Bok Choy, Lentil & Grapefruit Salad February 15, 2016By Lentils.org4-6 VINAIGRETTE: 3 Tbsp (45 mL) white wine vinegar 3 Tbsp (45 mL) frozen or fresh blueberries 2 Tbsp (30 mL) olive oil ½ tsp (2 mL) whole grain mustard 1 tsp (5 mL) honey to taste, salt and ground black pepper SALAD: 1/2 cup (125 mL) cooked green lentils 4 cups (1 L) thinly
Lentil Blondies February 15, 2016By Lentils.orgA less chocolatey square made high protein and extra moist with the addition of lentil puree.
Arugula Salad with Lentils & Bacon February 15, 2016By Lentils.org4-6 1/2 cup (125 mL) minced bacon 1/2 cup (125 mL) minced shallots or white onion 1/4 cup (60 mL) red wine vinegar 2 tsp (10 mL) honey 1 tsp (5 mL) whole grain mustard 1 cup (250 mL) cooked green lentils 4 cups (1 L) fresh baby arugula 1/2 cup (125 mL) thinly sliced
Seared Sesame Salmon with Stewed Lentils & Leek February 15, 2016By Lentils.org6 2 Tbsp (30 mL) coconut oil, divided 3 cups (750 mL) sliced leek 2 cups (500 mL) cooked green lentils 1/2 cup (125 mL) vegetable stock 2 Tbsp (30 mL) rice wine vinegar 1 tsp (5 mL) honey 1/2 tsp (2 mL) sesame oil 3 tsp (15 mL) fresh tarragon (reserve some for garnish)
Lentil Chicken Gyoza February 15, 2016By Lentils.orgGyoza are a popular favourite in Japanese cuisine. You’ll be pleasantly surprised at how simple they are to prepare, and thank goodness – because you’ll want to have them every week!
Braised Carrots with Creamy Lentils & Dill February 15, 2016By Lentils.org6 1 Tbsp (15 mL) unsalted butter 2 small shallots, thinly sliced 1 lb (500 g) peeled carrots, sliced into 1/2 inch slices on bias 1 cup (250 mL) vegetable stock 1/2 cup (125 mL) half & half cream 1/2 cup (125 mL) split red lentils 2 tsp (10 mL) honey 1 Tbsp (15 mL)
Warm Chocolate & Lentil Cakes February 15, 2016By Lentils.org5 8 oz (240 g) bittersweet chocolate, chopped 1/2 cup (125 mL) salted butter, plus more for greasing 1/2 cup (125 mL) lentil puree * 3 large eggs 3 large egg yolks 1/2 cup (125 mL) granulated sugar 1/4 cup (60 mL) cake flour, sifted Preheat oven to 375˚F (190˚C). Coat five 8 oz ramekins
Rainbow Lentil Mason Jar Salad February 15, 2016By Lentils.orgAs practical as it is beautiful: make-ahead lunches for the whole week!
Sautéed Swiss Chard with Cauliflower, Lentils & Parmesan February 15, 2016By Lentils.org6 1 Tbsp (15 mL) canola oil 1 cup (50 mL) thinly sliced red onion 1 1/2 cups (375 mL) small cauliflower fleurettes 5 cups (1.25 L) thinly sliced Swiss chard, stems separated half lemon, juice and zest 1 cup (250 mL) cooked green lentils 1/3 cup (75 mL) grated Parmesan cheese (reserve some for
