Beet, Bocconcini and Tomato Lentil Salad with Mustard Vinaigrette

Making use of sweet, ripe tomatoes and fresh herbs, the secret ingredient in this beet and lentil salad is a good Dijon-style mustard. It’s great to take along on summer picnics and potlucks. Preparation Time: 20 minutes Cooking Time:30 minutes SALAD: 2 cups (500 mL) cooked green beluga...

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...