Bluebird Ingredient: Einka & Lentils

August 28, 2020

Einka and French Lentils with Oranges and Roasted Beets

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6 people


  • 3-4 medium beets tops removed and trimmed
  • 1 bay leaf
  • 1/3 cup white wine
  • a few sprigs fresh thyme
  • 1 cup Bluebird Einka & Lentil Blend
  • 2 oranges (blood oranges if in season)
  • 1 cup red onion thinly sliced
  • 3 tablespoons sherry vinegar
  • 1/4 cup olive oil extra virgin
  • 1/2 teaspoon sugar
  • 1/4 teaspoon smoked paprika
  • 4 ounces feta cheese crumbled
  • 1 cup fresh parsley leaves chopped
  • 1/4 cup fresh dill chopped
  • fresh black pepper to taste


  • 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.
  • 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.
  • 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. 

February 12, 2020

Baked Einka & French Lentils with Chicken


  • 1 cup Einka & French Lentil Blend
  • 1/2 cup red onions chopped
  • 1/2 cup dried apricots chopped
  • 1 tablespoon fresh thyme chopped
  • salt and freshly ground pepper
  • 2 cups chicken or vegetable broth
  • 4 bone-in chicken thighs (about 2 pounds)
  • 2 tablespoons olive oil extra virgin
  • 2 teaspoons zaatar
  • salt and pepper
  • 1/4 cup toasted hazlenuts chopped
  • 1/4 cup cilantro chopped


  • 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.


March 20, 2019

Lebanese Einkorn and Lentils

Print Recipe
4 people
This is an excellent side dish for any kind of grilled or roasted meat, or any Mediterranean inspired meal.  It could even be the base of a delicious grain bowl with some chickpeas and tzatziki or hummus and roasted vegetables.


  • 1 cup Bluebird Einka & Lentil Blend
  • 1 1/2 teaspoon whole cumin seed
  • kosher salt
  • 1/4 cup olive oil
  • 1 large onion peeled, halved and thinly sliced into half moons
  • 1/2 teaspoon each: ground cinnamon, ground cumin, ground turmeric
  • kosher salt and pepper to taste
  • Fresh lemon wedges, cilantro or parsley, hummus, yogurt, olives, toasted walnuts Optional toppings


  • Heat a medium pot over medium-high heat until hot.  Add the Einka & Lentil blend and 1 ½ tsp. cumin seeds and toast over medium-high heat for about 3 minutes, until it begins to pop and smell toasty. 
  • Add 2 Cups water and a pinch of salt and bring to a boil.  Then lower the heat to simmer, cover and cook for 25 minutes, until done.  Drain off any excess water.
  • While Einka & Lentils are cooking, prepare the onions: Heat a large frying pan over medium-high heat until hot.  Add ¼ Cup olive oil and let it warm for about 30 seconds.  Add the sliced onion and ½ tsp. kosher salt.  Cook, stirring every couple of minutes until the onions are deeply browned and blackened in spots, about 15 minutes.
  • In the last minute of cooking, add ½ tsp each: cinnamon, cumin, and turmeric.  Cook, stirring for about a minute, then remove from the heat.
  • To serve: Toss together the warm cumin-scented Einka & Lentils, and the fried onions – be sure to use a rubber spatula to scrape out all the spiced oil!
  • Taste and adjust the salt and pepper to your liking.  Then top with any of the optional garnishes, and serve.

July 27, 2018

Smoky Einkorn & Lentil Street Tacos

Print Recipe
4 people


  • 2 1/2 cups Bluebird Einka & Lentil Blend cooked (1 1/4 cup dry blend cooked with 2 1/2 cups water)
  • 1/2 medium onion chopped
  • 3 cloves garlic chopped
  • 1/2 medium sweet potato grated (about 1 cup)
  • 1/2 cup rolled oats
  • 1/2 cup fresh cilantro chopped
  • 1 egg (or egg replacer: 1 tablespoon flax blended with 3 tablespoons almost boiling water)
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons cumin
  • 1 teaspoon kosher salt plus more to taste
To Serve
  • olive oil
  • handful/person chopped leafy greens (broccoli raab, chard, kale, spinach)
  • 1 clove/person garlic chopped
  • your favorite tortillas (4.5 inch street size or 6 inch regular)
  • your favorite toppings (shredded cabbage, salsa, avocado, cheese, chopped radish, lime)
  • Optional, but highly recommend: creamy dressing made with equal parts mayonnaise and cortido (Latin American sauerkraut) or salsa, and enough liquid (cortido juice, kefir, buttermilk, or water) to make it saucy.


  • 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.


May 25, 2018

Warm Einkorn & Lentil Salad with Spring Herbs and Lemon Yogurt Dressing

Print Recipe
2 people


  • 1 cup Bluebird Einka & French Lentil Blend
  • 3/4 cup whole plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 teaspoon ginger freshly grated or finely chopped
  • 1 teaspoon garlic freshly grated or finely chopped
  • 1 small lemon zest and 2 teaspoons juice
  • kosher salt and pepper
  • 6 radishes chopped
  • 1 cup fresh herbs chopped (any combo of parsley, dill, cilantro, marjoram, mint)
  • 4 cups leafy greens (any combo of lettuce, arugula, spinach, kale etc.)


  • In a medium pot with a lid, toast the Einka & Lentil blend over medium high heat for about 5 minutes, until it begins to pop and smell toasty.
  • Add 2 Cups water and a pinch of salt and bring to a boil. Then lower the heat to simmer, cover and cook for 25 minutes, until done. Drain off any excess water.
  • While Einka & Lentils are cooking, prepare the dressing: In a small bowl or measuring cup with a spout, mix together the yogurt, mayonnaise, ginger and garlic.
  • Zest the lemon into the dressing using a microplane grater or by removing the yellow zest with a knife and chopping it finely.
  • Squeeze 2 teaspoons of lemon juice into the dressing. Add ½ teaspoon salt and mix well.
  • Toss together the warm Einka & Lentils, chopped radish and fresh herbs, and ½ cup of the dressing. Taste and adjust flavors with additional salt, pepper, or lemon juice to your taste.
  • Place leafy greens into a serving dish and spoon the warm Einka & Lentil salad over the top. Serve with additional dressing on the side, for each person to drizzle on if they’d like more.
  • Extra dressing and extra salad can be stored in the refrigerator for up to 5 days. The dressing is also great with any cooked or raw veggies, meats, eggs, or even on a sandwich instead of mayo!

June 27, 2014

Cold Curried Einka & Lentil Salad with Toasted Cashews


  • 1 1/2 cups Bluebird Einka and French Lentil blend
  • 8 ounces firm tofu cubed
  • 1 medium cucumber skinned, seeded and diced
  • 1 small bunch cilantro chopped
  • 1 small red onion finely diced
  • 1 teaspoon lemon zest
  • 1/2 cup cashews toasted and chopped
  • 1 1/2 cups Plain Greek Yogurt
  • 2 Tablespoons lemon juice freshly squeezed
  • 1 Tablespoon curry spice
  • 2-3 cloves garlic finely diced
  • sea salt to taste


  • In saucepan add 1 1/2 cups of Bluebird Grain Farms’ Einka & French Lentil Blend to  3 cups of water. Bring to boil, cover, and simmer on low for 15 minutes. Turn heat off and allow to rest, covered, for 5 minutes. Drain any excess liquid and cool.
  • In saucepan add 1 1/2 cups of Bluebird Grain Farms’ Einka & French Lentil Blend to  3 cups of water. Bring to boil, cover, and simmer on low for 15 minutes. Turn heat off and allow to rest, covered, for 5 minutes. Drain any excess liquid and cool.
  • Cube tofu in about 1/2″ cubes.
  • Zest lemon.
  • Heat cast iron skillet over medium heat. Toast cashews until evenly browned, constantly stirring to avoid nuts from burning (about 8 minutes).  Cool, chop, and set aside.
  • In small bowl combine yogurt, lemon juice, curry spice, garlic, and salt (to taste). Whisk vigorously until  blended.
  • When Einka has cooled add cucumber, cilantro (reserving two tablespoons for garnish), onion, tofu and lemon zest. Carefully mix until incorporated.
  • Stirring slowly, incorporate yogurt dressing, being careful not to break up cubed tofu.
  • Refrigerate until chilled.  Top with remaining cilantro and roasted cashews. Serve.


January 3, 2014

Farro with French Lentils, Chickpeas, Roasted Red Peppers & Swiss Chard

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4 people
This summer salad recipe celebrates the flavors of grains, peppers, and fresh garden chard while adding a protein punch! Perfect for lunch or a dinner side dish.


  • 1/2 cup Bluebird Emmer Farro
  • 1/2 cup French Lentils (Or 1 cup Bluebird Einka & French Lentils and omit separate items)
  • 1 16 ounce can chickpeas drained (I never have luck cooking chickpeas!)
  • 2 large red peppers roasted
  • 1 large bunch swiss chard chopped
  • 1 small red onion chopped finely
  • 1/4 cup olive oil
  • 1 lemon squeezed
  • sea salt
  • dash cumin


  • Pre heat oven to 450.
  • On stovetop, simmer Emmer farro and French Lentils together in 4 cups of water with a dash of salt for 45-50 minutes. (if using Bluebird Einka & Lentil blend, follow directions on package) Drain excess liquid. Cool.
  • While Emmer and Lentils are cooking roast peppers in oven for 30 minutes until the skins are wrinkled and peppers are charred, turning them twice during roasting. Remove from the oven and cover tightly until they are cool enough to handle. Slice in long thin strips.
  • Chop Swiss chard and onion.
  • Combine all ingredients together. Dress with olive oil, lemon juice, and sea salt and sprinkle with a pinch of fresh ground cumin.