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:

1. 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.
2. In a large skillet, sauté the eggplant and onion in olive oil until soft and golden, about 10 to 15 minutes. Let cool.
3. 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.
4. In a large bowl, combine the lentil-eggplant mixture with bread crumbs, garlic, oregano, salt, and pepper. Mix well.
5. 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.

Ingredients:

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

Directions:

1. In a 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.
2. Cover, reduce heat and simmer for 40 minutes. Do not drain.
3. 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.
4. Sprinkle taco chips and cheese on top. Bake another 5 minutes or until cheese melts.

Ingredients:

• 1-½ 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 tablespoons parsley, finely chopped

Dressing

• ⅓ cup vegetable oil
• 2 tablespoons Dijon mustard
• 2 tablespoons cider vinegar
• ½ teaspoon salt

Directions:

1. In a large saucepan, place lentils in 6 cups water. Bring to boil, reduce heat, cover and simmer for 20-25 minutes until the barley’s tender. Do not overcook. Drain and rinse in cold water.
2. In tightly lidded jar, combine dressing ingredients. Shake well.
3. 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.

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 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon sugar
• ½ teaspoon dry mustard
• 1 teaspoon dried basil (or 1 tbs. fresh)
• 1 clove garlic, minced

Directions:

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