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Sausage & Lentil Ragout

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Comfort food doesn’t get any better, with this hearty and healthy ragout. Be sure to serve with thick slices of your favourite crusty bread.

Red Lentil Perogies

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makes about 50 perogies Filling: 1 cup (250 mL) potato, peeled and cubed 1 cup (250 mL) dry split red lentils 1 cup (250 mL) white cheddar, finely grated 1/4 cup + 1 Tbsp (75 mL) sour cream 1/4 tsp (1 mL) salt Dough: 3/4 cup (175 mL) warm water 1/4 cup (60 mL) vegetable

Oatmeal Chocolate Chip Cookies with Red Lentils

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In these crisp-edged, cakey cookies, lentils cleverly disguise themselves as oats – no one will ever guess they’re in there, bumping up protein and fibre. With only 1/2 cup of brown sugar, they’re considerably lower in sugar than most cookies, and yet perfectly sweet. Add chocolate chips or chopped dark chocolate, or stir in dried fruit or chopped walnuts or pecans – whatever you like in an oatmeal cookie.

Lentil & Ricotta Manicotti in Marinara

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You can prepare most components of our lentil ricotta manicotti a day or two in advance. An hour before showtime you can assemble the dish, then sit back and let them bake in marinara for some Italian-inspired perfection!

Lentil Enchilada Casserole with Squash

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6-8 1 Tbsp (15 mL) canola oil 1 onion, diced 1 cup (250 mL) peeled and grated squash, or sweet potato 2 tsp (10 mL) chili powder 2 tsp (10 mL) dried oregano 1 tsp (5 mL) ground cumin 1 tsp (5 mL) garlic powder 1 Tbsp (15 mL) brown sugar 1 can (28 oz/796

Cream of Wheat & Lentils

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4-6 1/2 cup (125 mL) toasted, sliced almonds 1 apple, finely diced 3 Tbsp (45 mL) maple syrup, divided 4 cups (1 L) dairy, almond, or coconut milk pinch, salt 1/2 cup (125 mL) cream of wheat or wheatlets 1/2 cup (125 mL) split red lentils 1/2 cup (125 mL) dried cranberries 1/2 tsp (2

Chicken & Lentil Dumpling Soup

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6-8 10 cups (2.5 L) chicken stock 2 raw chicken thighs, skin removed, bone in 3/4 cup (175 mL) green lentils 1 white onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 1 potato, diced 3 sprigs fresh thyme to taste, salt and pepper 1/2 tsp (2 mL) chili flakes DUMPLINGS: 1 cup

Lentils with Roasted Parsnips & Walnuts

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6 3 cups (750 mL) chicken or vegetable stock 1 bay leaf 1 1/2 cups (375 mL) green lentils 3/4 cup (175 mL) walnut halves 6 parsnips, sliced in 1/2 inch thick rounds 2 Tbsp (30 mL) olive oil 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) pepper 1/2 cup (125 mL) chopped fresh