I’ve been having such fun with lentils since I taught a workshop on these little seeds at the beginning of the month for Free the Seeds. I took five varieties of lentils to the class, which means I now have five varieties at home to play with. I’ve been doing just that. In the workshop, we looked at of fermented Red Lentil and Basmati Dosa batter, so I spent a few days enjoying dosas wrapped, taco-style, around Indian-Inspired Sweet-and-Sour Potatoes or served under basted eggs.

We also looked at sprouted Puy or French lentils in the workshop, which I then baked into Crispy Sprouted Lentils. I’ve piled these on corn tortillas with avocado and Lime-Pickled Onions and even took them to a sushi workshop as a garnish. I share yet another recipe that uses green or brown lentils this week in my Twice as Tasty column for the Flathead Beacon.

Learn more about cooking with dried lentils and beans and get the complete recipe for Harira (Moroccan Tomato Lentil Soup) in my column.

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Twice as Tasty

Lentils are a great gateway to cooking with all sorts of dried beans. Just as I’ve been encouraging you to expand your image of lentils from soup to dips, crispy snacks, and baked main dishes, larger dried beans have just as many varied uses and forms.

Here are just a few other dried bean recipes on the blog and that I’ve created for other websites. You can find more in the recipe index.

• Seasoned Red Beans
• Mason Jar Gifts: Mixed-Bean Soup
• Creamy White Bean and Yogurt Dip
• Roasted Garlic Hummus
• Vegetarian Red Beans and Rice
• Baked Falafel
• Sourdough Empanadas

You can also learn more about using and cooking dried beans in this blog post and find more of my work off the blog here.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.