This Black Beluga Lentils® stuffed squash recipe is a delicious and easy addition to a fall or winter meal. Great to warm up as leftovers, too. (Adapted from a recipe published in www.deliciousyum.com)
Celebrate National Split Pea Soup Week - the second week in November - with this creamy, chunky soup that is especially tasty in the fall when the acorn squash is first ripe. (Recipe adapted from PEA & LENTIL COOKBOOK: From Everyday to Gourmet, available on our catalog page.)
Squash stuffed with Black Beluga Lentils® and kale is a great choice for a fall and wintertime recipe. This stuffed squash recipe is a delicious and easy addition to a fall or winter meal. Great to warm up as leftovers, too. Adapted from a recipe published in www.deliciousyum.com
An award winning Petite Crimson Lentil and apple salad recipe created by the Belgrade (Montana) High School ProStart Culinary Team.
Farro and kale - the best of both worlds in one beautiful winter soup. This recipe was adapted from a featured recipe in the January 2014 issue of "relish" and created by Lynda Balslev, a food writer from Kentfield, California.
Plan ahead when making this gourmet chilled salad. It is best when chilled over night. But it is worth the wait. This crowd pleaser is served on a bed of greens and garnished with thin lemon slices and toasted walnut halves. This recipe and many others can be found in THE PEA AND LENTIL COOKBOOK--FROM EVERYDAY TO GOURMET available on this web site.
Lentils lend a a rich, nutty flavor and softness to this ever-popular snack. This recipe and many others can be found in THE PEA AND LENTIL COOKBOOK--FROM EVERYDAY TO GOURMET. Available on this website.
Colorful and tangy salad with a terrific matching of hearty grains and citrus. This recipe was adapted from Bon Appetit magazine.
Simple quick side dish that can be made ahead of time. This recipe is adapted from one that appears in the always inspiring Bon Appétit Magazine (Nov 2013).
Smooth, simple, delicious. One serving provides 56% Fiber, and 32% Protein of daily requirements! This recipe is adapted from Fall 2013 issue of Take Your Pulse Magazine, published by USA Dry Pea and Lentil Council.