Delicious Pulse Recipes
Baked BiscuitsThese are low in sodium!
1 ¾ cup (425mL) all purpose flour
1 tbsp (15mL) baking powder
1 tbsp (15mL) granulated sugar
¼ (50mL) cup unsalted margarine or butter at room temperature
2/3 cup (150mL) lentil purée (see instructions below)
2/3 cup (150mL) 1% milk
- Preheat oven to 425ºF (220ºC).
- In a bowl, combine flour, baking powder, sugar and salt.
- Cut margarine/butter into mixture and add lentil purée (still cutting) until it resembles coarse oatmeal.
- Add milk and fold mixture until ingredients are just incorporated.
- Turn out dough onto a lightly floured surface and pat down to 1 ½-2 inches thick. Cut out biscuits with a 2-inch diameter cookie cutter. (You can dust cookie cutter with flour to prevent dough from sticking)
- Place biscuits on a baking sheet at least 1 inch apart.
- Bake for 14-16 minutes, or until golden. Serve and enjoy!
Rinse and drain 15-ounce can of pulses. You should have about 1 ¼ cups pulses. Place pulses in food processor, add ¼ cup hot water, and purée (scraping down sides of bowl) until mixture is consistency of canned pumpkin, about 3 minutes. Makes 1 cup purée. Refrigerate or freeze unused pulse purée.
1-19oz can (540mL) lentils, rinsed and drained
Greek Lentil Salad
½ cup (125mL) kalamata olives
½ cup (125mL) onion, chopped
1 ½ cups (375mL) grape tomatoes, halved
½ cup (125mL) green peppers, chopped
1 cup (250mL) cucumber, diced
¼ cup (50mL) feta cheese, crumbled
¼ cup (50mL) fresh parsley, chopped
¼ cup (50mL) olive oil
¼ cup (50mL) lemon juice
1 tbsp (15mL) dried oregano
- In a large bowl, combine lentils, olives, onion, tomatoes, green peppers, cucumber, feta cheese and parsley.
- Whisk oil, lemon juice and oregano together.
- Add parsley and toss salad with dressing to coat.
Can be eaten right away or left in the fridge to marinate before serving.