Black Beluga Lentils® Salad with Balsamic Vinegar
Colorful and dramatic with Black Beluga® Lentils, red peppers, and bright green fresh peas. Balsamic vinegar adds a sweet and sour touch.
Category Archives: Featured Recipe
French Style Lentil Salad with Shallot Vinaigrette
French style lentils retain their firm texture and beautiful color well for salads.
Almojábanas: Cheese and Timeless Green Lentils Rolls
Almojábana is a type of bread roll made with cheese and corn, and is found in countries like Colombia. This recipe originates from the medieval era of the Spanish Moors, and made its way to the New World where corn was added. For an update to this centuries-old dish, we added Timeless Green Lentils. The almojábans are Gluten Free!
From our very own Chef Claudia Galofre-Krevat, Claudia’s Mesa!
From our very own Chef Claudia Galofre-Krevat, Claudia’s Mesa!
Messer Wot: Spicy Red or Yellow Lentils
Liz Carlisle (author of the Lentil Underground) shares one of her favorite recipes and she says "... let the onions, water, and berbere enjoy each others' company for a few minutes." (Featured on The Billings Outpost, www.billingsnews.com.)
This recipe features Timeless Petite Crimson Lentils and Ethiopian berbere spice mix. You may also substitute Timeless Harvest Gold® Lentils.
This recipe features Timeless Petite Crimson Lentils and Ethiopian berbere spice mix. You may also substitute Timeless Harvest Gold® Lentils.
French Style Lentils with Red Wine and Herbs
In Voluptuous Cooking, Sophie Dall refers to this dish as Paris Mash because she used to make it in Paris while visiting and artist friend, Annie Morris. With herbs and a scattering of mâche (a sweet and tender green), the stewy lentils become a perfect combination of soup and salad. Timeless French Style Lentils work best here, because they hold their shape when cooked.
Spicy Lentil and Tomato Valentine Soup
This delightful soup is sure to please your sweetheart any day of the year.
Stuffed Acorn Squash with Purple Prairie Barley®, Roasted Carrots, and Dried Cherries
This recipe makes an interesting and savory main dish for a vegetarian Thanksgiving or holiday table. The recipe takes some time to prepare, but is well worth the effort. It is sure to impress your dinner guests!
Adapted from Delicious Living, November 2008, page 36, Penton Media, Inc.
Purple Prairie Barley® Stuffed Squash
This is a very simple and tasty main course dish, with a great autumn table presentation. One medium squash cut in half makes two bowls for the filling. To serve 4, use two squash and double the recipe.
Poached Eggs Over Warm Lentil Salad with Bacon
If you've ever had aspirations to be a gourmet chef, start here! This wonderful salad - Poached Eggs Over Warm Lentils with Bacon - is guaranteed to impress your friends and tantalize your taste buds.
Modified from a recipe found on Dinner with Julie (www.dinnerwithjulie.com).
Pumpkin Stew with Purple Prairie Barley® and Black Kabuli Chickpeas™
Celebrate the harvest of autumn with Timeless Purple Prairie Barley® and Black Kabuli Chickpeas™! A hearty vegetarian stew that makes an impressive centerpiece.
