Spinach & Lentil Gnochhi with Gorgonzola Cream Sauce April 5, 2017By Chef Rebecca Peizer Culinary Institute of AmericaPuréed lentils add richness, moisture, and nutritional benefits to many sweet and savory recipes. Swap out some of the butter for lentil purée in your favorite cookie recipe, or add puréed lentils to savory dishes, such as soups, meatloaf, burgers, or fresh-made pasta. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use lentil purée in Red Lentil and Spinach Gnocchi with Gorgonzola Sauce.
Lentil and Beet Burger April 5, 2017By Chef Rebecca Peizer Culinary Institute of AmericaOne of the Principles of Healthy, Sustainable Menus from The Culinary Institute of America’s Menus of Change initiative is to move nuts and pulses to the center of the plate. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a delicious Spiced Lentil and Beet Burger. In place of traditional beef, she uses lentils to make a protein-packed vegetarian burger patty.
Lentil Pasta Puttanesca April 5, 2017By Chef Rebecca Peizer Culinary Institute of AmericaLentil flour is a source of fiber and protein, and can be used to add texture, richness, and complexity to many recipes. Lentil flour can be used in baked goods such as muffins and pizza crusts, and in pasta. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use lentil flour to make a lentil pasta dough, which she tops with a Puttanesca sauce.
Lentil & Bulgur Pilaf with Yogurt & Fried Onions April 5, 2017By Chef Rebecca Peizer Culinary Institute of AmericaChef Rebecca Peizer from The Culinary Institute of America shows us how to cross utilize a large batch of cooked lentils in various menu applications, from yogurt toppings, lentil burgers, lentil hummus, and lentil brownies. Any leftovers? Make this Lentil and Bulgur Pilaf with Yogurt, Carrots, Parsley and Fried Onions.
Lentil Bolognese April 5, 2017By Chef Rebecca Peizer Culinary Institute of AmericaThe concept of “the protein flip” means shifting red meat to a supporting role, and blending animal and plant proteins to create more sustainable–and equally, if not more, delicious–menu options. Chef Rebecca Peizer from The Culinary Institute of America shows us “the protein flip” in action with this Lentil Bolognese. The beef and pancetta traditionally used in this recipe have been extended with the addition of lentils, the plant-based protein star of the dish.
Burmese Tea Leaf Salad with Popped Lentils April 5, 2017By Chef Rebecca Peizer Culinary Institute of AmericaCrispy, nutty popped lentils make for great snacks, are a delicious addition to granola, and are a tasty topping on salads, dips, and yogurt. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use popped lentils in a wonderful Burmese Tea Leaf and Popped Lentil Salad.
Lentil, Avocado & Peanut Butter Brownie April 5, 2017By Chef Rebecca Peizer Culinary Institute of AmericaUsing puréed lentils in your favorite sweet dessert recipes is a great way to add protein and fiber, while reducing calories and the glycemic load. In baking recipes, swap out some of the butter or oil with puréed lentils. It adds moisture and richness, while cutting down on unhealthy fats. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make decadent Lentil and Avocado Brownies.
Moroccan Braised Chicken, Lentils, Smoked Paprika & Tomato March 24, 2017By Chef Mike WardInspired by North Africa, this quick and easy one-skillet meal draws the warmth of cumin and rich depth of smoked paprika to beautifully layer with the nutty earthiness of the lentils.
Sweet Cinnamon & Cardamom Spiced Lentils February 16, 2017By Lentils.orgCombine dry lentils and spices into a mason jar – this makes a great gift for holidays and party hosts!
