It’s always a good idea to work the nutritional heroes known as lentils into a diet more often. And this pâté-like spread spiked with Mediterranean flair (not to mention an umami wallop) is a taste bud-rousing way to do so. The mild licorice-like flavour of fennel adds another surprising flavour element to the hand-held meal. You can also add a handful of arugula to the sandwich topping.
If using dry-packed sun-dried tomatoes, you’ll need to soak them in warm water for about 15 minutes before blending.
Place lentils in medium-sized saucepan along with 3 cups (750 mL) water. Bring to a boil, reduce heat, and simmer for 20 minutes, or until very tender. Drain and let cool.
Place lentils, sun-dried tomatoes, walnuts, olives, shallot, garlic, lemon juice, thyme, and paprika in food processor container and blend until slightly chunky texture forms.
To assemble each sandwich, spread some lentil mixture on a bread slice and top with roasted red pepper, sliced fennel, and another slice of bread.
This recipe is part of the What Lies Between collection.
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.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.