Steamed Mussels with Coconut Sweet Chili Lentils February 15, 2016By Lentils.org4-6 2 Tbsp (30 mL) minced shallots 1 can (14 oz/398 mL) coconut milk 3 Tbsp (45 mL) sweet chili sauce ½ cup (125 mL) split red lentils 2 lbs (1 kg) live blue mussels, rinsed & beards removed 2 Tbsp (30 mL) chopped fresh cilantro 1 lime, half juiced, half cut into wedges Combine
Mexican Lentil & Chicken Soup February 15, 2016By Lentils.orgThis soup is a great way to use up leftover chicken in your fridge – it’s just as beautiful as it is practical!
Jambalaya Lentil & Orzo Skillet February 15, 2016By Lentils.orgThis dish can easily be made gluten-free by using cooked brown rice or quinoa instead of orzo. No matter how you serve it, we promise it will be a big hit!
Avocado Toast with Lentils & Chilies February 15, 2016By Lentils.org4 1 cup (250 mL) cooked green lentils 1 Tbsp (15 mL) olive oil half lime, zest and juice 1 Tbsp (15 mL) thinly sliced green onions 1 Tbsp (15 mL) chopped cilantro ½ tsp (2 mL) honey to taste, salt and ground black pepper 4 slices, sourdough bread 2 ripe avocados, sliced or mashed
Savoury Lentil, Chicken & Ricotta Phyllo Bundles February 15, 2016By Lentils.org6 5 Tbsp (75 mL) butter 3 green onions, finely chopped 2 garlic cloves, minced 1 cup (250 mL) cooked green lentils 1 cup (250 mL) finely diced cooked chicken 2 cups (500 mL) baby spinach or baby kale leaves 3 Tbsp (45 mL) chopped fresh basil 2 Tbsp (30 mL) chopped fresh parsley 1
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)
