Lentils Trio Recipes Recipes

 

Salads
Nutty Lentil Salad

Nutty Lentil Salad

Ingredients:
1-1/2 cups dried Nature's Earthly Choice Organic Lentil Trio, rinsed
2 red apples, skins on and chopped
1 stalk celery, chopped
¾ cup pecans, chopped
2 tbsp. parsley, finely chopped

Dressing:
1/3 cup vegetable oil
2 tbsp. Dijon mustard
2 tbsp. cider vinegar
½ tsp. salt

Directions:

  • In a large saucepan, place lentils in 6 cups water. Bring to boil, reduce heat, cover and simmer for 20-25 minutes until barely tender. Do not overcook. Drain and rinse in cold water.
  • In tightly lidded jar, combine dressing ingredients. Shake well.
  • In salad bowl, add dressing to Nature's Earthly Choice Organic Lentil Trio. Toss well. Add other salad ingredients and mix. Chill in fridge for at least one hour before serving.

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Tuscany Lentil Salad

Tuscany Lentil Salad

This dish conjures up the great flavors of Italy

Ingredients:
1 cup dried Nature's Earthly Choice Organic Lentil Trio
3 cups water
1 bay leaf
½ cup white onion, finely chopped
¼ cup green pepper, chopped
½ cup red pepper, chopped
½ cup carrots, coarsely chopped

Dressing:
2 tbsp. olive oil
3 tbsp. balsamic vinegar
1 tsp. sugar
½ tsp. dry mustard
1 tsp. dried basil (or 1 tbs. fresh)
1 clove garlic, minced

Directions:

  • Rinse Nature's Earthly Choice Organic Lentil Trio, place in saucepan with water and bay leaf. Cover and simmer for about 20-25 minute until lentils are just tender (do not overcook or they will become mushy)
  • Drain and rinse Nature's Earthly Choice Organic Lentil Trio. Discard bay leaf. Cool.
  • In a large bowl, combine Nature's Earthly Choice Lentils with vegetables.
  • In a tightly lidded jar, combine dressing ingredients. Shake Well.
  • Combine dressing with other ingredients and mix gently.
  • Chill several hours (it is inclined to get soggy if left overnight) serve on a bed of lettuce or spooned over a tossed salad.

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Mexican Lentil Casserole

Mexican Lentil Casserole

Ingredients:
2 tbsp. vegetable oil
1 medium onion, chopped
3 stalks celery, chopped
4 cups water
1 cup dried Nature's Earthly Choice Organic Lentil Trio
1-1/2 cups cooked brown rice
1 can of tomato paste
1 pkg. taco seasoning mix
1 tsp. chili powder
½ cup crushed taco chips
½ cup cheddar or Monterey Jack cheese, grated
1 medium green bell pepper, chopped

Directions:

  • In large saucepan, sauté onions, green peppers and celery in oil over medium heat for 5 minutes. Add water and bring to boil. Stir in Nature's Earthly Choice Organic Lentil Trio.
  • Cover, reduce heat and simmer for 40 minutes. Do not drain.
  • In medium sized, lightly oiled casserole dish, combine Nature's Earthly Choice Organic Lentil Trio with other ingredients except taco chips and cheese. Bake, uncovered, for 20 minutes at 350ºF.
  • Sprinkle taco chips and cheese and top. Bake another 5 minutes or until cheese melts.

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Lentil Eggplant Meatballs
Lentil Eggplant Meatballs

Lentil Eggplant Meatballs

Ingredients:
1 cup Nature's Earthly Choice Lentil Trio
2 cups water or broth
2 cups eggplant, diced
½ cup onion, diced
3 to 4 tablespoons olive oil
1 cup seasoned bread crumbs
1 tablespoon minced garlic
1 tablespoon dried oregano
Salt and pepper to taste

Directions:

  • Pre-heat the oven to 400 degrees Fahrenheit. Meanwhile, rinse the lentils until the water runs clear. Combine lentils and water in a pot and bring to a boil. Reduce to a simmer, partially cover, and cook for 15 minutes, stirring occasionally.
  • In a large skillet, sauté the eggplant and onion in olive oil until soft and golden, about 10 to 15 minutes. Let cool.
  • Place the cooled cooked lentils, eggplant, and onion to a food processor or high-powered blender. Briefly pulse until processed, taking care to avoid over-pulverizing.
  • In a large bowl, combine the lentil-eggplant mixture with bread crumbs, garlic, oregano, salt, and pepper. Mix well.
  • Form the mixture into 1 ½-inch balls. Place on a greased baking sheet and bake for 20 to 25 minutes, or until slightly crispy.

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