Chickpea ~ Canola Salad - 1st Place
By: Kent and Lori McKay
1 cup Swiss Cheese, grated fine
1 cup Cashews
¼ cup Craisins
¼ cup shredded carrots
1 cup Chickpeas
1 Apple – bite size pieces
1 Pear – bite size pieces
1 Large Romaine Lettuce
Dressing
½ cup sugar
1/3 cup lemon juice
1 tsp Dijon mustard
½ tsp salt
2/3 cup Canola Oil
1 Tbl Poppyseed
Ham and Lentil Soup – 2nd Place
By: Gary Wall
Cook ham bone until ham fall off bone.
Cook 2 cups lentils in ham juice and deboned ham.
At the same time add:
½ cup chopped onions
½ cup chopped celery
1 cup thin-diced carrots
Season to taste with salt, pepper, and garlic powder
(can add ½ tsp ground cumin if desired or a little hot sauce or 2 tbsp. Vinegar also)
Beef and Lentil Burritos – 3rd Place
By: Loraine Haas
Cook 1 cup lentils
Brown 1 lb of ground beef with ½ cup chopped onion
Mash the lentils after they are cooked and add to the browned hamburger.
Add 1 pkg of taco seasoning or burrito seasoning to the beef/lentil mixture.
Sauce recipe
1 can fiesta nacho soup
1 can Hormel chili (no beans preferably)
1 pkg of brown gravy mix(made according to pkg)
Fill 8” soft round tortillas with hamburger/lentil mixture and roll up. Place on individual plate and cover with warm gravy sauce. Garnish as you like with lettuce tomatoes, cheese, salsa, etc.
Vegetable Lentil Stew
By: Loretta Wall
1 can Italian stewed tomatoes
5 cups reduced-sodium V08 juice or tomato juice
2 cups water
1 can kidney beans, drained
2 med carrots, sliced
2 med potatoes, diced
1 large onion, chopped
1 green pepper, chopped
½ - 1 sweet red pepper chopped
1 ½ cups lentils
2 tbsp Minced parsley
2 tbsp chili powder
2 tsp dried basil
1 tsp garlic powder
1 tsp ground cumin
1 pkg (10oz) frozen chopped spinach, thawed
Topping
½ cup light sour cream
½ cup low-fat plain yogurt
2 tbsp. Snipped chives
Cook until lentils are tender.
Add a dallop of topping to each bowl of Stew.
Enjoy!!
Turkey Chickpea Soup
By: Mary Gjorven
Cook turkey leg, strain, de-bone, and chop meat
Set aside meet
Add enough water to broth to make 4-5 quarts
Add: 1 chopped onion (I used dried)
1 diced bell pepper
4-5 ribs celery diced
1 ½ -2 cups diced carrots
1 ½ - 2 cups precooked chickpeas (puree some opt)
2 teaspoons salt
1 teaspoon garlic, minced
1 teaspoon pepper
Cook til vegetables are tender
Add: 6 oz(dried weight) aldente colorful macaroni
Chopped turkey
1/3 cup soy sauce or liquid aminos
Heat thoroughly and serve.
Chickpea Bread
By: Mary Gjorven
2 Tablespoons yeast (2 pkg)
2 Cups water, divided
1 Cup pureed chickpeas
2 cups (chickpea ) water
2 eggs
1 tablespoon salt
2/3 cup sugar
½ cup salad oil
12 cups bread flour
Dissolve yeast in 1 cup warm water. In processor, mix chickpeas, water (3 cups), eggs, salt, sugar and oil. Place in large bowl, mix in yeast. Add flour and knead. Cover and let raise. Punch down twice. Shape into four loaves, let raise. Bake 30-35 minutes at 375 degrees.
Lentil Supreme Dip
By: Yabo and Donene Gjellstad
Makes enough to cover a 13 inch plate. A great party dip to serve with your favorite chip.
½ pound dry USA lentils, rinsed
1 quart water
1/8 cup lemon juice
1/8 cup soy sauce
1 ½ tablespoons cumin
1 package ranch dip/dressing mix
Salt and pepper to taste
Cayenne to tast
¾ cup tomatoes, diced
¾ cup black olives, sliced
¾ cup carrots, chopped fine
¾ cups jalapeno peppers, chopped fine
¾ cup green onions, chopped fine
¾ cup each of green, red, yellow, orange peppers
½ cup cooked lentils, whole
8 ounces jalapeno dip
8 ounces guacamole dip
8 ounces Mexican 3 cheese blend
½ cup Salsa
Fresh cilantro
Combine lentils and water in a saucepan. Bring to boil, reduce heat, cover, and simmer until the lentils re very soft; about 35 minutes. Drain
Save ½ cup whole lentils. Poor the hot lentils into a mixing bowl, puree (mash), and add lemon juice, soy sauce, cumin, ranch mix, salt, pepper and cayenne pepper. Refrigerate until thoroughly chilled.
Layer – cooked lentil mix, guacamole dip, jalapeno dip, salso (mix in fresh cilantro), tomatos, olives, carrots, jalapeno peppers, green onions, peppers, Mexican 3 cheese blend, cooked lentils (whole)
Serve with nacho chips
How to puree lentils: Add 2 cups water per 1 cup lentils. Bring to boil, reduce heat, cover and simmer for 30-35 minutes. Cook lentils until soft but just short of falling apart. When cooking is complete, remove from heat and cool slightly but do not drain. In small batches, puree the lentils with food mill, blender, food processor or potato masher. Puree should be the consistency of canned pumpkin. Add water to thin if necessary.
Lentil Oatmeal Cookies
By: Amy Salmon
1/3 cup dried lentils or ¾ cup cooked lentils
1 cup Brown Sugar
¾ cup Canola Oil
1 large Egg
2 teaspoons Vanilla
1 teaspoon Baking Soda
1 teaspoon Salt
1 ¾ cups Flour
2 cups Rolled Oats (raw oatmeal)
6 ounces Milk Chocolate chips
6 ounces Peanut Butter chips
Psychedelic Salad
By: MarilynKnudson
½ cup USA red lentils, rinsed
1 cup of water
½ cup of sugar
½ teaspoon celery salt
1 15-ounce can USA chickpeas, drained and rinsed, or about 2 cups boiled
1 15-ounce can dark kidney beans, drained and rinsed
½ cup chopped celery
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
¼ cup chopped onion
1 can of corn
1 can of olives
Baconbits
Dressing –
Garlic Clove – crushed 1
Salt and Pepper to taste
1 Tbsp Lemmon Juice
1 Tbsp wine vinegar
½ tsp dry mustard
2/3 cup salad oil or olive oil
In a small saucepan, combine lentils and water. Bring to a boil. Reduce heat, cover, and simmer 6 to 12 minutes, or until lentils are just tender. Drain
Combine sugar, vinegar, oil, salt, and celery salt until well blended.
Toss together lentils, vinegar and oil mixture and remaining ingredients. Refrigerate 2 hours or more to allow the flavors to blend.