Those of you who have been following for a few weeks will recall that I entered the Star of the Show contest by Canadian Lentils. It was a great, fun, learning experience for me! Although I didn’t win the grand prize, I received this lovely package of goodies from Canadian Lentils.
This week, I decided to try out some of the recipes in the booklets that were included. But first, I’ll give you just a few tips about lentils.
- Lentils are part of the family of pulses along with beans, peas, and chickpeas. However, they don’t require soaking and long cooking times as beans do.
- Cook with 3 cups of liquid to 1 cup of dry lentils.
- Rinse off dust from dry lentils before cooking.
- Red lentils have had their coat removed and the inside split, so they cook faster than others and are good for thickeners and purees. Cook them for 5 – 7 minutes.
- Green lentils keep their shape and are good for salads. Cook them for 15 – 20 minutes.
- Lentils are gluten-free!
The tacos recipe cooked up easily in one pan and was ready in about an hour.
I served it on a bed of gluten-free tortilla chips and lettuce topped with salsa, plain yogurt, grated cheddar cheese, and chopped tomato.
The next day, I made Sloppy Joes. The recipe makes a huge batch, so it would be great for serving a crowd! It must be one of the easiest ways to serve a lot of people, too. You just throw everything into a big roasting pan, and let it cook for 2 1/2 hours in the oven.
I served the Sloppy Joes over the Ultimate Paleo Sandwich Rolls from Lexi’s Clean Kitchen. My daughter, who eats mostly paleo, passed this recipe along to me the other day. These rolls are similar to other breads that I’ve been making for years, but not exactly the same. I can’t believe I’ve been missing out on this beautiful website! Lexi’s diet is very much like mine, wholesome gluten-free food with occasional white rice, white potatoes, or dairy.
I increased the recipe from four to six, so I would have a few more. Also, my giant-muffin tin makes six! It’s something like this one.
I also experimented with the Coconut & Banana Lentil Bites. They’re not cooked and were fairly quick and easy to make. Just get your hands right into the batter to shape it into nice round balls.
Coconut & Banana Lentil Bites keep their shape by being chilled. They make a nice, healthy snack to grab on the go.
Finally, I made Coconut Lentil Fudge. It was also easy, because I just combined everything in the food processor.
You’ll probably want to keep these in the freezer. They stay soft but taste good.
So, if you’re looking for an economical source of protein, add lentils to your menu!
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