Recipes for Unopened Canned Lentils

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 can (400g) expired canned lentils, drained and rinsed
• 4 cups vegetable broth
• 1 can (400g) diced tomatoes
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the cumin and paprika. Stir to coat the vegetables with the spices.
4. Add the expired canned lentils, vegetable broth, diced tomatoes, and bay leaf. Season with salt and pepper to taste.
5. Bring the soup to a boil, then reduce heat and let it simmer for 20-30 minutes, or until the flavors are well combined.
6. Remove the bay leaf and discard.
7. Using an immersion blender or regular blender, puree about half of the soup until smooth. This step is optional, but it helps to thicken the soup.
8. Serve the lentil and vegetable soup hot, garnished with fresh parsley.

Ingredients

• 1 can (400g) expired canned lentils, drained and rinsed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 eggplant, diced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups mixed salad greens
• 1/4 cup feta cheese, crumbled
• For the dressing:
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a baking dish, toss the red bell pepper, zucchini, eggplant, and red onion with olive oil, dried oregano, salt, and pepper.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
4. In a large bowl, combine the expired canned lentils, roasted vegetables, and mixed salad greens.
5. In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to make the dressing.
6. Drizzle the dressing over the lentil and vegetable mixture and toss to coat.
7. Sprinkle the crumbled feta cheese over the top.
8. Serve the lentil salad with roasted vegetables chilled or at room temperature.

Ingredients

• 2 unopened cans of lentils
• 4 bell peppers
• 1 cup cooked rice
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat olive oil over medium heat.
4. Add the diced onion and minced garlic to the skillet and sauté until translucent.
5. Add the cumin, paprika, salt, and pepper to the skillet and stir well.
6. Add the unopened canned lentils (including the liquid) to the skillet and stir to combine.
7. Cook the lentil mixture for 5-7 minutes, until heated through.
8. Remove the skillet from heat and stir in the cooked rice.
9. Stuff each bell pepper with the lentil and rice mixture.
10. Place the stuffed peppers in a baking dish.
11. Cover the baking dish with aluminum foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred.
13. Serve the lentil and rice stuffed peppers hot.

Ingredients

• Unopened canned lentils
• Bell peppers
• Onion
• Garlic
• Tomato sauce
• Cooked rice
• Mozzarella cheese
• Salt
• Black pepper
• Olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent.
4. Add the canned lentils, tomato sauce, salt, and black pepper. Cook for 5 minutes.
5. Remove from heat and stir in the cooked rice.
6. Stuff each bell pepper with the lentil and rice mixture.
7. Place the stuffed bell peppers in a baking dish and cover with aluminum foil.
8. Bake for 30 minutes.
9. Remove the foil and sprinkle mozzarella cheese on top of each bell pepper.
10. Bake for an additional 15 minutes or until the cheese is melted and golden brown.
11. Serve hot and enjoy!