In this recipe, West meets East. Black lentils, aptly nicknamed “beluga caviar,” given their look, are grown in the west in cool, dry climates. We’ve paired them with a hint of Middle Eastern flavours and served them on a bed of thick lemony yogurt. Warm black lentils meet cool, creamy yogurt. This is a visual sensation that’s delicious served as an appetizer or as a side dish to seafood or chicken.
Beluga lentils can be substituted with green or brown lentils if you wish. For added eye appeal, sprinkle with diced red pepper or tomato before serving.
In fine-meshed sieve, rinse lentils, removing any tiny stones and possible debris. In heavy saucepan, heat 1 Tbsp (15 mL) oil over medium-high heat until shimmering. Add 2 strips lemon peel and garlic, and sauteu0301 for 1 minute, until aromatic. Stir in lentils, cumin, thyme, and oregano and sauteu0301 for another minute to evenly coat lentils with oil. Stir in broth and bring to a boil. Reduce heat to medium and simmer, uncovered, for 20 to 25 minutes, or until lentils are tender but still firm. Drain and set aside. Remove herb stems from cooked lentils and discard.
While lentils are cooking, place yogurt in small bowl. Very finely mince remaining strip of lemon peel and add to yogurt along with kosher salt. Stir to blend, and then refrigerate.
When ready to serve, smooth yogurt onto shallow platter. Scatter warm lentils overtop. Drizzle with remaining 1 Tbsp (15 mL) olive oil. Sprinkle with fresh mint leaves and scatter with red pepper flakes, a couple pinches of flaked sea salt, and fresh pepper, if using.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.