Chef Jim Gray’s Lentil Chili

Chef Jim Gray says:

I like my chili spicy and this recipe calls for hot Mexican-style chili powder, which also contains cumin and other dried herbs. But because I like flavorful heat, sometimes I’ll even add up to four whole chipotle peppers, lending their smoky taste to my chili (I remove the chipotles before finishing the dish).

Please note, too, that as a devotee of Texas-style chili, I do not use beans. However, since this is truly a vegetarian dish and, shudder, a vegan one, too, you could add any style beans you wanted.

Red Lentil Dosas

Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. This recipe combines red lentils with long grain rice.

Pumpkin Tamalitos with Black Beluga Lentils® from Chef Claudia

Many of the ingredients used in this recipe were original to the New World, while others represent the cultures that followed Columbus after his first voyage, such as lentils – try Timeless Black Beluga Lentils® – and spices.

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Chilled Salad with Timeless Purple Prairie Barley® & Timeless Black Beluga Lentils®

Dramatically colored crisp summer salad: black lentils, purple barley, red pepper, and green onions. Serve as a side salad or main dish.

Tabbouleh Made with Quinoa and French Style Lentils from Chef Claudia

A special recipe from our own Chef Claudia Galofre-Krevat and Claudia’s Mesa. You’ll love Claudia’s special touch with all of Timeless Natural Foods organic lentils, heirloom grains, split peas, and chickpeas!

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.