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Delicious Pulse Recipes


Baked Biscuits

These are low in sodium!
Makes 15

1 ¾ cup (425mL) all purpose flour
1 tbsp (15mL) baking powder
1 tbsp (15mL) granulated sugar
dash salt
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

  1. Preheat oven to 425ºF (220ºC).
  2. In a bowl, combine flour, baking powder, sugar and salt.
  3. Cut margarine/butter into mixture and add lentil purée (still cutting) until it resembles coarse oatmeal.
  4. Add milk and fold mixture until ingredients are just incorporated.
  5. 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)
  6. Place biscuits on a baking sheet at least 1 inch apart.
  7. Bake for 14-16 minutes, or until golden. Serve and enjoy!

Pulse Purée

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.


Greek Lentil Salad

1-19oz can (540mL) lentils, rinsed and drained
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

  1. In a large bowl, combine lentils, olives, onion, tomatoes, green peppers, cucumber, feta cheese and parsley.
  2. Whisk oil, lemon juice and oregano together.
  3. Add parsley and toss salad with dressing to coat.

Can be eaten right away or left in the fridge to marinate before serving.