South-Indian Lentil Dal

4 2 cups (500 mL) split red lentils 6 cups (1.5 L) water 1 tsp (5 mL) turmeric 4 cups (1 L) packed baby spinach 2 Tbsp (30 mL) fresh lemon juice, divided ½ tsp (2 mL) salt 2 Tbsp (30 mL) canola oil ½ tsp (2 mL) black or yellow mustard seeds 1 tsp

Green Lentil Cabbage Rolls

Chef Dale Mackay has taken traditional cabbage rolls to the next level. These green lentil cabbage rolls combine the nutrition of lentils with a hearty dish we already know and love.

Cajun-Spiced Lentils

Combine dry lentils and spices into a mason jar – this makes a great gift for holidays and party hosts!

Lentils Braised with Beets & Red Wine

Beet and red wine infused lentils are a healthy side dish which pairs wonderfully with roasted chicken or fish. Browned butter is an optional add-in, but it makes the dish over the top delicious.

One-Pot Penne with Lentil Ragout

Lentils make a fantastic and nutritious substitute for ground beef in a thick and hearty pasta sauce, especially when paired with whole wheat pasta. Even better, you can cook the pasta right in the sauce, making this dish an easy one-pot weeknight wonder.

One-Bowl Lentil & Lemon Ricotta Cake

A simple and tasty one-bowl cake, with the added nutrition of red lentils. Full of flavour, it’s a light and lovely dessert, especially when served with your favourite seasonal fruit and whipped cream.