Lentil & Hamburger Stroganoff September 6, 2016By Lentils.orgNot only does this stroganoff take just 30 minutes to make, it’s so tasty – you’re sure to keep this as a regular feature on your household menu.
Collard Greens with Lentils & Bacon September 6, 2016By Lentils.org6-8 2 lbs (1 kg) collard greens, rinsed 1 Tbsp (15 mL) canola oil 1/2 cup (125 mL) diced, smoked bacon 1 cup (250 mL) diced onion pinch, chili flakes 1/2 tsp (2 mL) pepper 1 cup (250 mL) vegetable or chicken stock 1/2 cup (125 mL) water ⅓1/3 cup (75 mL) white or cider
Raspberry & Blueberry Cobbler September 6, 2016By Lentils.orgThis cobbler recipe can be customized with your favourite berries or whatever fruit you happen to have in the house at the time!
Loaded Curry Potato Skins September 6, 2016By Lentils.org4 4-5 medium-sized baking potatoes 2 Tbsp (30 mL) unsalted butter, melted to taste, salt and pepper 1 cup (250 mL) cooked green lentils 1-2 tsp (5-10 mL) curry powder 3 Tbsp (45 mL) plain Greek yogurt 1 tsp (5 mL) honey 1/2 cup (125 mL) grated cheddar cheese, divided 2 green onion, finely chopped
Spinach & Lentil Salad with Pear September 6, 2016By Lentils.org4-6 1/4 cup (60 mL) cider or white vinegar 1 tsp (5 mL) honey 1 tsp (5 mL) mustard 2 Tbsp (30 mL) canola oil to taste, salt and pepper 1 1/2 cups (375 mL) cooked green lentils 1/2 cup (125 mL) thinly sliced red onion 4 cups (1 L) packed baby spinach leaves 1
Lentil Borscht with Kale September 6, 2016By Lentils.orgThere are two types of people in this world – those who love borscht, and those who haven’t tried it yet! This traditional Ukrainian soup is packed full of nutrients thanks to hearty doses of beets, lentils, and kale.
Red & Green Lentil Smoked Cheddar Biscuit July 23, 2016By Chef Ivana Raca12 ¼ cup (60 mL) unsalted butter 2 cups (500 mL) all-purpose flour 2 tsp (10 mL) baking powder 2 Tbsp (30 mL) granulated sugar 1 tsp (5 mL) salt 1/2 cup (125 mL) 35% cream 1/2 cup (125 mL) red and green lentil puree 2 Tbsp (30 mL) chopped scallions 1 cup (250 mL)
Smash N’ Grill Green Lentil, Kale & Goat’s Cheese Vegetable Burgers July 11, 2016By Chef Ted Reader12 1 1/2 cups (375 mL) dry green lentils 1/4 cup (60 mL) wild rice, uncooked 1 can (14 oz/398 mL) white kidney beans, drained 1 cup (250 mL) frozen sweet peas, thawed and drained 2 Tbsp (30 mL) olive oil 6 garlic cloves, minced 1 medium onion, finely diced 1/2 cup (125 mL) diced
Curried Lentil Lettuce Wraps June 6, 2016By Cynthia SassRecipe by Cynthia Sass, MPH, MA, RD, CSSD, as seen in her latest book “Slim Down Now: Shed Pounds and Inches with Pulses — The New Superfood”
