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Chia Cherry Lentil Muffins

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16 muffins 1 1/2 cups (375 mL) cooked lentils 1/2 cup (125 mL) 100% orange juice 2 cups (500 mL) white wheat pastry flour 1 tsp (5 mL) salt 2 Tbsp (30 mL) chia seeds 1/2 cup (125 mL) sugar 1/2 cup (125 mL) vegetable or canola oil 1/2 cup (125 mL) vanilla yogurt 2

Seared Salmon with Sautéed Fennel, Lentils & Dill

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6 2 Tbsp (30 mL) canola oil, divided 1/2 cup (125 mL) thinly sliced red onion 1/2 cup (125 mL) thinly sliced fennel (reserve fronds) 1/2 cup (125 mL) halved cherry tomatoes 1 Tbsp (15 mL) lemon juice and zest 1 Tbsp (15 mL) chopped fresh dill (reserve some for garnish) 1/2 cup (125 mL)

Lentil & Herb Biscuit with Yellow Pea Flour

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8 2/3 cup (150 mL) cooked green lentils 3 Tbsp (45 mL) water 1 1/4 cups (310 mL) all-purpose flour 1/2 cup (125 mL) whole yellow pea flour 2 1/2 tsp (12 mL) baking powder 3/4 tsp (4 mL) salt 1 tsp (5 mL) sugar 1 tsp (5 mL) garlic powder 1/8 tsp (.5 mL)

Spring Greens with Quick Pickled Lentils & Vegetables

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4-6 QUICK PICKLE: 1 cup (250 mL) white wine vinegar 1 Tbsp (15 mL) whole grain mustard 1/4 cup (60 mL) sugar 1 Tbsp (15 mL) kosher salt dash, ground black pepper 1/2 cup (125 mL) thinly sliced carrot 1/2 cup (125 mL) thinly sliced radishes 1 cup (250 mL) cooked green lentils SALAD: 1

Thyme Roasted Vegetables with Lentils & Black Beans

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4 2 Tbsp (30 mL) canola oil 2 garlic cloves, minced 1 tsp (5 mL) honey 1/2 lb (250 g) asparagus, ends trimmed, cut into thirds 3 cups (750 mL) red and yellow bell peppers, cut into 1/2 inch pieces 1 zucchini, quartered and sliced on bias 1 Tbsp (15 mL) fresh thyme leaves dash,

Lentil & Quinoa Pilaf with Sautéed Leek

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4-6 1 Tbsp (15 mL) canola oil 1 cup (250 mL) thinly sliced leek 1/2 cup (125 mL) minced celery 1 garlic clove, minced 1 cup (250 mL) red & white quinoa, rinsed thoroughly 3 Tbsp (45 mL) white wine 2 cups (500 mL) vegetable stock 1 cup (250 mL) cooked green lentils 3 Tbsp

Strawberry Rhubarb Tart with Lentil Filling & Crust

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9 CRUST: 1 cup (250 mL) graham wafer crumbs 1/4 cup (60 mL) green lentil flour 3 Tbsp (45 mL) granulated sugar 5 Tbsp (75 mL) unsalted butter, melted TOPPING: 1/2 cup (125 mL) granulated sugar 4 Tbsp (60 mL) water, divided 2 cups (500 mL) chopped frozen rhubarb 2 cups (500 mL) quartered fresh

Tri-Pulse Salad

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6 VINAIGRETTE: 3 Tbsp (45 mL) cider vinegar 2 tsp (10 mL) whole grain mustard 2 tsp (10 mL) honey 2 Tbsp (30 mL) canola oil SALAD: 1 cup (250 mL) cooked green lentils 1 cup (250 mL) cooked black beans or small red beans 1 cup (250 mL) cooked chickpeas 1 cup (250 mL)

Curried Lentil Chicken Noodle Soup

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5-6 6 cups (1.5 L) chicken broth 2 cups (500 mL) water 4 garlic cloves 1 1” piece ginger root, peeled and halved 1 ½ cups (375 mL) green lentils 1 cup (250 mL) thinly sliced celery stalks 2 tsp (10 mL) garam masala ½ tsp (2 mL) ground turmeric 1 Tbsp (15 mL) maple