Lentil & Sweet Potato Calzones
Accompany these delicious calzones with homemade Chimichurri Sauce or salsa verde made from local grown herbs. 1 cup (250 ml) warm water 2 tsp (10 ml) active dry yeast 3 cups (750 ml) organic flour 1 1/2 tsp (8 ml) salt 3 tbsp (45 ml) cold pressed canola or sunflower oil 3 sweet potatoes, scrubbed clean, roasted at 400°F (200°C)* 2 yellow onions, peeled, sliced, caramelized until brown 2 tbsp (30 ml) local canola oil 8 cloves garlic,...
Lentil Roll-Ups
1 cup (250 mL) green lentils, cooked 2 Tbsp (30 mL) parmesan cheese, grated 1 Tbsp (30 mL) onion, finely chopped ¼ tsp (1 mL) oregano, dry crumbled ¼ tsp (1 mL) thyme, dry crumbled 1/8 tsp (0.5 mL) black pepper, ground 1 garlic clove, minced 1 lb (500 g) pkg. phyllo pastry 2 Tbsp (30 mL) canola oil Preheat oven to 160° C (325° F). In a food processor or blender, purée lentils*. Add cheese, onion, oregano, thyme, pepper and garlic. Mix...
Barley and Lentil Soup
This soup combines the two Prairie culinary powerhouses…barley and lentils. 2 onions, chopped 1 garlic clove, minced 1 tbsp (15 mL) olive oil ½ tsp.(2 mL) ginger ½ tsp(2 mL) paprika ½ tsp (2 mL) turmeric 4 ½ cups (1.125 L) beef stock 1 can (796 ml|28 ounce) tomatoes, chopped or diced ¾ cup (175 mL) cup pearled barley 1 can (540 ml|19 ounce) lentils, drained 1 can (540 ml|19 ounce) chickpeas, drained ¼ cup (60 mL) chopped...
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 purpose flour ½ tsp kosher salt 1 Tbsp baking powder ½ cup butter (frozen and grated) ½ cup country ham diced ½ cup cheese curds (packed) ¼ cup...
Baked Lentil Biscuits
1 ¾ (425 mL) cups all-purpose flour 1 Tbsp (15 mL) baking powder 1 Tbsp (15 mL) white sugar Dash salt ¼ cup (60 mL) soft margarine, unsalted 2/3 cup (150 mL) lentil purée 2/3 cup (150 mL) 1% milk Preheat oven to 425˚F (220˚C). In a bowl, combine flour, baking powder, sugar and salt. Cut margarine into mixture and add lentil purée (still cutting) until it resembles coarse oatmeal. Add milk and fold into flour mixture until ingredients...
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