Jamie Harling from Calgary's Rouge restaurant shares his recipe for a lentil-packed dish, with hummus, tartar and cracker, all with lentils.
In a large bowl, cover lentils with water. Cover bowl with cheesecloth and let soak overnight.
After soaking, strain the lentils and let them sit in a dark place at room temperature, with cheese cloth covering loosely.
Rinse 2-3 times a day, until sprouts form.
When ready to use, bring a pot of salted water to a boil and blanch lentils for 30 seconds, shock in ice water and blanch again for 30 seconds, to remove some of the raw lentil flavour.
Smoked red lentil hummus
In a medium pot, cover lentils with water and cook for 10 minutes or until soft. Strain and reserve.
In a medium pan over high heat, sauted shallots, bay leaf, thyme, lentils, deglaze with white wine.
While lentils are still warm, place in a food processor with shallot mixture and blitz with garlic, sesame oil, sambal, first pressed canola oil, lemon juice and zest.
Season with salt, tasting as you go.
Cold smoke for 30 minutes. This step can be omitted and the hummus will still be delicious!
Elk and sprouted lentil tartar
In a large bowl, mix all ingredients. Taste to check seasoning. Serve immediately.
Combine flour, lentil flour, sugar and salt in large bowl.
Cut in butter, make coarse meal
Add buttermilk, just until it comes together, may need more than recipe calls for.
Don’t overmix, form a ball, wrap in plastic wrap, and let rest in fridge.
Preheat oven to 325 F.
Roll out dough, cut into desired shapes, brush with egg whites and sprinkle with finishing salt.
Spread hummus on base of plate, cover with elk and sprouted lentil tartar.
Optional: Garnish with goat feta, black garlic vinaigrette and mesclun mix.