Main Dishes

Lentil Fritters with Tzatziki Sauce

From Executive Chef Jamie Callison, WSU School of Hospitality Business Management
As featured on the Cooking Demo Stage at the 2016 National Lentil Festival

Uses: PNW Co-op Specialty Foods Spanish Pardina brown lentils. Click here for recipe.

 

Pedrosillano Chickpeas with Sumac & Labneh Cheese

From Chef Debi Smissen of Tom Douglas Restaurants
As featured on the Cooking Demo Stage at the 2016 National Lentil Festival

Uses: PNW Co-op Specialty Foods Pedrosillano or York white garbanzo beans. Click here for recipe.

 

Gingered Shasta Lentil Dal, Prawn Skewers and Cilantro Jalepeño Chutney

From Executive Chef Jamie Callison, WSU School of Hospitality Business Management
As featured on the Cooking Demo Stage at the 2015 National Lentil Festival

Uses: PNW Co-op Specialty Foods Shasta yellow or Sunrise red lentils. Click here for recipe.


Lentil Lettuce Wraps with Nuoc Cham & Sriracha Aioli

From Chef Robin Leventhal, Wine Country Culinary Institute and CraveFood.com
As featured on the Cooking Demo Stage at the 2015 National Lentil Festival

Uses: PNW Co-op Specialty Foods Sunrise red or Shasta yellow lentils. Click here for recipe.
 

Traditional Greek Lentils

Courtesy of Nick Pitsilionis, chef/owner of The Black Cypress in Pullman, WA
Until recently, village life in Greece afforded home cooks precious little time and very elemental equipment with which to prepare healthy, hearty meals. Without measuring cups, sharp knives, and cutting boards, most meals, like this lentil recipe, were prepared in a single pot over an open flame with nothing more than the ingredients and the cook’s two hands. There’s a fitting irony in that with our hectic modern lives, the traditional approach to cooking honest, wholesome food makes as much sense now as it ever did.

Uses: PNW Co-op Specialty Foods Caviar black lentils. Click here for recipe.


Ultimate Garbanzo Veggie Burgers

From The Moscow Food Co-op's Beet Box Blog
It's the time of year when backyard cookouts are common and we tend to have burgers on the brain. If a traditional beef burger isn't your thing, then perhaps this vegetarian option made with PNW Co-op Specialty Foods chickpeas will satisfy your craving.

Uses: PNW Co-op Specialty Foods York white or Pedrosillano garbanzo beans. Click here for recipe.


Coconut Caviar Lentils

By Chef Derek Sarno for My Street Grocery

If you live in Portland, OR, you may have seen My Street Grocery’s trolley. Nicknamed, “Molly the Trolley,” My Street Grocery is a “mobile grocery store focused on improving access to fresh, healthy food for all.” We’re proud to support My Street Grocery, part of Whole Foods Market in Portland. Why? Because we believe everyone should have access to healthy, affordable, local foods. This recipe for Coconut Caviar Lentils was created by Chef Derek Sarno for My Street Grocery. Quick, affordable and vegan, this protein-packed dish is loaded with flavor. We hope you enjoy it as much as we do.

Uses: PNW Co-op Specialty Foods Caviar black or Spanish Pardina brown lentils. Click here for recipe.


Spicy Lentil Tahini Wrap

From Chef Sylvia Fountaine of FeastingAtHome.com
Created by Chef Sylvia Fountaine of FeastingAtHome.com these delicious wraps provide clean, healthy protein that’ll give you energy all day. Want to go gluten-free? Chef Sylvia says, “Opt for gluten-free brown rice tortillas or turn the whole thing into a hearty salad, served over a bed of greens or quinoa. The Sriracha-spiked tahini sauce will make all the healthy crunchy veggies beyond palatable.” Just make sure you drain the lentils very well before seasoning, and you’ll have a tasty meal in no time!

Uses: PNW Co-op Specialty Foods Caviar black or Spanish Pardina brown lentils. Click here for recipe.
 

Spicy Thai Coconut Red Lentil Kale Dahl

Created by Derek Sarno of Wicked Healthy Foods, this delicious twist on Red Lentil Dahl features our unique Sunrise red lentils. Why are they unique? Because instead of turning to mush, they maintain their shape and turn a lovely golden-salmon color. 

Uses: PNW Co-op Specialty Foods Sunrise Red lentils.  Click here for recipe.


Caviar Black Lentil Meatballs with Fenugreek Sauce

We're honored when chefs fall in love with our legumes, so we were all smiles when we saw Chef Sylvia Fountaine of Feast Catering Co. feature our Caviar black lentils in her Lentil Meatballs with Indian Fenugreek Sauce. This vegan meal is full of flavor, easy to make, and hearty. For more of Sylvia's delicious recipes, please visit her Feasting at Home blog.

Uses: PNW Co-op Specialty Foods Black Caviar Lentils. Click here for recipe.


Caviar Black Lentil & Mushroom Shepherds Pie

A classic dish reimagined by our friends at From Sarno Bros. Wicked Healthy Food

Uses: PNW Co-op Specialty Foods Caviar Black Lentils. Click here for recipe.


PNW Chickpea Salad Sliders

From Sylvia Fountaine's FeastingAtHome.com. This recipe for Chickpea Salad Sliders, has become a god-send when having to whip something up quickly and inexpensively for a gathering- and when it needs it to be vegan or vegetarian -and still hearty. It's such a simple recipe that can be made in minutes. It's also perfect for easy weeknight meals, or lunches, and instead of using slider buns, the salad can be stuffed into pita bread, or into wraps. If gluten free, skip the bread all together and place a scoop of the flavor chickpea salad over a bed of dressed arugula. For those, who are not cilantro fans, substitute Italian parsley and a bit of fresh tarragon.

Uses: PNW Co-op Specialty Foods Pedrosillano or York White garbanzo beans. Click here for recipe.
 

Chickpea Falafels (Fritters)

From Chef Sylvia Fountaine of FeastingAtHome.com. Falafels are a bean fritter made from garbanzo beans or fava beans, originating from Egypt. Chef Sylvia Fountaine has travelled the world and for her, these falafels are a favorite comfort food. Serve these with pita bread or solo if you'd prefer to go gluten-free.

Uses: PNW Co-op Specialty Foods York White or Pedrosillano Garbanzo Beans. Click here for recipe.


Espinacas con Garbanzos (Spinach with Garbanzo Beans)

The word garbanzo has Spanish roots, and this humble, high-protein bean has been a common sight for centuries of Spanish cuisine. Serve this dish with crusty bread, sliced hard-boiled eggs, and little wedges of Manchego, along with a glass of your favorite red.

Uses: PNW Co-op Specialty Foods Pedrosillano or York White Garbanzo Beans. Click here for recipe.
 


PNW Sunrise Lentil Cakes with Toasted Coriander Lemon Aioli

Courtesy Chef Robin Leventhal, as featured in Edible Seattle March/April 2013
"Some time saving tips: Freeze formed raw lentil cakes for a quick meal later! Another great option is to save 1/2 the lentil mixture before you pulse in a food processor and add more stock for a hearty soup.  Two dishes out of one pot, now THAT is a time saver!"

Uses: PNW Co-op Specialty Foods lentils (any variety; Robin prefers a mixture). Click here for recipe.


Red Lentil Dahl with Mango Chutney

From Marja Murray - Cooking Coach @ Whole Foods Market - Lynnwood, WA

Uses: PNW Co-op Specialty Foods Sunrise red lentils. Click here for recipe.
 

Mexican Lentils

From Chef David Blaine, Central Food. Blaine says whenever he makes this dish, people ask for the recipe. “It’s so simple I am embarrassed to give it to them, but here it is.” There are so few ingredients in this dish that quality will shine through. Blaine said the dish tastes better when cooled and reheated. It can also be served chilled.

Uses: PNW Co-op Specialty Foods Spanish Pardina lentils. Click here for recipe.


Snobby Joes

From Isa Chandra Moskowitz, Post Punk Kitchen.  Vegan and kid-approved!

Uses: PNW Co-op Specialty Foods Spanish Pardina brown lentils. Click here for recipe.


Chickpea "Crab Cakes"

No crab in these "crab cakes"! Excerpted from "The Meat Lover's Meatless Cookbook" by Kim O'Donnel by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2010

Uses: PNW Co-op Specialty Foods York white or Pedrosillano Garbanzo beans. Click here for recipe.


Indian Spiced Red Lentil Crepe with Cucumber Mint Raita

From Peter Tobin, chef/instructor, Inland Northwest Culinary Academy at Spokane Community College.Utilizing the PNW Co-op Specialty Foods Sunrise Red Lentils, Basmati rice and vegetables in a Indian-style curry, is a great dinner.  Here  it is rolled in savory crepes and topped with a Cucumber and Tomato Raita.

Uses: PNW Co-op Specialty Foods Sunrise Red or Shasta Yellow lentils. Click here for recipe.

PNW Co-op Specialty Foods demo at Moscow Food Co-op 9/15/2016 MORE

PNW Co-op's Lentil Fest cooking demos now online MORE

PNW Co-op Specialty Foods on sale at Moscow Huckleberry’s MORE