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 to make Harira (Moroccan Tomato Lentil Soup)