Recipes

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Recipes
Ingredient Information
Mediterranean Lentil Salad
Ingredients:
  • 1 can brown or green lentils, drained and rinsed OR 1.5 cups cooked lentils
  • 1 green bell pepper, diced
  • 1 red bell bepper, diced
  • 1/2 red onion, diced
  • 1/2 cup crumbled feta cheese
  • 1 tsp dijon mustard
  • 3 Tbsp lemon juice plus zest of
  • 1 lemon
  • 1/8 tsp ground cumin
  • 1/4 cup finely chopped fresh dill
Instructions:
  • In a large bowl, combine ingredients for salad.
  • In a small bowl, whisk together ingredients for dressing.
  • Pour dressing over salad, mix thoroughly, and enjoy.
  • Ingredients for Salad:
  • Ingredients for Dressing:
Youtube Tutorial
Lentil Taco Filling
Ingredients:
  • 1 tsp oil
  • 1 medium onion, chopped
  • 1 tsp minced garlic
  • 1 cup dried lentils, rinsed
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano2-1/2 cups vegetable broth
  • 1 cup salsa
Instructions:
  • In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender.
  • Add rinsed lentils and seasonings; stir for 1 minute.
  • Stir in broth and bring to a boil.
  • Reduce heat and let simmer, covered, for 25-30 minutes, until lentils are tender.
  • Remove cover and continue to cook until mixture is thickened (8-10 minutes) stirring occasionally.
  • Mash lentils and stir in salsa.
  • Continue to cook for 3-5 minutes.
  • Serve in tortilla with desired toppings.
Youtube Tutorial
Lentil Soup
Ingredients:
  • 1 Tbsp olive oil
  • 1 stalk celery
  • 1/2 onion, medium, chopped
  • 1 carrot, medium, chopped
  • 1 clove garlic, minced
  • 3/4 cup lentils, rinsed
  • 1 quart vegetable broth or water
  • 1 sweet potato, medium, peeled and chopped (optional)
  • 2 Tbsp apple cider vinegar or lemon juice (optional)
Instructions:
  • Heat the oil in a large stockpot over medium-high heat.
  • Add the vegetables and saute for 6 to 8 minutes, stirring frequently, until the onion is translucent.
  • Add garlic and lentils.
  • Cook for 2 minutes, stirring constantly.
  • Add broth or water, bring to a boil, then reduce heat to low.
  • Simmer stew for 30 to 40 minutes, stirring occasionally, until lentils are tender.
  • Add vinegar or lemon juice and cook for an additional 10 minutes.
Lentil Brownies
Ingredients:
  • 1/2 cup lentils, dry
  • 1 cup old fashioned rolled oats
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup applesauce
  • 1/3 cup honey
  • 1/4 cup creamy peanut butter
  • 2 tsp vanilla extract
  • 1 egg1-1/4 cup semi-sweet chocolate chips
Instructions:
  • Preheat oven to 350 degrees.
  • Grease an 8-inch square baking dish with nonstick cooking spray and set aside.
  • Add dry lentils and 1 cup of water to a small saucepan.
  • Bring to a boil, cover, and simmer until lentils are tender and most of the liquid is gone, 15-20 minutes.
  • Add oats, cocoa powder, baking powder, baking soda, and salt to a food processor.
  • Pulse until a fine flour forms and the oats are smooth.
  • Add cooked lentils (and any remaining liquid), applesauce, honey, peanut butter, vanilla, and egg and process until a smooth batter forms.
  • Fold in the chocolate chips.
  • Spread into prepared baking dish.
  • Bake for 25 minutes.
  • Let cool for at least 10 minutes before cutting and serving.
Youtube Tutorial
Eggplant
Eggplants are great sources of several vitamins & minerals, as well as gut-healthy fiber!
Instructions:
  • Eggplant is a glossy black vegetable that has white flesh with a meaty texture.
  • Choose eggplants that have shiny, smooth skin without bruises or blemishes.
  • Eggplants are sensitive to temperature and should be stored in the refrigerator.
  • Do not cut an eggplant before you store it since it will go bad quickly.
  • For a less bitter tasting eggplant, sprinkle it with salt after cutting into pieces and let it sit for 30 minutes.
  • This will pull out some of the water and make it less likely to absorb a lot of oil while cooking.
  • Rinse the eggplant afterwards to remove most of the salt.
  • Eggplant can be baked, roasted, steamed, or sautéed.
  • If baking whole, pierce the eggplant several times with a fork.
  • Bake at 350˚F for 15-25 minutes.
  • Test for doneness by inserting a knife or fork.
Apples
Apples are great sources of:Vitamin C keeps our immune system strong and helps our bodies heal quickly.Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.
Instructions:
  • How to Store: Apples stay fresh for 5-7 days at room temperature or 2-3 weeks in the refrigerator.
  • Refrigerate unwashed apples in a plastic bag with holes.
  • Throw away any spoiled apples since they will cause the others to spoil too.
  • Wash apples before eating.
  • How to Eat: Eat whole or cut into pieces after removing stem, core, and seeds.
  • Cook and mash to make applesauce.
  • Bake in oven for dessert.
  • Use lemon juice to keep sliced apples from turning brown.

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Copyright © 2026 Food Bank. All Rights Reserved.

Serving Archer, Baylor, Clay, Foard, Haskell, Jack, Knox, Montague, Throckmorton, Wichita, Wilbarger, and Young County