Latest Posts

Blueberry & Lentil Clafoutis

By

4 2 Tbsp (30 mL) butter 1 cup (250 mL) whole milk 3/4 cup (175 mL) all -purpose flour 1/2 cup + 2 Tbsp (155 mL) granulated sugar 1/2 cup (125 mL) cooked split red lentils 3 large eggs 2 tsp (10 mL) vanilla 1/2 tsp (2 mL) salt 1 cup (250 mL) fresh berries

Curried Lentil & Cauliflower Hand Pies

By

8-10 2 (400 gr/14 oz) boxes of pre-rolled, refrigerated pie dough 2 Tbsp (30 mL) canola oil 1 onion, chopped 2 medium carrots, diced 1 cup (250 mL) chopped cauliflower 2 garlic cloves, minced 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) pepper 2 Tbsp (30 mL) curry powder 1 cup (250 mL) diced

Wild Rice & Lentils with Flaked Salmon

By

6 2 Tbsp (30 mL) canola oil, divided 1/2 cup (125 mL) finely sliced white onion 1 cup (250 mL) finely chopped red bell pepper 1/2 cup (125 mL) halved pecans 2 cups (500 mL) cooked wild/brown rice blend 1 cup (250 mL) cooked green lentils 1/2 cup (125 mL) vegetable stock 1 lemon, juice

Lentil Soup with Sage and Chili Pepper

By

6-8 2 large red onions, coarsely chopped, about 2 cups (500 mL) salt, to taste 2 medium garlic cloves, peeled and minced 1 pound (500 g) small brown lentils ½ cup (125 mL) chopped or pureed tomatoes 4 fresh sage leaves 2 sprigs dried oregano 2 bay leaves 1 fresh or dried whole chile pepper,

Chia Cherry Lentil Muffins

By

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

By

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

By

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

By

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