Chefs Connie DeSousa and John Jackson, CharCut, Calgary

Lentil Scones with Country Ham and Cheese Curds This is a recipe I know I will make over and over.  The clincher for me is the kale…I love the stuff and with the cheese curds and lentils, they are full of all the good things I love to eat!   They’d be great with Paul Rogalski’s Curried Lentil...

Chef Paul Rogalski, Rouge, Calgary

Pressure Cooked Curried Duck and Lentil Soup While Chef Rogalski uses a pressure cooker to prepare this flavour-rich soup, it can be prepared as well in a large, heavy saucepot.  While he suggested buying the Duck Confit, Chef Craig Flinn of Chives Restaurant in Halifax provides a good basic...

Chef Remi Cousyn, Calories, Saskatoon

Lentil Burger From the heart of lentil-land, this burger can take on any comers.   I like them made into ‘slider-size’…mini burgers that I can use as appetizers to top with sour cream or a favourite relish.   2 cups du Puy lentils  3 large onions, finely chopped  3 ½ tbsp olive oil  4 cloves...

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