Saskatchewan is Canada’s leading producer of lentils, and only 10% of these are eaten in Canada. Local lentil producers would like to see more used domestically, and they have lots of reasons: lentils are high in fibre so great for your guts, super-low glycemic index so are good for blood sugar and insulin levels, tend to lower blood-pressue and cholesterol, are gluten free and high in iron and zinc, which lots of vegetarians lack.  They make a great protein source when combined with rice, wheat, or other grains.

I already like lentils and some of my favourite winter dinners contain lentils, but the folks at lentils.ca really go to town with their recipes:  lentil brownies and pina colada cream pie?  I am just not sure.

Here is my current favourite lentil recipe, borrowed from Elizabeth and perfected by Graham.

Green lentil cardamom curry


  • 1 big Onion, chopped (or 2 small ones)
  • 4 cloves Garlic
  • 2 t grated Ginger
  • 2 teaspoon coriander seeds, crushed
  • 2 teaspoon ground cumin
  • 4-5 cardamon pods
  • Shakes of cinnamon and cayenne to taste.
  • 2 cups dry du puy lentils (these french green ones cook the fastest)
  • 3-4 cups water
  • 1 can coconut milk


In large pot, Sauté onions with spices, ginger, garlic.  Add lentils and water, cook 15min or so until the lentils are cooked. Add coconut milk at the end.   Reduce heat to medium low.  This one is better the next day because the flavour comes out.  Serve over your favorite variety of rice.

1 Comment

  1. Mmmm… lentils. I love ’em.
    I make a similar dish with red lentils, coconut milk, and red thai curry.

    I am going to try this this week, and have it for lunches. Yum.

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