Serves 6
2 tsp oil
1 onion, chopped
2 leeks, chopped
2 cloves garlic, crushed
1 1 /2 cups PBSEEDS Green lentils
6 cups vegetable stock
12 rocket leaves
1 tbs lemon juice
1/2 cup natural yoghurt
Serves 4
2 tbs olive oil
1 onion, diced
1 leek, sliced
1 clove garlic, crushed
2 carrots, diced
1 tsp turmeric
1 cup PBSEEDS Green lentils
4 cups chicken stock
2 tbs fresh coriander, chopped
Freshly ground black pepper
Natural yoghurt to serve
2 cups PBSEEDS Green lentils
3 sticks celery, diced
1 capsicum, sliced
2 hard boiled eggs, quartered
425g can tuna in oil, drained
Dressing
1 cup mayonnaise
1/2 cup white vinegar
1 tbs lemon juice
Ground black pepper
1/2 cup PBSEEDS green lentils
2 tbs onion, finely chopped
2 green chillis, finely chopped
1 tsp fresh ginger, grated
1 tbs fresh coriander, finely chopped
12 shelled green prawns
Canola oil for frying
1 cup PBSEEDS green lentils
1 leek, white part only, sliced finely
2-3 garlic cloves, chopped
2-3 tsp freshly grated ginger
1-2 tsp curry powder
1 egg
1 cup fresh breadcrumbs
1/2 bunch fresh coriander, chopped
Puff pastry sheets
1 beaten egg
Serves 4-6
2 cups (400g) PBSEEDS green lentils
1 tbs oil
2 leeks, chopped
1 large onion, chopped
1 carrot, chopped
25 g butter
2 tbs flour
3 cups chicken stock
4 tbs vinegar
1 tbs sugar
1 tbs Dijon mustard
3 sprigs rosemary
2 bay leaves
100g green beans, blanched
150g pitted prunes, sliced
2 cups pasta (spiral or penne), cooked
Bring lentils to the boil in plenty of water. Cook for 15-20 mins until just soft then drain. Saute leeks, onion and carrot in oil until soft. Put aside. Melt butter, add flour and stir until golden. Add stock, vinegar, sugar, mustard, rosemary and bay leaves. Stir and cook gently for 15 mins. Add leek mixture, lentils, beans and prunes and cook gently for 10 mins. Serve over hot pasta.
1 tbs oil
1 onion, chopped
2 tbs curry powder
2 tbs coconut milk powder
1/2 cup warm water
4 cups vegetable stock
1 cup PBSEEDS green lentils
1 medium carrot, chopped
500g cauliflower, chopped
400g green beans
2 tbs fresh basil leaves, chopped
Low-fat yoghurt and ground cumin to serve
Stir basil through. Serve and top with a dollop of yoghurt and a sprinkle of cumin.
1 cup PBSEEDS green lentils
1 leek, white part only, sliced finely
2-3 garlic cloves, chopped
2-3 tsp freshly grated ginger
1-2 tsp curry powder
1 egg
1 cup fresh breadcrumbs
1/2 bunch fresh coriander, chopped
Serves 6
1/2 cup PBSEEDS Red lentils
2 cups rice
1 onion, diced
250g minced beef
450g tin refried beans
420g tin Mexican chilli beans
400g tin crushed tomatoes
350g jar salsa (either mild, medium or hot according to taste)
12 tortillas
cheese, grated
tomato, diced
lettuce, shredded
Lentils give our famous cake a wonderful moist texture
1 cup vegetable oil
2 cups sugar
1 tbs vanilla essence
4 eggs
2 cups Green lentils, pureed (1 cup PBSEEDS Green lentils boiled for 20 mins in boiling water, drained, pureed then let cool)
2 cups plain flour
1 /3 cup cocoa
1 tsp baking powder
Berry, Coulis
250g strawberries or berries of choice
1/2 cup caster sugar
juice of 1 lemon
Icing sugar and cream to serve
Tip: This cake freezes really well.
Serves 12
PASTRY
1 1/4 cups plain flour
1/2 tsp salt
90g butter or margarine
2 tbs caster sugar
1 egg yolk
3 tbs iced water
FILLING
1/2 cup (100g) PBSEEDS green lentils
500g cream cheese
1/4 cup brown sugar
1/2 cup caster sugar
3 eggs
1 tsp vanilla
1 tsp cinnamon
1/4 tsp each nutmeg and allspice
1/2 cup milk
1/2 cup pecans, roasted and chopped
ICING
250g low-fat cream cheese
2 tbs icing sugar
1 1/2 tsp orange liqueur
1/2 tsp grated orange rind
2 eggs
1 cup castor sugar
3/4 cup peanut oil
1 tsp vanilla essence
1 tsp cinnamon
1/4 tsp salt
1 1/2 cups self raising flour, sifted
1/2 cup Marsala
1/2 cup grated carrot
3/4 cup walnuts, chopped
3/4 cup PBSEEDS Red lentils
Icing sugar, sifted