• Preheat oven to 400 degrees

Roast Beets

• In a metal baking pan, sized to fit the whole beets in a single layer (8×8 or 9×9), add wine, bay leaf, a pinch of salt & thyme sprigs. Rub all over with olive oil and place on top of herbs. Cover tightly with foil and roast until beets are tender, about 50-80 minutes depending on beet size.
• Remove foil, let beets cool until easily handled, remove skin. Cut beets in ½ and then into wedges. Set aside. 

Cook Einka & Lentils

• In a medium saucepan add Einka & Lentil Blend to 6 cups of water, a pinch of salt, bring to simmer. Turn down heat & cook uncovered until tender but not mushy, about 25 minutes.
• Drain the water and spread out on a rimmed baking sheet to cool. Drizzle with extra virgin olive oil and a little salt.

Oranges

• Cut off the top and bottom of oranges, remove peel & pith with a sharp knife running down the sides of orange. Then remove orange segments from the orange membrane. Place them  in a bowl. Use a few segments, and squeeze out the juice over remaining oranges.  Discard membranes. Set aside.

Dressing

• Whisk sherry vinegar with olive oil, salt, sugar, and paprika to taste. Peel & cut the onion in ½ and slice thinly (about 1c total onion) and add to dressing to marinate for about 20 minutes.

Assembling the salad

• Assemble salad with beets, oranges with their juice, onions, and cooled Einka & lentil blend. Stir in herbs, add crumbled feta, adjust salt & pepper to taste. Serve at room temperature. 
• This dish can be a summer or winter dish. In winter, this dish can be served warm. If your making this dish in the summer and its too hot to turn on the oven, boil the beets instead. 

• Preheat the oven to 375°F.
• Combine the einka and lentils, red onions, apricots, thyme, salt and pepper and broth in a shallow baking pan that will fit the chicken in one layer. Cover and bake 25 minutes.
• Turn the heat to 425°F. top with the chicken pieces.
• Drizzle the chicken with the olive oil, sprinkle with z’aatar and salt and pepper. Bake 20-25 minutes or until lentils are done and chicken is browned and crisp.
• Serve topped with the hazelnuts and cilantro and serve.

• In the bowl of a food processor, pulse together the Einka & Lentils, onion, 3 garlic cloves, sweet potato, oats, cilantro, egg, smoked paprika, cumin, and salt.  Pulse/process until finely chopped and completely mixed together.
• Heat a frying pan over medium-high heat, add about 2 teaspoons olive oil per person.  For each person, add 1 handful chopped leafy greens, 1 chopped garlic clove, and a pinch or two of salt.
• Stir to wilt the greens, then add about ½ Cup of Einka & Lentil filling per person.  Stir frequently, and cook for about 3 minutes.  To get crispy bits, let the mixture sit without stirring, for another minute or two at medium heat.
• Heat tortillas, and serve with the smoky Einka & Lentil filling, top with your favorite toppings, and creamy sauce to taste!
• The Smoky Einka & Lentil taco filling will keep well in the fridge for at least 5 days and freezes beautifully.