Eight Ways with Lentils

Eight Ways with Lentils

 

It's no secret, we LOVE lentils. They're a super store cupboard staple: high in fibre and protein, delicious and a great way to bulk out family favourites. We love that they're not seasonal: warming in winter soups and stews, and the perfect addition to summery salads too. Here are eight of the ways we like to use them:⠀

Our fabulously filling vegan lentil shepherd's pie 

Lentil salad: puy lentils cooked and served with roasted vegetables, topped with goats cheese or feta and balsamic vinegar and olive oil⠀

Dhal: red split lentils cooked in coconut milk (get your hands on our brand new dish now!)⠀

Use leftover lentils and make into lentil cakes (follow our falafel recipe but use lentils instead of chickpeas)⠀

Yummy lentil soup - fry some pork lardons and then add diced onion, carrot and celery with garlic. Add puy or dark lentils & cook in vegetable or chicken stock, stirring some leafy greens through at the end... yummy with a touch of chilli oil to top⠀

Add lentils to your spaghetti bolognese for extra oomph

Annabel Karmel's recipe for 'Lovely Lentils' was a weaning favourite of ours - we used to cook extra and serve alongside sausages for grown-ups!⠀

Cook lentils in chicken stock, a sweated onion and garlic clove until tender. Stir through some horseradish and creme fraiche for a tasty side dish to roast chicken or salmon. ⠀

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