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Chef Rebecca Peizer from The Culinary Institute of America shows us how to cross utilize a large batch of cooked lentils in various menu applications, from yogurt toppings, lentil burgers, lentil hummus, and lentil brownies. Any leftovers? Make this Lentil and Bulgur Pilaf with Yogurt, Carrots, Parsley and Fried Onions.
1/2 cup (125 mL) canola oil
1 quart onions, peeled, thinly sliced
1 cup (250 mL) onions, finely minced
4 tomatoes, large, seeded
1 cup (250 mL) bulgur wheat, coarse
1 cup (250 mL) dry whole green lentils, rinsed
4 cups (1 L) vegetable stock or water
2 tsp (10 mL) salt
1/2 tsp (2 mL) ground black pepper
1 bay leaf
1 thyme sprig
1 lemon, zest and juice
2 cups (500 mL) Greek yogurt, plain, stirred smooth
1/2 tsp (2 mL) Chili Urfa or Aleppo, ground
as needed, parsley, chopped
Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.