Pulse Tacos December 16, 2015By Chef Michael SmithPulses are packed with fibre, protein, nutrients, and flavour. Their nutritional intensity, inexpensive accessibility, and ease of cooking have made them indispensable staples to cooks all over the globe. Wherever we live we all do our best to make healthy choices at home but it’s a lot easier when those choices are delicious. These meatless tacos are stuffed with so much sunny southwestern flavour that no one will notice anything missing. What a great way for your family to join families around the world in a global celebration of flavour and nutrition!
Chicken & Lentil Pot Pie October 30, 2015By Lentils.org6 1 lb (500 g) boneless, skinless chicken thighs 2 Tbsp (30 mL) olive oil ½ tsp (2 mL) salt ¼ tsp (1 mL) ground black pepper ½ cup (125 mL) unsalted butter 1 cup (250 mL) diced onion ½ cup (125 mL) all-purpose flour 4 cups (1 L) low-sodium chicken stock ½ cup (125
White Chocolate Lentil Bark October 27, 2015By Lentils.orgThere’s no better holiday snack than homemade chocolate bark – our version includes roasted split red lentils for an incredibly satisfying crunch!
Cinnamon Coffee Cake October 27, 2015By Lentils.org12 ½ cup (125 mL) unsalted butter, room temperature 1 1/2 cups (375 mL) granulated sugar 3 large eggs, room temperature 1 tsp (5 mL) vanilla extract ¾ cup (175 mL) sour cream 3/4 cup (175 mL) lentil puree* 2 1/2 cups (625 mL) cake flour, reserve 2 tsp for pan 2 tsp (10 mL)
Spice Rub Roasted Turkey with Wild Rice & Lentil Pilaf October 27, 2015By Lentils.orgEveryone has a go-to roast turkey recipe at the front of their recipe box, but don’t let that stop you from trying our version. The wild rice & lentil pilaf addition will likely convert you for good!
Beef & Lentil Bourguignon October 27, 2015By Lentils.orgThis dish can be enhanced with any of your favourite fresh herbs as a garnish.
Swedish Lentil Meatballs October 27, 2015By Lentils.orgThese delicious morsels can be served as a main dish, or as an appetizer topped with sauce and served on skewers!
Mediterranean Lentil & Quinoa Gratin October 27, 2015By Lentils.org10 1 Tbsp (15 mL) olive oil 1 cup (250 mL) small diced red onion 1 1/2 cups (375 mL) quartered and thinly sliced zucchini 1 cup (250 mL) small diced red or orange bell pepper 2 cups (500 mL) finely sliced kale, stem removed 1 can (14 oz/398 mL) fire roasted diced tomatoes, drained
Lentil & Root Vegetable Stir Fry October 27, 2015By Lentils.org8 ½ cup (125 mL) 2% Greek yogurt 2 Tbsp (30 mL) lemon juice 2 Tbsp (30 mL) tahini paste 2 tsp (10 mL) honey 2 garlic cloves, minced 1 Tbsp (15 mL) water 3 Tbsp (45 mL) thinly sliced green onions dash, salt and ground black pepper STIR FRY: 1 Tbsp (15 mL) canola
