Red lentils are part of the legume family and have a mild, nutty and sweet flavour and a soft, creamy texture when cooked. Used to make soups or dal.
Here’s a hearty and nutritious plant-based fall meal. Made with wholesome ingredients, this stew combines the earthy richness of red lentils with the vibrant sweetness of butternut squash or Kuri pumpkin. Infused with one leek, aromatic spices and a touch of miso and tomato paste, this stew is a symphony of flavours and textures. Made […]
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Made with dry red football lentils, ripe tomatoes, small tender potatoes and lots of fresh spinach leaves, this fragrant dal is a healthy, simple meal in one pot. Once your potatoes have been partially cooked in the microwave for 2 minutes and your ingredients are measured and ready to go, it can be made in […]
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When I make split pea soup, I make lots of it, especially in the winter time. As a young girl growing up in the “Great White North,” eating my mom’s French Canadian pea soup helped me cope through those long, cold, wintery days. Warm, thick and smokey, it was the ideal comfort food! The split […]
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