- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| This easy dal recipe is made with our split flamingo peas, part of our range of pulses and grains now stocked in Holland & Barrett stores across the UK. |
If you're new to cooking with pulses, split peas are a great place to start. There's no need to soak them before and they cook in under an hour. Dal is a nutritious and delicious way to cook pulses; we've now collected over a dozen dal recipes.
This recipe was created in collaboration with Borough Broth and Dr. Wills to highlight products supplied to Holland & Barrett as part of the relaunch of their food range.
Serves 3 to 4
Ingredients
|
Method
|
Immensely satisfying food from Hugh Fearnley-Whittingstall's book High Fibre Heroes: Fat portobello mushrooms roasted until charred and juicy, served in toasted sourdough with caramelised red onions and tangy kimchi. A chunky, satisfying plant-based sarnie.
A vibrant and satisfying salad from Hugh Fearnley-Whittingstall's book High Fibre Heroes, featuring complete protein from quinoa and lentils, topped with elegant carrot ribbons and a creamy tahini or peanut butter dressing. Perfect as a light meal or a sharing side.
A quick, high-fibre one-pan meal featuring earthy lentils and a punchy miso dressing from Hugh Fearnley-Whittingstall's new book High Fibre Heroes. Ready in just 40 minutes and perfect for using up seasonal courgettes.
