Lentil Curry with Squash & Cashews September 2, 2015By Lentils.orgThis dish brings everything you know and love about curry together with a combination of some of your favourite whole food ingredients!
Turmeric Stewed Cauliflower with Red Lentils September 2, 2015By Lentils.org6 2 Tbsp (30 mL) canola oil ½ cup (125 mL) thinly sliced shallot 3 garlic cloves, chopped 1 head (1¼ lbs/625g) cauliflower, cut into medium size florets 1 tsp (5 mL) ground turmeric 2½ cups (625 mL) vegetable stock 1 cup (250 mL) split red lentils 1 Tbsp (15 mL) lemon juice & zest
Coconut Scented Barley & Lentils with Lime September 2, 2015By Lentils.orgBring the irresistible combination of coconut and lime together with whole green lentils and you’ll never look back!
Braised Red Cabbage with Lentils & Toasted Sesame September 2, 2015By Lentils.org8 2 Tbsp (30 mL) canola oil 2 cups (500 mL) sliced onion 3 garlic cloves, minced 1 Gala apple, cored & sliced thinly ¼ tsp (1 mL) chili flakes 1½ lbs (750 g) thinly sliced red cabbage 3 Tbsp (45 mL) red wine vinegar ¼ cup (60 mL) honey 2 Tbsp (30 mL) soy
Accordion Potatoes with Chipotle Lentil & Pepper Topping September 2, 2015By Lentils.org6 Potato: 6 medium size potatoes (cleaned, skin on) 1 Tbsp (15 mL) canola oil 1 tsp (5 mL) cumin ½ tsp (2 mL) salt ½ tsp (2 mL) ground black pepper ¾ cup (175 mL) grated Monterey jack cheese Topping: 1 Tbsp (15 mL) unsalted butter ½ cup (125 mL) finely chopped onions 2
Slow-Cooker Lentil Tomato Bisque September 2, 2015By Lentils.orgThis easy slowcooker soup makes the most of so many crave-worthy flavours.
Parsnip & Pear Soup with Split Red Lentils September 2, 2015By Lentils.org8 2 Tbsp (30 mL) canola oil 1½ cups (375 mL) small diced white onion ½ cup (125 mL) small diced celery 3 cups (750 mL) small peeled and diced parsnip ¼ tsp (1 mL) nutmeg (plus extra for garnish) 3 whole ripe pears, peeled, cored & chopped 6 cups (1.5 L) vegetable or chicken
Panzanella Salad with Thyme Marinated Lentils September 2, 2015By Lentils.org6 Marinated Lentils: ¼ cup (60 mL) white wine vinegar 3 Tbsp (45 mL) olive oil 1 Tbsp (15 mL) honey ¼ tsp (1 mL) whole grain mustard 1 Tbsp (15 mL) fresh thyme leaves (reserve some for garnish) ½ tsp (2 mL) salt ½ tsp (2 mL) ground black pepper 1½ cup (375 mL)
Quinoa & Lentil Salad with Walnuts, Dates & Blue Cheese September 2, 2015By Lentils.org6 Salad: ½ cup (125 mL) quinoa 1¼ cups (310 mL) cooked or canned green lentils, drained & rinsed ½ cup (125 mL) thinly sliced red onion 2½ cups (625 mL) baby kale ½ cup (125 mL) toasted walnuts or pecans (reserve some for garnish) ½ cup (125 mL) thinly sliced dried dates (reserve some
