The Lentil Revelation Challenge
is back again!
Last year I had a lot of fun making new recipes with
I even had a wonderful opportunity to meet
Chef Michael Smith
Cirillo's Professional Kitchen
He is as tall as he looks and friendly too!
Lentils are always in some dish in my
They are a great source of inexpensive fibre, vegetable protein and are so easy to cook.
My vegetarian daughter incorporates legumes into her diet all week long.
Here is my first entry into the
Lentil Recipe Revelation
Warm Tuscan Style Lentil Salad
This is a salad that is served warm,
perfect for our cold winter months.
It is a nutritional side incorporating
Canadian Lentils, chickpeas, kale
herbs, and colourful crunchy veggies!
This recipe is huge enough to serve a large family, easily transportable for pot luck and makes great leftovers for lunch.
Here's what you'll need:
2 tbsp EVOO
1 yellow onion, chopped
1 tsp rosemary
1/2 jalapeno, minced
1/2 red pepper, diced
540ml can green lentils, drained and rinsed several times
540ml can chick peas, drained and rinsed several times
2 cup chopped Kale or Endive lettuce
4 cup cooked quinoa, room temp
1/4 cup flat leaf parsley, chopped
1/2 carrot, shredded
Dressing: Mix together in a small bowl
1/4 cup EVOO
1/8 cup white balsamic vinegar
1 tsp oregano
1 tsp each salt & black pepper or to taste
1 tsp pureed garlic or 1 clove chopped garlic
In a large preheated skillet on med. high heat, add oil, jalapeno, rosemary, red peppers and onions. Sauté for 5 min until softened, stirring to often.
Add lentils and chick peas cook for 3-5 min.
Add Kale, stir until softened for 2min.
In a large bowl toss quinoa, legumes, carrots, parsley and dressing together, serve hot or warm.
Here is my 2nd Entry for the
Lentil Recipe Revelation Challenge
These Show Stopper Pops are a
1 Bite Appetizer
ok maybe two!
These can be made ahead and popped in the oven when guests arrive.
This recipe incorporates sticky short grain
Italian rice that is used for Risotto,
leftover rice is great too
high in protein,
colourful peas and carrots
and makes a huge amount.
Here's What You'll need:
100g canned green lentils, rinsed, drained
1/2 cup cooked seasoned Italian rice
(this has more starch, so it will stick together better when forming balls)
1/2 cup mixed frozen vegetables (peas, corn, carrots)
1/4 cup tzatziki dip
1/3 lb. ground pork or sausage(chicken can be substituted)
1/2 cup panko bread crumbs + 2 cups for coating
4 tbsp. grated Parmesan cheese, divided
2 tbsp. minced flat leaf parsley
1 tsp each salt & ground black pepper
1" vegetable oil for frying; your choice
227g pkg. Tomato Bruschetta for garnish
In a small bowl blend 2 tbsp. Parmesan with 2 cup panko crumbs. Set aside.
In a large bowl combine lentils, rice, vegetables, sauce, meat, crumbs, parsley and 2 tbsp. Parmesan.
Allow to sit for 15 min to absorb flavours.
Shape filling into 1 1/2" balls using a teaspoon or small ice cream scoop. Drop into crumb mixture and roll to adhere coating. Roll mixture using 2 hands to form balls, pressing crumbs to make firm balls. Continue until all are formed.
In a heavy bottomed pot bring 1" of oil to 250F.
*or sprinkle one crumb into oil, if it immediately sizzles and rises, it is preheated*
Place balls into oil do not pack tightly or it will lower the oil temperature.
Fry until golden and crispy. Drain on paper towel.
Pierce each pop from the top to enable easy pick up.
Serve with Bruschetta in individual serving spoons for each bite or arrange in a vase.