Cajun Lentil Trail Mix with Dark Chocolate September 2, 2015By Lentils.orgThis sweet and savoury trail mix is packed full of nuts, seeds, and seasonings – you’ll always want to have a batch handy for healthy snacking on the go!
Carrot, Lentil & Seed Pate with Rosemary & Cracked Pepper September 2, 2015By Lentils.org1 large round (3 cups prepared) 3 Tbsp (45 mL) cold water 1½ tsp (7 mL) unflavoured gelatin crystals 1 Tbsp (15 mL) canola oil 1½ cup (375 mL) chopped onions 2 tsp + 2 tsp (20 mL) chopped fresh rosemary 1 garlic clove, minced 1 Tbsp (15 mL) lemon juice 1 Tbsp (15 mL)
Creamy Kale, Avocado & Lentil Dip September 2, 2015By Lentils.org6 2 Tbsp (30 mL) extra virgin olive oil 2 cups (500 mL) packed kale, rinsed and stems removed 3 garlic cloves, sliced 2 cups (500 mL) 2% cottage cheese 1 cup (250 mL) cooked or canned green lentils, drained & rinsed 1 large ripe avocado, cut in half, flesh removed 1 lemon, juice and
Coconut Cream Overnight Oats & Lentils September 2, 2015By Lentils.orgOvernight oats are an old standby breakfast that can be prepared the night before. Just pop the pre-assembled casserole in the oven in the morning and you’ll have a delicious breakfast waiting for you by the time you’re ready for the day!
Muesli Lentil Breakfast Strata September 2, 2015By Lentils.orgMuesli is a fibre- and protein-rich breakfast and brunch option based on raw, rolled oats and other diverse breakfast ingredients – our favourite being lentils, of course!
Brown & Wild Rice Stuffing with Lentils August 11, 2015By Lentils.orgStuffing is one of the most classic side dishes of the season, but that doesn’t mean you need to stick to the same old recipes year after year. This one is sure to spice up your usual thanksgiving meal spread!
Irish Soda Bread with Red Lentils August 11, 2015By Lentils.org8 slices 1/4 cup (60 mL) dry red lentils 2 cups (500 mL) all-purpose flour 2 cups (500 mL) whole wheat flour 1/2 cup (125 mL) old fashioned (large flake) oats 2 tsp (10 mL) baking soda 1 tsp (5 mL) baking powder 1 tsp (5 mL) salt 1/4 cup (60 mL) butter, cut in
Lemon-Blueberry Scones with Red Lentils August 11, 2015By Lentils.org8 scones 1/4 cup (60 mL) dry red lentils 2 cups (500 mL) all-purpose flour 1/2 cup (125 mL) oats 1/4 cup (60 mL) brown sugar 2 tsp (10 mL) baking powder 1/4 tsp (1 mL) baking soda 1/4 tsp (1 mL) salt 2 Tbsp (30 mL) lemon zest 1/3 cup (75 mL) cold butter,
Lentil Oatmeal Chocolate Chippers August 11, 2015By Lentils.org36 1 cup brown sugar ¾ cup margarine 1 egg 1½ tsp vanilla ¾ cup green lentil puree* 1½ cups all-purpose flour ½ tsp salt 1 tsp baking soda 2 cups quick cooking rolled oats 1½ cups chocolate chips ¾ cup chopped pecans (optional) Preheat oven to 190° C (375° F). In a bowl, mix
