Sweet & Smoky Lentils April 28, 2017By Lentils.orgThese lentils have well-rounded flavour and go so wonderfully with anything that comes off of the grill. Flavours combine and they taste even better the next day!
South Asian Savoury Yogurt Bowl April 28, 2017By Zannat RezaFor a backyard bash, either pre-assemble the bowls or set up a savoury yogurt “bar” where your guests can add the lentil mix and an array of vegetable toppings. The bowls can also be layered parfait style in tall clear glasses.
Apple, Beet & Lentil Salad April 28, 2017By Lentils.org4 DRESSING: 1/ 3 cup (75 mL) canola oil 3 Tbsp (45 mL) fresh lime juice 2 tsp (10 mL) whole grain mustard 2 tsp (10 mL) maple syrup 1 tsp (5 mL) lime zest to taste, salt and pepper SALAD: 1 cup (250 mL) cooked green lentils 1 large beet, peeled and cut into
Spicy Pickled Cucumbers & Lentils April 28, 2017By Lentils.orgPickles are a must at any picnic or BBQ. Try these sweet and zesty pickled lentils, cucumbers and peppers – a great partner to grilled meats and veggies or simply enjoyed on their own.
Lentil Chili & Macaroni Skillet April 28, 2017By Lentils.orgOne skillet means there’s little clean-up for this family favourite comfort food dish. Be sure to add raw macaroni, as it will cook in with the chili.
Lentil Salmon Burgers April 28, 2017By Julie Van RosendaalHomemade salmon burgers are more tender and flavourful than the packaged kind; this version uses split red lentils to help bind them together. They cook quickly in a skillet on the stovetop or grill – serve them on soft buns, with mayo or tartar sauce, thinly sliced cucumber, tomato, and spring greens.
Lentil Caponata April 28, 2017By Lentils.orgLentils add a hearty main-event element to this traditional Sicilian veggie dish of eggplant and tomatoes. Great served hot or cold, as a main or an appetizer, this dish is perfect for your next picnic or dinner party.
Strawberry Cardamom Scones April 28, 2017By Zannat Reza16 scones 1 1/2 cups (375 mL) all-purpose flour 1 cup (250 mL) whole wheat flour 2 Tbsp (30 mL) wheat germ 1 Tbsp (15 mL) baking powder 1/2 tsp (2 mL) baking soda 1/4 tsp (1 mL) ground cardamom 1/2 cup (125 mL) cold butter, cut into small cubes 1/2 cup (125 mL) maple
Green Lentil & Fennel Hummus April 5, 2017By Chef Rebecca Peizer Culinary Institute of AmericaChef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel; and toppings like pickled lentils, and crispy roasted lentils.
