Food Day Canada Loves Cooking Canadian with these Savoury Canadian Lentil Recipes

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, minced 2 tsp (10 ml) cumin 1 tsp (5 ml) cinnamon 1 tsp (5 ml) cloves 2 cups (500 ml) water 1/2 cup (250 ml) green lentils 1/2 cup (250 ml) spinach, chopped Start by making the dough. Combine flour and salt and set aside. In another bowl combine the water and yeast. Let stand 5 minutes. Add the oil and half the flour mixture to the water. Mix for 2 minutes, until smooth. Add the rest of the flour; knead for 5 to 7 minutes, until smooth. Put in a greased bowl and let rise for 1 hour. Meanwhile roast sweet potatoes in oven preheated to 400°F (200°C) until soft; about 30 minutes. Let cool, peel and mash. Sauté garlic, spices in canola oil one minute. Add salt, pepper, lentils and water. Bring to boil, simmer for 20 minutes. Stirring. Add chopped spinach, cook for 10 minutes. The lentils should be soft but not mushy. Drain and season with salt and pepper to taste. Cut dough into 8 pieces. Roll each into a ball. Cover and let rest 20 minutes. Roll each ball into 8 inch (10 cm) circles. Layer with sweet potatoes, lentils and onions. Fold top half over and seal edges well. Cut slits in top, put on parchment lined cookie sheet. Brush top with olive oil or egg white wash. Bake in oven preheated to 400°F (200°C) for 15 – 20 minutes. Recipe courtesy of Taste of Nova Scotia which recommends finding many of the ingredients, in season, at Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova...

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 well. Cut individual phyllo pastry sheets into 15 x 20 cm (6” x 8”) pieces. Lightly brush with canola oil. Spread 1 tsp filling along one end of pastry sheet and roll over once. Turn in edges of pastry and roll up to make a cigar shape. Repeat this procedure until all of the filling has been used. Place filled pastry rolls on a nonstick baking sheet. Bake rolls 15-20 minutes, or until golden brown. Makes 12-16 servings. Recipe courtesy of Canadian Lentils....

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...

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...

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...

Lentil- Stuffed Mushrooms

12-16 medium mushrooms ¼ cup (60 mL) butter or margarine ¼ cup (60 mL) onions, finely chopped ¼ tsp (1 mL) salt 1/8 tsp (0.5 mL) black pepper, freshly ground ½ cup (125 mL) green lentils, cooked ½ cup (125 mL) parmesan cheese, grated (or cheddar cheese) ½ cup (125 mL) dry plain bread crumbs Preheat oven to 190° C (350° F). Remove stems from mushrooms. Chop stems and set aside. Arrange caps in an...

Home » Savoury

Lentil & Sweet Potato Calzones

Lentil Roll-Ups

Barley and Lentil Soup

Lentil Scones with Country Ham and Cheese Curds

Baked Lentil Biscuits

Lentil- Stuffed Mushrooms

Hummus- 5 Minute Lentil Hummus

1-19 oz can (540 mL) lentils, rinsed and drained ½ cup (125 mL) fat-free ranch dressing ½ tsp (2 mL) curry powder 2 garlic cloves Place all ingredients into food processor or blender. Blend to desired consistency. Makes 12-16 servings. Recipe Courtesy of Canadian...

Fresh Vegetables Stuffed with Cheesy Lentil Spread

4 oz. (100 g) Low fat cream cheese, room temperature ½ cup (125 mL) Low-fat cottage cheese 1 tsp. (5 mL) Horseradish sauce 1 tsp. (5 mL) Dijon mustard ¼ tsp. (1 mL) Greek seasoning ¼ tsp. (1 mL) Ground, black pepper 1 cup (250 mL) Cooked green lentils ¼ cup (60 mL) Finely chopped smoked beef or...

Cheddar Oat Lentil Biscuits

1/2 cup (125 mL) dry red lentils 2 cups (500 mL) rolled oats, either old fashioned or quick-cooking (not instant) 1 tsp (5 mL) baking powder 1/8 – 1/4 tsp (1 – 2.5 mL) cayenne pepper (1/4 tsp will be very spicy) 1/8 tsp (1 mL) salt 1 1/2 cups (375 mL) grated aged white cheddar...

Beef and Lentil Samosas

These samosas could also be baked: set on a rimmed, parchment-lined sheet, brush with oil and bake at 425˚F for 20-30 minutes until golden. 1 pkg. samosa or spring roll wrappers, thawed if frozen Filling: 1 small onion, finely chopped 1/2 lb. (250 g) lean ground beef 1 cup (250 mL) cooked green or...