Recipes f rom Cover Story Cucumber Tomato Lentil Salad Ingredients: 1 cup lentils - rinsed 3 cups water 3 green onions - chopped 3-4 cucumbers - chopped 1-2 cups cherry tomatoes - chopped 1 lemon 1 tbsp extra virgin olive oil 1/4 cup fresh dill - roughly chopped or cilantro (whatever you prefer) 2 tbsp basil leaves - torn or thinly sliced 1 pinch sea salt + more to taste 1. To cook lentils - place them with water in a large saucepan. Bring to a boil. Reduce head and simmer for 15 minutes.. Remove from heat and cool - drain water and ready to use. 2. Slice vegetables - add to bowl. Mix together olive oil, juice of the lemon, dill/ cilantro, basil and salt. Add cooked lentils to veggies - add the dressing on top and mix!
Coconut Lentil Soup Ingredients: 1 tbsp olive oil 1 yellow onion 2 cloves garlic 1 inch fresh ginger (about 1 tbsp grated) 1/2 tbsp ground turmeric pinch red pepper flakes 2-3 carrots sliced into rounds 1/2 lb red or yellow lentils 4 cups water 13.5 oz can coconut milk 1/2 tbsp salt or to taste Toppings: 1/3 cup large unsweetened coconut (slightly browned in skillet) 1/4 bunch cilantro 2 cups cooked jasmine rice 1. Add the olive oil to a large pot. Dice the onion, mince the garlic, and grate the ginger. Saute together over medium heat
for 2-3 minutes or until the onions are soft and transparent. While the onions, garlic and ginger are sauteing - peel and slice the carrots. 2. Add the turmeric and red pepper to the pot and saute for a minute more. Add the carrots to the pot, saute for a minute more, then add the lentils and water. Place a lid on the pot, bring it up to a boil over high heat, then turn the heat down to low and simmer for 20 minutes. 3. Toast the coconut flakes while the soup simmers. Add the coconut flakes to a dry skillet and place it over medium-low heat. Stir continously as the flakes heat until they are about 50% brown (1-3 minutes). Remove from the skillet immediately to stop the toasting process. 4. After 20 minutes, the lentils should be soft and broken down. Stir in the coconut milk into the soup. Use a hand blender or carefully blend the warm soup in small batches until about half the soup is pureed (or completely if you want it smooth). Once blended, begin adding salt, 1/2 tsp at a time until the soup is properly seasoned. I used 1.5 tsp or 1/2 tbsp of salt in mine.
Lentil Patties Ingredients: 1 cup cooked lentils, drained 1/2 cup breadcrumbs 1/2 cup purple onion chopped fine 1/2 cup cilantro leaves finely chopped 1/4 teaspoon garlic powder 1 pinch cayenne pepper salt to taste 1 egg - lightly beaten 2 tablespoons olive oil 1. Mix all ingredients in a medium bowl. 2. Place half of the mixture in a small food processor and process until it has a paste consistency. Combine with another half of the mixture. 3. Use a 1/4 cup to divide the mixture. Use your hands to form patties of approximately 3 inches in diameter. 4. Heat olive oil in a skillet over medium heat. Cook the patties for 2-3 minutes each side or until golden brown. drain water and ready to use.
Enjoy!
5. Serve with the coconut on top! BUSINESSVOICE SASKATOON JULY / AUGUST 2018 35