Name: Chef Michael Smith visits a Canadian Lentil Farm @eatlentils
Uploaded: 2026-09-25T08:17:00-05:00
Duration: 8 min 17 s
Description: Chef Michael Smith visits a Canadian Lentil Farm

Chef Michael Smith visits a Canadian Lentil Farm

Lentils.org 2026-09-25 | Chef Michael Smith visits a Canadian Lentil Farm

Virtual Trends Tour: Power Bowls, a Winning Platform for Innovation at Fast-Casual and Beyond

Lentils.org 2021-04-05 | Recorded on April 1st, 2021 at the Culinary Institute of America's Global Plant-Forward Summit.

Exploring How Lentils are Grown & Their Sustainability Attributes

Lentils.org 2019-06-12 | Ever wondered how lentils are grown? What a lentil plant looks like? What about how growing lentils contributes to sustainable food production?
This video will explore how lentils are planted, grown, harvested, and how growing lentils contributes to soil health and betters the environment and the food productions system as a whole.

Thank you to Corey Loessin and Aidan Loessin of Aidra Farms in Radisson, Saskatchewan Canada for contributing their time and expertise to this video.

For more information, please visit www.Lentils.org.

INTRO VIDEO: Cooking with Lentils - The Tool You Need In Your Culinary Toolbox

Lentils.org 2019-05-23 | Explore all of the different versatile ways that lentils can be used to expand your culinary toolbox. How to cook lentils, how to prepare and utilize lentil puree, lentil flour, and popped/crispy lentils. Explore how to make different platforms like lentil pilafs, dips, spreads, burgers, pastas, sauces, and even baked goods. Finally learn how lentils can be used to preform the "Protein Flip", why they are so important in the Mediterranean Diet, a leading player for Plant-Based and Plant-Forward eating, and how to use them across a week's menu plan.

lentils.org/foodservice
Video series by the Culinary Institute of America in partnership with Lentils.org.

Lentils in the Mediterranean Diet: Lentil Falafel Recipe

Lentils.org 2019-05-23 | Lentils have a long history in Mediterranean food traditions, and Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a classic Mediterranean dish, falafel. Instead of using chickpeas, she uses lentils and serves the falafel with a lentil dip.

Lentil Falafel

Ingredients:
1 cup (250 mL) whole green lentils
1 cup (250 mL) split red lentils
2 cups (500 mL) onion, roughly chopped
3/4 cup (175 mL) parsley, chopped
3/4 cup (175 mL) cilantro, chopped
2 tsp (10 mL) salt
1/2 tsp (2 mL) dried hot red pepper
6-8 garlic cloves
2 tsp (10 mL) cumin
1/2 cup (125 mL) all-purpose flour (if needed)
2 tsp (10 mL) baking powder
canola oil, for frying as needed
Garnish:
2 tomatoes, diced
2 onions, diced
2 green bell pepper, diced
1 head lettuce, shredded
lentil hummus
whole wheat pita

Directions:
1. Place the red split lentils in a large bowl and add enough cold water to cover them by at least 2 inches; soak for 1 hour. Drain.
2. Place the whole green lentils in a large bowl and soak overnight. For a quick soak, place them in a pot covered by 2 inches of water and bring to a boil. Remove from heat, drain and cool.
3. Place the drained lentils and the onions in the bowl of a food processor. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not puréed—it should look mealy. If needed, add a bit of flour.
4. Sprinkle in the baking powder, and adjust seasoning to taste.
5. Form the mixture into balls about the size of walnuts, using water to wet hands so the balls don’t stick.
6. Heat 3 inches of oil to 350°F in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Fry the balls until golden brown; drain on paper towels.
7. Serve with whole wheat pita, lentil hummus, and garnish with tomato, onion, lettuce and peppers.

Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.

lentils.org/recipe/lentil-falafel

Popped Lentils: Burmese Tea Leaf & Popped Lentil Salad

Lentils.org 2019-05-23 | Crispy, nutty popped lentils make for great snacks, are a delicious addition to granola, and are a tasty topping on salads, dips, and yogurt. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use popped lentils in a wonderful Burmese Tea Leaf and Popped Lentil Salad.

Burmese Tea Leaf Salad with Popped Lentils

Ingredients:
For the popped lentils:
2 oz (57 mL) canola oil
1 cup (250 mL) cooked whole green lentils, drained
For the fermented tea leaves:
4 cups (1 L) water, hot
1/2 cup (125 mL) green tea leaves
2 Tbsp (30 mL) ginger, minced
1 Tbsp (15 mL) garlic, minced
1/2 tsp (2 mL) salt
1 lime, juiced
For the salad:
2 Tbsp (30 mL) sesame seeds
1 Tbsp (15 mL) peanut oil
1/4 cup (60 mL) garlic, thinly sliced
1 Tbsp (15 mL) fish sauce
2 limes, juiced
1 cup (250 mL) savoy cabbage, thinly sliced
1/2 cup (125 mL) peanuts, roasted, rough chop
1 cup (250 mL) tomatoes, diced
2 green onion, thinly sliced
1 Tbsp (15 mL) dry shrimp, soaked in hot water
1 cup (250 mL) popped lentils
1/2 cup (125 mL) fermented tea leaves
1 Tbsp (15 mL) Thai bird chili, or Serrano, sliced thinly

Directions:
1. For the popped lentils: Heat a skillet on medium high heat with the oil and add the lentils.
2. Swirl the pan around and toss the lentils in the oil.
3. The lentils will start to sizzle and pop. When the lentils are crispy and the edges are dried drain on paper towels. This will take about 5 to 10 minutes.
4. Season with salt and pepper if desired.
5. To ferment the tea leaves: Pour 4 cups of hot water over the dried tea leaves, stir, and let soak about 10 minutes. Drain.
6. Squeeze out any remaining liquid from the tea leaves.
7. Repeat twice more, then add cold water and let stand for 1 hour.
8. Drain, squeeze thoroughly to remove excess water
9. Chop the leaves finely and mix together with 2 tablespoons finely chopped ginger, 1 tablespoon of garlic made into a paste with the ½ teaspoon salt, and the juice of 1 lime.
10. Cover and allow it to ferment, untouched, for two days in a cool space.
11. To make the salad: Toast the sesame seeds in a dry pan until light golden brown. Remove and reserve.
12. In the same pan, heat the peanut oil and add the garlic cloves, toasting until light brown. Remove and reserve the oil.
13. Mix the reserved garlic oil with the fish sauce and the lime juice and set aside.
14. Arrange all cabbage, peanuts, tomato, green onion, toasted garlic, shrimp, and popped lentils around a plate, unmixed.
15. Place the tea leaf mixture, if using, in a pile in the center of the plate.
16. Sprinkle the dish with the sesame seeds and the chili.
17. Pour garlic oil dressing over the top of the salad.

Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.

lentils.org/recipe/burmese-tea-leaf-salad-with-popped-lentils

Lentils in a Plant-Forward Diet: Lentil & Beet Burger Recipe

Lentils.org 2019-05-23 | One of the Principles of Healthy, Sustainable Menus from The Culinary Institute of America’s Menus of Change initiative is to move nuts and pulses to the center of the plate. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a delicious Spiced Lentil and Beet Burger. In place of traditional beef, she uses lentils to make a protein-packed vegetarian burger patty.

Lentil & Beet Burger

Ingredients:
1/4 cup (60 mL) canola oil
1 cup (250 mL) yellow onion, small dice
16 oz (500 g) whole green lentils, cooked
1 cup (250 mL) red beet, finely grated
1 cup (250 mL) pearl barley, cooked
1 cup (250 mL) cashews, toasted
1 cup (250 mL) breadcrumbs
1 large egg
1 Tbsp (15 mL) tamari
as needed, salt
as needed, ground black pepper
6 burger buns
6 sliced smoked Gouda
Garnishes:
mayonnaise, lettuce, avocado, red onion, shaved, ketchup, pickles

Directions:
1. Preheat oven to 400°F (200°C).
2. Heat a skillet with 2 tablespoons of oil and add onions. Sauté until golden brown and remove from pan. Cool.
3. Add lentils, beet, barley, cashews, bread crumbs, egg, and tamari to the bowl of a food processor. Pulse until mixture is crumbly and texture resembles ground meat. Do not purée smooth. Season to taste with salt and pepper.
4. Portion into 6 patties.
5. Heat an oven proof skillet with the remaining oil until just beginning to smoke. Add patties and brown on one side.
6. Flip patties over and continue cooking until heated through and browned. If desired, add one slice of cheese to the top of each patty and heat in the oven until melted, about 1 minute.
7. Place one patty topped with garnishes of choice on a toasted bun.

Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.

lentils.org/recipe/lentil-and-beet-burger

Executing the Protein Flip with Lentils: Lentil Bolognese

Lentils.org 2019-05-23 | The concept of “the protein flip” means shifting red meat to a supporting role, and blending animal and plant proteins to create more sustainable—and equally, if not more, delicious—menu options. Chef Rebecca Peizer from The Culinary Institute of America shows us “the protein flip” in action with this Lentil Bolognese. The beef and pancetta traditionally used in this recipe have been extended with the addition of lentils, the plant-based protein star of the dish.

Lentil Bolognese

Ingredients:
1 1/2 oz (42 mL) canola oil
1/4 cup (60 mL) pancetta or prosciutto, minced
1 onion, medium diced
1/2 cup (125 mL) celery stalk, with leaves, minced
1/2 cup (125 mL) carrot, small minced
2 garlic cloves, minced
1/2 cup (125 mL) beef or pork, ground
1/2 cup (125 mL) Italian sausage, sweet
1 cup (250 mL) dry whole green lentils
4 oz (114 mL) dry red wine
12 oz (341 mL) chicken or beef stock
1 pint milk
3 tomatoes, canned, drained, chopped
1/4 cup (60 mL) basil, chiffonade
1 tsp (5 mL) oregano, minced
as needed, salt
as needed, ground black pepper

Directions:
1. In a saucepot, heat the oil, and sauté the pancetta or prosciutto with the onion, celery, and carrots until the onions just begin to caramelize.
2. Drain any excess fat, add the garlic, and cook until aromatic.
3. Add the ground meat, the sausage, and the lentils to the pan and gently cook over medium heat until the meats turn deep brown; drain any excess fat.
4. Add the wine to the skillet and deglaze until wine has reduced by half, about 3 minutes.
5. Stir in the stock and let it simmer slowly until only ¼ cup liquid remains.
6. Stir in the milk. Simmer, partially covered, for 1 hour. Stir frequently to prevent the mixture from sticking.
7. Add the tomatoes. Cook, partially covered, at a very slow simmer for another 25 minutes.
8. Add the basil and the oregano and continue to cook until the sauce resembles a thick, meaty stew. Season with salt and pepper and serve with preferred pasta.

Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.

lentils.org/recipe/lentil-bolognese-2

Using Lentils in Dessert & Sweet Applications: Lentil & Avocado Brownies

Lentils.org 2019-05-23 | Using puréed lentils in your favorite sweet dessert recipes is a great way to add protein and fiber, while reducing calories and the glycemic load. In baking recipes, swap out some of the butter or oil with puréed lentils. It adds moisture and richness, while cutting down on unhealthy fats. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make decadent Lentil and Avocado Brownies.

Lentil, Avocado & Peanut Butter Brownie

Ingredients:
1 vanilla bean
1/2 cup (125 mL) brown sugar
4 cups (1 L) split red or whole green lentil puree
4 large eggs
1 ripe avocado
1 cup (250 mL) unsweetened cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) semi-sweet chocolate chips
3/4 cup (175 mL) walnuts, chopped
3/4 cup (175 mL) peanut butter
as needed, powdered sugar

Directions:
1. Preheat oven to 350°F (180°C).
2. Grease a 9- by 11-inch baking pan.
3. Split the vanilla bean and scrape the seeds with the tip of a knife.
4. Rub the beans into the sugar using your fingers until dispersed.
5. Place all ingredients besides the chocolate chips, walnuts, and the peanut butter into the food processor. Process until ingredients form a smooth batter.
6. Add in the chocolate chips and the walnuts and fold into batter.
7. Pour batter into greased pan.
8. Swirl in peanut butter.
9. Bake for 35 to 45 minutes until top of the brownies begin to crack. Cool.
10. Cut into 12 squares. Serve dusted with powdered sugar.

To make the lentil puree: Bring 1 1/2 cups (375 mL) lentils and 4 cups (1 L) water to a boil. Cover and simmer for 7 to 9 minutes for split red lentils, or 20 to 25 minutes for whole green lentils. Drain, reserving the liquid. Add ¼ cup (60 mL) of the lentil liquid back into the lentils. Purée in a blender or food processor until smooth.

Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.

lentils.org/recipe/lentil-avocado-peanut-butter-brownie

Cooking with Pureed Lentils: Red Lentil & Spinach Gnocchi with Gorgonzola Sauce

Lentils.org 2019-05-23 | Puréed lentils add richness, moisture, and nutritional benefits to many sweet and savory recipes. Swap out some of the butter for lentil purée in your favorite cookie recipe, or add puréed lentils to savory dishes, such as soups, meatloaf, burgers, or fresh-made pasta. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use lentil purée in Red Lentil and Spinach Gnocchi with Gorgonzola Sauce.

Spinach & Lentil Gnocchi with Gorgonzola Cream Sauce

Ingredients:
Gnocchi:
1 lb (500 g) spinach
1 egg
1 potato, russet
1 lb (500 g) dry split red lentils - cooked and then pureed
as needed, salt
as needed, ground black pepper
as needed, nutmeg, grated
1 1/2 - 2 1/2 cups (375 - 625 mL) all -purpose flour
Sauce:
2 cups (500 mL) heavy cream
1/2 lb (250 g) Gorganzola cheese
1/4 lb (125 g) Parmesan cheese
1/2 cup (125 mL) white wine
2 Tbsp (30 mL) brandy
as needed, salt
as needed, ground white pepper
as needed, nutmeg, grated

Directions:
1. Steam spinach until wilted and tender. Cool. Squeeze out any excess moisture. In a food processor, purée the spinach with the egg until smooth. Reserve.
2. Simmer potatoes in their jacket until tender. While still hot, peel the potatoes and pass them through a ricer. Add the pureed lentils, salt, pepper, and nutmeg, and lightly mix.
3. Add the reserved puréed spinach and using a fork or your fingertips, begin to work it into the mixture.
4. Add the 1 ½ to 2½ cups of flour and quickly and gently mix together with your fingertips to form a smooth dough.
5. Scrape the work surface clean. Sprinkle a little more flour on the work surface. Divide the dough into 6 equal portions.
6. Form the dough into a log ¾-inch in diameter. Cut into pieces ¾-inch wide. If the pieces are sticky, lightly coat them with some of the remaining flour. Repeat. Keep cold.
7. Bring a large pot of salted water to a fast simmer. Add the gnocchi and gently stir to prevent the gnocchi from sticking together. Cook until the gnocchi float and then for up to 5 minutes more, until cooked through.
8. Drain the gnocchi and immediately serve with heated Gorgonzola Cream Sauce.
For the sauce: In a frying pan over high heat, bring the cream to a boil. Boil until slightly thickened.
9. Stir in the cheese and reduce the heat to medium.
10. Stir in the wine and simmer for 1 minute.
11. Stir in the brandy. Season to taste with salt, white pepper, and nutmeg.

Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.

lentils.org/recipe/spinach-lentil-gnochhi-with-gorgonzola-cream-sauce

Cooking Applications for Lentil Flour: Making Lentil Pasta with a Puttanesca Sauce

Lentils.org 2019-05-23 | Lentil flour is a source of fiber and protein, and can be used to add texture, richness, and complexity to many recipes. Lentil flour can be used in baked goods such as muffins and pizza crusts, and in pasta. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use lentil flour to make a lentil pasta dough, which she tops with a Puttanesca sauce.

Lentil Pasta Puttanesca

Ingredients:
For the pasta:
1/4 lb (124 g) lentil flour, sifted
1/2 lb (250 g) bread flour
1/4 lb (124 g) fine durum semolina
1 tsp (5 mL) salt
2 large eggs
1/4 cup (60 mL) water
1 Tbsp (15 mL) canola oil
For the sauce:
3 oz (84 mL) canola oil
4 oz (125 g) pancetta, minced
4 garlic cloves, minced
2 dried red chile peppers, such as arbol
5 oz (140 g) onion, diced small
4 oz (125 g) anchovy fillets, chopped
5 Tbsp (75 mL) capers
1/2 cup (125 mL) black olives, pitted, halved
3 cups (750 mL) Italian plum tomatoes, canned, chopped
as needed, salt
as needed, ground black pepper

Directions:
1. For the pasta: Combine dry ingredients in a bowl. Mix to combine.
2. Create a well in the center of the dry ingredients and add eggs, egg yolks, water and oil.
3. With a fork, mix the eggs until homogenous and slowly incorporate the flour mixture.
4. Empty the mixture onto the table and bring the dough together, kneading until smooth.
5. Wrap in plastic for 30 minutes.
6. Roll dough using a pasta machine to desired thickness. Trim any rough edges, and cut into desired shape.
7. Use immediately, freeze, or air dry until firm for later use.
8. For the sauce: Heat a skillet with the oil and render the pancetta until light brown and crisp.
9. Add garlic and peppers until fragrant.
10. Add onions and sweat until softened.
11. Add the anchovies, capers, olives, tomatoes, salt, and pepper. Bring to a boil and simmer 5 minutes. Adjust seasoning.
12. Cook pasta until al dente and add to a bowl. Toss with canola oil and chopped parsley.
13. Pile pasta on a warm platter and pour the sauce over pasta. Serve immediately with crusty bread.

Produced by The Culinary Institute of America as an industry service to Lentils.org.
Recipe & Photo Copyright: Culinary Institute of America.

lentils.org/recipe/lentil-pasta-puttanesca

How to Use Pureed Lentils: Lentil Hummus, Dips & Spreads

Lentils.org 2019-05-23 | Chef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel; and toppings like pickled lentils, and crispy roasted lentils.

Green Lentil & Fennel Hummus: lentils.org/recipe/green-lentil-fennel-hummus
Ingredients:
2 oz (57 mL) canola oil
1/2 cup (125 mL) onion, medium dice
1 fennel bulb, medium dice
1 oz (30 g) garlic, minced
4 cups (1 L) whole green lentil puree
1 tsp (5 mL) anise or fennel seed, ground
1/2 cup (125 mL) tahini paste
1 lemon, juiced
as needed, salt
as needed, ground black pepper
as needed, water

Directions:
1. Heat oil in a sauté pan and sweat the onion and fennel until softened, about 5 minutes.
2. Add garlic and cook until fragrant. Set aside to cool.
3. Combine all the ingredients in the bowl of a food processor and process until smooth, adding liquid as necessary to create a thick, smooth paste.
4. Adjust seasoning to taste and serve warm or chilled.

Split Red Lentil, Carrot & Walnut Hummus: lentils.org/recipe/split-red-lentil-carrot-and-walnut-hummus
Ingredients:
2 cups (500 mL) carrots, peeled, large dice
2 oz (57 mL) canola oil
as needed, salt
1 oz (30 g) garlic, minced
4 cups (1 L) split red lentil puree
1/2 cup (125 mL) walnut pieces, lightly toasted
1 lemon, juiced
1 tsp (5 mL) harissa paste
1/2 tsp (2 mL) curry powder, ground
as needed, ground black pepper
as needed, water, to cover

Directions:
1. Coat carrot with ½ an ounce of oil and salt and roast in 350°F oven until very tender, about 15 minutes. Cool.
2. Combine all the ingredients in the bowl of a food processor and process until smooth, adding liquid as necessary to create a thick, smooth paste.
3. Adjust seasoning and serve warm or chilled.

Green Lentil, Garlic, Leek Hummus: lentils.org/recipe/green-lentil-garlic-leek-hummus
Ingredients:
2 oz (57 mL) canola oil
1 cup (250 mL) onions, minced
1 oz (30 g) garlic, minced
1/2 cup (125 mL) celeriac, minced
1/2 cup (125 mL) carrots, minced
1 cup (250 mL) leeks, minced
as needed, salt
as needed, ground black pepper
4 cups (1 L) whole green lentil puree
1 sprig thyme
1 sprig rosemary
1 bay leaf
3 oz (90 g) butter

Directions:
1. Heat oil in a sauté pan and sauté onion until translucent. Add garlic and heat through until fragrant.
2. Add celeriac, carrots, and leeks and continue to cook, stirring until softened, about 4 to 5 minutes. Season with salt and pepper.
3. Add lentil puree, rosemary, thyme, and bay leaf. Simmer until all ingredients are completely tender and flavors are combined.
4. Process the lentil mixture with the butter to create a smooth paste. Add any liquid as needed.
5. Adjust seasoning to taste and serve warm or chilled.

Sun-Dried Tomato & Split Red Lentil Hummus: lentils.org/recipe/sun-dried-tomato-split-red-lentil-hummus
Ingredients:
4 cups (1 L) split red lentil puree
8 oz (227 mL) sun-dried tomatoes in oil
8 oz (227 mL) canola oil
1 oz (30 g) garlic, minced
1 oz (30 g) salt

Directions:
1. Combine all the ingredients in a food processor and blend on high for 3 minutes. Chill.

Split Red Lentil & Sweet Potato Hummus: lentils.org/recipe/split-red-lentil-sweet-potato-hummus
Ingredients:
1 cup (250 mL) sweet potato, peeled and diced
4-6 garlic cloves
as needed, water to cover
2 oz (57 mL) canola oil
1/4 cup (60 mL) tahini paste
4 cups (1 L) split red lentil puree
2 limes, juiced
2 Tbsp (30 mL) cilantro, minced
as needed, salt
as needed, ground black pepper
1 tsp (5 mL) cumin, ground

Directions:
1. Simmer sweet potato and garlic cloves in water until very tender. Drain, reserving liquid.
2. Combine all ingredients in the bowl of a food processor and process with enough potato cooking liquid until a thick and smooth puree is achieved.
3. Adjust seasoning to taste and serve warm or chilled.

To Make the Lentil Puree: Bring 1 1/2 cups (375 mL) lentils and 4 cups (1 L) water to a boil. Cover and simmer for 7-9 minutes. Drain, reserving the liquid. Add 1/4 cup (60 mL) of the lentil liquid back into the lentils. Puree in a blender or food processor until smooth.

Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.

Cross-Utilization & Menu Plan Overs with Lentils: Lentil & Bulgur Pilaf

Lentils.org 2019-05-23 | 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.

Lentil & Bulgur Pilaf with Yogurt & Fried Onions

Ingredients:
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

Directions:
1. Heat half the oil in a 9- or 10-inch skillet. Add the sliced onions to the skillet and cook over medium heat, stirring often until golden, about 10 minutes. Remove onions with a slotted spoon and set aside to cool.
2. Add the minced onions to the oil remaining in the skillet and cook, stirring, over medium-low heat until golden.
3. Add the tomato pulp and cook, stirring, until thick and lightly caramelized, about 10 minutes.
4. Add the bulgur and lentils to the skillet and continue stirring.
5. Add the heated stock, salt, pepper, bay leaf, and thyme. Mix well and bring to a boil.
6. Cover and cook at a simmer over low heat until all the liquid has been absorbed, about 20 minutes.
7. Remove the skillet from the heat, stir in the remaining oil, lemon zest, and juice.
8. Serve warm with a dollop of yogurt and garnish with chili pepper, reserved onion strings, and parsley.

Produced by The Culinary Institute of America as an industry service to Lentils.org.
Recipe & Photo Copyright: Culinary Institute of America.

lentils.org/recipe/lentil-bulgur-pilaf-with-yogurt-fried-onions

All About Lentils

Lentils.org 2019-05-23 | Learn all about lentil basics from Chef Rebecca Peizer at The Culinary Institute of America, from lentil varieties, the difference between whole and split lentils, how to cook lentils, and how to store lentils.

lentils.org/foodservice

Lentils.org Brand Video

Lentils.org 2018-09-06 | Lentils are the plant protein tool that will help further your plant-forward menus.

They are a key component to strategies looking to lower the environmental impact of food production. Lentils are a sustainable crop - fixing their own nitrogen into the soil and having a low water footprint.

Cooking with lentils is the way to satisfy Millennial and Gen-Z consumers' growing interest in healthy and crave-able plant protein options, while also solving operational needs for cost-effecient and sustainable menu solutions.

For more information, recipe ideas, or to learn how to partner with us please visit www.Lentils.org/foodservice

One Pan Mediterranean Chicken & Lentils

Lentils.org 2018-07-23 | Inspired by the Mediterranean, this quick and easy one-skillet meal draws the warmth of coriander and rich depth of paprika to beautifully layer with the nutty earthiness of lentils.

One Pan Mediterranean Chicken & Lentils Recipe:
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:
1 Tbsp (15 mL) canola oil
2 lb (1 kg) bone-in skin-on chicken thighs
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 onion, finely chopped
2 garlic cloves, thinly sliced
1 tsp (5 mL) smoked paprika
1 tsp (5 mL) ground coriander
1 tsp (5 mL) dried oregano
2 cups (500 mL) canned whole tomatoes, with juice
2 cups (500 mL) low-sodium chicken stock
1 cup (250 mL) split red lentils
1 cup (250 mL) sliced roasted red peppers, packed in oil
1/2 cup (125 mL) sliced black olives
1/2 cup (125 mL) crumbled Feta cheese
2 Tbsp (30 mL) finely chopped fresh parsley or oregano

Directions:
1. Preheat oven to 400°F (200°C).
2. In a 12-inch (30 cm) skillet or pan, warm oil over medium-high heat. Pat chicken dry on both sides with a paper towel and season generously with salt and pepper on both sides. Add chicken to the hot pan, being careful not to crowd the pan. Cook for 4 minutes on both sides or until golden brown. Remove chicken and place on a plate, covering with foil to keep warm.
3. Leave about 1 Tbsp (15 mL) oil in the pan, and remove any excess. Over medium heat, add onion, garlic, paprika, coriander, and oregano. Stir for 3-5 minutes or until onions are transparent. Stir in tomatoes, stock, lentils, and peppers. Break up the tomatoes with the back of a wooden spoon. Nestle in the chicken thighs and add any juices that are on the plate. The skillet will be very full. Carefully slide into the oven and bake for 25-30 minutes, uncovered.
4. Check the chicken and lentils for doneness. The lentils should be tender and chicken should have an internal temperature of 165°F (75°C). Remove from oven and season to taste with salt and pepper. Add olives and Feta. Garnish with herbs of your choice.

For this and more recipes, tips, and information visit www.Lentils,org

Stuffed Eggplant

Lentils.org 2018-07-23 | Stuffed Eggplant Recipe:
Prep Time: 20 minutes
Total Time: 70 minutes
Servings: 4

Ingredients:
1 large eggplant
3 Tbsp (45 mL) canola oil
1/2 cup (125 mL) diced onion
3 garlic cloves, minced
1/4 lb (125 g) ground lamb
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 cup (250 mL) cooked green lentils
1/3 cup (75 mL) finely chopped fresh parsley
1 cup (250 mL) grated Parmesan cheese

Directions:
1. Preheat oven to 350°F (180°C).
2. Cut eggplant in half and scoop out the flesh leaving a 1/2 inch (1.5 cm) wall around the edge. This will allow the eggplant to hold its shape when baked.
3. In a medium sauté pan over medium heat, heat the oil. Sauté onions and garlic until translucent. Add lamb, salt, and pepper and cook until the meat begins to brown. Once browned, transfer mixture to a bowl. Add lentils, parsley, and half of the cheese.
4. Fill the eggplant halves with this mixture, making sure to divide the blend equally. Top with the remaining cheese, and place on an oiled sheet tray. Bake for 40 minutes.
5. Allow to cool slightly, slice the halves lengthwise and serve.

For this and more recipes, tips, and information visit www.Lentils.org

Garden Veggie Buddha Bowl with Lentils & Tahini Sauce

Lentils.org 2018-07-23 | Garden Veggie Buddha Bowl with Lentils & Tahini Sauce Recipe:
Total Time: 10 minutes
Servings: 6

Ingredients:
--Tahini Dressing
3 Tbsp (45 mL) tahini
3 Tbsp (45 mL) rice vinegar
1 tsp (5 mL) grated ginger
1 garlic clove, minced
3 Tbsp (45 mL) canola oil
3 Tbsp (45 mL) boiling water
salt & pepper, to taste
--Bowl Base
2 cups (500 mL) cooked brown rice
1 cup (250 mL) cooked green lentils
salt & pepper, to taste
3 Tbsp (45 mL) chopped dill
2 cups (500 mL) thinly sliced baby spinach
1 cup (250 mL) thinly sliced red peppers
1 cup (250 mL) grated carrots
1 cup (250 mL) enoki or sliced mushrooms
½ cup (125 mL) pumpkin seeds

Directions:
1. Whisk tahini, vinegar, ginger, and garlic together until smooth. Add boiling water to thin out. Season with salt and pepper and reserve.
2. Toss hot rice and lentils with dill in a bowl. Season with salt and pepper to taste. Divide into serving bowls.
3. Divide spinach, peppers, carrots, and pumpkin seeds on top of lentil blend in bowls.
4. Drizzle dressing on top of veggies and serve immediately.

For this and more recipes, tips, and information visit www.Lentils.org

Curried Chicken Lentil Burgers

Lentils.org 2018-07-23 | Curried Chicken Lentil Burgers Recipe:
Prep Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Ingredients:
3 Tbsp (45 mL) butter
1 small onion, finely chopped
1 small apple, cored, peel left on, finely chopped
2 garlic cloves, minced
1 tsp (5 mL) curry powder
1 tsp (5 mL) fresh thyme leaves
1 1⁄3 lb (600 g) ground chicken
1 cup (250 mL) cooked or canned green lentils, drained and rinsed
½ cup (125 mL) panko bread crumbs
1 Tbsp (15 mL) Dijon mustard
1 large egg
1 tsp (5 mL) sea salt
½ tsp (2 mL) ground black pepper canola oil, for the grill
6 hamburger buns
Optional garnishes: aged white cheddar slices, bacon, tomato slices, lettuce, pickles, mayonnaise, mustard, ketchup

Directions:
1. Heat butter in a large skillet, over medium heat. Sauté onion and apple until soft, about 5 minutes. Stir in garlic, curry powder, and thyme, cook 2 minutes longer. Remove from heat.
2. Add ground chicken, lentils, panko, mustard, egg, salt, and pepper in a large bowl. Stir just to combine. Cover and refrigerate 1 hour.
3. Shape burgers into 6 patties.
4. Preheat and brush grill with canola oil. Cook burgers 6-7 minutes per side over medium high heat. Flip once. Cook until no longer pink in middle.
5. Serve on hamburger bun, and top with condiments as desired.

For this and more recipes, tips, and information visit www.Lentils.org

20 Minute Mediterranean Linguine

Lentils.org 2018-07-23 | This simple, quick, and easy pasta recipe is a great weeknight meal idea.

20 Minute Mediterranean Linguine Recipe:
Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:
1/2 lb (250 g) linguine noodles
1/4 cup (60 mL) olive oil, plus more for drizzling
2 garlic cloves, thinly sliced
1 1/2 cups (375 mL) cooked green lentils
1 (12 oz/340 mL) jar marinated artichoke hearts, drained and quartered
2/3 cup (150 mL) roughly chopped sundried tomatoes, packed in oil
1/4 cup (60 mL) chopped fresh basil
1 lemon, zest and juice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 cup (250 mL) grated Parmesan cheese

Directions:
1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions.
2. While linguine is cooking, heat oil and garlic in a small saucepan over medium-low heat. Let garlic cook for about 5 minutes. You do not want the garlic to brown too quickly so you may have to adjust the heat.
3. Once the pasta is cooked, drain it and return it to the pot. Add warm garlic oil, lentils, artichoke, sundried tomatoes, basil, and lemon. Season to taste with salt and pepper.
4. Divide the pasta into four bowls. Drizzle with a little more oil and garnish with grated Parmesan cheese.

For this and other recipes, tips, and information please visit www.Lentils.org

Chilaquiles: 3 Ways

Lentils.org 2018-04-20 | Chilaquiles: 3 Ways

Chilaquiles are a traditional Mexican dish of fried corn tortillas simmered in a flavourful sauce, like salsa or mole. They are typically topped with cheese and other accompaniments. Try chilaquiles the next time you crave nachos for a fun twist on the classic.

Here we offer three variations of this classic dish with the added protein of lentils to make them a meal - try our recipe for Traditional Chilaquiles, Breakfast Chilaquiles, or Chorizo Chilaquiles.

Traditional Chilaquiles:

Prep Time: 20 Minutes
Total time: 25 Minutes
Servings: 6

Ingredients:
2 cups (500 mL) salsa verde
1 cup (250 mL) low-sodium chicken or vegetable broth
2 cups (500 mL) cooked green lentils
to taste, salt and pepper
6 cups (1.5 L) tortilla chips, homemade or packaged
1/2 cup (125 mL) light sour cream
1 lime, juiced
1 avocado, sliced
1/2 cup (125 mL) sliced red onion
1/2 cup (125 mL) crumbled Feta cheese
1/4 cup (60 mL) chopped cilantro
6 radishes, thinly sliced
1 lime, cut into wedges

Directions:
1. In a large saucepan over medium heat, warm the salsa and broth. Stir in lentils and warm through. Season to taste with salt and pepper.
2. Add tortilla chips to the warm lentil mixture and toss to evenly coat. Remove from heat, cover, and let stand for a few minutes.
3. Stir together sour cream and lime juice.
4. Arrange tortilla chips on a platter. Garnish with slices of avocado, red onion, Feta, cilantro, radishes, and lime wedges. Drizzle with sour cream mixture. Serve immediately.

Breakfast Chilaquiles

Prep Time: 20 Minutes
Total time: 30 Minutes
Servings: 6

Ingredients:
2 cups (500 mL) salsa
1 cup (250 mL) low-sodium chicken or vegetable broth
2 cups (500 mL) cooked green lentils
1 Tbsp (15 mL) canola oil
4 eggs
6 cups (1.5 L) tortilla chips, homemade or packaged
1/2 cup (125 mL) light sour cream
1 lime, juiced
1 avocado, sliced
1/2 cup (125 mL) sliced red onion
1/2 cup (125 mL) crumbled Feta cheese
1/4 cup (60 mL) chopped cilantro
6 radishes, thinly sliced
1 lime, cut into wedges

Directions:
1. In a large saucepan over medium heat, warm the salsa and broth. Stir in lentils and warm through. Season to taste with salt and pepper.
2. Add tortilla chips to the warm lentil mixture and toss to evenly coat. Remove from heat, cover, and let stand for a few minutes.
3. Warm a large pan or skillet over medium heat and add oil. When it is hot, add the eggs and fry to desired doneness.
4. Stir together sour cream and lime juice.
5. Arrange tortilla chips on a platter. Top with eggs and garnish with slices of avocado, red onion, Feta, cilantro, radishes, and lime wedges. Drizzle with sour cream mixture. Serve immediately.

Chorizo Chilaquiles

Prep Time: 25 Minutes
Total time: 30 Minutes
Servings: 6

Ingredients:
1 lb (500 g) chorizo, casing removed
1 onion, sliced
2 cups (500 mL) salsa
1 cup (250 mL) low-sodium chicken or vegetable broth
2 cups (500 mL) cooked green lentils
to taste, salt and pepper
6 cups (1.5 L) tortilla chips, homemade or packaged
1/2 cup (125 mL) light sour cream
1 lime, juiced
1 avocado sliced
1/2 cup (125 mL) crumbled Feta cheese
1/4 cup (60 mL) chopped cilantro
6 radishes, thinly sliced
1 lime, cut into wedges

Directions:
1. Heat a large pan or skillet over medium-high heat. When it is hot, crumble in chorizo and cook, breaking up with the back of a spoon until there is no pink left. If you like, cook longer for a crispy texture. Remove meat from the skillet and drain on a paper towel-lined plate and cover to keep warm.
2. Add onion to the skillet and sauté until translucent. Remove onions from the pan and place into a small bowl to keep warm.
3. Add salsa and broth to the skillet and warm over medium-low heat, scraping up any browned bits from the bottom of the skillet. Stir in lentils and warm through. Season to taste with salt and pepper.
4. Add tortilla chips to the warm lentil mixture and toss to evenly coat. Remove from heat, cover, and let stand for a few minutes.
5. Stir together sour cream and lime juice.
6. Arrange tortilla chips on a platter. Top with chorizo and onions. Garnish with slices of avocado, Feta, cilantro, radishes, and lime wedges. Drizzle with sour cream mixture. Serve immediately.

Lentil Fajita Bowl

Lentils.org 2018-04-20 | Lentil Fajita Bowl

Prep Time: 20 Minutes
Total time: 40 Minutes
Servings: 6

Ingredients:
1 cup (250 mL) green lentils
1 cup (250 mL) brown rice
4 cups (1 L) water
1 lb (500 g) ground turkey
1 1/2 Tbsp (20 mL) chili powder
1 1/2 tsp (7 mL) cumin
3/4 tsp (4 mL) salt, divided
1/2 tsp (2 mL) pepper
1 Tbsp (15 mL) canola oil
1 red bell pepper, cut into 1/2 inch strips
1 large onion, cut into 1/2 inch thick wedges
TOPPINGS: salsa, sour cream, avocado, cilantro, lime wedges

Directions:
1. Combine lentils, rice, and water in a large saucepan. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until
lentils are just tender. Remove from heat and let stand, covered, for 5 minutes.
2. Meanwhile, heat a 12-inch (30 cm) non-stick pan or skillet over medium-high heat. Cook turkey until browned. Add chili powder, cumin, 1/2 tsp (2 mL) salt, and pepper. Stir turkey mixture into the lentil mixture in the saucepan. Cover to keep warm.
3. Add oil to the skillet and warm. Cook peppers and onions for 8 minutes or until beginning to brown on the edges, stirring occasionally. Sprinkle with remaining 1/4 tsp (1 mL) salt.
4. Divide the lentil/turkey mixture among bowls and top with equal amounts of the pepper mixture, salsa, sour cream, avocado, cilantro, and lime wedge.

Coconut Banana Lentil Energy Bites

Lentils.org 2018-04-20 | Coconut & Banana Lentil Energy Bites

Prep Time: 5 Minutes
Total time: 25 Minutes
Servings: 25-30 bites

Ingredients:
1 cup (250 mL) coconut flakes, unsweetened
1/4 cup (60 mL) sunflower seeds, unroasted, unsalted
1/2 tsp (2 mL) ground cinnamon
1/2 cup (125 mL) mashed ripe banana, approx. 1 whole
1/2 cup (125 mL) cooked green lentils
3 Tbsp (45 mL) honey
1/4 cup (60 mL) mini chocolate chips, or chopped chocolate
1 Tbsp (15 mL) coconut oil, melted (not hot)
1/2 cup (125 mL) coconut flour

Directions:
1. Place coconut flakes, sunflower seeds, cinnamon, banana, lentils, and honey into a food processor. Pulse until smooth, scrape down the sides and pulse again. Transfer to a bowl using a spatula.
2. Stir in chocolate chips and oil until fully incorporated. Stir in the coconut flour until fully combined.
3. Roll into bite-size balls, about 1 Tbsp (15 mL) in size. Cover and refrigerate or freeze for 5-10 minutes. The bites will become more solid and ready to eat. Store in an air tight container in the fridge to snack on during the week, or freeze until you are ready to nibble.

For full recipe, visit: www.lentils.org/recipe/coconut-banana-lentil-bites

Chicken & Lentil Enchiladas

Lentils.org 2018-04-20 | Chicken & Lentil Enchiladas

Servings: 6
Prep Time: 20 mins
Total Time: 40 mins

Ingredients:
2 (14.5 oz/412 mL) cans diced tomatoes
3/4 cup (175 mL) green lentils
1 red bell pepper, chopped
3 cups (750 mL) water
1 Tbsp (15 mL) chili powder
1 Tbsp (15 mL) sugar
1/8 tsp (.5 mL) cayenne pepper
2 tsp (10 mL) cumin, divided
1/2 tsp (2 mL) salt
12 corn tortillas
2 cups (500 mL) chopped or shredded cooked chicken
1 1/2 cups (375 mL) shredded Mexican cheese blend
3/4 cup (175 mL) light sour cream

Directions:
1. Combine tomatoes, lentils, bell pepper, water, chili powder, sugar, cayenne, and 1 tsp (5 mL) of cumin in a large saucepan. Bring to a boil, reduce heat, cover and cook for 30 minutes or until lentils are tender. Stir in remaining 1 tsp (5 mL) of cumin and salt.
2. Meanwhile, wrap tortillas in foil and place in oven. Heat oven to 350°F (180°C).
3. In a bowl, combine chicken with 3 cups (750 mL) of the lentil mixture.
4. Coat a 9x13-inch (22x33 cm) baking dish with canola oil cooking spray. Working with one tortilla at a time, keeping the other tortillas covered, spoon about 1/3 cup (75 mL) of the lentil/chicken mixture down the centre of the tortilla. Roll tortilla and place in baking dish, seam side down. Repeat with remaining tortillas, arranging down the centre of the baking dish. Spoon remaining lentil mixture over the top, making sure the tortillas are completely covered, then sprinkle evenly with the cheese.
5. Bake for 25 minutes or until mixture is heated through.
6. Serve topped with dollops of sour cream.

Balsamic Lentil Caprese Salad

Lentils.org 2018-04-20 | Balsamic Lentil Caprese Salad
Easily transform this salad into an appetizer by serving on toast or crostini.

Prep Time: 10 Minutes
Total time: 35 Minutes
Servings: 4-6

Ingredients
canola or extra-virgin olive oil, for cooking
1 garlic clove, peeled and sliced
1 cup (250 mL) green lentils
3 cups (750 mL) water
3 Tbsp (45 mL) balsamic vinegar
1 tsp (5 mL) whole grain mustard
2 ripe tomatoes, sliced, or 1-2 cups cherry or grape tomatoes
1 cup (250 mL) small bocconcini
½ cup (125 mL) basil leaves, torn or thinly sliced
¼ cup (60 mL) extra-virgin olive oil
freshly ground black pepper, to taste

Directions:
1. SET a medium saucepan over medium-high heat. Add a drizzle of oil and cook the garlic for about a minute, then add the lentils and stir to coat with oil.
2. ADD 3 cups of water, bring to a simmer, and cook for 20 minutes or until the lentils are just tender.
3. REMOVE from heat, drain any excess moisture, and add the balsamic vinegar and whole grain mustard, tossing while the lentils are still hot. Transfer to a shallow bowl to cool.
4. ADD the tomatoes, bocconcini, and basil. Drizzle with olive oil, sprinkle with pepper, and gently toss to coat. Serve immediately or refrigerate for up to 4 hours.

For full recipe, please visit www.Lentils.org/recipe/balsamic-lentil-caprese-salad/

Lentil Bolognese

Lentils.org 2018-02-06 | Lentil Bolognese

Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients:
3 Tbsp (45 mL) extra virgin olive oil
1/2 cup (125 mL) chopped onion
1/2 cup (125 mL) chopped celery
2 garlic cloves, minced
1 lb (500 g) lean ground beef
1 tsp (5 mL) dried oregano
1 tsp (5 mL) fennel seeds
1/2 tsp (2 mL) ground nutmeg
1/2 tsp (2 mL) salt
1/4 tsp (2 mL) ground black pepper
1 cup (250 mL) dry red wine
2 cups (500 mL) cooked green lentils
1 can (28 oz/798 mL) tomatoes, chopped
1/4 cup (60 mL) chopped fresh basil

Directions:
1. Set a large, heavy-bottomed pot over medium-high heat, add the olive oil. Heat for 20 seconds, then stir in onion, celery, and garlic and cook for 2 minutes, until soft.
2. Stir in ground beef, oregano, fennel seeds, nutmeg, salt, and pepper. Cook for 5 minutes.
3. Stir in red wine, turn heat to high and let the wine reduce for another 5 minutes, stirring occasionally. Stir in lentils and canned tomatoes, cover, and bring to a boil. Reduce heat to medium, partially remove lid and simmer for 10 minutes. Remove from heat, stir in chopped basil and adjust seasonings with salt and pepper.

Quick tip: Prep ahead for weeknight meals: make extra Bolognese and serve as a topping to polenta or spaghetti squash throughout the week. Or freeze your sauce for future weeknight
rushes.

Teriyaki Stirfry with Lentils & Quinoa

Lentils.org 2018-01-29 | Quick, Simple & Easy Recipe for Teriyaki Stirfry with Lentils & Quinoa

This is a quick, tasty, and healthy recipe for when you want to clean our the fridge. Any combination of vegetables work - use whatever you have on hand.

Prep Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients:
2 Tbsp (30 mL) canola oil
half onion, sliced
1 red pepper, sliced
1 zucchini, sliced
3 cups (750 mL) sliced cabbage
2 garlic cloves, minced
1 Tbsp (15 mL) minced ginger
1 1/2 cups (375 mL) cooked green lentils
1 1/2 cups (375 mL) cooked quinoa
1/4 cup (60 mL) low-sodium Teriyaki sauce
1/2 cup (125 mL) chopped basil or cilantro
1/2 cup (125 mL) chopped roasted, unsalted peanuts or cashews
OPTIONAL GARNISHES: Sriracha, bean sprouts, edamame, pea shoots

Directions:
1. In a large skillet, heat oil over medium-high heat. Add onion and let cook for a couple of minutes. Stir in pepper and zucchini. Stir fry for 2 minutes, then add cabbage, garlic, and ginger. Cook for a few more minutes until the vegetables are softened but still have some crunch.
2. Stir in cooked lentils and quinoa. Pour in the teriyaki sauce. Cook, stirring constantly until everything is warmed through.
3. Stir in the chopped herbs. Divide into bowls and optionally drizzle with more teriyaki sauce. Garnish with chopped peanuts and other optional ingredients. Serve immediately.

For the full recipe and more information, please visit www.lentils.org

Shrimp with White Wine, Lentils & Tomatoes

Lentils.org 2018-01-29 | Quick, Simple & Easy Recipe for Shrimp with White Win, Lentils & Tomatoes

Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients:
1 lb (500 g) large shrimp, peeled and deveined
1 Tbsp (15 mL) herbes de provence
1 1/2 Tbsp (20 mL) canola oil
1/3 cup (75 mL) dry white wine
2 garlic cloves, minced
1 1/2 cups (375 mL) halved cherry tomatoes
1 1/2 cups (375 mL) cooked whole green lentils
2 cups (500 mL) arugula
1/4 cup (60 mL) chopped parsley
2 Tbsp (30 mL) lemon juice
to taste, salt and pepper
1/2 cup (125 mL) crumbled Feta cheese

Directions:
1. Rinse the shrimp and pat dry. In a medium bowl, add herbes de provence and shrimp and gently toss until the shrimp are well coated.
2. Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes. Flip and cook for another minute more, until shrimp are pink and cooked through. Remove to a plate and keep warm.
3. Pour the wine into the skillet and scrape up all of the brown bits. When the liquid is almost reduced, add garlic and cook a couple of minutes, stirring often. Stir in cherry tomatoes and cook for 2-3 minutes, until they start to release their juices. Stir in cooked lentils and cook for 2 minutes. Stir in arugula and cook until it begins to wilt.
4. Return shrimp to the pan and stir well. Stir in the parsley and lemon juice. Season to taste with salt and pepper.

Tips & Tricks:
To make your own herbes de provence, stir together: 1 Tbsp (15 mL) each of dried thyme, dried marjoram, and dried basil; 2 tsp (10 mL) dried rosemary, 1 tsp (5 mL) each of dried sage and cracked fennel seeds, and ½ tsp (2 mL) dried lavender (optional). Store in an airtight container.
Kale or spinach can be used instead of arugula.

For the full recipe and more information, please visit www.lentils.org

Lentil & Roasted Pepper Dip

Lentils.org 2018-01-29 | Quick, Easy & Simple Recipe for Lentil & Roasted Pepper Dip

This dip can easily be transformed each season by substituting in your favourite seasonal roasted vegetables.

Recipe by Claire Tansey
Prep Time: 15 minutes
Total Time: 1 Hour, 5 minutes
Servings: 16

Ingredients:
2 red or orange bell peppers
1 Tbsp (15 mL) canola oil
3/4 tsp (4 mL) salt, divided
1/2 cup (125 mL) split red lentils
1 1/2 cups (375 mL) water
1 garlic clove, peeled
1/4 cup (60 mL) lemon juice
3 Tbsp (45 mL) tahini (or natural nut butter)

Directions:
1. Preheat oven to 400°F (200°C). Line a large baking sheet with aluminum foil. Cut peppers into quarters, discarding core
and seeds. Place on prepared sheet and toss with oil. Sprinkle with 1/8 tsp (0.5 mL) of salt. Roast 25 minutes, or until very
tender. Remove from oven and wrap foil into a pouch to completely cover peppers. Let cool to room temperature, about 30 minutes. Remove and discard peels.
2. Combine lentils and water in a medium pot. Bring to a boil, reduce heat and simmer, covered, stirring often for 10 minutes, or until completely tender.
3. Turn on a food processor or high-speed blender and drop in the garlic clove to mince it. Turn processor off and add lentils, peppers, lemon juice, tahini, and remaining 1/2 tsp (2 mL) salt. Purée until very smooth. Transfer to a serving bowl and serve immediately or cover and keep refrigerated up to two days. Serve with fresh vegetables.

Seasonal Substitutes – try swapping different roasted vegetables each season:
1. Summer – roasted eggplant
2. Fall – roasted beets
3. Winter– roasted butternut squash

For the full recipe and more information, please visit www.lentils.org

Hoisin Turkey & Lentil Lettuce Wraps

Lentils.org 2018-01-29 | Quick, Simple & Easy Recipe for Hoisin Turkey & Lentil Lettuce Wraps

Prep Time - 15 minutes
Total Time - 20 minutes
Servings: 6

Ingredients:
Filling:
canola oil, for cooking
1 lb (454 g) ground turkey
1 red bell pepper, cored and diced
2 garlic cloves, minced
1 Tbsp (15 mL) fresh ginger, grated
¼ cup (60 mL) cilantro stems, chopped
¼ cup (60 mL) split red lentils
1/3 cup (85 mL) hoisin sauce
1 Tbsp (15 mL) soy sauce (or tamari for a gluten-free option)
2-3 green onions, chopped
1 head butter, romaine, or leaf lettuce chopped
peanuts, for garnish
fresh cilantro, for garnish (optional)

Directions:
1. Heat a drizzle of oil over medium-high heat in a large, heavy skillet. Add the ground turkey and red pepper and cook, breaking up with a spoon until the meat is no longer pink.
2. Add the garlic, ginger, cilantro, and lentils and cook, stirring, for a minute.
3. Add 1/3 cup water and simmer for 10 minutes, until the lentils are tender, any excess moisture has evaporated, and the meat has started to brown.
4. Add the hoisin sauce, soy sauce, and green onions. Cook for another minute or two, stirring to coat everything well and heat through.
5. Core the head of lettuce, separating the leaves, and serve the turkey-lentil mixture in a bowl, family-style, with lettuce leaves and your choice of garnishes.

For the full recipe and more information, please visit www.lentils.org

Twice-Baked Lentil Stuffed Sweet Potatoes

Lentils.org 2017-11-24 | Twice-Baked Lentil Stuffed Sweet Potatoes

Prep time: 10 mins
Total time: 30 mins
Servings: 4

Ingredients:
2 sweet potatoes, pricked with fork
2 Tbsp (30 mL) plain Greek yogurt or light sour cream
2 green onions, white and green parts separated, finely chopped
to taste, salt and pepper
1 cup (250 mL) cooked green lentils
2/3 cup (150 mL) finely grated extra-old Cheddar cheese

Directions:
1. Preheat oven to 425°F (220°C).
2. Microwave sweet potatoes on a microwave safe plate on high for 10-12 minutes, or until tender, turning every 2 minutes; let cool for 5 minutes. Cut in half, scoop out flesh into a bowl leaving 1/4-inch (5 mm) border.
3. Mash flesh with yogurt and white part of green onions; season with salt and pepper. Stir in lentils and half of the cheese. Spoon filling back into the sweet potato shells. Sprinkle with remaining cheese and green parts of green onions.
4. Arrange the stuffed potato halves on a lightly greased baking sheet. Bake until golden, about 15 minutes. Serve immediately.

TIPS + TRICKS
Sweet potatoes come in all sizes and microwaves vary, so keep testing the potatoes each time you turn them, until they are fork tender.

For this and more recipes, visit www.lentils.org

Skillet Lentil Stew

Lentils.org 2017-11-24 | Skillet Lentil Stew

Prep Time: 10 mins
Total Time: 50 mins
Servings: 8

Ingredients:
3 Tbsp (45 mL) canola oil, divided
1/2 lb (250 g) chicken farmers sausage (heat and serve variety), diced
1 onion, diced
3 garlic cloves, minced
1 tsp (5 mL) dried thyme leaves
1 tsp (5 mL) smoked paprika
5 cups (1.25 L) low sodium chicken or vegetable broth
2 cups (500 mL) green lentils
1 bay leaf
1 lb (500 g) cubed potatoes
3 cups (750 mL) chopped Swiss chard, kale, or arugula
1 cup (250 mL) corn
1/2 cup (125 mL) chopped fresh parsley
1 lemon, zest and juice
to taste salt and pepper
1/2 cup (125 mL) crumbled Feta

Directions:
1. In a 12-inch (30 cm) pan or skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Stir in the sausage and cook until browned, about 5 minutes. Remove from the skillet with a slotted spoon and place in a bowl. Cover and keep warm.
2. Add remaining oil to the skillet and stir in the onions. Sauté until translucent, about 3-4 minutes. Stir in garlic, thyme, and paprika. Stir until fragrant, about 1 minute.
3. Add broth, scraping up any brown bits from the bottom of the pan. Stir in lentils and bring mixture to a boil over high heat. Cover, reduce heat to medium-low and simmer for 15 minutes.
4. Add potatoes and cook, covered, for another 10-15 minutes until the potatoes and lentils are tender, but not mushy.
5. Add cooked sausage, greens, corn, parsley, and lemon zest and juice. Season to taste with salt and pepper.
6. Divide stew among bowls and sprinkle with Feta.

For this and more recipes, visit www.lentils.org

Pumpkin Chai Muffins

Lentils.org 2017-11-24 | Pumpkin Chai Muffins
by Renee Kohlman

Prep Time: 15 mins
Total Time: 30 mins
Servings: 12 muffins

Ingredients:
2 large eggs, room temperature
1 cup (250 mL) canned pumpkin purée
3/4 cup (175 mL) packed brown sugar
1/2 cup (125 mL) split red lentil purée*
1/2 cup (125 mL) canola oil
1/2 cup (75 mL) unsweetened apple juice
2 tsp (10 mL) pure vanilla extract
1 1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) large-flake oats
1 1/2 tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) ground cloves
1/2 tsp (2 mL) nutmeg
1/2 tsp (2 mL) cardamom
1/4 cup (60 mL) pumpkin seeds

Directions:
1. Preheat oven to 350°F (180°C). Place rack in the centre of the oven. Line a muffin pan with papers.
2. In a large bowl, whisk together eggs, pumpkin purée, brown sugar, lentil purée, canola oil, apple juice, and vanilla until smooth. In another large bowl, stir together flour, oats, baking powder, baking soda, salt, and spices.
3. Add wet ingredients to dry ingredients and stir just until incorporated. Scoop into muffin cups to about three quarters
full and sprinkle with pumpkin seeds.
4. Bake for 20-23 minutes, until the tops spring back when lightly touched and a toothpick inserted in the centre of a muffin comes out clean. Let muffins cool in the pan on a wire rack for about 5 minutes, then remove the muffins from the pan and let cool
completely on the rack.

For this and more recipes, visit www.lentils.org

Twice-Baked Lentil Stuffed Sweet Pototoes

Lentils.org 2017-11-07 | Twice-Baked Lentil Stuffed Sweet Potatoes

Prep time: 10 mins
Total time: 30 mins
Servings: 4

Ingredients:
2 sweet potatoes, pricked with fork
2 Tbsp (30 mL) plain Greek yogurt or light sour cream
2 green onions, white and green parts separated, finely chopped
to taste, salt and pepper
1 cup (250 mL) cooked green lentils
2/3 cup (150 mL) finely grated extra-old Cheddar cheese

Directions:
1. Preheat oven to 425°F (220°C).
2. Microwave sweet potatoes on a microwave safe plate on high for 10-12 minutes, or until tender, turning every 2 minutes; let cool for 5 minutes. Cut in half, scoop out flesh into a bowl leaving 1/4-inch (5 mm) border.
3. Mash flesh with yogurt and white part of green onions; season with salt and pepper. Stir in lentils and half of the cheese. Spoon filling back into the sweet potato shells. Sprinkle with remaining cheese and green parts of green onions.
4. Arrange the stuffed potato halves on a lightly greased baking sheet. Bake until golden, about 15 minutes. Serve immediately.

TIPS + TRICKS
Sweet potatoes come in all sizes and microwaves vary, so keep testing the potatoes each time you turn them, until they are fork tender.

For this and more recipes, visit www.lentils.org

Skillet Lentil Stew

Lentils.org 2017-11-07 | Skillet Lentil Stew

Prep Time: 10 mins
Total Time: 50 mins
Servings: 8

Ingredients:
3 Tbsp (45 mL) canola oil, divided
1/2 lb (250 g) chicken farmers sausage (heat and serve variety), diced
1 onion, diced
3 garlic cloves, minced
1 tsp (5 mL) dried thyme leaves
1 tsp (5 mL) smoked paprika
5 cups (1.25 L) low sodium chicken or vegetable broth
2 cups (500 mL) green lentils
1 bay leaf
1 lb (500 g) cubed potatoes
3 cups (750 mL) chopped Swiss chard, kale, or arugula
1 cup (250 mL) corn
1/2 cup (125 mL) chopped fresh parsley
1 lemon, zest and juice
to taste salt and pepper
1/2 cup (125 mL) crumbled Feta

Directions:
1. In a 12-inch (30 cm) pan or skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Stir in the sausage and cook until browned, about 5 minutes. Remove from the skillet with a slotted spoon and place in a bowl. Cover and keep warm.
2. Add remaining oil to the skillet and stir in the onions. Sauté until translucent, about 3-4 minutes. Stir in garlic, thyme, and paprika. Stir until fragrant, about 1 minute.
3. Add broth, scraping up any brown bits from the bottom of the pan. Stir in lentils and bring mixture to a boil over high heat. Cover, reduce heat to medium-low and simmer for 15 minutes.
4. Add potatoes and cook, covered, for another 10-15 minutes until the potatoes and lentils are tender, but not mushy.
5. Add cooked sausage, greens, corn, parsley, and lemon zest and juice. Season to taste with salt and pepper.
6. Divide stew among bowls and sprinkle with Feta.

For this and more recipes, visit www.lentils.org

Pumpkin Chai Muffins

Lentils.org 2017-11-07 | Pumpkin Chai Muffins
by Renee Kohlman

Prep Time: 15 mins
Total Time: 30 mins
Servings: 12 muffins

Ingredients:
2 large eggs, room temperature
1 cup (250 mL) canned pumpkin purée
3/4 cup (175 mL) packed brown sugar
1/2 cup (125 mL) split red lentil purée*
1/2 cup (125 mL) canola oil
1/2 cup (75 mL) unsweetened apple juice
2 tsp (10 mL) pure vanilla extract
1 1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) large-flake oats
1 1/2 tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) ground cloves
1/2 tsp (2 mL) nutmeg
1/2 tsp (2 mL) cardamom
1/4 cup (60 mL) pumpkin seeds

Directions:
1. Preheat oven to 350°F (180°C). Place rack in the centre of the oven. Line a muffin pan with papers.
2. In a large bowl, whisk together eggs, pumpkin purée, brown sugar, lentil purée, canola oil, apple juice, and vanilla until smooth. In another large bowl, stir together flour, oats, baking powder, baking soda, salt, and spices.
3. Add wet ingredients to dry ingredients and stir just until incorporated. Scoop into muffin cups to about three quarters
full and sprinkle with pumpkin seeds.
4. Bake for 20-23 minutes, until the tops spring back when lightly touched and a toothpick inserted in the centre of a muffin comes out clean. Let muffins cool in the pan on a wire rack for about 5 minutes, then remove the muffins from the pan and let cool
completely on the rack.

For this and more recipes, visit www.lentils.org

Easy Lentil Cassoulet

Lentils.org 2017-11-07 | Easy Lentil Cassoulet

Prep Time: 5 mins
Total Time: 50 mins
Servings: 6

Ingredients:
2 cups (500 mL) cherry or grape tomatoes
1/2 cup (125 mL) green or French green lentils
4 large garlic cloves, peeled but left whole
6 fresh sweet or hot Italian sausages
3/4 cup (175 mL) chicken or vegetable stock
1 Tbsp (15 mL) balsamic vinegar
1 Tbsp (15 mL) canola oil
1 Tbsp (15 mL) fresh thyme or rosemary
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground black pepper

Directions:
1. Preheat oven to 375°F (190°C).
2. Scatter tomatoes and dry lentils over bottom of a 10x10-inch (25x25-cm) (or similar-sized) baking dish. Add garlic, lay sausages overtop, and pour stock over everything. Drizzle with balsamic vinegar and oil. Toss in a few sprigs of thyme or rosemary, and sprinkle with salt and pepper. Poke each sausage once or twice with a fork.
3. Bake uncovered for 40-45 minutes, until sausages are golden and cooked through and lentils are tender. Let stand for a few minutes before serving. Serve with crusty bread for mopping up the juices.

Find this recipe and more at www.lentils.org

Coconut Scented Barley & Lentils with Lime

Lentils.org 2017-11-07 | Coconut Scented Barley & Lentils with Lime

Prep Time: 5 mins
Total Time: 35 mins
Servings: 6

Ingredients:
1 Tbsp (15 mL) coconut oil
¾ cup (175 mL) finely diced onion
1 Tbsp (15 mL) minced fresh ginger
2 cups (500 mL) vegetable stock
1 can (14oz/498 mL) reduced-fat coconut milk
¾ cup (180 mL) green lentils
¾ cup (180 mL) dry pearl barley, rinsed & drained
half lime, zest & juice
2 Tbsp (30 mL) chopped fresh cilantro (reserve some for garnish)
1⁄3 cup (75 mL) toasted unsweetened coconut flakes (reserve some for garnish)
½ tsp (2 mL) salt
½ tsp (2 mL) ground black pepper

Directions:
1. HEAT oil in a medium size pot, and add onion and ginger.
2. STIR in stock and coconut milk. Add lentils and barley, stir, and bring to a boil. Turn heat down, cover with a lid and simmer for 25-30 minutes, or until the lentils and barley are tender. Stir every few minutes.
3. ONCE cooked, add the lime juice and zest. Stir in cilantro, coconut flakes and season with salt and ground black pepper.
4. PORTION and garnish with cilantro and coconut flakes.

Lentils.org Live Stream

Lentils.org 2017-10-04 | ...

One Pan Thai Turkey Bowls with Spiralized Veggie Noodles

Lentils.org 2017-08-03 | An easy option for a busy weeknight, these Thai Turkey Bowls are not only easy to prepare, but also nutritious and delicious. You probably have all the ingredients on hand already!

Ingredients:
2 tsp (10 mL) sesame oil
2 tsp (10 mL) canola oil
1 1/2 lbs (625 g) ground turkey
1 tsp (5 mL) minced garlic
1 tsp (5 mL) minced ginger
2 Tbsp (30 mL) soy sauce
1/2 cup (125 mL) green lentils
1/2 cup (125 mL) quinoa
1 1/4 cups (325 mL) low-sodium chicken broth, divided
3 medium zucchinis, spiralized
1 large carrot, spiralized
1/2 cup (125 mL) diced green onion
2 Tbsp (30 mL) sesame seeds
THAI SAUCE:
3 Tbsp (45 mL) soy sauce
1 Tbsp (15 mL) maple syrup
1 Tbsp (15 mL) peanut butter
1 Tbsp (15 mL) rice vinegar
1 Tbsp (15 mL) water
1 tsp (5 mL) sesame oil
1/2 tsp (2 mL) minced garlic

Directions:
1. Heat oils in a large, deep, heavy-bottomed skillet over medium heat, and cook ground turkey until no longer pink, about 5-7 minutes. Add garlic, ginger, soy sauce, lentils, quinoa, and 1 cup (250 mL) broth. Stir well, bring to a boil, reduce heat to a simmer, cover and let cook for 10-15 minutes until quinoa and lentils are cooked.
2. Prepare sauce by adding ingredients to a small, microwavable bowl. Microwave for 30-40 seconds, until peanut butter softens. Whisk well until combined and set aside.
3. When lentil mixture is done, move it to one side of the skillet with a spatula. Add remaining ¼ cup (75 mL) of broth to the empty side of the skillet, and add vegetable noodles. Cover, turn to medium-low and steam for a few minutes, until vegetables are tender-crisp and bright in colour.
4. To serve, divide vegetables noodles into each bowl, top with turkey mixture, add Thai sauce, and garnish with green onion and sesame seeds.

For full recipe, tips, and more information visit www.Lentils.org

Spiced Lentil Taco Salad

Lentils.org 2017-08-03 | Ingredients:
LENTILS:
1 Tbsp (15 mL) canola oil
3/4 cup (175 mL) diced onion
1 Tbsp (15 mL) minced garlic
1/4 cup (60 mL) salsa
1 tsp (5 mL) chili powder
1 tsp (5 mL) cumin
1 tsp (5 mL) coriander
1/2 tsp (2 mL) oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 canned chipotle peppers in adobo sauce, minced
2 cups (500 mL) cooked green lentils
1 lime, juiced
to taste, salt and pepper
SALAD:
1 head romaine lettuce, chopped
2 avocados, seed removed and chopped
1 cup (250 mL) shredded cheese
1 cup (250 mL) diced cucumber
8 radishes, thinly sliced
DRESSING:
1/2 cup (125 mL) sour cream
1 lime, juiced
2 Tbsp (30 mL) chopped cilantro
pinch, salt
1 cup (250 mL) salsa
1 cup (250 mL) tortilla chips

Directions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook for about 5 minutes, until softened. Reduce heat to medium-low and stir in garlic, salsa, chili powder, cumin, coriander, oregano, salt, pepper, and chipotle pepper. Stir constantly for 2 minutes, then add 1 ½ cups (375 mL) cold water, scraping up any browned bits from the bottom of the pan.
2. Adjust heat to medium-high and add cooked lentils. Stir and bring to a simmer. Reduce to medium-low and simmer for 5 minutes, until most of the liquid is evaporated.
3. Remove from the heat and let stand for 5 minutes. Stir in lime juice and season to taste with salt and pepper.
4. Divide lettuce onto plates. Top with spiced lentils, chopped avocado, cheese, cucumber, and radishes.
5. In a small bowl, stir together sour cream, lime juice, cilantro, and salt. Drizzle this over the salads and garnish with salsa, and tortilla chips.

For full recipe, tips, and more information visit www.Lentils.org

Coconut Oatmeal Chocolate Chip Cookies Bars

Lentils.org 2017-08-03 | This is a healthy and fun spin on a classic oatmeal chocolate cookie. These snack-worthy cookie bars are chock full of protein, fibre, and other nutrients, but are also indulgent and delicious, making for a nutritious dessert option too!

Ingredients:
1/2 cup (125 mL) split red lentils
1 cup (250 mL) whole wheat flour
3/4 cup (175 mL) rolled oats
1/4 cup (60 mL) shredded coconut
1 1/4 tsp (6 mL) baking soda
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) salt
1/2 cup (125 mL) melted coconut oil, cooled
1/4 cup (60 mL) packed brown sugar
1/4 cup (60 mL) maple syrup
1 tsp (5 mL) vanilla extract
1 large egg
3/4 cup (175 mL) mini chocolate chips

Directions:
1. Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking pan.
2. Rinse lentils under cool running water and transfer to a small saucepan. Cover lentils with water and bring to a boil. Reduce heat, cover and let simmer for 5-7 minutes until lentils are tender.
Remove from heat, drain any excess liquid, and set aside to cool.
3. While lentils are cooking, whisk together flour, oats, coconut, baking soda, cinnamon, and salt in a medium bowl. Set aside.
4. To a large bowl, add coconut oil, brown sugar, maple syrup, egg, and vanilla. Add cooked lentils and whisk by hand until well-blended.
5. Combine wet and dry ingredients, and with a wooden spoon or spatula, gently stir by hand until almost combined. Be sure to not over stir. Add chocolate chips and stir until just incorporated.
6. Transfer mixture to the prepared pan. Bake for 15 minutes, or until top is starting to become golden brown.
7. Allow to cool before slicing and serving.

Full recipe, tips, and more information at www.Lentils.org

Broccoli, Lentil & Shrimp Sheet Pan Dinner

Lentils.org 2017-08-03 | Time is precious, especially on those busy weeknights, and that is why sheet pan dinners are all the rage lately. This healthy, delicious meal comes together in the amount of time you need to cook a pot of rice, and * bonus points* there are not many dishes to wash afterwards.

Ingredients:
6 Tbsp (90 mL) canola oil, divided
1 1/2 lbs (750 g) fresh broccoli
1 1/3 cups (325 mL) cooked green lentils
1 1/2 tsp (7 mL) coriander
1 1/2 tsp (7 mL) cumin
1 tsp (5 mL) chili powder
1 tsp (5 mL) salt, divided
1/2 tsp (2 mL) pepper, divided
3/4 lb (350 g) large raw shrimp, peeled and deveined
1 lemon, zest and juice
2 garlic cloves, minced

Directions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut broccoli into bite-size florets. Peel stems and chop into bite-size pieces. Place broccoli, lentils, 4 Tbsp (60 mL) oil, coriander, cumin, chili powder, ½ tsp (2 mL) salt, and ¼ tsp (1 mL) pepper into a large bowl. Toss well. Pour mixture out in a single layer on the baking sheet and roast for 12 minutes.
3. While the broccoli and lentils roast, place shrimp in a medium bowl along with remaining 2 Tbsp (30 mL) oil, lemon zest and juice, garlic, ½ tsp (2 mL) salt, and ¼ tsp (1 mL) pepper. Toss well. Add shrimp to the sheet pan and toss with the broccoli and lentils. Continue roasting, stirring halfway through, until the shrimp are just opaque, the broccoli is tender and golden around the edges, and the lentils are crispy, about 10 minutes.
4. Remove from oven and squeeze fresh lemon juice over everything before serving. Season to taste with more salt and pepper, if needed.

Full recipe, tips, and more info at www.Lentils.org

Lentils & Utensils Campaign - Highlight Sizzle Reel

Lentils.org 2017-07-19 | Top Chefs from Chicago, Portland, Los Angeles, and Vancouver share their thoughts on the future of lentils in dining and home kitchens as part of the 2017 Lentils & Utensils campaign brought to you by lentils.org

Chef Trevor Bird (Fable) & Chef Pino Posteraro (Cioppinos) Vancouver - Lentils & Utensils Campaign

Lentils.org 2017-06-28 | Chef Trevor Bird of Fable, and Chef Pino Posteraro of Cioppino's, two of Vancouver's best known chefs, join together for a collaborative dinner showcasing the great Canadian lentils! Together, they elevate lentils to the center star of the plate, through robust flavours and unique applications - including lentil risotto, lentil cake, and lentil sausage.

Chef Michael Kessler - Plaza Del Toro Portland - Lentils & Utensils Campaign Dinner

Lentils.org 2017-06-28 | Chef John Gorham and Chef Mike Kessler join together to create a unique Spanish influenced dinner menu showcasing the versatility of lentils across various applications and elevating the lentil to center star of the plate - including dishes like empanada, paella, stuffed quail, and cassoulet.

Chef Josef Centeno - P.Y.T. Los Angeles - Lentils & Utensils Campaign Dinner

Lentils.org 2017-06-28 | Chef Josef Centeno of P.Y.T. Los Angeles creates a custom menu showcasing the versatility of lentils across several unique courses, elevating lentils to the center star of the plate - including fritters, buttery lentils with lobster, and a lentil rice pudding.

Chef Dan Snowden - Bad Hunter Chicago - Lentils & Utensils Campaign Dinner

Lentils.org 2017-06-28 | Chef Dan Snowden of Bad Hunter restaurant in Chicago shares a custom menu showcasing the versatility of lentils in a plant-forward concept that all diners can fall in love with - including a lentil crepe, popped lentils, sprouted lentils, and fritters.

Roasted Lentil & Cauliflower Tacos

Lentils.org 2017-04-03 | Tacos are always a crowd favourite. This meatless version has roasted lentils and cauliflower and is so good, you won’t even miss the meat.

Ingredients:
1 head cauliflower, cut into bite-sized florets
2 cups (500 mL) cooked green lentils
3 Tbsp (45 mL) fresh lime juice, divided
2 Tbsp (30 mL) canola oil
1 Tbsp (15 mL) chili powder
2 tsp (10 mL) cumin
1 tsp (5 mL) coriander
1 tsp (5 mL) salt
1 tsp (5 mL) sugar
1/2 tsp (2 ml) garlic powder
1/4 tsp (1 mL) pepper
1/3 cup (75 mL) sour cream
1 Tbsp (15 mL) chopped cilantro, plus more for garnish
1 tsp (5 mL) hot sauce
10 corn or flour tortillas
OPTIONAL TOPPINGS:
2 avocados, diced
1/2 cup (125 mL) sliced radish
1/2 cup (125 mL) crumbled Feta cheese
salsa

Directions:
1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Place the cauliflower on one baking sheet. Add the lentils to the other baking sheet and pat them dry.
3. In a medium bowl, whisk together 2 Tbsp (30 mL) lime juice, oil, chili powder, cumin, coriander, salt, sugar, garlic powder, and pepper. Pour 3 Tbsp (45 mL) of the lime mixture onto the cauliflower and stir well, making sure the cauliflower is evenly coated. Roast for 30-35 minutes, until golden, stirring halfway through.
4. Add remaining lime mixture to the lentils. Stir well to ensure the lentils are evenly coated. Add the lentils to the oven after the cauliflower has roasted for 15 minutes. Roast for 15 minutes, stirring occasionally, until lightly crispy and golden.
5. Meanwhile, in a small bowl, stir together sour cream, cilantro, 1 Tbsp (15 mL) lime juice, and hot sauce. Set aside.
6. Fill the tortillas with a scoop or two of the lentils, cauliflower, cilantro, avocado, and radish. Drizzle the tacos with the sour cream mixture. Add Feta cheese and salsa. Serve immediately.

For full recipe, please visit www.lentils.org

Lentil Smoothies - 3 Ways!

Lentils.org 2017-04-03 | Smoothies are a great way to start your day - and pack in the nutrition! Why not add cooked lentils to your smoothie, as a natural way to protein and fibre, and skip the expensive supplement powders? Just blend cooked lentils in with your other ingredients for a delicious smoothie!

Smoothies can be served as beverages, top with your favourite fruits, nuts, and seeds for a delicious smoothie bowl, or freeze to make fun summer popsicles!

Summer Berry Smoothie:
frozen mixed berries, plain yogurt, cooked split red lentils, orange juice, mint leaves, maple syrup, orange zest, turmeric

Orange Creamsicle Smoothie:
orange juice, grated carrot, banana, cooked split red lentils, frozen peaches or mango, vanilla Greek yogurt, ice, honey

For complete recipes, please visit www.lentils.org

Lentil Meatball Sliders

Lentils.org 2017-04-03 | Everyone loves meatballs, and this lentil variation is no different. Loaded with fresh herbs and ricotta cheese, these lentil meatballs are light and lovely, especially when smothered in your favourite tomato sauce and served slider-style.

Ingredients:
2 cups (500 mL) cooked green lentils
2 large eggs, lightly beaten
3/4 cup (175 mL) ricotta cheese
2/3 cup (150 mL) breadcrumbs
1/3 cup (75 mL) grated Parmesan cheese
2 Tbsp (30 mL) chopped fresh basil
2 Tbsp (30 mL) chopped fresh parsley
2 garlic cloves, minced
1 tsp (5 mL) lemon zest
1 tsp (5 mL) fennel seeds
1 Tbsp (15 mL) canola oil, plus more for brushing
3 cups (750 mL) your favourite tomato sauce
1 1/2 cups (375 mL) shredded mozzarella cheese
18 slider buns

Directions:
Place the lentils in a food processor and pulse until forming a chunky purée. Transfer to a large mixing bowl and add eggs, ricotta, breadcrumbs, Parmesan, basil, parsley, garlic, lemon zest, fennel, and oil. Mix well. Let sit at room temperature for 15 minutes.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll the mixture into balls approximately 1 1/ 4 -inch (3 cm) in diameter. Arrange
them on the baking sheet, and brush with oil. Bake for 15-20 minutes, until the
tops are golden, gently turning halfway through.
Heat your favourite tomato sauce in a large saucepan over low heat.
Add cooked meatballs to the sauce and gently stir to coat. Heat until warmed
through.
Brush the slider buns with oil and place on a baking sheet. Toast until golden.
Remove from the oven. Place a lentil meatball and some sauce on one half of
the slider bun. Add cheese on top of the meatball and on the plain, toasted bun.
Place under the broiler until the cheese is melted. Place the top cheese bun on
top of the meatball and serve immediately.