Using pureed lentils in your favorite sweet dessert recipes is a great way to add protein and fiber, while reducing calories and the glycemic load. In baking recipes, swap out some of the butter or oil with pureed lentils. It adds moisture and richness, while cutting down on unhealthy fats. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make decadent Lentil and Avocado Brownies.
Go to Recipe Page: www.CIAprochef.com/lentils/LentilBrownie
One of the Principles of Healthy, Sustainable Menus from The Culinary Institute of America’s Menus of Change initiative is to move nuts and pulses to the center of the plate. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a delicious Spiced Lentil and Beet Burger. In place of traditional beef, she uses lentils to make a protein-packed vegetarian burger patty.
Go to Recipe: www.CIAprochef.com/lentils/LentilBurger
Crispy, nutty popped lentils make for great snacks, are a delicious addition to granola, and are a tasty topping on salads, dips, and yogurt. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use popped lentils in a wonderful Burmese Tea Leaf and Popped Lentil Salad.
Go to Recipe: www.CIAprochef.com/lentils/BurmeseTealeafSalad
The concept of “the protein flip” means shifting red meat to a supporting role, and blending animal and plant proteins to create more sustainable--and equally, if not more, delicious--menu options. Chef Rebecca Peizer from The Culinary Institute of America shows us “the protein flip” in action with this Lentil Bolognese. The beef and pancetta traditionally used in this recipe have been extended with the addition of lentils, the plant-based protein star of the dish.
Go to Recipe: www.CIAprochef.com/lentils/LentilBolognese
Pureed lentils add richness, moisture, and nutritional benefits to many sweet and savory recipes. Swap out some of the butter for lentil puree in your favorite cookie recipe, or add pureed lentils to savory dishes, such as soups, meatloaf, burgers, or fresh-made pasta. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use lentil puree in Red Lentil and Spinach Gnocchi with Gorgonzola Sauce.
Go to Recipe: www.CIAprochef.com/lentils/LentilGnocchi
Lentil flour is a source of fiber and protein, and can be used to add texture, richness, and complexity to many recipes. Lentil flour can be used in baked goods such as muffins and pizza crusts, and in pasta. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use lentil flour to make a lentil pasta dough, which she tops with a Puttanesca sauce.
Go to Recipe: http://www.CIAprochef.com/lentils/LentilPastaPuttanesca
Chef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel… and toppings like pickled lentils, and crispy roasted lentils.
Go to Recipe: http://www.ciaprochef.com/lentils/LentilHummusBar/
Lentils have a long history in Mediterranean food traditions, and Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a classic Mediterranean dish, falafel. Instead of using chickpeas, she uses lentils and serves the falafel with a lentil dip.
Go to Recipe: http://www.ciaprochef.com/lentils/LentilFalafel/
Chef Rebecca Peizer from The Culinary Institute of America shows us how to cross utilize a large batch of cooked lentils in various menu applications, from yogurt toppings, lentil burgers, lentil hummus, and lentil brownies. Any leftovers? Make this Lentil and Bulgur Pilaf with Yogurt, Carrots, Parsley and Fried Onions.
Go to Recipe: www.CIAprochef.com/lentils/lentilpilaf
Learn all about lentil basics from Chef Rebecca Peizer at The Culinary Institute of America, from lentil varieties, the difference between whole and split lentils, how to cook lentils, and how to store lentils.
Recipes at www.CIAprochef.com/lentils
