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.
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.
Celebrate the harvest of autumn with Timeless Purple Prairie Barley® and Black Kabuli Chickpeas™! A hearty vegetarian stew that makes an impressive centerpiece.
Fresh and flavorful salad that is quick and easy to assemble. Never eat another boring salad again.
Max's Maximum Nutrition Lentil Pasta Sauce is vegetarian, loaded with nutrition, and can be frozen for later use. One serving provides 50% of daily recommended protein, 60 % daily folates, over 40% daily fiber, 25% daily iron!
A tasty lentil salad perfectly suited for Timeless French Style Lentils because they keep their shape when refrigerated. Plan ahead, since this salad is best when marinated overnight.
This recipe is a healthy and tasty variation of a classic beef lasagna with lentils instead of ground beef. It is serious comfort food!
This healthy salad made with Timeless Semi-Pearled Farro is one of our favorites to sample at food store tastings. The crowds love it, it stores well, and can be eaten as leftovers for days. For variety, substitute either Timeless Purple Prairie® Barley or Semi-Pearled Kamut®. Give it a try. You'll be glad you did!
We found this Hearty Black Bean and Lentil Soup recipe at the website of the Cookin' Canuck (www.cookincanuck.com). We recommend using Timeless Pardina Lentils because they remain firm when cooked. You could substitute Timeless French Green or Green Lentils in this recipe.
This hearty lentil soup gets its robust flavor from the tiny, green French lentils., which are are high in soluble fiber and less starchy than common brown or green lentils. Refrigerate the soup for up to 2 days. Let return to room temperature and reheat gently, adding more water to adjust the consistency if necessary.