Sudbury District Nurse Practitioner Clinics
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Delish!

Lentil Spring Rolls

These lentil spring rolls make a great addition to any meal or make a great party appetizer. Be creative and add your favourite veggies to the mix!

Ingredients (Yields 8 Rolls):

1½ cups (375 mL) cooked green or red lentils Lentil Spring Rolls
6 Tbsp (90 mL) sweet chili sauce, divided
To taste salt and pepper
8 spring roll rice paper wrappers
2½ cups (625 mL) baby arugula
1 cup (250 mL) grated carrot
1 cup (250 mL) finely sliced purple cabbage
1-2 finely chopped green onion
½ cup (125 mL) bean sprouts

Directions:

  1. Combine lentils with 4 Tbsp (60 mL) sweet chili sauce in a small bowl and season with salt and pepper. Reserve.
  2. Prepare rice paper wrappers: Pour warm water into a large bowl or baking pan. Working with one at a time, dip rice paper wrapper into warm water for 10-20 seconds or until wrapper is soft, yet still slightly firm and flexible. Immediately remove from water and place flat onto a cutting board or plate. Pat the wrapper slightly dry with a towel.
  3. Fill the rolls: Lay a layer of arugula on the bottom third of the rice paper, then 2-3 Tbsp (30-45 mL) of lentils. Place a few pieces of carrot, cabbage, green onion, and bean sprouts down, and then a few leaves of arugula on top. Try to avoid overfilling the roll.
  4. Gently pull up the bottom of the roll, fold left and right sides in and roll up like a burrito. You can also leave both ends open if you prefer.
  5. After rolling each, place on a serving plate. Cut in half and serve with additional sweet chili sauce.

*Try adding try adding cooked vermicelli noodles or rice for extra bulk. 

This recipe has been reproduced with permission from www.lentils.org . For more lentil information and recipes, check out their website. 

Lentil Tacos

Try this easy spin on tacos that are fun for the whole family.  Some assembly required with this DIY dinner!

Ingredients (Yields 6 Tacos):

Drizzle canola or olive oil, for cooking Lentil Tacos
1 small onion, chopped
2 garlic cloves, crushed
1-14 oz (398 mL) can diced or stewed tomatoes
1 cup (250 mL) lentils
2 tsp (10 mL) chili powder
½ tsp (2 mL) cumin
Dash salt and pepper
6 or more taco shells or soft flour tortillias
  shredded cheese
  shredded lettuce
  chopped tomatoes
  salsa
  guacamole
  sour cream or plain greek yogurt

Directions:

  1. In a large, shallow pan, heat a drizzle of oil over medium-high heat. Add the onion and cook for 4-5 minutes, until soft and starting to turn golden around the edges. Add the garlic and cook for another minute.
  2. Add the tomatoes, lentils, chili powder and cumin, along with 1 cup of water. Bring to a simmer and cook, stirring occasionally, for 40 minutes, or until the lentils are tender and most of the liquid has been absorbed. Add a little more water if it seems too dry. If it seems too wet, continue cooking until the excess moisture has been cooked off.
  3. Serve the lentils in taco shells, with cheese, lettuce, tomatoes, salsa, guacamole and sour cream for garnish.

This recipe has been reproduced with permission from www.lentils.org . For more lentil information and recipes, check out their website. 

Lentil Blondies

Try this fantastic twist on blondies. Adding lentil puree not only increases the nutritional value by adding fibre, protein and iron, but it also help create a moist product. Your family and friends will never know the secret ingredient is lentils. 

Ingredients (Yields 16 Servings):   Lentil Blondies        
½ cup (125 mL)  butter, melted 
¾ cup (175 mL)  packed brown sugar 
1 large egg 
1 ½ tsp (7 mL)  vanilla
1 cup (250 mL) all-purpose flower
¼ tsp (1 mL)  salt 
½ cup (125 mL)  lentil puree* 
 ½ cup (125 mL)  chocolate chips 
½ cup (125 mL)  toasted walnuts (optional) 

Directions:

  1. Preheat oven to 350˚F (180˚C). Butter an 8 inch (20 cm) baking dish.
  2. In a medium bowl, beat the melted butter and brown sugar together until smooth. Beat in egg and vanilla.
  3. Stir in flour, salt, and lentil puree until combined. Stir in chocolate chips and nuts. Scrape into prepared pan and bake for 20 minutes. Cool on wire rack before cutting.

 

* How to make lentil puree:
Place cooked, or rinsed & drained canned lentils into a food processor. For every 1 cup of lentils, add 1/4 cup water. Blend to make a smooth purée with a consistency like canned pumpkin. 

This recipe has been reproduced with permission from www.lentils.org . For more lentil information and recipes, check out their website. 

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Spring 2017

Lentils are a fantastic food packed with protein, fibre and iron while being low in fat and calories. They are a great addition to many different recipes. Lentils typically come dried or canned. The two main kinds grown in Canada are Red Split Lentils and Green Whole Lentils. Try out these three recipes to add more lentils into your cooking!

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Contact Us

SDNPC Lively Clinic

623 Main Street
Lively, ON  P3Y 1M9
Phone: 705-692-1667
Fax: 705-692-0177

SDNPC Sudbury Clinic

359 Riverside Drive, Suite 107
Sudbury, ON  P3E 1H5
Phone: 705-671-1661
Fax: 705-671-0177

Regular Hours of Operation

Monday – Friday 8:30am – 4:30pm
Phone lines open between 8:30am - 12:00pm, 1:00pm - 4:00pm

Late Clinics

Last Tuesday of Every month 12:30pm – 8:00pm
Phone lines open between 8:30am – 4:00pm, 5:00pm - 7:30pm

Summer Hours of Operation (July 01 – Monday following Labour Day)

Monday 8:30am - 4:00pm
Tuesday through Thursday 8:30am - 4:30pm
Friday 8:30am - 2:30pm
Phone lines open between 8:30am - 12:00pm, 1:00pm - 4:00pm (except Friday afternoons 1:00pm - 2:30pm)


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