ground beef 1/4 lb (125 g) red lentil puree 1/4 lb (125 g) mushroom duxelle 1 tsp (5 mL) kosher salt 1/2 tsp (2 mL) black pepper Mix beef, lentil puree, and duxelle until completely blended. Do not over mix. Form into 4 oz patties. Season surface with
Classic Beef Lentil Burger September 6, 2018By Chef Ron Desantis , Culinary Institute of America6 x 4 oz portions 1 lb (500 g) ground beef 1/2 lb (250 g) red lentil puree 1 tsp (5 mL) kosher salt 1/2 tsp (2 mL) black pepper Mix beef and lentil puree until completely blended. Do not over mix. Form into 4 oz patties. Season surface with kosher salt and black pepper.
Pork Lentil Rillette September 6, 2018By Chef Ron Desantis , Culinary Institute of AmericaYields 10 oz (310 g) 2 fl oz (56 mL) chicken stock 6 oz (170 g) pork shoulder or butt, cubed 1/2 tsp (2 mL) ground coriander 1/4 tsp (1 mL) crushed red pepper 1/2 tsp (2 mL) dried thyme 1/2 oz (15 g) fresh garlic coarsely chopped 1/2 tsp (2 mL) kosher salt 3
Thai Red Curry Pork Sausage September 6, 2018By Chef Ron Desantis , Culinary Institute of AmericaYields 24 oz (700 g) 14 oz (400 g) pork shoulder or butt 3 oz (90 g) red curry paste 7 oz (200 g) whole red lentils, cooked Cube pork and grind through medium blade. Puree red curry paste with cooked lentils. Mix curry-lentil paste with ground pork. Stuff into casings and cook accordingly.
