Lentils capture flavours beautifully in recipes. The combination of fresh herbs and the zip of lemon make it a delicious side dish to grilled meats.
Preheat oven to 275 F (135 C).
Cut tomatoes into quarters and place skin-side down on parchment paper-lined baking sheet. Drizzle with 1 Tbsp (15 mL) oil and lightly season with salt. Place in preheated oven for 1 to 1 1/2 hours, or until as dried as you like.
While tomatoes are roasting, place lentils in medium saucepan, cover with 4 cups (1 L) water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender to the bite, about 25 minutes. Drain in fine-mesh sieve and transfer to large bowl.
In saucepan, heat 1 Tbsp (15 mL) oil. Add onion and sauteu0301 until soft and almost clear. Splash with rice vinegar. Add garlic, yellow pepper, and zucchini. Continue to sauteu0301 until softened, about 5 to 7 minutes. Remove from heat and set aside.
To make dressing, in small bowl, combine ingredients. Briskly stir to blend. Toss with vegetables and then spoon over lentils. Scatter with goat cheese or ricotta and pine nuts. Serve warm or at room temperature. Delicious served as a side dish with grilled chicken.
This recipe is part of the Inglorious Produce collection.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.