Lentils are so versatile that they can play a starring role in a wide variety of dishes. With this recipe, they can be considered a main course, since the recipe contains a delicious combination of ingredients that fills all the requirements for a balanced dish.
Tip: We chose red Russian garlic for this recipe because it has big, juicy cloves. But any fresh garlic will do. Every region has their specialty cultivars.
Preheat oven to 425 F (220 C). Line baking sheet with parchment paper. Set aside.
Scrape carrots and place on lined baking sheet. Trim beans and place beside carrots. Rub carrots and beans with 2 Tbsp (30 mL) camelina oil. Roast in oven for 20 minutes, or until vegetables are tender.
In medium saucepan, place lentils along with water, vegetable broth, thyme, and bay leaf. Bring to a boil and reduce heat. Simmer, uncovered, for 16 to 20 minutes, just until lentils are tender but not mushy. Drain well and remove thyme sprig and bay leaf. Quickly rinse lentils in a little cold water, then drain and set aside.
In skillet, combine remaining 2 Tbsp (30 mL) oil, lemon juice, mustard, garlic, salt, and pepper. Whisk to blend. Heat over medium heat and add sun-dried tomatoes and cooked lentils. Gently stir to coat and warm through. Transfer to heated platter and straddle roasted carrots and beans overtop. Sprinkle with crumbled goat cheese and chopped dill. Drizzle with a little maple syrup, to taste, if you wish.
This recipe is part of the Super Festive Feast collection.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.