Turkey Lentil Chorizo Sausage September 6, 2018By Chef Tony Seta , Culinary Institute of AmericaYields 11 lbs (5 kg) (2 g) fresh bay leaves, ground fine in a spice grinder 3 oz (90 g) dark chili powder (85 g) sea salt 3 oz (90 g) smoked paprika (22 g) crushed red pepper (25 g) dry Mexican oregano, ground fine in a spice grinder 1.2 oz (36 g) whole cumin
Mediterranean Lentil Meatloaf September 5, 2018By Lentils.orgA blend of beef and lentils with sundried tomato, oats, Feta, onion, garlic, spinach, and ricotta.
Braised Lebanese Lentil Freekeh Bowl August 29, 2018By Lentils.orgBraised freekeh and lentils with cinnamon and currants, mixed with kale, pine nuts, fire roasted red pepper, and ham and served warm.
Lentil Lasagna Roll-ups August 29, 2018By Lentils.orgA blend of turkey and lentils with ricotta, artichoke, herbs and spices, layered between lasagna noodles with marinara sauce and baked.
Rockin’ Moroccan Burger August 29, 2018By Lentils.orgA blended burger patty of ground beef, roasted mushrooms, red lentils, sautéed onions, garlic, mint, basil, and parsley, fire-grilled and served atop a soft bun with crisp lettuce, a slice of tomato, and a generous smear of tangy lemon za’atar aioli.
Lentil & Chicken Shawarma August 29, 2018By Lentils.org10 2 lb (1 kg) chicken breast, skinless and boneless, marinated 5 cups (1.25 L) lentils, whole red, cooked 3 cups (750 mL) tzatziki 10 pita bread, whole wheat 1 cup (250 mL) flat leaf Italian parsley, chiffonade 10 oz (300 g) tomatoes, thinly sliced 4 cups (1 L) lettuce, iceberg, shredded Grill chicken breast
Turkish Lentil Kofte Lettuce Wraps August 29, 2018By Lentils.orgA blend of turkey, lentils, garlic, cumin, sumac, parsley, oregano, and mint formed into a kebab around a skewer and grilled – served in a crisp lettuce cup with a smear of tangy tzatziki.
Mediterranean Meatballs August 29, 2018By Lentils.org30 meatballs 1 1/2 cups (375 mL) lentils, split red, cooked 3/4 lb (350 g) ground turkey 1 cup (250 mL) whole wheat bread crumbs 3/4 cup (175 mL) ricotta cheese 1/4 cup (60 mL) shallots, minced 1 Tbsp (15 mL) garlic, minced 3 eggs, lightly whipped 1/4 cup (60 mL) flat leaf Italian parsley,
Toasted Orzo & Lentil Salad August 7, 2018By Lentils.orgToasting orzo before cooking adds flavour and texture to this unique arugula salad with lentils and zucchini. It’s a fun accompaniment that you’ll want to serve often!
