Now that I've shown you guys some new ways to cook with lentils, a lifetime supply of dried peas and lentils won't send your kids or live-in lentil haters searching for a new home. Thanks to the USA Dry Peas, Lentils & Chickpeas Council, the host of the Recipe Rivalry, one of my readers can win a lifetime supply.
One aspect of this challenge I really liked was the variety of lentil and split pea products I received. Like lentil flour. Did you know there was lentil flour? I didn't. I'll be posting a recipe featuring it soon. And did you know there are lentils matching all the colors of the rainbow? Okay, I exaggerate, though my eyes were opened to the many different types I hadn't been aware of, as I primarily cooked with brown lentils in the past. Seriously, this is a great prize, so make sure you enter.
Also, I can't thank the Lentil Council enough for giving me this opportunity, and I hope I used their products to the best of my ability for this challenge.
Now here's how you can help me. The contest isn't over yet! I still need to pick which recipe out of the six I made to enter into the contest, and I'd like your help. Take a look at the recipes linked below and pick your favorite, then follow these instructions for up to 4 entries:
- Leave a comment telling me your favorite recipe -- 1 entry
- Blog about this giveaway, linking back to this page, and comment again letting me know (include a link to your post) -- 1 entry
- Fan She Runs, She Eats on Facebook and comment to let me know -- 1 entry
- Follow me on Twitter and Twit about this giveaway -- 1 entry
Deadline for entry is on Tuesday, June 15th. I'll randomly choose a winner and post on Wednesday. Good luck!
(Open to US residents only)
Voting begins on Recipe Rivalry on Thursday, June 17th. I'll post a reminder on that day.
Lentils with Jalapeno, Cilantro, and Queso Fresco
Lentil Olive Salad with Fresh Mozzarella
Lentil Enchiladas with Homemade Ancho Chile Sauce
Lentil Sprout Spring Rolls with Shrimp
Roasted Garlic and Lentil Bechamel Sauce with Roasted Tomatoes
Split Green Pea Crab Rangoons with Sticky Ginger-Garlic Dipping Sauce