Enjoy more of readers’ pulse contest submissions in celebration of the United Nations’ International Year of Pulses.
All recipes have been edited to include metric and imperial measures and standard preparation steps.
For canned or cooked pulses that are not used in a recipe, place in a small container and freeze for later use or combine several pulses and make into lentil puree.
ChickPea Chowder
– Submitted by Elaine Story, Grandview, Man.
- 2 tsp. olive oil 10 mL
- 1 c. onion, chopped 250 mL
- 1/2 c. celery, chopped 125 mL
- 1 tsp. garlic, minced 5 mL
- 1/2 tsp. dried sage 2 mL
- 1/2 tsp. dried thyme 2 mL
- 4 c. vegetable or chicken broth 1 L
- 1 can chickpeas, drained and rinsed 540 mL
- 3 c. potatoes, peeled and cubed 75 mL
- 1 1/2 c. carrots, chopped 375 mL
- 1 tbsp. freshly squeezed lemon juice, or bottled lemon juice 15 mL
- 1 bay leaf
- 1/4 tsp. salt 1 mL
- 1/4 tsp. black pepper 1 mL
- 1/3 c. fresh parsley, chopped 75 mL
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Heat olive oil in large pot over medium heat, then add onions, celery and garlic. Cook and stir until vegetables begin to soften, about five minutes. Add sage and thyme and cook another minute.
Add broth, chickpeas, potatoes, carrots, lemon juice, bay leaf, salt and pepper. Bring to boil, then reduce heat to medium-low. Cover and simmer for 20 minutes.
Remove bay leaf. Using potato masher, mash vegetables until soup resembles a coarse pureed mixture.
Stir in parsley and serve hot.
Flaky Lentil Biscuits
– Submitted by Marie Leibel, Denzil, Sask.
- 1 3/4 c. flour (whole wheat flour will complement the lentil protein) 425 mL
- 1 tbsp. baking powder 15 mL
- 1 tbsp. sugar 15 mL
- dash salt
- 1/4 c. butter 60 mL
- 2/3 c. lentil puree 150 mL
- 2/3 c. milk 150 mL
Measure flour, baking powder and sugar into bowl. Cut in butter to form a coarse crumb, add lentils and milk. Pat together with hands, then place on floured surface, press down, fold into thirds and press down again, repeat five times. Press out to 1/2 inch (1 cm) thickness.
Using a glass dipped in flour, cut into biscuits and place on a lightly greased baking sheet.
Press extra dough pieces together, flatten and cut remaining biscuits.
Bake in 375 F oven 14 -20 minutes.
Lentil Puree
- 1 c. any variety of dry lentils 250 mL
- 2 1/2 – 3 c. water 625 – 750 mL
Sort and rinse lentils, combine with water and cook 10 to 30 minutes until soft, depending on the size of lentils. Cool, drain excess liquid off and reserve. Place lentils and two tablespoons (30 mL) of liquid in food processor, puree, adding more liquid if needed. Yields about 2 1/2 cups (625 mL).
Freeze in amounts needed for recipes.
Lentil Fudge Squares
– Submitted by Coralie Brodie, Swift Current, Sask.
Base:
- 3/4 c. graham cracker crumbs (6 full crackers) 175 mL
- 3 tbsp. melted butter 45 mL
- 2 tsp. sugar (white or brown) 10 mL
- or 1 tsp. Splenda 5 mL
Filling:
- 3 eggs, separated
- 1/4 c. cocoa 60 mL
- 1/4 c. melted butter 60 mL
- 1/2 c. sugar (white or brown) 125 mL
- or 1/4 c. Splenda 60 mL
- 1/2 c. corn syrup 125 mL
- 1 tsp. vanilla 5 mL
- 1 1/2 c. large green lentils, cooked and pureed 375 mL
Preheat oven to 350 F (180C).
For base, combine crumbs, melted butter and sugar. Press into a greased nine x nine inch (22 x 22 cm) square pan. Place in refrigerator to chill.
For filling, beat egg whites until stiff and set aside.
In a separate bowl, combine cocoa and butter, mix well. Add sugar, syrup, vanilla and egg yolks. Beat with the electric mixer for two minutes on medium speed, fold in lentil puree, then fold in egg whites. Spread over chilled crumb mixture.
Bake 40 minutes or until knife comes out clean. Remove from oven, cool thoroughly.
Refrigerate. Use a wet knife to cut into squares.
Chickpea and Lentil Appetizer Spread
– Submitted by Irene Giddings, Humboldt, Sask.
- 1/2 c. raw green or black lentils rinsed or 125 mL
- 1 1/4 c. canned lentils, drained and rinsed 310 mL
- 1 can chickpeas, drained and rinsed 540 mL
- 2 cloves garlic crushed
- 1 tsp. dried oregano 5 mL
- 1/2 tsp. salt 2 mL
- 1/4 tsp. cumin 1 mL
- 1/4 tsp. black pepper 1 mL
- 1/8 tsp. cayenne pepper (optional) .5 mL
- 5 tbsp. lemon juice 75 mL
- 2 tbsp. olive oil 30 mL
- garnish
- half a tomato, chopped
- 2 tbsp. parsley, chopped 30 mL
Cook lentils in two cups (500 mL) cold water. Bring to a boil and simmer until tender, about 30 minutes. Drain and cool.
Add all ingredients to a blender and gradually add lentils, then puree until smooth. Add a little water if too thick.
Serve in a bowl garnished with chopped tomato and parsley.
Serve with whole wheat crackers or pita bread or use in place of margarine on sandwiches.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
