Lentil Zucchini Boats

A contest winner!

1. Preheat oven to 350 degrees F.
2. In a skillet, sauté onion and garlic in oil. Add mushrooms and lentils.
3. In a bowl, dissolve soup mix and salt in water and add to lentil mixture. Keep warm while preparing the other vegetables.
4. Halve zucchini and peppers and scoop out centers. Brush 1/2 tsp. Italiano dressing on the inside of each vegetable half.
5. Fill zucchini and peppers with lentil mixture. Place on nonstick cookie sheet. Sprinkle with parmesan cheese.
6. Bake 15-20 minutes, or until tender.

   Serves 12

Recipe taken from "Discover the Pulse Potential: Peas Beans Lentils Chickpeas"
by The Saskatchewan Pulse Crop Development Board

Contact the Board at:
P.O. Box 516
Regina, Saskatchewan, Canada
S4P 3A2

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Bean and Hamburger Chowder

This is a change from the conventional chunky seafood chowders. Serve with fresh bread. A comforting meal on a cold night

1. Drain and rinse beans.
2. In a large sauce pan or Dutch oven, combine beans, water and bay leaf, cover and bring to a boil. Reduce heat and simmer for 10 minutes.
3. Add salt, potato, carrot, celery and barley. Simmer until barley is tender, about 30 minutes.
4. In a skillet, sauté onion in butter. Add beef and brown. Drain off excess fat. Add tomatoes, cook 10 minutes, stirring frequently.
5. Add beef mixture to bean mixture when barley is tender. Add pepper. Bring chowder mixture to a boil.
6. Remove bay leaf before serving.

   Serves 17 Recipe taken from "Discover the Pulse Potential: Peas Beans Lentils Chickpeas"
   by The Saskatchewan Pulse Crop Development Board

   Contact the Board at:
   P.O. Box 516
   Regina, Saskatchewan, Canada
   S4P 3A2

Black Bean Quesadillas

The Quesadilla is the grilled cheese sandwich of the '90s. These can be baked or individually cooked in a skillet for a quick lunch, easy snack or appetizer

1. Place 4 tortillas on large baking sheet. Spread each with salsa, leaving about 1/2 inch border. Sprinkle each with beans, cheese and coriander. Top each with another tortilla, pressing down lightly.
2. Bake in preheated 400F oven 6 to 10 minutes or until lightly browned and crisp, turning over part way through. Or cook individually in nonstick or lightly oiled skillet over medium-high heat until both sides are lightly browned and crisp.
3. Let stand a few minutes before cutting each one into quarters. (Kitchen scissors cut them easier than a knife.)

Makes 4 servings or 16 appetizer wedges.

Recipe taken from The Toronto Star
Wednesday, November 12, 1997

An unusual salad with lots of flavour and crunch

1. In a container with a tight-fitting lid, combine oil, vinegar, lemon juice, soy sauce and salt. Shake well.
2. Combine lentils, rice and mushrooms.
3. Pour Dressing over lentil mixture, cover and chill at least 1 hour.
4. Just before serving, add celery, mandarin oranges, onion and almonds.

Serves 12

Recipe taken from "Discover the Pulse Potential: Peas Beans Lentils Chickpeas"
by The Saskatchewan Pulse Crop Development Board

Contact the Board at:
P.O. Box 516
Regina, Saskatchewan, Canada
S4P 3A2