Smoky Red Lentil Soup with Cilantro Swirl October 31, 2016By Annabelle WaughThis super simple, hearty one-pot soup is meatless and dairy-free, but you’d never know from the rich, smoky flavour. Serve it with warmed flatbread for dipping. Sprinkle with freshly ground black pepper, if desired.
Slow-Cooker Cinnamon Buns October 31, 2016By Lentils.orgWho doesn’t love a sweet and buttery cinnamon bun? Try this “set it and forget it” version right in your slow cooker! The red lentils boost the fibre as well as moisture in this dish creating a new spin on a classic. The hard part will be waiting for it to be finished.
Mediterranean Lentil Dip October 31, 2016By Lentils.orgThis is an easy to prepare dip that is ready in 20 minutes. Thanks to the tahini, dill, and Kalamata olives, it is also bursting with delicious Mediterranean flavour. Serve warm or at room temperature with pita bread and vegetables for a healthy snack or appetizer.
Slow-Cooker Breakfast Casserole October 31, 2016By Lentils.orgImpress your guests by taking brunch to another flavour level! This dish showcases all of the favourite elements in a traditional bagel and lox. Smoked salmon, rich cream cheese, bagels, and green lentils come together in a savoury custard creating a delicious make-ahead breakfast or brunch (or dinner!). No one needs to know this recipe is super easy!
Lentil Lo Mein October 31, 2016By Lentils.orgTake out is overrated especially with this recipe in your back pocket! Lentils add texture and pack a punch of nutrition in this go-to comfort food. Say goodbye to waiting for delivery and hello to fabulous convenience and fibre!
Lentil & Ravioli Skillet October 31, 2016By Lentils.orgGreen lentils, along with your favourite fresh ravioli, make this a simple, yet delicious skillet dinner.
Sausage & Lentil Ragout October 31, 2016By Lentils.orgComfort 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 October 26, 2016By Chef Dale Mackaymakes 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 September 23, 2016By Julie Van RosendaalIn 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.
