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Lentils are grown in Zone 1 and 2. To find out more information, flip to page 34. MAKE IT A PARFAIT! Layer Greek yogurt, Lentil Granola and fresh berries for a tasty treat any time of the day! INGREDIENTS 1/2 cup (125 mL) dry split red lentils 1/4 cup (60 mL) shredded coconut 1/4 cup (60 mL) pumpkin seeds 1/4 cup (60 mL) rolled oats 3 Tbsp (45 mL) hemp hearts 2 tsp (10 mL) canola oil 1 Tbsp (15 mL) honey 1 Tbsp (15 mL) orange zest 1/3 cup (75 mL) dried cranberries DIRECTIONS 1. Preheat the oven to 350°F. 2. Rinse the lentils under cool water until most of the starch washes off and the water runs clear. Soak the lentils in water for at least 6 hours, rinsing them and replacing the water at least 2-3 times. 3. Drain the lentils well. On a baking tray lined with parchment paper, scatter the lentils evenly and roast in the oven for approximately 30 minutes, until they become dry and slightly crunchy. While baking, flip the lentils over every 10 minutes with a spatula to make sure they roast evenly. 4. Lightly toast the pumpkin seeds and coconut in a pan over medium heat, and set aside in a large mixing bowl. 5. Toss the roasted lentils, oats, and hemp hearts with the toasted coconut and pumpkin seeds. Mix in the oil, honey and orange zest, making sure everything is combined well. 6. Scatter the mixture on a tray lined with parchment paper and roast for 15-20 minutes. Toss the hot mixture back into the large bowl and mix in the dried berries. Set aside to cool. Once cooled, store in an airtight container. NUTRIENTS Per Serving (1 cup/250 mL) 410 Calories, 14 g Fat, 4 g Saturated Fat, 5 mg Cholesterol, 52 g Carbohydrates, 7 g Fibre, 29 g Sugar, 22 g Protein, 125 mg Sodium, 729 mg Potassium, 26 mcg Folate

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