Canadian Lentil Meatballs with Cucumber Yogurt Sauce

This is a wonderful home-style Persian dish, the kind that Hamid grew up enjoying.  The Cucumber Sauce is more of a method than an actual recipe.  Like all great chefs, he tastes as he goes. He’ll combine a cup or so of rich yogurt and grate in a clove of garlic (or more if you like garlic)....

Locals Island Bison Tournedos with Braised Lentil Ragout

This dish is a serious course in the elements of classic French cooking.  The Braised French Lentil Ragout is outstanding.   And yes, bison are being farmed (ranched?) on Vancouver Island, near Black Creek in the lush Comox River Valley.  For six servings 6 X 4 oz  Island Bison Tenderloin 3 Tbsp...

Warm Lemon Lentils with Cumin, Coriander, Spinach and Fairwinds Farm Yogurt served with Spiced Lentil Crackers

Using Red Fife flour, the heritage grain popularized by the Fife family in the mid-1800s  and one of foundations of Prairie agriculture, these  crackers that would go well with cheeses or a hummus made, we hope, with lentils.  2 yellow onions, julienned 2 tbsp minced garlic 2 tbsp minced ginger ½...

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 Soup.  ½ cup whole green lentils dry 3 cups all...

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 recipe. Makes 8 – 10 servings.  4 Tbsp canola oil...

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 (500 mL) du Puy lentils  3 large onions, finely chopped  3 ½ Tbsp (50 mL) olive oil  4 cloves...

Laird Lentil Falafels

The Laird lentil is to the culinary world what Marquis wheat was and Yukon Gold potatoes are – a true, unmitigated star!  Released as a registered cultivar way back in 1978,  it is still the standard for large-seeded green lentils all around the plant-breeding world.  I’m glad Tom chose Laird to...

Smoked Green Lentils

With Wild Sorrel, Lovage, Sprouted Red Lentils, Dark Harbor Dulse and Pickled Rhubarb  Jesse harvests New Brunswick with wild abandon and an infectious smile.   He’ll forage for the sheep’s sorrel and grow the lovage himself in his greenhouse.   The dulse is harvested from slippery intertidal...

Coconut-Cardamom Rosewater Red Lentil Ice Cream

Bacalao, St. John’s Dessert Chef Andrea Maunder writes: “This is a riff on Asian red bean ice cream, with East Indian inspired flavourings, using Canadian lentils and Newfoundland honey! It’s vegan and dairy, egg, and gluten-free. Packed with flavour, protein, good fats and lots of other good...

Tagliolini with Black Beluga Lentils and Butter Poached Lobster

Pasta y Fagioli is a classic of Italian cuisine. Derived from la Cucina Povera (cuisine of poverty) Italians have long combined pasta and legumes for a nutritional punch above its weight. This elegant variation is la Cucina Povera elevated to the “n”th degree.  Tagliolini is tagliatelle that is ½...