Warm Balsamic Lentil Salad

The friend who shared this recipe writes that he uses it under his grilled salmon fillets. It’s great with the balsamic-style cider vinegar from Nova Scotia, maple vinegar from Quebec, an off-dry wine vinegar from Niagara or the fabulous, authentically-made, balsamic from Venturi-Schultz Vancouver...

Lentil Risotto

1 Tbsp (15 mL) canola oil 1 yellow onion, finely diced 1 medium carrot, finely diced 2 celery sticks, finely chopped 2 cloves garlic, chopped 1 cup (250 mL) red lentils 1 cup (250 mL) black or green lentils 1 oz (25 g) rosemary, thyme and oregano finely chopped 3-4 cups (750 mL-1 L) chicken stock...

Asiago, Artichoke and Lentil Salad

19 oz can lentils, rinsed and drained 2 green onions, sliced 1 red pepper, chopped 1 stalk celery, diced 1 jar marinated artichoke hearts, drained ½ cup (125 mL) shredded asiago cheese ¼ cup (60 mL) sunflower or olive oil ¼ cup (60 mL) red wine or cider vinegar 1 tsp (5 mL) Dijon mustard ½ tsp (2...

Orzo, Lentil & Feta Salad

1¼ cups (310 mL) orzo pasta 6 Tbsp (90 mL) olive oil, divided ¾ cup (175 mL) dry red lentils, rinsed and drained 1/3 cup (75 mL) red wine vinegar 3 cloves garlic, minced ½ cup (125 mL) olives, pitted and chopped 1½ cups (375 mL) feta cheese, crumbled 1 small red onion, diced ½ cup (125 mL) fresh...

Lentils & Barley Salad with Roasted Tomatoes, Spinach & Goat Cheese

Salad: 1/2 cup (125 mL) dry green lentils 1/2 cup (125 mL) pot or pearl barley 1 garlic clove, peeled 4-6 roasted or sun-dried tomato halves, sliced or left whole 1 packed cup (250 mL) fresh spinach or Italian parsley, chopped 1/2 cup (125 mL) crumbled soft goat cheese 1/4-1/2 cup (60-125 mL)...

Lentil & Chickpea Salad with Creamy Lemon Yogurt Dressing

1 cup (250 mL) chickpeas, cooked 1½ cups (325 mL) green lentils, cooked ¼ cup (60 mL) dried cherries ¼ cup (60 mL) cilantro, chopped For the Dressing 1 lemon, zest and juice ¼ cup (60 mL) yogurt ¼ cup (60 mL) olive oil 1 Tbsp (15 mL) dijon mustard salt and pepper to taste In a jar or container...

Lentil & Rice Pilaf

2 Tbsp (30 mL) butter 1 cup (250 mL) brown rice, uncooked 1 large onion, chopped 1 red pepper, chopped 3 green onion, chopped 4 cups (1 L) water 1 Tbsp (15 mL) chicken stock 1 cup (250 mL) dry green lentils 1 can mushrooms with liquid, chopped ½ tsp (2 mL) thyme salt and pepper to taste Sauté...

Greek Lentil Salad

This great salad can be eaten right away or covered and left in fridge to marinate for 2 hours before serving. It can also be made a day in advance. • 19 fl.oz can (1- 540 mL can) lentils, rinsed and drained • ½ cup (125 mL) kalamata olives • ½ cup (125 mL) onion, chopped • 1 ½ cups (375 mL) grape...

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