1 small onion, finely diced
2 cloves garlic, minced
1/2 cup honey
1/3 cup soy sauce
2 tablespoons toasted sesame oil
1 tablespoon rice wine vinegar
2 tablespoons vegetable oil
¼ cup water
1/4 teaspoon crushed red pepper flakes
1 teaspoon fresh grated ginger

1 can chickpeas or 1 ½ cups cooked dried chickpeas, drained and rinsed

Cooked rice, for serving

Place the finely diced onion, minced garlic, honey, soy sauce, sesame oil, vinegar, vegetable oil, water, red pepper flakes and ginger in a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 5-10 minutes until slightly thick.

Add the chickpeas and bring back to a boil. Reduce heat again to medium low and simmer for 10 minutes until chickpeas are coated and sauce is thick.

Serve honey sesame chickpeas over cooked rice and serve immediately.

Garnish with sesame seeds and sliced scallions (optional).

Recipe developed by Delish Knowledge

2 cups water

1 cup red lentils

2/3 cup honey

2 ½ tsp. vanilla extract

2 Tbsp. Canola Oil

2 cups old-fashion Oatmeal

¾ cup Sunflower seeds

¼ cup ground Golden flaxseeds

½ cup slivered almonds

½ cup unsweetened coconut meat

4 Tbsp. 100% natural peanut or almond butter

½ tsp. salt

1 cup dried cranberries

Method:

1) Simmer lentils in boiling water for 5 minutes or until just tender but still ‘al dente’

2) Drain lentils, spread on try and allow to cool

3) Preheat oven to 300

4) Combine 1/3 cup honey, ½ tsp. vanilla and canola oil in the saucepan you used to cook the lentils, toss lentils in honey mixture

5) Spread the coated lentils on a baking sheet, bake for 15 minutes, stir and continue baking for 5 minute cycles stirring after each cycle until lentils are honey colored and crunchy

6) Combine oatmeal, sunflower seeds, flaxseeds, almonds, and coconut meat in a medium-sized bowl. Combine peanut butter, salt, 1/3 cup honey and ½ tsp. vanilla in another bowl, mix until blended.  Combine two mixtures until evenly blended

7) Oatmeal mixture into a 9×9 inch baking pan and bake 40 minutes.  Stir and continue to bake in 10 minutes cycles, stirring after each cycle, until browned to your preference

8) Mix in dried cranberries

Recipe courtesy of Chef Robin Leventhal

1 cup dry USA lentils, rinsed
2 cups water
1⁄2 pound lean ground beef
1 8-ounce can tomato sauce
1 teaspoon chili powder
1 teaspoon Tabasco sauce
1⁄2 cup picante sauce or salsa
1 cup water
Salt and freshly ground black pepper, to taste
2 to 3 green onions, chopped
1⁄2 cup chopped ripe olives
2 to 3 fresh green chili peppers, seeded and chopped, or 14-ounce can
1⁄2 packed cup shredded Cheddar cheese
1⁄2 packed cup shredded Monterey Jack or Mozzarella cheese
Nacho chips
Sour cream, guacamole, chopped olives, and chopped tomatoes

Method

In a medium saucepan, bring lentils and 2 cups water to a boil. Reduce heat, cover, and simmer 30 minutes, or until lentils are tender. Drain.

Preheat oven to 350°F.

In large frying pan, brown ground beef. Drain off excess fat. Add tomato sauce, chili powder, Tabasco, picante sauce, and one cup water. Stir over medium heat until the sauce is slightly thickened. Stir in the drained lentils. Season with salt and pepper to taste.

Place in a 9-inch pie pan or 8-inch square baking dish. Top with green onions, olives, green chilies, and shredded cheeses. Heat in the oven for 10 to 12 minutes.

Garnish and serve with chips for dipping.

Ingredients

Filling:

1/2 cup cherry tomatoes, halved

½ cup cooked brown or green lentils

¼ cup diced red onion

¼ cup sliced olives

1 ounce crumbled feta, plus extra for serving (1 oz extra used in nutrient analysis)

2 tablespoons minced fresh parsley, plus extra for serving

Frittata:

1/2 tablespoons olive oil

8 large eggs

½ cup whole milk

½ teaspoons salt

½ teaspoon black pepper

Directions

1. In a large bowl, toss together cherry tomatoes, cooked lentils, red onion, olives, feta, and parsley.

2. Preheat oven to 400˚ and heat an 8”oven-proof or cast iron skillet over medium-low heat. Add and heat olive oil. Whisk together eggs, milk, salt, and pepper and pour into heated skillet. Cook for 5-6 minutes until bottom is set.

3. Sprinkle tomato mixture over/into the frittata. Transfer to the oven and bake for another 15-18 minutes until puffed up, doesn’t jiggle, and is slightly browning. Remove and let cool slightly before serving.

Nutrition Facts: Calories 261 | Total Fat 16 g | Saturated Fat 6 g | Cholesterol 388 mg | Sodium 673 mg | Carbohydrates 10 g | Dietary Fiber 3 g | Protein 18 g

PROCEDURE:

1. Sort and wash peas.
2. Bring garlic cloves and 3 cups 1tsp water and ½ tsp salt to a boil in medium saucepan. Add peas; return to a boil. Cover, reduce heat, and simmer 30 minutes.
3. In a food processor add cooked peas, oil; fresh minced garlic, lemon zest, lemon juice, cayenne and toasted cumin.
4. Pulse until smooth, stopping to scrape down sides as needed.
5. Serve immediately at room temperature or chill for later use.

Serving Tips:
Serve as a dip and garnish with cucumbers, carrots, red bell peppers, cauliflower, and toasted pita chips.

Makes a great mayonnaise replacement as a spread on sandwiches

Use as a base for a lettuce wrap with avocado, fresh scallion, crushed peanuts, sprig of cilantro and squeeze of fresh lime

Nutrition Facts: Calories 145| Total Fat 7 g | Saturated Fat 1 g | Cholesterol 0 mg | Sodium 4 mg | Carbohydrates 15 g | Dietary Fiber 6 g | Protein 6 g 

PROCEDURE:
1. In a medium sauce pan on medium heat, sauté half the shallots in oil with 2 teaspoons kosher salt until just starting to turn translucent, about 3 minutes. Add garlic and sauté 3 minutes more
2. Add water and split peas and bring to a boil. Cook for 30 minutes until very tender but not mush.
3. Remove half the mixture and cool while then remaining split peas cook until falling apart and no liquid remains.
4. Mix the cooled and overcooked mixture together and add remaining minced shallots, tarragon, lemon zest and juice. Season with Salt and pepper and chill the mixture while you prepare the sweet potatoes. This part can be made up to 3 days ahead of time.

SWEET POTATO CHIPS: Preheat oven to 375 degrees
1. Slice very thin, about 1/16th of an inch
2. Spread sliced sweet potato in a single layer on an oiled sheet pan and brush with oil
3. Season sweet potato slices with kosher salt and ground cumin.
4. Bake for about 15 minutes until edges are crispy and golden brown. Keep your eye on these, they like to turn from golden brown to overcooked quickly.

SERVING SUGGESTIONS: Top each slice with a bit size dollop of the pea mixture, garnish with a dash of sour cream or goat cheese and fresh chives and lemon zest or fresh ground black pepper

Prep Time: 20 minutes including assembly of the bruschetta
Cook Time: 35 minutes

Nutrition Facts per Each Bruschetta (based on 35 servings): Calories 49 | Total Fat 0.5 g | Saturated Fat 0 g | Cholesterol 0 mg | Sodium 24 mg | Carbohydrates 8 g | Dietary Fiber 3 g | Protein 3 g 

Directions:
1. Rinse the split peas and place in a small pot. Add water and bring to a boil. Reduce the heat. Cover and simmer for 35 minutes. Drain excess water if necessary. Transfer the split pea mixture to a food processor or blender. Add the lime juice and puree until creamy. Transfer the pea mixture to a bowl and let cool.

2. Scoop out the avocado flesh and place in a large bowl. Smash the avocados with a fork and stir in the split peas mixture, garlic, jalapeno, onion, and cilantro. Season with salt and black pepper, to taste. Serve with tortilla chips.

Nutrition Facts (based on 6 – ¼ cup servings): Calories 319 | Total Fat 15 g | Saturated Fat 2 g | Cholesterol 0 mg | Sodium 289 mg | Carbohydrates 39 g | Dietary Fiber 15 g | Protein 11 g 

Recipe developed by Two Peas & Their Pod

Directions:
1. In a medium sauce pot on medium add grapeseed oil and sauté onions until translucent.
2. Add minced garlic, fresh thyme, coriander and half the salt. Sautee until garlic is fragrant, about 3 minutes
3. Add water and remaining salt along with chick pea flour.
4. Bring to a boil and continually stir mixture until thick to the consistency of cream of wheat.
5. Spread on a well-oiled glass casserole dish or small parchment lined and oiled sheet pan.
6. Cover with another sheet of oiled parchment and wrap with plastic wrap. Cool at least 4 hours
7. Cut into manageable sizes and drop into 375 degree oil , cook until golden brown.
8. These will also pan fry beautifully and can be cut into other shapes and used as a base to a fish entrée, or any other protein for a more sophisticated take on the fry.
9. Best to make day ahead and fry fresh and serve immediately with a spiced up mayo.
Prep time: 10 minutes
Cool time: Over night
Cook time: 10 minutes

Nutrition Facts (based on 8 servings): Calories 294 | Total Fat 24 g | Saturated Fat 3 g | Cholesterol 0 mg | Sodium 299 mg | Carbohydrates 16 g | Dietary Fiber 3 g | Protein 5 g 

Recipe developed by Chef Brenda

1 tablespoon olive oil
1 jalapeno, minced
2 cloves garlic, minced
1 small onion, chopped (about 1/4 cup)
1 carrot, peeled and cut into a small dice
1 cup cooked USA lentils
1 egg, beaten
2 tablespoon cilantro, chopped
1/4 cup breadcrumbs
1 tablespoon and 1 teaspoon cumin, divided
2 limes, juiced
4 tablespoon reduced fat sour cream
Salt

 Directions

Patties:

Heat the oil in a large skillet or frying pan. Sauté the jalapeno, garlic, onion, and carrot until they are soft, about 3 minutes. Add the cooked vegetable mixture to a large bowl and mix in the lentils, egg, cilantro, breadcrumbs, and 1 tablespoon cumin. The mixture should be pretty wet and a little sticky.

From tablespoon sized portions of the lentil mixture into rounds, then use your hand to press them into a patty shape that’s about the size of a half-dollar coin around and a half inch high (you should get about 9 patties). Place your frying pan back over medium-high heat and add the patties. Cook for about 2 minutes or until the bottom has browned and formed a thin crust. Flip and cook for another 2 minutes.

Dressing:

Whisk together the lime juice, sour cream, 1 teaspoon cumin, and salt to taste.

 (Recipe courtesy of Healthy. Delicious)

21⁄2 cups dry USA lentils, rinsed
5 cups water
1⁄2 cup molasses
2 tablespoons brown sugar
1 tablespoon vinegar
1⁄2 cup tomato catsup
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 15-ounce can tomato sauce
2 tablespoons minced onion
1⁄4 teaspoon liquid smoke

Directions

Preheat oven to 350°F.

Combine lentils and water in a medium saucepan. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes or until lentils are tender but still whole. Add remaining ingredients to cooked, undrained lentils.

Turn mixture into a casserole and bake for 45 minutes.

Keywords: bbq, side dishes, recipes with lentils